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Grilled steak with golden roasted potatoes on a white plate, a steak and potatoes dinner
Chef Emma

Garlic Butter Steak and Potatoes

Crispy par-boiled roasted Yukon Gold potatoes with cast iron seared steaks basted in garlic herb butter.
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Prep Time 15 minutes
Cook Time 50 minutes
Dry-salt the steak (45 minutes to 24 hours) 45 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Crispy potatoes
  • 2 lb Yukon Gold potatoes 907 g, cut into 1½-inch chunks
  • 1 tbsp salt for the boiling water
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 1 tbsp fresh rosemary chopped
Steak
  • 2 steaks, 1 to 1¼ inches thick about 2 lb / 907 g total; top sirloin, ribeye or strip
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tbsp avocado or canola oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic smashed
  • 3 sprigs fresh thyme or rosemary
  • parsley and flaky salt to finish

Equipment

  • Large cast iron skillet
  • Rimmed sheet pan
  • Large pot
  • Instant-read thermometer
  • Tongs

Method
 

  1. Season the steaks all over with kosher salt at least 45 minutes ahead (or up to 24 hours, uncovered in the fridge).
  2. Heat the oven to 425°F (220°C) with a sheet pan inside. Boil the potatoes in salted water 7 to 8 minutes, drain, steam-dry 2 minutes and shake to rough up the edges.
  3. Toss the potatoes with olive oil, salt, garlic powder and pepper. Roast on the hot pan 35 to 40 minutes, flipping halfway, adding rosemary for the last 5 minutes.
  4. With about 20 minutes left on the potatoes, pat the steaks dry and add pepper. Heat a cast iron skillet over medium-high until just smoking, add the oil and sear the steaks 3 minutes without moving, then 2 to 3 minutes on the second side.
  5. Lower the heat to medium, add the butter, garlic and herbs, and baste the steaks 1 to 2 minutes. Pull them about 5°F below your target temperature (USDA safe minimum 145°F with a 3-minute rest).
  6. Rest the steaks 5 to 10 minutes. Toss the potatoes with some of the garlic butter. Slice the steak against the grain, finish with flaky salt and parsley, and serve.

Notes

Use steaks 1 to 1¼ inches thick. For steak bites, cube 1½ lb sirloin, sear 2 to 3 minutes in a hot skillet and toss with browned par-boiled potatoes and garlic butter. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving (1/4, top sirloin) from USDA FoodData Central values.