Description
A hearty and flavorful dish featuring juicy steak seared to perfection and topped with garlic herb butter, served alongside crispy roasted potatoes.
Ingredients
- 2 ribeye or sirloin steaks (about 1 lb total)
- 1 lb baby potatoes, halved
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- Salt and black pepper to taste
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss halved potatoes with 2 tablespoons olive oil, salt, pepper, and paprika. Spread on a baking sheet.
- Roast potatoes for 25–30 minutes, flipping halfway, until golden and crispy.
- Meanwhile, mix softened butter with garlic, parsley, thyme, rosemary, and a pinch of salt. Set aside.
- Pat steaks dry and season generously with salt and pepper.
- Heat remaining olive oil in a skillet over high heat.
- Sear steaks for 3–4 minutes per side (or until desired doneness).
- Remove steaks from heat and let rest for 5 minutes.
- Top each steak with a dollop of garlic herb butter.
- Serve steaks hot with roasted potatoes on the side.
Notes
- Use a meat thermometer for precise doneness (130°F for medium-rare).
- Letting the steak rest helps retain juices.
- You can substitute dried herbs if fresh are unavailable.
- Add a squeeze of lemon juice over potatoes for extra flavor.
- Cast iron skillet works best for a perfect sear.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Pan-Searing
- Cuisine: American