Introduction

This Creamy Garlic Butter Steak with Roasted Baby Potatoes is a perfect meal for any night you want to impress with minimal effort. Juicy, seared steak pairs beautifully with crispy, flavorful potatoes and a luscious garlic cream sauce that ties everything together.

Creamy Garlic Butter Steak with Roasted Baby Potatoes Recipe - Recipe Image

Ingredients

2 ribeye or sirloin steaks (10–12 ounces each)
1 tablespoon olive oil (for steaks)
2 tablespoons unsalted butter
3 cloves garlic, minced (for steaks)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh chives (for garnish)
1½ pounds baby Yukon Gold potatoes, halved
2 tablespoons olive oil (for potatoes)
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley
1 tablespoon butter (for sauce)
2 cloves garlic, minced (for sauce)
1 cup heavy cream
½ cup beef broth
½ cup grated Parmesan cheese
¼ teaspoon black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet in a single layer, leaving space so they roast rather than steam.
Step 2: Roast the potatoes for 25–30 minutes, flipping once halfway through, until golden, crispy on the edges, and fork-tender. Sprinkle with fresh parsley as soon as they come out of the oven.
Step 3: While the potatoes roast, pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.
Step 4: Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear for 3–4 minutes per side for medium-rare, adjusting time for your preferred doneness.
Step 5: During the last minute of cooking, add butter, minced garlic, and thyme to the skillet. Tilt the pan and spoon the melted garlic-thyme butter over the steaks to baste them. Remove steaks to a plate and let rest to keep them juicy.
Step 6: Lower the skillet heat to medium and add 1 tablespoon butter and minced garlic. Sauté for about 30 seconds, until fragrant.
Step 7: Pour in the beef broth and simmer for 2–3 minutes, scraping up browned bits from the pan for extra flavor.
Step 8: Stir in heavy cream and Parmesan cheese. Simmer for 4–5 minutes, stirring often, until the sauce thickens into a smooth, velvety texture. Season with black pepper to taste.
Step 9: Return the rested steaks to the skillet or transfer to a baking dish. Spoon the creamy garlic sauce over the steaks.
Step 10: Serve each steak with a generous helping of roasted potatoes. Garnish steaks with chopped fresh chives and enjoy immediately while warm and delicious.

Tips & Variations

For a richer flavor, use bone-in ribeye steaks if available.
Try fresh rosemary instead of thyme for a different herb profile.
If you prefer less cream, reduce heavy cream to ¾ cup and add a splash of white wine for acidity.
To make potatoes extra crispy, soak halved potatoes in cold water for 30 minutes before roasting and pat dry thoroughly.

Storage

Store leftover steak and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat or in the oven to avoid overcooking. Warm potatoes in the oven or a skillet to keep them crispy. The cream sauce can be stored separately and reheated gently on the stove, adding a splash of beef broth or cream if needed to loosen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin, strip steak, or filet mignon work well. Just adjust cooking times based on thickness and preferred doneness.

What can I substitute for heavy cream in the sauce?

You can use half-and-half or whole milk mixed with a bit of flour to thicken. The sauce won’t be as rich but will still be creamy and flavorful.

Creamy Garlic Butter Steak with Roasted Baby Potatoes Recipe

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★★★★★

4.4 from 58 reviews

This Creamy Garlic Butter Steak with Roasted Baby Potatoes recipe delivers a perfect combination of juicy seared steaks and crispy, flavorful baby potatoes, topped with a rich, velvety garlic cream sauce. Ideal for an elegant yet straightforward dinner, the dish balances savory herb-infused butter-basted steak and tender roasted potatoes, finished with fresh herbs for a delightful aroma and taste.

Author: Maya
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Roasting and Frying
Cuisine: American

Ingredients

Scale

For the Steak

2 ribeye or sirloin steaks (10–12 ounces each)
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh chives (for garnish)

For the Roasted Baby Potatoes

1½ pounds baby Yukon Gold potatoes, halved
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley

For the Cream Sauce

1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
½ cup beef broth
½ cup grated Parmesan cheese
¼ teaspoon black pepper

Instructions

Roast the potatoes: Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them in a single layer on a baking sheet, leaving space around each potato to ensure roasting rather than steaming. Roast for 25–30 minutes, flipping once halfway through, until golden, crisp on the edges, and fork-tender. Sprinkle fresh parsley over potatoes immediately after removing from the oven.
Prep the steaks: While the potatoes roast, pat the steaks dry with paper towels to help develop a good crust. Season both sides generously with salt and black pepper.
Sear and baste: Heat olive oil in a large skillet over medium-high heat. When hot, add the steaks and sear for about 3–4 minutes per side for medium-rare, adjusting time to your preferred doneness. During the last minute, add butter, minced garlic, and thyme to the skillet. Tilt the pan and spoon the melted garlic-thyme butter continuously over the steaks to infuse flavor and gloss. Remove steaks to a plate to rest and retain juiciness.
Make the cream sauce: Using the same skillet, reduce heat to medium and add 1 tablespoon butter and minced garlic. Sauté for about 30 seconds until fragrant. Pour in beef broth and simmer for 2–3 minutes, scraping the browned bits from the pan for concentrated flavor. Stir in heavy cream and Parmesan cheese, simmering for 4–5 minutes while stirring often until the sauce thickens and becomes velvety. Season with black pepper to taste.
Assemble and serve: Return the rested steaks to the skillet or transfer to a serving dish. Spoon the creamy garlic sauce over the steaks. Plate each steak with a generous serving of roasted baby potatoes, garnish the steaks with chopped fresh chives, and serve immediately while warm and creamy.

Notes

Patting the steaks dry before seasoning is essential for a proper sear and crust formation.
Letting the steak rest after cooking helps retain juices and enhances tenderness.
Ensure potatoes are spaced out on the baking sheet to achieve a crispy exterior, avoiding steaming.
Use fresh herbs whenever possible for the best flavor, but dried can be substituted if needed.
This recipe works well with either ribeye or sirloin steaks depending on your preference for marbling and tenderness.

Keywords: garlic butter steak, roasted baby potatoes, creamy steak sauce, ribeye steak recipe, easy steak dinner, skillet steak, garlic cream sauce, herb butter steak