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Garlic Butter Steak & Roasted Potatoes

A classic dish featuring seared steak and crispy roasted potatoes, enhanced with garlic butter and fresh herbs.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

For the Steak

  • 4 pieces steak (ribeye or sirloin recommended) Choose a high-quality cut for best flavor.
  • 4 tbsp garlic butter Add extra for garnishing.
  • 1/2 tsp black pepper Adjust to taste.
  • 1 tbsp thyme Fresh or dried thyme works.

For the Potatoes

  • 4 cups potatoes (cut into bite-sized pieces) Any type of potato can be used.
  • 2 tbsp olive oil
  • 1 tsp rosemary Fresh or dried.
  • 1 pinch salt To taste.

For the Rice

  • 1 cup basmati rice Cook according to package instructions.

For the Salad

  • 2 cups romaine lettuce (torn into pieces)
  • 1 cup cherry tomatoes (halved)
  • 1 tbsp lemon vinaigrette Drizzle just before serving.

Instructions

Cooking the Steak

  • Sear the steak in a pan with garlic butter and thyme until cooked to your desired doneness.

Preparing the Potatoes

  • Wash and chop the potatoes into bite-sized pieces.
  • Toss them in olive oil, rosemary, and a pinch of salt.
  • Roast at 400°F (200°C) for about 25 minutes until crispy and golden.

Cooking the Rice

  • Cook the basmati rice according to package instructions.

Preparing the Salad

  • Toss together the romaine lettuce and cherry tomatoes, drizzling with lemon vinaigrette before serving.

Notes

Allow the steak to rest for a few minutes after cooking to keep it juicy. Store leftovers in an airtight container in the refrigerator and reheat within 2-3 days. Avoid freezing steak as it may lose its texture.