Description
A delicious recipe for Garlic Butter Steak and Potatoes, featuring tender ribeye steaks and flavorful baby potatoes roasted in garlic butter.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick, 12 ounces each)
- 1 pound baby potatoes, halved
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the steaks with salt and pepper on both sides.
- Once the oil is hot, add the steaks to the skillet and sear for about 3-4 minutes on each side until a nice crust forms. Remove the steaks from the skillet and set aside.
- In the same skillet, add the halved baby potatoes and season with salt, pepper, rosemary, and thyme. Stir to coat the potatoes in the oil and seasonings.
- Place the steaks on top of the potatoes in the skillet. Add 2 tablespoons of butter and minced garlic on top of the steaks.
- Transfer the skillet to the preheated oven and roast for about 10-12 minutes for medium-rare, or until the desired doneness is reached.
- Remove the skillet from the oven and let the steaks rest for 5 minutes. Drizzle the melted garlic butter over the steaks and potatoes before serving.
- Garnish with chopped fresh parsley and serve hot.
Notes
- For a spicy kick, add a pinch of red pepper flakes to the potatoes before roasting.
- You can substitute the ribeye steaks with sirloin or filet mignon for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 2g
- Sodium: 600mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 150mg