Garlic Butter Steak & Crispy Accordion Potatoes

This recipe brings together two steakhouse favorites in one skillet: crispy accordion potatoes and juicy garlic butter steak bites. The potatoes are cut so they fan open like an accordion, capturing olive oil and parmesan in every fold.

The ribeye cubes are hard-seared until crusty, then tossed in a foaming garlic herb butter. It’s a showstopper dinner that looks complicated but comes together in under an hour.

Garlic butter steak and crispy accordion potatoes are the kind of dish that feels special enough for a celebration but simple enough for a weeknight. The potatoes are sliced with a clever chopstick trick, brushed with olive oil, and roasted until the edges turn golden and shatteringly crisp.

The steak cubes are seared in a screaming-hot skillet, then bathed in a rich garlic butter with fresh rosemary. Together, they make a complete meal that’s both visually stunning and deeply satisfying.

Ingredients

Why this recipe works

The accordion cut does more than look impressive: it creates dozens of crispy edges while keeping the potato tender inside. The thin slices fan open during roasting, so every surface gets exposed to heat and crisps up evenly.

The parmesan melts into the cuts, adding a savory crust that contrasts with the fluffy interior. This technique turns a humble potato into the star of the plate.

Hard-searing the ribeye cubes at high heat builds a deep, beefy crust in just a couple of minutes. The butter is added at the end, off the highest heat, so it browns and foams without burning the garlic.

That garlic butter then coats the potatoes and steak, tying everything together with rich, herbaceous flavor. The result is a one-skillet dinner that tastes like it came from a steakhouse.

Notes and substitutions

Choose ribeye for its marbling—it stays juicy and tender when seared quickly. If you prefer a leaner cut, sirloin or New York strip work well, but watch the cooking time. Yukon Gold potatoes hold their shape during the accordion cut and roast up creamy inside. Russets are fine but may need a few extra minutes to crisp.

A cast iron skillet is ideal for getting the steak crusty and for holding the garlic butter. If you don’t have one, a heavy stainless steel pan works. Use fresh rosemary if you can—it infuses the butter more gently than dried. And don’t skip the resting step; it lets the steak juices redistribute so every bite stays moist.

• Ribeye steak: Sirloin or New York strip steak—both stay tender when seared quickly.
• Yukon Gold potatoes: Russet potatoes work, but they may need a few extra minutes of roasting.
• Fresh rosemary: Dried rosemary (1 tsp) or fresh thyme if you prefer.
• Parmesan: Pecorino Romano or a vegetarian hard cheese.

Equipment

• Cast iron skillet
• Baking sheet
• Parchment paper
• Chopsticks
• Chef's knife
• Cutting board
• Tongs
• Meat thermometer