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Garlic Butter Steak and Potatoes with Fresh Herb Sauce

Perfectly cooked Garlic Butter Steak and Potatoes with Herb Sauce, sliced and served on a white plate.
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A complete recipe for pan-seared steak cooked in garlic butter, served with crispy potatoes, and topped with a bright, fresh herb sauce.

Ingredients

Scale
  • 2 (10-ounce) ribeye steaks, about 1.5 inches thick
  • 1 pound small Yukon Gold potatoes
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Herb Sauce:
  • 1 cup fresh parsley, packed
  • 1/4 cup fresh cilantro, packed
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1 small clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt

Instructions

  1. Prepare the potatoes: Preheat your oven to 400°F (200°C). Boil the potatoes in salted water until just tender, about 15 minutes. Drain them well. Place the boiled potatoes on a baking sheet, lightly smash each one with the bottom of a glass, and drizzle with 1 tablespoon of olive oil, salt, and pepper. Roast for 20 to 25 minutes until golden brown and crispy.
  2. Prepare the herb sauce: Combine parsley, cilantro, oregano, red wine vinegar, 1/2 cup olive oil, 1 small garlic clove, red pepper flakes, and salt in a food processor. Pulse until the sauce is finely chopped but still has texture. Set aside.
  3. Prepare the steak: Pat the steaks dry thoroughly and season generously on all sides with salt and pepper.
  4. Sear the steak: Heat a heavy, oven-safe skillet (cast iron works best) over medium-high heat until very hot. Add 1 tablespoon of olive oil. Sear the steaks for 3 minutes per side until a deep brown crust forms.
  5. Make the garlic butter: Reduce the heat to medium. Add the 4 tablespoons of butter, smashed garlic, rosemary, and thyme to the skillet. As the butter melts, tilt the pan and use a spoon to continuously baste the melting garlic butter over the steaks for 1 to 2 minutes.
  6. Finish the steak: For medium-rare (130°F internal temperature), continue basting for about 2 more minutes. For medium (135°F), cook slightly longer. Remove the steaks from the pan and place them on a cutting board. Let them rest for 10 minutes before slicing.
  7. Serve: Slice the steak against the grain. Serve immediately alongside the crispy potatoes and spoon the fresh herb sauce over the steak and potatoes.

Notes

  • For different doneness levels, use a meat thermometer: Rare is 125°F, Medium is 140°F, and Medium-Well is 150°F.
  • If you prefer sirloin or filet mignon, adjust the searing time based on thickness. Thicker cuts may require finishing in the oven after the initial sear.
  • If you do not have fresh rosemary or thyme, you can use 1/2 teaspoon of dried herbs during the basting stage.

Nutrition

Find it online: https://magazinemeal.com/garlic-butter-steak-and-potatoes-with-herb-sauce/