Garlic Butter Steak and Potatoes
A hearty meal combining succulent steak with tender roasted potatoes infused with garlic and butter.
Equipment
- Oven-safe Skillet
- Small Saucepan
- Meat Thermometer
Ingredients
Ingredients
- 2 pieces Ribeye Steaks About 1 inch thick, approximately 1.5 pounds total.
- 1 pound Baby Potatoes Halved or quartered depending on size.
- 4 tablespoons Unsalted Butter Divided.
- 4 cloves Garlic Minced.
- 1 tablespoon Fresh Thyme Leaves Plus extra for garnish.
- Salt To taste.
- Freshly Ground Black Pepper To taste.
- 2 tablespoons Olive Oil
Instructions
- Preheat your oven to 400°F (200°C).
- Season both sides of the ribeye steaks with salt and pepper. Let sit at room temperature for 20-30 minutes.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add the steaks and sear for 4-5 minutes without moving.
- Flip the steaks and sear the other side for 3-4 minutes. Aim for an internal temperature of 130°F (54°C) for medium-rare.
- Remove the steaks from the skillet and cover loosely with aluminum foil.
- Add halved baby potatoes to the same skillet, season with salt and pepper, and toss to coat.
- Add 2 tablespoons of butter, minced garlic, and thyme to the skillet with the potatoes. Stir to coat.
- Transfer the skillet to the oven and roast for 20-25 minutes until potatoes are fork-tender and golden brown.
- Melt the remaining 2 tablespoons of butter in a small saucepan over low heat and add any remaining thyme.
- After the potatoes are done, place the seared steaks back into the skillet and drizzle the melted garlic butter over both.
- Return the skillet to the oven for an additional 5 minutes to meld flavors and warm the steaks.
- Garnish with extra thyme and serve immediately.
Notes
Consider adding green beans or asparagus for extra vegetables. You can also use different herbs or potato varieties for variation.