Creamy Garlic Butter Steak with Roasted Baby Potatoes Recipe
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.
- 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
