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Garlic Butter Steak and Potatoes with Herb Sauce

Close-up of sliced Garlic Butter Steak and Potatoes topped with vibrant green herb sauce on a white plate.
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Prepare a complete meal featuring pan-seared steak basted in garlic butter, served with crispy roasted potatoes and a fresh parsley herb sauce.

Ingredients

Scale
  • 2 (8 ounce) ribeye or New York strip steaks, about 1 inch thick
  • 1 pound small Yukon Gold potatoes, halved
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 1/4 cup fresh parsley, chopped (for sauce)
  • 2 tablespoons fresh oregano, chopped (for sauce)
  • 1/4 cup olive oil (for sauce)
  • 2 tablespoons red wine vinegar (for sauce)
  • 1/2 teaspoon red pepper flakes (for sauce)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the halved potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet.
  3. Roast the potatoes for 25 to 30 minutes, flipping halfway, until golden brown and tender.
  4. While potatoes roast, prepare the herb sauce. Combine the chopped parsley, oregano, 1/4 cup olive oil, red wine vinegar, remaining salt and pepper, and red pepper flakes in a small bowl. Mix well and set aside.
  5. Pat the steaks dry with paper towels. Season both sides generously with the remaining salt and pepper.
  6. Heat 1 tablespoon of olive oil in a heavy, oven-safe skillet (cast iron works well) over medium-high heat until shimmering.
  7. Sear the steaks for 3 to 4 minutes per side until a deep brown crust forms.
  8. Reduce the heat to medium-low. Add the butter, smashed garlic, and thyme sprigs to the skillet.
  9. Once the butter melts, tilt the pan slightly and use a spoon to continuously baste the melting garlic butter over the steaks for 1 to 2 minutes.
  10. For medium-rare, cook until an internal temperature of 130 degrees Fahrenheit is reached. Adjust time for your desired doneness.
  11. Remove the steaks from the skillet and let them rest on a cutting board for 5 to 10 minutes before slicing.
  12. Serve the sliced steak alongside the roasted potatoes, drizzled generously with the fresh herb sauce.

Notes

  • For best results when searing, make sure your skillet is hot before adding the steak.
  • Resting the steak allows the juices to redistribute, resulting in a more tender cut.
  • You can use any sturdy herb like rosemary or sage in place of thyme during the basting process.

Nutrition

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