Garlic Butter Steak & Crispy Accordion Potatoes Tips, FAQ & printable recipe

Tips for success

For the crispiest potatoes, make sure the oil gets into every cut. Use a pastry brush to work it between the slices.

If you have time, let the potatoes sit for 10 minutes after oiling before roasting—this helps the oil penetrate. And don’t overcrowd the baking sheet; give each potato room to crisp.

When searing the steak, pat the cubes dry again right before they hit the pan. A dry surface is key to a good crust.

If you like your steak more done, cook it a minute longer on each side, but be careful not to overcook—ribeye is best medium-rare to medium. Let the steak rest on a warm plate, not on a cold cutting board.

Variations

• Herb Swap: Swap the rosemary for fresh thyme or sage. Add a pinch of red pepper flakes to the butter for a subtle kick.
• Chicken Version: Use boneless, skinless chicken thighs cut into chunks. Cook until the internal temperature reaches 165°F (74°C).
• Veggie Option: Replace the steak with extra-firm tofu or portobello mushrooms. Sear them the same way and toss in the garlic butter.
• Cheese Change: Use pecorino romano or asiago instead of parmesan. Add a sprinkle of smoked paprika to the potatoes before roasting.

Storage and make-ahead

Fridge

Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat gently to avoid toughening the steak.

Freezer

Freezing is not recommended—the potatoes will become mushy and the steak will lose its texture.

Reheat

Reheat in a skillet over medium heat with a splash of water or butter. Avoid the microwave, which makes the potatoes soggy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes will lose some crispness, but they’ll still be delicious. Reheat in a skillet over medium heat with a little butter to restore some crunch.

The potatoes can be cut and oiled up to a day ahead. Store them in the refrigerator in a sealed container. Roast them when ready to serve. The steak is best cooked fresh, but you can season the cubes up to a few hours ahead and keep them chilled.

Serving ideas

Serve the steak and potatoes straight from the skillet for a rustic, family-style presentation. The garlic butter will pool at the bottom—spoon it over each portion.

A side of crusty bread is perfect for soaking up every last drop. This dish pairs well with a simple green salad or roasted asparagus.

For a more formal dinner, plate the potatoes in a row with the steak cubes nestled beside them. Drizzle with extra garlic butter and sprinkle with fresh herbs.

The contrast of crispy potatoes and tender steak makes this a memorable main course. It’s also great for entertaining because everything comes together in one pan.

Frequently asked questions

Recipe card

Garlic Butter Steak & Crispy Accordion Potatoes

Prep 20 minCook 35 minRest 3 minTotal 58 minServes 4

Ingredients

• 1 1/2 lb ribeye steak, cut into 1-inch cubes
• 4 medium Yukon Gold potatoes (about 2 lb)
• 3 tbsp olive oil, divided
• 1/2 cup grated parmesan cheese
• 1 tsp kosher salt, plus more for seasoning
• 1/2 tsp black pepper
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 tbsp chopped fresh parsley or chives, for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: milk

Estimated nutrition per serving

Calories

640

Protein

34 g

Carbohydrates

32 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.