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There’s something undeniably satisfying about a perfectly seared steak paired with tender, golden baby potatoes drenched in garlic butter. This classic combination is a crowd-pleaser, whether you’re hosting a weekend dinner party, celebrating a special occasion, or simply craving a restaurant-quality meal at home. With just a handful of ingredients—juicy ribeye or sirloin steaks, baby potatoes, butter, olive oil, salt, and pepper—you can create a dish that’s both elegant and comforting. In this detailed recipe, we’ll walk you through every step to achieve a mouthwatering steak with crispy potatoes that will leave your guests raving and your family asking for seconds.

This recipe is beginner-friendly yet sophisticated enough to impress seasoned home cooks. Plus, we’ve included pro tips, serving suggestions, and variations to make this dish your own. Let’s dive into the art of crafting the ultimate steak and potato dinner!

Why You’ll Love This Steak and Potatoes Recipe

• Simple Ingredients, Bold Flavors: With just five core ingredients, this recipe delivers maximum flavor with minimal effort.
• Versatile and Customizable: Whether you prefer a medium-rare ribeye or a well-done sirloin, this recipe adapts to your taste.
• Perfect for Any Occasion: From casual weeknight dinners to festive gatherings, this dish fits every setting.
• Quick and Easy: Ready in under 45 minutes, it’s ideal for busy schedules without sacrificing quality.

Ingredients

To create this delectable steak and potato meal, you’ll need the following ingredients:

• 4 ribeye or sirloin steaks (about 1-inch thick): Ribeye offers rich marbling for a juicy, flavorful bite, while sirloin is leaner but still tender. Choose high-quality, well-marbled steaks for the best results.
• Salt and black pepper to taste: These pantry staples enhance the natural flavors of the steak and potatoes. Use coarse kosher salt and freshly ground black pepper for optimal seasoning.
• 2 tablespoons olive oil: A high smoke point makes olive oil perfect for searing steaks, giving them a beautiful crust.
• 1 pound baby potatoes, halved (or quartered if large): Baby potatoes are creamy and tender, absorbing the garlic butter for irresistible flavor. Yukon Gold or red varieties work wonderfully.
• 4 tablespoons butter: Unsalted butter adds richness and carries the garlic flavor, creating a luscious coating for the potatoes.

Optional Add-Ons: Fresh herbs like rosemary or thyme, garlic cloves, or a splash of Worcestershire sauce can elevate the dish further. See our “Variations” section for more ideas!

Equipment Needed

• Large cast-iron skillet or heavy-bottomed frying pan (for the steaks)
• Medium pot (for boiling potatoes)
• Tongs (for flipping steaks)
• Baking sheet (optional, for finishing steaks in the oven)
• Sharp knife and cutting board
• Colander (for draining potatoes)
• Meat thermometer (optional, for checking doneness)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Season the Steaks: Remove the steaks from the refrigerator 30-60 minutes before cooking to bring them to room temperature. This ensures even cooking. Pat the steaks dry with paper towels, then generously season both sides with salt and black pepper. Set aside.
2. Prep the Potatoes: Rinse the baby potatoes under cold water to remove any dirt. Halve or quarter them to ensure uniform size for even cooking. Place the potatoes in a medium pot and cover with cold water.

Step 2: Cook the Baby Potatoes

1. Boil the Potatoes: Add a pinch of salt to the pot of potatoes and bring to a boil over medium-high heat. Reduce to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender but not falling apart. Drain in a colander and set aside.
2. Crisp the Potatoes: In a large skillet (you can use the same one for the steaks later), heat 2 tablespoons of butter over medium heat. Add the drained potatoes, cut side down, and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

Step 3: Sear the Steaks

1. Heat the Skillet: Place a large cast-iron skillet or heavy-bottomed pan over high heat. Add 2 tablespoons of olive oil and wait until it’s shimmering and slightly smoking (about 1-2 minutes).
2. Sear the Steaks: Carefully add the steaks to the hot skillet, ensuring they don’t touch. Sear for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F), adjusting time for your preferred doneness (see our “Steak Doneness Guide” below). Avoid moving the steaks while they sear to develop a perfect crust.
3. Add Butter for Flavor: During the last minute of cooking, add 2 tablespoons of butter to the skillet. Tilt the pan and spoon the melted butter over the steaks for extra richness. If desired, add a sprig of rosemary or a crushed garlic clove for aromatic depth.
4. Rest the Steaks: Transfer the steaks to a cutting board or plate and loosely cover with foil. Let them rest for 5 minutes to redistribute the juices, ensuring a tender, juicy bite.

Step 4: Assemble and Serve

1. Combine Potatoes and Steaks: Return the crispy potatoes to the skillet with the remaining butter and pan drippings. Toss to coat, allowing the potatoes to soak up the savory flavors.
2. Plate the Dish: Serve each steak alongside a generous portion of garlic butter potatoes. Garnish with fresh herbs like parsley or thyme for a pop of color and flavor.

Steak Doneness Guide

Use a meat thermometer for precision:

• Rare: 120-125°F (cool red center)
• Medium-Rare: 130-135°F (warm red center)
• Medium: 140-145°F (pink center)
• Medium-Well: 150-155°F (slightly pink)
• Well-Done: 160°F+ (no pink)

Pro Tips for Success

• Choose Quality Steaks: Opt for USDA Choice or Prime cuts for superior flavor and tenderness. If possible, buy from a local butcher for freshness.
• Don’t Skip the Resting Step: Resting the steaks prevents juices from escaping, keeping them moist and flavorful.
• Use a Hot Pan: A screaming-hot skillet is key to a caramelized crust. Cast iron is ideal for retaining heat.
• Parboil Potatoes for Crispiness: Boiling the potatoes before pan-frying ensures a fluffy interior and crispy exterior.

Variations to Try

• Garlic Herb Steak: Add minced garlic and fresh rosemary or thyme to the butter while basting the steaks.
• Spicy Potatoes: Toss the potatoes with a pinch of smoked paprika or cayenne pepper for a kick.
• Mushroom Medley: Sauté sliced mushrooms in the skillet after cooking the steaks, then serve as a side or topping.
• Chimichurri Twist: Drizzle the steaks with a vibrant chimichurri sauce made from parsley, garlic, olive oil, and red wine vinegar.

Serving Suggestions

This hearty dish pairs beautifully with:

• Vegetables: Grilled asparagus, roasted Brussels sprouts, or a fresh arugula salad with lemon vinaigrette.
• Drinks: A bold red wine like Cabernet Sauvignon or a crisp IPA complements the rich flavors.
• Sides: Crusty artisan bread or creamy mashed cauliflower for a low-carb option.

FAQs

Can I use a different cut of steak?
Yes! New York strip, filet mignon, or flank steak work well. Adjust cooking times based on thickness and desired doneness.

How do I store leftovers?
Store cooked steak and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat steaks gently in a skillet over low heat to avoid overcooking.

Can I make this recipe ahead of time?
You can boil the potatoes in advance and store them in the fridge. Sear the steaks and crisp the potatoes just before serving for the best texture.

What if I don’t have a cast-iron skillet?
A stainless steel or nonstick skillet works, but ensure it’s oven-safe if you need to finish the steaks in the oven.

Conclusion

This seared steak with garlic butter baby potatoes recipe is a timeless classic that brings together bold flavors and simple techniques. Whether you’re a novice cook or a seasoned chef, this dish is sure to become a staple in your kitchen. With its juicy, perfectly cooked steak and crispy, buttery potatoes, it’s a meal that satisfies every craving. Try it for your next dinner and watch it steal the show!

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