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- 2 ribeye steaks (1 inch thick) - 4 medium Yukon Gold potatoes - 4 tablespoons unsalted butter - 5 cloves garlic, minced - 1 tablespoon olive oil (for potatoes) - 1 tablespoon olive oil (for steaks) - Fresh rosemary, chopped - Salt and pepper - 1 teaspoon smoked paprika - Fresh parsley, chopped Gathering these ingredients is key to making garlic butter steak and potatoes. The ribeye steaks are juicy and full of flavor. Yukon Gold potatoes give a creamy texture. Unsalted butter adds richness, while garlic infuses a strong, savory taste. When it comes to seasonings, olive oil helps cook both the steak and potatoes. Fresh rosemary brings a fresh, aromatic note. Salt and pepper are essential to enhance all the flavors, and smoked paprika provides a subtle smokiness. For garnish, fresh parsley gives a pop of color and freshness. This simple list of ingredients will lead you to a delicious meal. For the full recipe, check the details above. Enjoy cooking! 1. Preheat your oven to 425°F (220°C). 2. In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. 3. Spread the potatoes on a baking sheet in a single layer. 4. Roast in the oven for 25-30 minutes until golden and crispy, flipping halfway through. 1. While the potatoes roast, take the steaks out of the fridge. 2. Let them sit at room temperature for about 15 minutes. 3. Pat the steaks dry with paper towels. 4. Season both sides generously with salt and pepper. 1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. 2. Add the steaks once the oil is hot. 3. Sear for 4-5 minutes on each side for medium-rare. 4. For more doneness, cook longer as needed. 5. Lower the heat to medium-low and add the butter, minced garlic, and chopped rosemary. 6. As the butter melts, spoon it over the steaks for one more minute. These steps help you create a delicious Garlic Butter Steak and Potatoes dish. You can find the full recipe in the earlier section. Enjoy the process! Letting your steaks rest is crucial. This step helps the juices stay inside the meat. If you skip this, your steak can become dry. I recommend resting for about 5 minutes. This small wait makes a big difference. For cooking times, here’s a quick guide: - Rare: 120-125°F (about 3-4 minutes each side) - Medium-rare: 130-135°F (about 4-5 minutes each side) - Medium: 140-145°F (about 5-6 minutes each side) - Medium-well: 150-155°F (about 6-7 minutes each side) - Well done: 160°F+ (about 7-8 minutes each side) When it comes to herbs, fresh is best. Fresh herbs like rosemary add more flavor than dried ones. If you use dried herbs, use less since they are stronger. Adjusting seasoning is key, too. Taste your potatoes after roasting and add more salt or pepper if needed. You want them to pop with flavor. For the skillet, I recommend a cast iron or stainless-steel pan. These types hold heat well and give a nice sear. If you want crispy potatoes, your oven plays a big role. Spread them out on the baking sheet. Avoid crowding, as that can lead to soggy potatoes. {{image_2}} You can use many cuts of steak for this dish. Ribeye is rich and tender, but you could try sirloin, filet mignon, or flank steak. Each cut has its own flavor and texture. Thinner cuts like flank or sirloin will cook faster. Adjust your cooking time to about 3-4 minutes per side. For thicker cuts like filet mignon, you might need 6-8 minutes per side. Always check the internal temperature for best results. While Yukon Gold potatoes are great, you can use others too. Russet potatoes give a fluffier texture, while red potatoes are waxy and hold their shape well. If you want something different, try sweet potatoes for a hint of sweetness. You can roast them just like regular potatoes. Roasted vegetables, like carrots or Brussels sprouts, also make a tasty side and add color to your plate. To add more flavor, think about herbs and spices. Fresh thyme or oregano can give a nice twist. You can also use cayenne pepper for some heat. For a gourmet touch, consider toppings like crumbled blue cheese or sautéed mushrooms. These additions will elevate your dish and impress your guests. You can play with flavors to suit your taste and make this dish truly your own. For the full recipe, check out the detailed instructions above. To keep your garlic butter steak and potatoes fresh, follow these steps. First, let the food cool down to room temperature. Then, store the steak and potatoes in separate containers. This keeps the steak juicy and the potatoes crispy. Use air-tight containers for best results. Glass or plastic containers work well. Label each container with the date for easy tracking. Reheat steak using a skillet over low heat. This method warms the steak without making it tough. Flip the steak a few times to heat evenly. For potatoes, use the oven to keep them crispy. Spread them on a baking sheet and bake at 375°F (190°C) for about 10-15 minutes. This helps restore their crunch. Yes, you can freeze steak and potatoes. First, let them cool completely. Then, wrap the steak tightly in foil or plastic wrap. Place the potatoes in a freezer-safe bag. Remove excess air to avoid freezer burn. To thaw, place them in the fridge overnight. For best taste, reheat after thawing. Following these steps keeps your meal delicious! For medium-rare steak, cook it for 4-5 minutes on each side. The thickness of the steak affects cooking time. A 1-inch thick ribeye steak typically needs this timing. Always use a meat thermometer for best results. Aim for an internal temperature of 130-135°F. Letting the steak rest for 5 minutes after cooking helps keep it juicy. Many sides work well with garlic butter steak and potatoes. Here are some great options: - Creamy coleslaw - Grilled asparagus - Sautéed green beans - Caesar salad - Roasted Brussels sprouts These sides add texture and flavor that complement the rich steak and potatoes. Yes, you can make garlic butter steak and potatoes in advance. Cook the steak and potatoes, then let them cool. Store them in airtight containers in the fridge for up to three days. When you're ready to eat, simply reheat. For the best taste, reheat in a skillet to keep the steak juicy and the potatoes crispy. Making garlic butter sauce is easy. Here’s how: 1. Melt 4 tablespoons of unsalted butter in a skillet over low heat. 2. Add 5 minced garlic cloves and cook until fragrant, about 1 minute. 3. Stir in fresh herbs like parsley or rosemary for flavor. 4. Season with salt and pepper to taste. This sauce is perfect for drizzling over steak or vegetables. For the full recipe, check out the details above. This blog post covered how to make garlic butter steak and potatoes. We discussed the essential ingredients, prep steps, and tips for perfect results. You learned about variations, storage options, and answers to common questions. In closing, don’t hesitate to try new flavors or ingredients. Cooking is about experimenting and having fun. Enjoy your meal and the process of making it!

