Juicy Garlic Butter Steak and Crispy Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate crispy exterior on the potatoes, ensure they are completely dry after washing and before tossing them onto the baking sheet.

Any excess moisture on the surface of the potatoes will create steam in the oven, preventing them from crisping up properly. Patting them dry with a clean kitchen towel or paper towels is a simple step that makes a significant difference in the final texture of the dish.

When searing the steak, resist the temptation to move it around in the pan during the first couple of minutes. Leaving the meat undisturbed allows a deep, flavorful crust to develop.

Use tongs to flip the steak gently, and once flipped, add the butter, garlic, and herbs immediately. Spooning the melted butter continuously over the top of the steak helps cook it evenly and infuses every crevice with rich flavor.

Variations

• Spicy Garlic Butter: Add half a teaspoon of crushed red pepper flakes to the melting butter for a subtle kick of heat.
• Cheesy Potatoes: Sprinkle freshly grated Parmesan cheese over the roasted potatoes during the last five minutes of baking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the potatoes will lose their texture and the steak will become dry.

Reheat

Reheat the potatoes in a 350°F (175°C) oven until warm, and warm the steak in a skillet over medium-low heat with a splash of beef broth.

Store any leftover steak and potatoes in an airtight container in the refrigerator within two hours of cooking. Kept properly, the leftovers will remain fresh and delicious for up to three days. It is best to slice the remaining steak before storing it to make reheating easier. Keep the garlic herb butter juices from the pan and pour them over the leftovers to keep the meat moist during storage.

While this dish is best enjoyed fresh, some preparation can be done ahead of time to save minutes during cooking. The potatoes can be cubed and stored in a bowl of cold water in the refrigerator for up to twenty-four hours to prevent browning.

Make sure to drain and dry them thoroughly before roasting. The garlic can be minced and the herbs chopped a day in advance and stored in small containers.

Serving ideas

Serve this hearty dish family-style in a warm, foil-lined platter or a cast-iron skillet to keep everything hot. Arrange the beautifully sliced steak down the center, flanked by the golden roasted potatoes and caramelized onions.

Drizzle any remaining garlic herb butter from the skillet directly over the steak slices just before serving to add a glossy sheen and an extra burst of rich, savory flavor.

For a complete steakhouse experience, pair this dish with a fresh green salad tossed in a light vinaigrette to cut through the richness of the beef and butter. Roasted asparagus, steamed green beans, or a side of sautéed mushrooms also complement the flavors wonderfully. Serve with warm crusty bread on the side to soak up any of the delicious garlic herb butter left on the plate.

Frequently asked questions

Recipe card

Juicy Garlic Butter Steak and Crispy Potatoes

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 4

Ingredients

• 1 1/2 lb potatoes, cut into 1/2-inch cubes
• 1 large yellow onion, chopped
• 2 ribeye steaks, about 12 oz each
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp finely chopped fresh herbs

Instructions

1. Preheat the oven to 400°F (200°C). Place the cubed potatoes and chopped onions on a baking sheet. Toss everything thoroughly to ensure the vegetables are evenly distributed, then spread them out in a single layer.
2. Roast the potatoes and onions in the preheated oven for about twenty-five to thirty minutes. Stir the vegetables halfway through the cooking time to ensure even browning. Roast until the potato cubes are tender on the inside and develop a beautiful golden-brown, crispy exterior, and the onions are soft and caramelized.
3. Heat a heavy cast-iron skillet over high heat until it is smoking hot. Place the steaks in the hot skillet and sear undisturbed for about three to four minutes on the first side until a deep, caramelized crust forms, then flip the steaks.
4. Reduce the heat to medium and add the unsalted butter, minced garlic, and fresh herbs to the skillet. As the butter melts and foams, tilt the skillet slightly and use a large spoon to continuously spoon the hot, aromatic garlic butter over the top of the steaks for another two to three minutes to infuse them with flavor.
5. Transfer the seared steaks to a clean cutting board. Ensure the internal temperature has reached at least 145°F (63°C) for safe consumption. Let the meat rest undisturbed for at least three minutes to allow the natural juices to redistribute throughout the meat. After resting, use a sharp chef's knife to slice the steak against the grain into thick pieces.
6. Line a serving dish with aluminum foil. Arrange the hot, crispy roasted potatoes and caramelized onions on one side of the dish. Place the warm, sliced steak next to the potatoes. Drizzle any remaining garlic herb butter directly from the skillet over the steak slices and serve immediately while steaming hot.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

30 g

Fat

38 g

Fiber

4 g

Sugar

2 g

Sodium

80 mg

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