Garlic Butter Steak & Crispy Parmesan Potato Wedges

Juicy, garlicky steak strips and crispy parmesan potato wedges come together in one skillet for a dinner that feels indulgent but comes together in about 40 minutes. The steak is seared hard for a deep crust, then tossed in a foamy garlic butter that coats every bite.

The potatoes roast until blistered and crunchy, then join the steak in the skillet to soak up all that savory goodness. It's the kind of meal that makes any weeknight feel like a special occasion.

This recipe delivers a complete skillet dinner with minimal fuss. Ribeye strips are seared until caramelized, then finished in a garlic butter sauce that also dresses the crispy potato wedges.

The potatoes are coated in parmesan and spices before roasting, giving them a shatteringly crisp exterior and a fluffy interior. Everything comes together in one pan, making cleanup a breeze. Perfect for a busy weeknight when you want something hearty and full of flavor without a lot of effort.

Ingredients

Why this recipe works

The method of roasting the potatoes separately first ensures they develop a crunchy crust while staying fluffy inside. The high oven temperature (425°F) creates blistering on the surface, which crisps up beautifully.

Coating them with parmesan adds a savory, nutty crust that clings to each wedge. Roasting before combining with the steak keeps them from steaming in the skillet, preserving their crunch.

Searing the steak strips at high heat in a smoking skillet creates a deep Maillard crust that locks in juices. The quick cooking time—just 2 minutes per side—keeps the steak tender and medium-rare.

Tossing the steak in butter and garlic at the end adds richness and aroma, while the residual heat from the skillet warms the potatoes without overcooking the steak. This two-step approach ensures both components are perfectly cooked.

Notes and substitutions

Choose a well-marbled cut like ribeye for the best flavor and tenderness. If using a leaner cut like sirloin, be careful not to overcook it. The potatoes should be cut into thick wedges, about 1/2-inch thick, so they crisp up without burning. Grated parmesan from a block works better than pre-shredded, as it melts and clings better to the potatoes.

A heavy-bottomed skillet, such as cast iron or stainless steel, is ideal for searing the steak. It retains heat well and creates a good crust. If you don't have a large skillet, cook the steak in batches to avoid overcrowding, which would lower the temperature and cause steaming. The garlic butter can be adjusted to taste, but 4 cloves give a robust flavor that complements the steak and potatoes.

• ribeye steak: sirloin or flank steak, cut into thin strips
• russet potatoes: Yukon Gold or red potatoes, cut into wedges
• smoked paprika: regular paprika or chili powder for a smoky kick
• fresh parsley: dried parsley (use 1 tsp) or omit

Equipment

• Baking sheet
• Large skillet
• Mixing bowl
• Chef's knife
• Cutting board
• Tongs
• Measuring spoons