Garlic Butter Steak and Potatoes

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For the Garlic Butter:

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme (optional)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)

Kitchen Equipment:

  • Large cast iron skillet (or any heavy-bottomed pan)
  • Tongs for flipping the steak
  • Knife and cutting board
  • Small saucepan (for the garlic butter)
  • Aluminum foil (for resting the steak)

Directions:

Step 1: Prepare the Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Heat your cast iron skillet over medium heat. Once hot, add the seasoned potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to turn golden brown and crispy on the outside.
  4. Transfer the skillet to the oven and roast the potatoes for about 15-20 minutes, or until they’re fork-tender. Set them aside and keep warm.

Step 2: Cook the Steak

  1. While the potatoes are roasting, season your steaks generously with salt and pepper on both sides. You can also add some thyme or rosemary if you like extra herbs.
  2. In the same skillet, heat a little olive oil over medium-high heat until it’s shimmering.
  3. Sear the steaks in the hot skillet for about 3-4 minutes per side, depending on the thickness and your preferred doneness. For a medium-rare steak, you’re aiming for an internal temperature of 130°F (54°C).
  4. Once the steaks are cooked to your liking, remove them from the skillet and let them rest under a loose tent of aluminum foil for about 5 minutes.

Step 3: Make the Garlic Butter

  1. In a small saucepan, melt the butter over medium heat.
  2. Add the minced garlic and cook for about 1 minute, until fragrant and lightly golden. Be careful not to burn the garlic.
  3. Stir in the chopped parsley, thyme (if using), and crushed red pepper flakes for a bit of heat.
  4. Remove the garlic butter from the heat and set aside.

Step 4: Combine and Serve

  1. Return the skillet with the roasted potatoes to the stovetop and drizzle them with some of the garlic butter. Toss to coat the potatoes in the rich butter and garlic.
  2. Slice the rested steak into strips and arrange them on the skillet alongside the potatoes.
  3. Drizzle the remaining garlic butter over the steak and potatoes, ensuring everything is well coated.
  4. Serve immediately, garnished with extra fresh parsley if desired.

Tips and Tricks:

  1. Use a Meat Thermometer: To ensure your steak is cooked perfectly, use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F (54°C); for medium, aim for 140°F (60°C).
  2. Rest the Steak: Letting the steak rest after cooking is essential for retaining its juices. Resting allows the steak to redistribute its juices, resulting in a more tender bite.
  3. Butter Baste for Extra Flavor: During the last minute of cooking the steak, you can add a tablespoon of butter to the skillet and baste the steak with it for extra flavor.
  4. Potato Options: Baby potatoes are great for this dish, but if you prefer, you can use Yukon Golds or even sweet potatoes for a different twist.

Storing Leftovers:

Leftover steak and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the leftovers in a skillet over medium heat, adding a bit more garlic butter to refresh the flavors. Alternatively, you can reheat in the oven at 350°F (175°C) until warmed through.

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