Garlic Butter Steak and Potatoes: A Hearty and Flavorful Delight
Looking for a meal that combines the rich flavors of steak with the comforting goodness of potatoes? This Garlic Butter Steak and Potatoes recipe is perfect for you! It’s a simple yet elegant dish that’s sure to impress your family and friends. Let’s dive into the details and get cooking!
Ingredients
For the Potatoes:
- 3 tablespoons olive oil
- 1 pound medium Yukon Gold or red potatoes, cut into 3/4-inch wedges
- 1/2 teaspoon kosher salt
For the Steak and Garlic Butter:
- 2 (1-inch-thick) rib-eye or New York steaks (about 12 ounces each), or 1 1/2 pounds flank steak, cut into 2 pieces
- 1 teaspoon kosher salt
- 4 tablespoons (1/2 stick) unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon freshly squeezed lemon juice, plus more as needed
Directions
Cook the Potatoes:
- Heat the Oil: In a 12-inch cast iron skillet, heat the olive oil over medium heat until shimmering.
- Add Potatoes: Place the potato wedges cut-side down in the skillet. Sprinkle with kosher salt.
- Cook Undisturbed: Let the potatoes cook undisturbed until golden-brown and they release easily from the pan, about 10 minutes.
- Flip and Cook: Using tongs, flip each wedge to another cut side and continue cooking until browned and tender, approximately 10-15 minutes more.
- Transfer: Once cooked, transfer the potatoes to a serving platter.
Prepare the Steaks:
- Season Steaks: While the potatoes are cooking, pat the steaks dry with paper towels and season all over with 1 teaspoon of kosher salt.
- Heat the Skillet: After removing the potatoes, wipe out the skillet with paper towels and return it to high heat until it starts to smoke slightly.
- Cook Steaks: Carefully place the steaks in the hot skillet. Cook on the first side until a crust forms and the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute.
- Continue Cooking: Keep cooking and flipping the steaks for a total of 4 minutes.
- Add Butter and Garlic: Add the butter to the pan. Flip the steaks once more, tilt the pan so the butter pools on one side, and add the minced garlic to the butter pool. Baste the butter over the steaks using a large spoon.
- Check Doneness: Continue flipping and basting the steaks, checking the internal temperature after 6 minutes total cook time. Medium rare is between 125°F and 130°F.
- Rest Steaks: Remove the skillet from heat and transfer the steaks to a clean cutting board. Let rest for 5 minutes.
Make the Garlic Butter Sauce:
- Prepare Sauce: Stir the chopped parsley and lemon juice into the pan juices. Let cool for a few minutes, then taste and season with additional salt and lemon juice if needed.
- Slice Steaks: Cut the steaks across the grain into 1/2-inch-thick slices.
- Combine and Serve: Place the steak slices on top of the potatoes on the serving platter and drizzle with the garlic butter pan sauce.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: Approx. 650 kcal per serving
- Servings: 4
Final Thoughts
This Garlic Butter Steak and Potatoes recipe is a wonderful choice for a special dinner or a cozy night in. The combination of perfectly cooked steak, golden-brown potatoes, and a luscious garlic butter sauce makes for an unforgettable meal. Enjoy this hearty and flavorful delight with your loved ones!
Feel free to share your experiences and any tweaks you made to the recipe in the comments below. Happy cooking!
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Garlic Butter Steak and Potatoes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
FOR THE POTATOES:
3 tablespoons olive oil
1 pound medium Yukon Gold or red potatoes, cut into 3/4-inch wedges
1/2 teaspoon kosher salt
FOR THE STEAK AND GARLIC BUTTER:
2 (1-inch-thick) rib-eye or New York steaks (about 12 ounces each), or 1 1/2 pounds flank steak, cut into 2 pieces
1 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced
2 tablespoons chopped fresh parsley leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed
Instructions
Cook the potatoes: Heat the oil in a 12-inch cast iron skillet over medium heat until shimmering. Add the potatoes cut-side down, sprinkle with the salt, and cook undisturbed until golden-brown and the potatoes release easily from the pan, about 10 minutes. Using tongs, flip each wedge to another cut side and cook until browned and the potatoes are tender, 10 to 15 minutes more.
Meanwhile, dry the steaks with paper towels. Season all over with 1 teaspoon salt and set aside. When the potatoes are ready, transfer to a serving platter.
Cook the steaks: Wipe out the skillet with paper towels and return to high heat until the pan starts to smoke just a bit. Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes.
Carefully add the butter to the pan. Flip the steaks once more. Tilt the pan so the butter pools on one side and add the garlic to the pool. Use a large spoon to baste the butter over the steaks. Flip again and repeat with basting. Continue cooking and begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Medium rare is between 125°F and 130°F. Remove the pan from the heat.
Transfer the steaks to a clean cutting board and let rest for 5 minutes. Meanwhile, stir the parsley and lemon juice into the juices in the pan. Let cool for a few minutes, then taste and season with more salt and lemon juice as needed.
Cut the steaks across the grain into 1/2-inch-thick slices. Place on top of the potatoes and drizzle with the garlic butter pan sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 650 Kcal