Description
Garlic Butter Steak & Potatoes is a hearty one-skillet meal featuring seared steak and crispy golden potatoes basted in a rich garlic-herb butter. It’s a quick, satisfying dinner that brings steakhouse flavor to your kitchen in just 30 minutes.
Ingredients
- 450–600 g steak (ribeye, sirloin, or strip), cut into thick strips or kept whole
- 500 g baby or Yukon Gold potatoes, halved or quartered
- 2 tbsp unsalted butter
- 3–4 garlic cloves, minced
- 1–2 fresh rosemary or thyme sprigs (optional)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley or a squeeze of lemon juice
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season potatoes with salt and pepper, place cut-side down in the skillet, and cook for 8–10 minutes, flipping halfway, until golden and crisp. Transfer to a warm plate.
- Add remaining oil to the skillet. Season steak generously with salt and pepper, and sear 2–3 minutes per side until crust forms.
- Lower heat to medium. Push steak to one side, add butter, garlic, and herb sprigs. Spoon melted garlic butter over steak and return potatoes to the skillet, nestling them beside the steak.
- Continue basting for 1–2 minutes, then remove from heat. Let rest for 2–3 minutes.
- Finish with chopped parsley or lemon juice and serve hot.
Notes
- Deglaze with beef broth or stir in cream for a saucy finish.
- Add red pepper flakes or cayenne to butter for heat.
- Include green beans or asparagus for extra veggies.
- Use cauliflower instead of potatoes for low-carb option.
- Reheat leftovers gently in skillet or under broiler for texture.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 2g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
