Garlic Butter Herb Steak & Potatoes

$- 2 ribeye steaks (or your favorite cut) - 4 medium Yukon gold potatoes, diced - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 2 teaspoons fresh rosemary, chopped - 2 teaspoons fresh thyme, chopped - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley for garnish In this dish, the ribeye steaks shine. They bring rich flavor and great texture. Yukon gold potatoes add a creamy bite. Their smoothness pairs well with the steak. Using unsalted butter lets you control the salt, which is key. For seasonings, minced garlic is a must. It adds a punch of flavor. Fresh rosemary and thyme bring a lovely aroma. Salt and pepper enhance all the tastes in your dish. If you want to elevate your meal, add olive oil. It helps the potatoes crisp up in the oven. Fresh parsley makes for a beautiful garnish. It adds color and a fresh touch. This combination of ingredients creates a flavor explosion. Each bite is a joyful experience. You'll love how simple it is to make! {{ingredient_image_1}} First, set your oven temperature to 425°F (220°C). This heat is perfect for roasting our potatoes until they are crispy and golden. Preheating helps achieve that nice crunch while cooking the steak perfectly. Next, let’s prepare the potatoes. In a large bowl, toss the diced Yukon gold potatoes with olive oil, salt, and pepper. Make sure they are evenly coated. Spread them out on a baking sheet. Bake them in the preheated oven for 25-30 minutes. Flip them halfway through for even cooking. You want them to be crispy on the outside and tender inside. While the potatoes roast, it’s time to cook the steak. Season both sides of the ribeye steaks with salt, pepper, and half of the chopped rosemary and thyme. Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Once it bubbles, add the steaks. Sear them for 4-5 minutes on each side for medium-rare. You can adjust the time if you prefer a different doneness. In the final minute, add the remaining butter, minced garlic, and the rest of the herbs to the skillet. Spoon this melted garlic butter over the steaks. It enhances the flavor and makes the dish even better. After cooking, transfer the steaks to a plate. Let them rest for about 5 minutes. This step is important as it allows the juices to redistribute. Now, it’s time to serve! Place the steaks alongside the crispy roasted potatoes. Drizzle the garlic herb butter from the skillet over the steak. If you like, you can garnish with fresh parsley for a pop of color and flavor. Enjoy your meal! To get your steak just right, timing is key. For medium-rare, cook the steaks for 4-5 minutes on each side. If you like your steak more done, increase the time slightly. Here’s a quick guide: - Rare: 3-4 minutes per side - Medium: 5-6 minutes per side - Well-done: 7-8 minutes per side Always use a meat thermometer! Aim for 130°F (54°C) for medium-rare. This gives you a juicy, tender steak that melts in your mouth. Want to take your flavors to the next level? Try adding more herbs or spices. Here are some great options: - Oregano: Adds a warm, earthy taste. - Basil: Gives a fresh, sweet note. - Smoked paprika: Adds a nice depth of flavor. - Cumin: Offers a warm, nutty flavor. Feel free to mix and match! Just be sure not to overpower the garlic and butter, as they are the stars of this dish. Crispy potatoes are a must! Here are some tips to get them just right: - Cut evenly: Dice the potatoes into similar-sized pieces. This ensures even cooking. - Pat dry: Before tossing with oil, pat the potatoes dry. This helps them crisp up better. - Don’t crowd the pan: Give them space on the baking sheet. This allows hot air to circulate and creates a crispy texture. - High heat: Roasting at 425°F (220°C) crisps them up nicely. Flipping halfway through helps too. This way, all sides get that golden crunch! Pro Tips Let the steaks come to room temperature: Before cooking, allow the steaks to sit at room temperature for about 30 minutes. This helps them cook more evenly. Use a meat thermometer: For perfect doneness, use a meat thermometer. Aim for 130°F (54°C) for medium-rare, and adjust according to your preference. Resting is key: Always let your steaks rest after cooking. This allows the juices to redistribute, resulting in a juicier steak. Customize your herbs: Feel free to experiment with different herbs like oregano or basil for varied flavors in the garlic butter. {{image_2}} You can use many cuts of steak for this dish. Ribeye is juicy and full of flavor. If you want something leaner, try sirloin or filet mignon. Flank steak is also a great choice. It cooks fast and absorbs flavors well. Chuck eye steaks are budget-friendly but still tasty. Each cut brings its own texture and taste. Yukon gold potatoes are perfect for roasting. They are creamy and sweet. If you want a different flavor, try red potatoes. They are waxy and hold their shape well. Sweet potatoes can add a fun twist, too. They give a sweet and savory mix. For a quick option, use frozen potato wedges. They roast quickly and still taste great. You can change the herbs to make this dish your own. Try adding fresh basil or oregano for a Mediterranean touch. For a spicy kick, use crushed red pepper flakes. If you love citrus, add some lemon zest to the garlic butter. You can also mix in smoked paprika for a smoky flavor. These little changes can make a big difference in taste. To keep your Garlic Butter Herb Steak & Potatoes fresh, place the leftovers in an airtight container. Make sure to store them in the fridge. This helps lock in the flavor and moisture. Use the leftovers within three days for the best taste. Always let the food cool to room temperature before sealing it up. This practice prevents condensation, which can make your steak and potatoes soggy. When you're ready to enjoy your leftovers, reheating them correctly is key. For the best results, use a skillet. Heat it over medium heat and add a little butter or oil. Place the steak in the skillet and warm it for about 2-3 minutes on each side. This method keeps the steak juicy. For the potatoes, add them to the same skillet. Stir them occasionally until they are hot and crispy again. You can also use the microwave, but be careful not to overcook. Heat in short bursts, checking often. Can you freeze Garlic Butter Herb Steak & Potatoes? Yes, you can! Freezing is a great option if you want to save some for later. Wrap the steak and potatoes tightly in plastic wrap or foil. Then, place them in a freezer bag. Label the bag with the date. This way, you’ll know how long they’ve been in the freezer. They can last up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. Yes, you can use frozen steak. To start, thaw the steak overnight in your fridge. If you need it fast, place it in a sealed bag and submerge it in cold water for about an hour. Once thawed, pat the steak dry. This helps the seasoning stick better and ensures a nice sear. Sear the steak as you normally would. Just remember that cooking time may need to be adjusted. Always check for your desired doneness. For the potatoes, I like to keep it simple yet flavorful. Toss the diced Yukon gold potatoes in olive oil, salt, and pepper. This basic mix enhances their natural flavor. You can also add garlic powder or more herbs for extra taste. Fresh rosemary and thyme work great here. If you want a spicy kick, sprinkle some paprika or cayenne pepper. Make sure the potatoes are evenly coated to get that crispy texture. After cooking, let the steak rest for about 5 minutes. Resting allows the juices to settle back into the meat. If you cut it right away, the juices will run out, making it dry. Use this time to finish your potatoes or set the table. The steak will be more tender and juicy when you slice into it after resting. This post covered how to make delicious Garlic Butter Herb Steak and Potatoes. We explored main ingredients like ribeye steaks, Yukon gold potatoes, and essential seasonings. I shared steps for roasting crispy potatoes and cooking the perfect steak. You learned tips for doneness and flavor enhancements. In the end, remember that simple tweaks can elevate your meal. Enjoy experimenting with different cuts and herbs for unique flavors. Cook with love, and enjoy every bite.$

