What the heck is this?
So you want to make steak at home but you’re terrified of screwing it up and turning expensive meat into shoe leather? This is your safety net. We’re talking about perfectly seared steak with crispy-on-the-outside, fluffy-on-the-inside potatoes, all swimming in garlic butter that’s so good you’ll want to drink it with a straw.
This isn’t some complicated steakhouse technique that requires a culinary degree. It’s one-pan cooking at its finest — you get your potatoes going first, then add the steak, and finish everything with enough garlic butter to make your kitchen smell like heaven. The kind of dinner that makes people think you actually know what you’re doing, when really you just followed directions and didn’t panic.
Perfect for date night, impressing your in-laws, or just treating yourself like the carnivorous royalty you are. Fancy enough for special occasions, easy enough for “I deserve steak tonight” Wednesday.
Why You’ll Love This Recipe
- One pan = minimal cleanup (your future self will thank you)
- Steak that’s actually juicy and not overcooked
- Potatoes that are crispy outside, fluffy inside
- Garlic butter that makes everything taste like a restaurant
- Ready in 30 minutes from start to finish
- Looks way more impressive than the effort required
The Good Stuff You’ll Need
For the Steak:
- 4 ribeye or strip steaks (1-inch thick, about 8 oz each)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
For the Potatoes:
- 2 lbs baby potatoes, halved (or quartered if they’re big)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary (or 1 tbsp fresh)
For the Garlic Butter Magic:
- 6 tbsp butter
- 6 cloves garlic, minced (don’t be shy)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1/2 tsp salt
- Squeeze of lemon juice
Let’s Do This
Step 1: Potato Head Start
Preheat your oven to 425°F.
Halve your potatoes and toss them with olive oil, salt, pepper, and rosemary.
Spread them cut-side down on a large oven-safe skillet or sheet pan.
Roast for 20-25 minutes until they’re getting golden and crispy.
Step 2: Steak Prep
While potatoes are roasting, take steaks out of the fridge to come to room temperature (about 15 minutes).
Pat them completely dry with paper towels — moisture is the enemy of a good sear.
Season generously with salt, pepper, garlic powder, and paprika on both sides.
Step 3: Sear Those Beauties
Heat a large cast iron or heavy skillet over high heat until it’s smoking hot.
Add olive oil and immediately place steaks in the pan — they should sizzle aggressively.
Don’t move them! Let them sear for 3-4 minutes until you get a beautiful crust.
Flip and sear the other side for 3-4 minutes for medium-rare (adjust timing for your preference).
Step 4: Bring It Together
If using separate pans, add the seared steaks to the pan with the potatoes.
If using one large skillet, push potatoes to the sides and add steaks to the center.
Pop the whole thing in the oven for 5-7 minutes to finish cooking.
Step 5: Garlic Butter Heaven
Remove from oven and immediately add butter, minced garlic, parsley, and thyme to the pan.
The butter will melt and sizzle — tilt the pan and spoon the garlic butter over the steaks and potatoes repeatedly.
Add a squeeze of lemon juice and season the butter with salt.
Step 6: Rest and Serve
Let the steaks rest for 5 minutes (this is crucial — don’t skip it!).
Keep spooning that garlic butter over everything while they rest.
Slice against the grain if desired, or serve whole with all that gorgeous garlic butter.
Switch It Up
Herb Garden: Try rosemary, oregano, or sage instead of thyme.
Spice It Up: Add red pepper flakes to the garlic butter.
Potato Swap: Use fingerlings, red potatoes, or even sweet potatoes.
Surf and Turf: Add some shrimp to the garlic butter in the last few minutes.
Compound Butter: Mix herbs into softened butter ahead of time and melt it over the hot steak.
Pro Tips That Actually Matter
Room temperature steak cooks more evenly than cold steak — take it out 15-30 minutes before cooking.
Don’t flip the steak too early — you want that golden crust before you turn it.
Use a meat thermometer if you’re nervous: 125°F for rare, 135°F for medium-rare, 145°F for medium.
The steak will continue cooking while it rests, so pull it slightly before your target temperature.
Cast iron retains heat beautifully and gives the best sear.
Make-Ahead Game
Season steaks and prep potatoes up to 4 hours ahead.
Mince garlic and chop herbs earlier in the day.
Pre-cook potatoes partially and finish them when you sear the steak.
Serving Suggestions
Serve with a simple arugula salad to cut through the richness.
Crusty bread for soaking up every drop of garlic butter.
