A steakhouse dinner without the steakhouse bill — this Garlic Steak with Roasted Potatoes pairs a perfectly seared, butter-basted steak with crispy, golden roasted potatoes. Hearty, deeply savory, and impressive enough for date night yet easy enough for a Tuesday.
Ingredients
- 2 ribeye or sirloin 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 salt, divided
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 4 tbsp butter
- 6 garlic cloves, smashed
- 4 sprigs fresh rosemary or thyme
- 1 tsp smoked paprika
- Flaky sea salt, for finishing
Instructions
- Roast the potatoes: Toss potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, garlic powder, and paprika. Roast at 425°F (220°C) for 25-30 minutes, flipping once, until crisp and golden.
- Prep the steak: Bring steaks to room temperature 30 minutes before cooking. Pat very dry and season generously with remaining salt and pepper.
- Sear hard: Heat 1 tbsp olive oil in a cast iron skillet over high heat until smoking. Sear steaks 3-4 minutes per side for medium-rare.
- Baste with garlic butter: Lower heat to medium, add butter, smashed garlic, and rosemary. Tilt the pan and baste the steaks with foaming butter for 1-2 minutes.
- Rest: Transfer steaks to a board and rest 8-10 minutes — non-negotiable for juicy results.
- Slice and serve: Slice against the grain, arrange over the roasted potatoes, spoon over the garlic butter, and finish with flaky sea salt.
Pro tip: A screaming-hot pan and a bone-dry steak surface are everything — moisture is the enemy of a deep, crusty sear.
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Estimated nutrition per serving: 610 calories, 48g protein, 35g carbs, 34g fat.