Garlic Butter Steak and Potatoes

Indulge in the ultimate dinner experience with this Sizzling Garlic Butter Steak and Crispy Potatoes recipe! Perfectly seared ribeye steaks are enhanced with rich garlic butter and paired with golden, crispy Yukon Gold potatoes. This easy, mouth-watering meal is sure to impress your family and friends. Click through to discover the step-by-step instructions and elevate your cooking tonight!
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Ingredients
  

2 ribeye steaks (about 1 inch thick)

2 tablespoons olive oil

4 tablespoons unsalted butter

5 cloves garlic, minced

Fresh rosemary, chopped (1 tablespoon)

Salt and pepper to taste

4 medium Yukon Gold potatoes, diced into bite-sized pieces

1 teaspoon smoked paprika

Fresh parsley, chopped, for garnish

Instructions
 

Prep the Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread the potatoes on a baking sheet in a single layer, and roast in the oven for about 25-30 minutes or until golden and crispy, flipping halfway through.

    Prepare the Steaks: While the potatoes are roasting, take the steaks out of the refrigerator and let them sit at room temperature for about 15 minutes. Pat them dry with paper towels, then season generously with salt and pepper on both sides.

      Sear the Steaks: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the steaks. Sear for about 4-5 minutes on each side for medium-rare or longer to reach your desired doneness.

        Add Garlic Butter: Reduce the heat to medium-low. Add the butter, minced garlic, and chopped rosemary to the skillet. As the butter melts, spoon the mixture over the steaks while they cook for an additional minute.

          Rest the Steaks: Once cooked to your liking, remove the steaks from the skillet and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute.

            Finish the Potatoes: Once the steaks are resting and the potatoes are crispy, remove the potatoes from the oven. Toss them with a bit of the garlic butter from the skillet for added flavor.

              Serve: Slice the steaks against the grain and serve alongside the crispy potatoes. Drizzle any remaining garlic butter from the skillet over the top for extra richness. Garnish with fresh parsley.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 2