Garlic Butter Herb Steak & Potatoes

A delicious dish featuring ribeye steaks seared to perfection and paired with crispy roasted Yukon gold potatoes, all enhanced with garlic and fresh herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Ingredients

2 pieces ribeye steaks
4 medium Yukon gold potatoes, diced
4 tablespoons unsalted butter
4 cloves garlic, minced
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
to taste salt and pepper
1 tablespoon olive oil
optional fresh parsley for garnish

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, toss the diced potatoes with olive oil, salt, and pepper. Spread them out evenly on a baking sheet.
Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes or until golden and crispy, flipping halfway through.
While the potatoes are roasting, season both sides of the ribeye steaks with salt, pepper, and half of the chopped rosemary and thyme.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once melted and bubbling, add the steaks. Sear for 4-5 minutes on each side for medium-rare doneness (adjust time for desired doneness).
In the final minute of cooking, add the remaining butter, minced garlic, and the rest of the herbs to the skillet. Spoon the melted garlic butter over the steaks to enhance the flavor.
Transfer the steaks to a plate and let them rest for about 5 minutes. This allows the juices to redistribute.
Serve the steaks alongside the roasted potatoes, drizzled with the garlic herb butter left in the skillet and garnished with fresh parsley if desired.

Notes

Let the steaks rest before serving for better flavor.

Keyword garlic butter, herbs, potatoes, steak