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Garlic Butter Steak and Potatoes with Fresh Herb Sauce

Close-up of sliced Garlic Butter Steak and Potatoes, topped with melting herb butter.
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Prepare a restaurant-quality meal featuring pan-seared steak basted in garlic butter, served with crispy potatoes and topped with a bright, fresh herb sauce.

Ingredients

Scale
  • 2 (8 ounce) ribeye or New York strip steaks, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 pound small Yukon Gold potatoes, quartered
  • 1 tablespoon olive oil (for potatoes)
  • 1/2 teaspoon salt (for potatoes)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, snipped
  • 1 tablespoon fresh tarragon, chopped
  • 2 tablespoons olive oil (for sauce)
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard

Instructions

  1. Prepare the Herb Sauce: Combine the chopped parsley, chives, tarragon, 2 tablespoons olive oil, lemon juice, and Dijon mustard in a small bowl. Mix well and set aside.
  2. Prepare the Potatoes: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the quartered potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread them in a single layer on a baking sheet. Roast for 25 to 30 minutes, turning halfway, until golden brown and tender.
  3. Prepare the Steak: Season both sides of the steaks evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  4. Sear the Steak: Heat 1 tablespoon of olive oil in a heavy, oven-safe skillet (cast iron works well) over medium-high heat until shimmering. Carefully place the steaks in the hot skillet. Sear for 3 to 4 minutes per side until a deep brown crust forms.
  5. Make the Garlic Butter Baste: Reduce the heat to medium. Add the 4 tablespoons of butter, minced garlic, rosemary, and thyme to the skillet. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melting garlic butter over the tops of the steaks for about 1 to 2 minutes.
  6. Finish Cooking: For medium-rare (130-135°F), cook until the internal temperature reaches your desired level. Remove the steaks from the skillet and place them on a cutting board. Discard the herb sprigs from the butter sauce.
  7. Rest the Steak: Let the steaks rest for 5 to 10 minutes before slicing. This allows the juices to redistribute.
  8. Serve: Slice the rested steak against the grain. Serve immediately alongside the roasted potatoes. Drizzle the fresh herb sauce over the steak slices.

Notes

  • For best results when searing, ensure your skillet is very hot before adding the steak.
  • Use a meat thermometer to check the internal temperature for accurate doneness.
  • If you prefer mashed potatoes, prepare them separately and skip the oven roasting step for the potatoes.

Nutrition

Find it online: https://epicureempire.com/garlic-butter-steak-and-potatoes-with-herb-sauce/