Garlic Butter Steak and Potatoes: The Ultimate One-Pan Meal
Ingredients You’ll Need
- For the Steak and Potatoes:
- 2 ribeye steaks (or your preferred cut)
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme or rosemary (optional)
- For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme (optional)
How to Make Garlic Butter Steak and Potatoes
Step 1: Prepare the Steak and Potatoes
- Season the Steaks: Start by seasoning your steaks generously with salt, pepper, and any other seasonings you love. Let them rest at room temperature while you prepare the potatoes.
- Cook the Potatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the halved potatoes, season with salt, pepper, and a pinch of thyme or rosemary. Cook for 15-20 minutes, stirring occasionally, until they’re golden and crispy on the outside and tender on the inside. Remove the potatoes from the skillet and set aside.
Step 2: Cook the Steaks
- Sear the Steaks: In the same skillet, add a bit more olive oil if needed, and increase the heat to high. Add the steaks to the hot pan and sear for about 3-4 minutes on each side for medium-rare, or adjust the cooking time depending on your preferred doneness. Remove the steaks from the pan and let them rest for a few minutes.
Step 3: Make the Garlic Butter Sauce
- Prepare the Garlic Butter: In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Stir in the chopped parsley and thyme (if using) for a burst of fresh flavor.
Step 4: Combine and Serve
- Bring it Together: Return the crispy potatoes to the skillet, tossing them in the garlic butter sauce until they’re well coated. Place the rested steaks back in the pan and spoon the garlic butter over the top.
- Serve Hot: Slice the steak, serve with the garlic butter potatoes, and drizzle the remaining sauce over everything. Garnish with extra parsley for a pop of color.
