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Garlic Butter Steak and Potatoes with Herb Sauce

Perfectly cooked Garlic Butter Steak and Potatoes topped with vibrant green herb sauce.
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Prepare a restaurant-quality meal featuring pan-seared steak cooked in garlic butter, served alongside tender potatoes and topped with a bright, fresh herb sauce.

Ingredients

Scale
  • 2 (8 ounce) ribeye or New York strip steaks, 1.5 inches thick
  • 1 pound small red potatoes, halved
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Herb Sauce:
  • 1 cup fresh parsley, packed
  • 1/4 cup fresh chives, chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1 small shallot, minced
  • 1/2 teaspoon salt

Instructions

  1. Prepare the potatoes: Toss the halved potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast them in an oven preheated to 400°F (200°C) for 20 minutes until slightly tender.
  2. Prepare the herb sauce: Combine parsley, chives, red wine vinegar, 1/4 cup olive oil, minced shallot, and salt in a food processor. Pulse until the sauce is finely chopped but still has texture. Set aside.
  3. Season the steaks: Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.
  4. Sear the steaks: Heat 1 tablespoon of butter in a heavy, oven-safe skillet (cast iron is best) over medium-high heat until it foams. Place the steaks in the hot skillet and sear for 3 minutes without moving them.
  5. Flip the steaks and reduce the heat to medium. Add the remaining 3 tablespoons of butter, rosemary, thyme, and minced garlic to the pan.
  6. Baste the steaks: Tilt the pan slightly and use a spoon to continuously baste the melting garlic butter over the steaks for 2 to 4 minutes, depending on desired doneness (125°F for rare, 135°F for medium-rare).
  7. Remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and let them rest for 10 minutes.
  8. While the steak rests, add the partially cooked potatoes to the skillet with the remaining garlic butter and pan drippings. Toss to coat and cook over medium heat for 3 to 5 minutes until the potatoes are browned and fully cooked.
  9. Slice the rested steak against the grain. Serve the steak and potatoes immediately, drizzling the fresh herb sauce over the steak before serving.

Notes

  • For best results, let your steaks sit at room temperature for 30 minutes before cooking.
  • Use a meat thermometer to check the internal temperature for accurate doneness.
  • If you prefer a different potato preparation, boil them until just tender, then toss them in the garlic butter at the end to crisp them up.

Nutrition

Find it online: https://tastytribune.com/garlic-butter-steak-and-potatoes-with-herb-sauce/