Garlic Butter Steak with Roasted Potatoes

Restaurant-quality at home — this Garlic Butter Steak with Roasted Potatoes pairs a perfectly seared steak, lacquered in rich garlicky butter, with golden crispy baby potatoes tossed in herbs and rosemary. Hearty, deeply savory, and impressive enough for date night yet easy enough for a weeknight.

Ingredients

• 2 ribeye or New York strip steaks (1 1/4 inch thick, about 12 oz each)
• 1 1/2 lbs baby potatoes, halved
• 3 tbsp olive oil, divided
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp garlic powder
• 1 tsp dried Italian herbs (or fresh rosemary, chopped)
• 5 tbsp unsalted butter
• 6 garlic cloves, smashed
• 4 sprigs fresh rosemary
• 3 sprigs fresh thyme (optional)
• 1/2 tsp smoked paprika
• Flaky sea salt, for finishing
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. Roast the potatoes: Toss the halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, garlic powder, Italian herbs, and paprika. Roast at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp.
2. Prep the steak: Bring the steaks to room temperature 30 minutes before cooking. Pat very dry and season generously with the remaining salt and pepper.
3. Sear hard: Heat the remaining 1 tbsp olive oil in a cast iron skillet over high heat until smoking. Sear the steaks 3–4 minutes per side for medium-rare.
4. Baste with garlic butter: Lower the heat to medium, add the butter, smashed garlic, rosemary, and thyme. Tilt the pan and spoon the foaming garlic butter over the steaks continuously for 1–2 minutes.
5. Rest: Transfer the steaks to a cutting board and rest 8–10 minutes so the juices redistribute.
6. Slice and plate: Slice the steak against the grain, arrange over the roasted potatoes, and spoon the warm garlic butter from the pan over everything.
7. Finish and serve: Shower with flaky sea salt and fresh parsley, and serve immediately.

Pro tip: A screaming-hot pan and a bone-dry steak surface are everything — moisture steams instead of sears, and that’s what stands between you and a deep mahogany crust.

Estimated nutrition per serving: 640 calories, 46g protein, 34g carbs, 36g fat.