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Garlic Butter Steak and Potatoes Recipe

  • Author: Adam Wojtow
  • Prep Time: 15 minutes
  • Rest Time: 1 to 6 hours
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings

Description

A classic steak dinner made simple at home. Juicy, pan-seared steak with a deep crust, served alongside pan-fried, golden-brown potatoes finished with garlic, herbs, and butter. No fancy ingredients, equipment, or techniques needed.

Ingredients

For Steak:

  • Any tender steak that’s about 1 to 1 1/2 inches (2.5–3.8 cm) thick
  • 2–4 tablespoons (30–60 ml) high-smoke-point oil (I recommend refined avocado oil)
  • 1–2 teaspoons (about 5–10 g) kosher salt
  • 1/2 teaspoon black pepper per steak

For Potatoes:

  • 1.5 pound (680 g) potatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4–5 cloves of fresh garlic (peeled and minced)
  • 1 tablespoon chopped fresh rosemary or thyme (you can substitute with dried thyme or rosemary)
  • 3–4 tablespoons (45–60 g) unsalted butter

Instructions

  1. Dry-Brine the Steak: Start by patting the steak dry with paper towels. Season both sides evenly with kosher salt, about 1/2 teaspoon per side for about a 1 1/2-inch (3.8 cm) thick steak (or roughly 1-1.5% of the steak’s weight if you want to be precise). Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for 4 to 6 hours. About 20–30 minutes before cooking, take the steak out of the refrigerator and let it sit at room temperature.
  2. If you’re short on time, a 1-hour dry brine is the absolute minimum. But next time, go for 4 to 6 hours. Trust me, the difference in flavor and a much nicer crust is totally worth it.
  3. Parboil the Potatoes: Wash the potatoes and cut them into evenly sized pieces, about 1 inch (2.5 cm) in size, so they cook quickly and evenly. You can peel them if you like, but it’s not necessary (I usually leave the skins on). If you’re working with very small potatoes, skip the cutting. Place the potatoes in a pot, cover with cold water, and add about 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to medium and cook the potatoes uncovered until they’re fork-tender (about 10 minutes from the moment the water starts to boil). Meanwhile, chop the herbs and set them aside. When the potatoes are ready, drain them well (ideally by letting them sit under the colander), and set aside uncovered until you’re ready to finish them in the pan.
  4. Pan-Sear the Steak: Preheat a pan over medium-high heat for about 3–4 minutes, then add 1–2 tablespoons of high-smoke-point oil and let it heat for another minute. While the pan heats, pat the steak dry again with paper towels (the drier the surface, the better the sear), then season on both sides with black pepper. Once the pan is hot, carefully place the steak in the pan and sear it, flipping every 30 seconds to build an even crust and cook it more evenly.
  5. Keep flipping until the internal temperature is about 20°F (6°C) below your target doneness for a steak 1–1 1/2 inches (2.5–3.8 cm) thick (see the temperature chart below). Once it reaches the right internal temperature, remove the steak from the pan and set it aside to rest. Then immediately move on to finishing the potatoes.
  6. Pan-Sear the Potatoes: Set the same pan over medium-high heat, add a bit of oil (refined avocado oil works great here again), and let it heat for about 1 minute. Add the potatoes and herbs (fresh or dried), and cook, stirring occasionally, for about 6-8 minutes, or until they start to turn lightly golden. In the meantime, mince the garlic. Next, add the minced garlic and cook for about 1 minute.
  7. Finally, add the butter, salt, and pepper. Stir everything together and cook for another 1–2 minutes, just until the butter melts and coats the potatoes evenly. Once the butter has melted and everything is well-coated, turn off the heat, remove the pan from the burner, and move straight to serving while everything’s hot.
  8. Serve the Garlic Butter Steak and Potatoes: Once the potatoes are ready, thinly slice the steak and serve both warm on a plate. You can finish with a sprinkle of chopped parsley or top with a bit of compound butter for even more flavor and juiciness, or just enjoy it as is.
  9. When slicing, remember: cuts like denver, hanger, skirt, or flat iron always slice against the grain for maximum tenderness. Naturally tender cuts like filet mignon, ribeye, or strip, slice however you like. They’ll be tender no matter what.

Notes

If you’re working with a steak that has a fat cap, like strip or picanha, start by searing it fat-side down for 1 to 2 minutes to render some of that fat before searing the other sides.

pan seared steak temperature chart1

Find it online: https://steakadvisor.com/steak-recipes/skillet-garlic-butter-steak-and-potatoes/