A bold red wine like Cabernet Sauvignon or Malbec.
Maybe some roasted asparagus or green beans on the side.
Temperature Guide
- Rare: 120-125°F (cool red center)
- Medium-Rare: 130-135°F (warm red center) — RECOMMENDED
- Medium: 135-145°F (warm pink center)
- Medium-Well: 145-155°F (slightly pink center)
- Well-Done: 155°F+ (no pink) — please don’t do this
Questions People Actually Ask
Q: How do I know when my steak is done? A: Use the finger test or a thermometer. Medium-rare should feel like the fleshy part between your thumb and index finger when you make an “OK” sign.
Q: What if I don’t have an oven-safe pan? A: Sear the steak in one pan, roast potatoes on a sheet pan, then combine everything for the garlic butter finish.
Q: Can I use different cuts of steak? A: Absolutely! Filet mignon, sirloin, or even flank steak work. Just adjust cooking times based on thickness.
Q: My steak is overcooked. Now what? A: Slice it thin against the grain and drown it in that garlic butter. It’ll still be delicious.
Q: Can I prep this ahead? A: Season the steak up to 4 hours ahead. Par-cook the potatoes earlier in the day and crisp them up when you cook the steak.
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Garlic Butter Steak and Potatoes: The Date Night Dinner That Actually Works
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
So you want to make steak at home but you’re terrified of screwing it up and turning expensive meat into shoe leather? This is your safety net. We’re talking about perfectly seared steak with crispy-on-the-outside, fluffy-on-the-inside potatoes, all swimming in garlic butter that’s so good you’ll want to drink it with a straw.
This isn’t some complicated steakhouse technique that requires a culinary degree. It’s one-pan cooking at its finest — you get your potatoes going first, then add the steak, and finish everything with enough garlic butter to make your kitchen smell like heaven. The kind of dinner that makes people think you actually know what you’re doing, when really you just followed directions and didn’t panic.
Perfect for date night, impressing your in-laws, or just treating yourself like the carnivorous royalty you are. Fancy enough for special occasions, easy enough for “I deserve steak tonight” Wednesday.
Ingredients
For the Steak:
- 4 ribeye or strip steaks (1-inch thick, about 8 oz each)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
For the Potatoes:
- 2 lbs baby potatoes, halved (or quartered if they’re big)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary (or 1 tbsp fresh)
For the Garlic Butter Magic:
- 6 tbsp butter
- 6 cloves garlic, minced (don’t be shy)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1/2 tsp salt
- Squeeze of lemon juice
Instructions
Preheat your oven to 425°F.
Halve your potatoes and toss them with olive oil, salt, pepper, and rosemary.
Spread them cut-side down on a large oven-safe skillet or sheet pan.
Roast for 20-25 minutes until they’re getting golden and crispy.
While potatoes are roasting, take steaks out of the fridge to come to room temperature (about 15 minutes).
Pat them completely dry with paper towels — moisture is the enemy of a good sear.
Season generously with salt, pepper, garlic powder, and paprika on both sides.
Heat a large cast iron or heavy skillet over high heat until it’s smoking hot.
Add olive oil and immediately place steaks in the pan — they should sizzle aggressively.
Don’t move them! Let them sear for 3-4 minutes until you get a beautiful crust.
Flip and sear the other side for 3-4 minutes for medium-rare (adjust timing for your preference).
If using separate pans, add the seared steaks to the pan with the potatoes.
If using one large skillet, push potatoes to the sides and add steaks to the center.
Pop the whole thing in the oven for 5-7 minutes to finish cooking.
Remove from oven and immediately add butter, minced garlic, parsley, and thyme to the pan.
The butter will melt and sizzle — tilt the pan and spoon the garlic butter over the steaks and potatoes repeatedly.
Add a squeeze of lemon juice and season the butter with salt.
Let the steaks rest for 5 minutes (this is crucial — don’t skip it!).
Keep spooning that garlic butter over everything while they rest.
Slice against the grain if desired, or serve whole with all that gorgeous garlic butter.
Notes
Herb Garden: Try rosemary, oregano, or sage instead of thyme.
Spice It Up: Add red pepper flakes to the garlic butter.
Potato Swap: Use fingerlings, red potatoes, or even sweet potatoes.
Surf and Turf: Add some shrimp to the garlic butter in the last few minutes.
Compound Butter: Mix herbs into softened butter ahead of time and melt it over the hot steak.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~650 kcal
- Fat: ~35g
- Carbohydrates: ~35g
- Protein: ~45g