Garlic Butter Steak and Golden-Brown Potatoes
Ingredients:
For the Steak:
– 2 ribeye or sirloin steaks about 1-inch thick
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary, chopped or 1 teaspoon dried rosemary
– 2 tablespoons fresh thyme, chopped or 1 teaspoon dried thyme
– 4 tablespoons unsalted butter
For the Golden-Brown Potatoes:
– 1 1/2 pounds baby potatoes, halved
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– Salt and black pepper, to taste
– 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions:
1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
2. Prepare the Steaks: While the potatoes are roasting, pat the steaks dry with paper towels. Season both sides generously with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat until hot. Add the steaks to the skillet and cook for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. In the last minute of cooking, add the minced garlic, chopped rosemary, and chopped thyme to the skillet. Stir gently to coat the steaks with the garlic and herbs. Add the butter to the skillet and let it melt. Spoon the melted butter over the steaks to baste them. Remove the steaks from the skillet and transfer them to a plate. Cover loosely with foil to keep warm and let them rest for 5 minutes.
3. Serve: Place a generous serving of golden-brown potatoes on each plate. Top with the garlic butter steak. Garnish with chopped fresh parsley if desired. Enjoy this mouthwatering Garlic Butter Steak and Golden-Brown Potatoes, perfect for a hearty
