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Garlic Butter Steak and Potatoes

A quick and easy dish featuring tender steak and crispy potatoes in a flavorful garlic butter sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb sirloin steak (or any cut you love)
  • salt and pepper to taste Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • Fresh rosemary or thyme optional Fresh rosemary or thyme (optional, but oh-so-delicious!)
For the Potatoes
  • 1 lb baby potatoes, halved or quartered if they’re large
  • 2 tablespoons olive oil
  • salt and pepper to taste Salt and pepper, to taste
  • 1 teaspoon paprika because it adds pizzazz!

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved baby potatoes with olive oil, salt, pepper, and paprika. Spread them out on a baking sheet in a single layer.
Cooking the Potatoes
  1. Roast the potatoes in the oven for about 20 minutes or until they are fork-tender and slightly crispy.
Searing the Steak
  1. While the potatoes are roasting, season your sirloin steak generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat until shimmering (about 2 minutes).
  3. Add the steak to the pan and sear for about 4-5 minutes on each side for medium-rare.
  4. Reduce the heat and add butter, minced garlic, and herbs (if using) to the pan. Allow the butter to melt and flavors to mingle for the last minute of cooking.
  5. Remove the steak from the skillet and let it rest for a few minutes.
Combining and Serving
  1. Slice the steak against the grain and serve it alongside the roasted potatoes.
  2. Drizzle any remaining garlic butter from the pan over the top.

Notes

Don’t panic if your steak cooks faster than expected; use a meat thermometer if you’re unsure. Medium-rare is around 135°F! You can sprinkle chopped parsley or chives on top for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days.