Garlic Herb Steak with Crispy Roasted Potatoes

How to make Garlic Herb Steak with Crispy Roasted Potatoes

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Step 2: In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, dried herbs, salt, and pepper. Spread in an even layer on the baking sheet and roast for 25-30 minutes, flipping once halfway through, until golden and crispy.

Step 3: Meanwhile, pat the steaks dry with paper towels and season both sides generously with salt and pepper.

Step 4: Heat a cast-iron skillet or heavy pan over medium-high heat. Add olive oil and sear the steaks for 3-4 minutes per side for medium-rare, depending on thickness.

Step 5: During the last minute of cooking, add butter, garlic, and herbs to the skillet. Tilt the pan and spoon the melted garlic herb butter over the steaks continuously to baste. Remove from heat and let the steaks rest for 5 minutes.

Step 6: Plate the steaks with a side of crispy roasted potatoes. Drizzle any extra herb butter from the pan over the top and serve hot.

Recipe Variations and Possible Substitutions

• Use strip steak, filet mignon, or flank steak instead of ribeye or sirloin.
• Try sweet potatoes or carrots instead of baby potatoes.
• Add sliced onions or bell peppers to the roasting tray for extra veggies.
• Swap rosemary with thyme or oregano based on preference.

Storage and Reheating Tips

Store any leftovers in separate airtight containers for up to 3 days. Reheat steak gently in a skillet over low heat or in the oven at 300°F until warmed through. For potatoes, reheat in the oven or air fryer to restore crispiness. Avoid microwaving steak to prevent toughness.