Garlic Butter Steak & Crispy Accordion Potatoes Step-by-step instructions

Before you start

Take the ribeye out of the refrigerator 30 minutes before cooking so it sears evenly. Pat the steak cubes dry with paper towels—moisture is the enemy of a good crust.

Prepare the garlic and herbs, and measure the butter and olive oil. Heat the oven to 410°F (210°C) and line a baking sheet with parchment. Have the chopsticks ready for the potato cutting.

Instructions

Phase 1: Crisp the Potatoes

1. 1Cut the Accordion Potatoes
   Heat the oven to 410°F (210°C). Line a baking sheet with parchment paper. Place one potato between two chopsticks on a cutting board. Using a sharp knife, make straight vertical cuts across the potato, about 1/8 inch apart, stopping when the knife hits the chopsticks so the bottom stays intact. Turn the potato 180° and make diagonal cuts at a 45° angle, again stopping at the chopsticks. Repeat with the remaining potatoes. Gently stretch each potato to open the accordion folds.
   Look for The potato fans open like an accordion without falling apart.
   Tip Keep the chopsticks steady; they prevent cutting all the way through.
2. 2Season and Roast the Potatoes
   Brush the potatoes all over with 2 tbsp of the olive oil, getting into the cuts. Sprinkle with half of the kosher salt and half of the black pepper. Place the potatoes on the prepared baking sheet and roast for 25 minutes. After 25 minutes, sprinkle the parmesan over the tops, pressing it gently into the cuts. Continue roasting for 5 to 10 more minutes, until the edges are deeply golden and crisp.
   Look for The potatoes are golden amber, blistered, and smell nutty from the parmesan.
   Tip If the parmesan starts to brown too quickly, tent loosely with foil.

The potatoes are cut, oiled, and roasting. They should be starting to turn golden at the edges, and the parmesan should be melting into the cuts. The kitchen smells nutty and buttery.

The potatoes are not yet fully crisp—they need the remaining 5 to 10 minutes to reach that shatteringly crunchy state. Check that the bottoms aren’t burning; if they are, lower the oven rack.

Phase 2: Sear the Steak

3. 3Sear the Steak Cubes
   Pat the ribeye cubes dry with paper towels. Season generously with the remaining salt and pepper. Heat a large cast iron skillet over high heat until smoking. Add the remaining 1 tbsp olive oil, then carefully place the steak cubes in a single layer. Sear for 2 minutes without moving, until a deep brown crust forms. Turn the cubes and sear for 1 to 2 minutes more for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium. Let it rest for 3 minutes before slicing.
   Look for The steak sizzles loudly and develops a mahogany crust.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't crowd the pan—work in batches if needed.
4. 4Make the Garlic Butter
   Reduce the heat to medium-low. Add the butter to the skillet with the garlic and rosemary. Stir constantly for 1 to 2 minutes, until the butter is foaming and the garlic is fragrant but not browned. Tilt the pan and spoon the garlic butter over the steak cubes for 30 seconds.
   Look for The butter foams and smells intensely garlicky.
   Tip Keep the heat low so the garlic doesn't burn and turn bitter.
5. 5Rest the Steak
   Remove the skillet from the heat. Transfer the steak cubes to a plate and let them rest for at least 3 minutes. The temperature will continue to rise about 5°F during resting.
   Look for The steak rests, juices redistributing for a tender bite.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential—don't skip it or the juices will run out.

The steak cubes are searing in a smoking-hot skillet. You should hear a loud sizzle and see a deep brown crust forming. The garlic butter is foaming and fragrant, but the garlic is still pale. The steak is not yet cooked through—it needs the final toss with the potatoes. Rest the steak for at least 3 minutes before serving.

Phase 3: Combine and Serve

6. 6Combine and Finish
   Add the roasted accordion potatoes to the skillet with the garlic butter. Toss gently to coat the potatoes in the butter and any pan juices. Return the steak cubes to the skillet and toss everything together for 1 minute over low heat, just until warmed through.
   Look for The potatoes are glossy with butter and the steak is coated.
   Tip Use a gentle hand so the accordion potatoes keep their shape.
7. 7Garnish and Serve
   Sprinkle the chopped fresh parsley or chives over the skillet. Spoon any remaining garlic butter from the pan over the steak and potatoes. Serve immediately straight from the skillet.
   Look for The herbs add a fresh green contrast to the rich butter.
   Tip Serve with a side salad or crusty bread to soak up the butter.

The roasted potatoes are tossed with the steak and garlic butter. The potatoes are glossy with butter, the steak is coated, and the herbs add a fresh green contrast. The dish is ready to serve immediately, with the butter still bubbling in the skillet. The steak should be tender and the potatoes crisp on the edges.

Common mistakes

One common mistake is cutting the potatoes too close together or too deep, causing them to break apart. Use even, gentle pressure and let the chopsticks guide your knife.

Another is overcrowding the skillet when searing the steak—if the pan is too full, the meat steams instead of browning. Work in batches if needed. Finally, don’t add the garlic too early; it burns quickly and turns bitter.

How to tell it’s done

The steak is done when an instant-read thermometer inserted into the center of a cube reads 145°F (63°C) for medium, or 160°F (71°C) for well done.

The potatoes are done when the edges are deeply golden and crisp, and a knife slides easily into the center. Let the steak rest for at least 3 minutes after cooking—the temperature will rise about 5°F as it rests.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest