Garlic Butter Steak & Crispy Parmesan Potato Wedges Step-by-step instructions

Before you start

Before starting, heat the oven to 425°F (220°C) and position a rack in the middle. Scrub the potatoes and cut them into wedges. Pat the steak dry with paper towels and season with salt and pepper.

Have all ingredients measured and ready, as the cooking moves quickly. If using a cast-iron skillet, place it in the oven while it preheats to get it hot for searing.

Instructions

Roast the Potato Wedges

1. 1Prepare and Coat the Potato Wedges
   Heat the oven to 425°F (220°C). Scrub the potatoes and cut them into thick wedges. In a large bowl, toss the wedges with 2 tablespoons of olive oil, garlic powder, smoked paprika, sea salt, and grated parmesan cheese until heavily crusted.
   Look for The wedges should be well coated with the seasoned parmesan mixture.
   Tip For extra crispiness, soak the wedges in cold water for 30 minutes, then pat dry before coating.
2. 2Roast the Potato Wedges
   Spread the coated wedges in a single layer on a baking sheet. Roast for 30 minutes, flipping halfway, until blistered, crunchy on the outside, and fluffy inside.
   Look for The wedges should be golden brown and crisp, with a fluffy interior.
   Tip Do not overcrowd the baking sheet; give the wedges room to crisp up.

The wedges should be golden brown and blistered, with a visible parmesan crust. They should feel crisp on the outside and yield easily to a fork. The smell of roasted garlic and parmesan should fill the kitchen. If they need more time, continue roasting for another 5 minutes, checking frequently.

Sear the Steak

3. 3Sear the Steak Strips
   While the potatoes roast, season the steak strips with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat until smoking. Add the steak strips in a single layer and sear for 2 minutes per side without moving them. Let it rest for 3 minutes before slicing.
   Look for The steak should have a deep brown crust on both sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Pat the steak dry before searing to get a better crust.
4. 4Add Butter and Garlic
   Reduce the heat to medium, add the butter and minced garlic to the skillet. Stir the steak strips in the foaming garlic butter for 1 minute, until the garlic is fragrant and the steak is cooked to your liking. Let it rest for 3 minutes before slicing.
   Look for The butter should be foamy and the garlic fragrant, not burnt.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the garlic browns too quickly, remove the skillet from the heat briefly.

The steak strips should have a deep brown crust and be cooked to your preferred doneness. The garlic butter should be foamy and fragrant, with the garlic softened but not browned.

The steak should be tender and juicy, with a slight spring when pressed. If using a thermometer, it should read at least 145°F (63°C) for medium-rare.

Combine and Finish

5. 5Combine Steak and Potatoes
   Add the roasted potato wedges to the skillet with the steak and garlic butter. Toss everything together gently, allowing the potatoes to absorb the garlic butter and crisp up further. Let it rest for 3 minutes before slicing.
   Look for The potatoes should be coated in the garlic butter and slightly crisped.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Be gentle when tossing to keep the potatoes intact.
6. 6Finish and Serve
   Remove the skillet from the heat. Sprinkle with fresh parsley and spoon the garlic butter from the skillet over the steak and potatoes. Let the steak rest for at least 3 minutes before serving.
   Look for The parsley adds a fresh green contrast and the butter is glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the steak allows the juices to redistribute, keeping it tender.

The potatoes should be coated in the garlic butter and slightly crisped from the skillet. The parsley adds a fresh green color and aroma. The butter should be glossy and coat all the pieces. The steak should be resting, and the juices should be redistributing. Everything should look vibrant and appetizing.

Common mistakes

A common mistake is overcrowding the skillet when searing the steak, which causes it to steam and prevents a good crust. Sear in batches if needed.

Another mistake is not drying the potatoes thoroughly before coating, which makes them soggy. Pat them dry after washing. Also, avoid moving the steak too early; let it sear undisturbed for the full 2 minutes to develop a crust.

How to tell it’s done

The steak is done when it reaches the desired internal temperature: 145°F (63°C) for medium-rare, 160°F (71°C) for medium. Insert an instant-read thermometer into the thickest part of a strip.

The potatoes are done when they are golden brown and crispy on the outside, and a fork easily pierces the center. The garlic should be fragrant and lightly golden, not burnt.

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