Steak and Potatoes with Butter
Juicy steak with crispy potatoes, cooked in butter for a rich and flavorful meal.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 ribeye steaks (1-inch thick)
- 4 medium potatoes, cut into wedges
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- Salt and black pepper to taste
- 1 tbsp olive oil
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.
Toss the potato wedges with olive oil, salt, black pepper, and half of the chopped rosemary and thyme. Spread them on a baking sheet in a single layer.
Roast the potatoes in the preheated oven for 20 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, heat a large skillet over medium-high heat. Add 1 tbsp of butter and 1 tbsp of olive oil. Once hot, add the steaks.
Sear the steaks for 3-4 minutes per side for medium-rare, or until desired doneness. Add the remaining butter, garlic, and herbs to the skillet during the last minute of cooking, basting the steaks with the melted butter.
Remove the steaks from the skillet and let them rest for 5 minutes before slicing. Serve with the roasted potatoes and drizzle with the remaining herb butter from the skillet.
Chef's Tips
- Steak Doneness: Use a meat thermometer for accuracy—135°F (57°C) for medium-rare, 145°F (63°C) for medium.
- Resting: Always let the steak rest before slicing to retain juices.
- Potato Crispiness: Ensure the potatoes are spread evenly on the baking sheet to avoid steaming.
- Butter Basting: Basting the steak with butter enhances flavor and keeps it juicy.
- Herb Variations: Substitute rosemary and thyme with oregano or parsley if preferred.
