Garlic Butter Steak & Crispy Parmesan Potato Wedges Tips, FAQ & printable recipe

Tips for success

For extra crispy potatoes, soak the cut wedges in cold water for 30 minutes, then pat thoroughly dry before coating. This removes excess starch and helps them crisp up in the oven. Also, make sure the baking sheet is not overcrowded; give the wedges space to roast rather than steam.

To get the best sear on the steak, ensure the skillet is smoking hot before adding the meat. Pat the steak dry with paper towels to remove surface moisture. Do not move the steak while it sears; let it develop a crust. For even cooking, use thick strips and do not overcrowd the skillet.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the garlic butter for a spicy version. You can also toss the potatoes with a little chili powder along with the paprika.
• Herb Butter: Swap the parsley for fresh thyme or rosemary, adding them to the butter along with the garlic. This adds an earthy, aromatic flavor that pairs well with the steak.
• Cheese Lovers: Sprinkle extra parmesan cheese over the finished dish, or add a handful of shredded mozzarella to the skillet during the last minute of cooking for a melty, cheesy finish.
• Chicken Swap: Substitute the ribeye with chicken breast strips. Cook the chicken until it reaches an internal temperature of 165°F (74°C), adjusting the cooking time as needed.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispness.

Freezer

Freeze cooked steak and potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat, adding a splash of water or broth to prevent dryness. Stir occasionally until heated through.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes may lose some crispness, but the flavors will meld.

Reheat in a skillet over medium heat to restore some crunch, or in the microwave for a quick meal. The steak should be reheated gently to avoid overcooking.

The potato wedges can be roasted up to a day in advance and stored in the refrigerator. Reheat them in a hot skillet or oven before combining with the steak.

The steak can be seasoned and cut into strips ahead of time, but sear it just before serving to maintain tenderness. The garlic butter can be made in advance and stored in the refrigerator.

Serving ideas

Serve the steak and potato wedges directly from the skillet for a rustic, family-style presentation. Spoon the garlic butter over the top and garnish with extra parsley.

A side of crusty bread is perfect for soaking up the savory butter. This dish pairs well with a simple green salad or steamed vegetables to balance the richness.

For a complete meal, serve with a wedge of lemon to brighten the flavors, or a sprinkle of red pepper flakes for heat. The garlic butter can be drizzled over everything generously.

This dish is satisfying on its own, but also works as a hearty brunch or dinner when paired with a fried egg. Adjust the seasoning to taste.

Frequently asked questions

Recipe card

Garlic Butter Steak & Crispy Parmesan Potato Wedges

Prep 10 minCook 30 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb russet potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 cup grated parmesan cheese
• 1 lb ribeye steak, cut into thin strips
• 3 tbsp butter
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

Instructions

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

Contains: milk, gluten

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

40 g

Fat

36 g

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