You want a restaurant-quality meal without leaving your house. This Garlic Herb Steak is the ultimate comfort food for a cozy evening. It delivers bold flavors with very little effort. You can skip the expensive steakhouse bill tonight.
This recipe is perfect for a special Date Night at home. It feels fancy but stays totally practical for any home cook. You will love how the kitchen smells while the butter foams. It is truly a treat for your senses.
Why You’ll Make This Garlic Herb Steak Again
This meal is the definition of Fall comfort food. The warm potatoes and rich meat are incredibly satisfying. You only need one pan for the steak. This means you spend less time cleaning up later. It is a reliable recipe for any skill level.
The entire meal is ready in 60 minutes or less. Most of that time is hands-off while the potatoes roast. You get a perfect sear every single time. Your family will think you spent hours in the kitchen. It is a guaranteed crowd-pleaser for steak lovers.
How This Comes Together
We start by getting the potatoes into the oven first. This gives them time to get extra crispy and golden. While they roast, you can focus entirely on the meat. Searing the steak in a hot skillet is fast and simple. Basting with herb butter adds that professional touch you crave.
What You’ll Need
I love using simple pantry staples for this recipe. You probably have most of these ingredients in your kitchen already. Fresh herbs make a huge difference in the final flavor profile.
- 2 (12-ounce) ribeye steaks, 1.5 inches thick
- 1 pound Yukon Gold potatoes, cut into 1-inch wedges
- 3 tablespoons extra virgin olive oil, divided
- 4 tablespoons unsalted butter
- 6 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1.5 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
Step-By-Step Directions
- Preheat the oven to 400°F (200°C).
- Toss potato wedges with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.5 teaspoon pepper on a rimmed baking sheet.
- Roast potatoes for 30 to 35 minutes, flipping halfway through, until golden brown and crispy.
- Pat steaks completely dry with paper towels and season both sides generously with remaining salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over high heat until just beginning to smoke.
- Place steaks in the skillet and sear for 3 to 4 minutes per side to develop a deep brown crust.
- Reduce heat to medium-low and add the butter, smashed garlic, thyme, and rosemary to the skillet.
- Tilt the pan and use a large spoon to continuously baste the steaks with the foaming herb butter for 2 to 3 minutes.
- Remove steaks from the skillet when the internal temperature reaches 130°F (54°C) for medium-rare.
- Transfer steaks to a cutting board and allow to rest for 10 minutes before slicing against the grain.
- Serve the sliced steak topped with remaining pan butter alongside the roasted potatoes.
How to Serve It
Place the sliced steak on a large warm platter. Drizzle all that extra herb butter over the top immediately. Arrange the crispy potatoes right next to the meat. It looks beautiful and tastes even better. This is perfect for a romantic dinner at home.
You can add a side of steamed green beans. A simple arugula salad with lemon dressing works well too. The acidity cuts through the richness of the butter. Serve it with a glass of red wine if you like. Your guests will be very impressed with this spread.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. I do not recommend freezing the cooked steak. The texture changes too much when it thaws. Reheat the steak gently in a pan over low heat. Avoid the microwave to keep the meat tender.
Make It Even Better (Pro Tips)
- Don’t skip the resting time for the meat.
- Always pat the steak dry before seasoning it.
- Use a cast-iron skillet for the best crust.
- Make sure the pan is smoking hot before searing.
- Use fresh herbs instead of dried for better aroma.
- Try this for a cozy Fall Sunday lunch.
- Squeeze a little lemon over the potatoes before serving.
- Buy high-quality steaks with good fat marbling.
Easy Ways to Change It Up
- Swap ribeye for New York strip if you prefer.
- Add a pinch of chili flakes for some heat.
- Use sweet potatoes instead of Yukon Gold for Fall.
- Try sage instead of rosemary for a different scent.
Quick Questions
What is the best temperature for medium-rare?
Aim for an internal temperature of 130°F (54°C). The temperature will rise slightly as it rests. Always use a meat thermometer for accuracy.
Can I use different types of potatoes?
Yes, red potatoes or Russets also work well. Yukon Gold potatoes are best for a creamy center. Just make sure to cut them into even wedges.
Why do I need to baste the steak?
Basting adds moisture and deep herb flavor. It helps cook the steak evenly on all sides. It also creates a beautiful glossy finish.
I hope you enjoy this simple but elegant meal. It is one of my favorite ways to treat myself. Let me know how yours turns out!
— Ethan
Garlic Herb Steak with Roasted Potatoes
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Toss potato wedges with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.5 teaspoon pepper on a rimmed baking sheet.
- Roast potatoes for 30 to 35 minutes, flipping halfway through, until golden brown and crispy.
- Pat steaks completely dry with paper towels and season both sides generously with remaining salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over high heat until just beginning to smoke.
- Place steaks in the skillet and sear for 3 to 4 minutes per side to develop a deep brown crust.
- Reduce heat to medium-low and add the butter, smashed garlic, thyme, and rosemary to the skillet.
- Tilt the pan and use a large spoon to continuously baste the steaks with the foaming herb butter for 2 to 3 minutes.
- Remove steaks from the skillet when the internal temperature reaches 130°F (54°C) for medium-rare.
- Transfer steaks to a cutting board and allow to rest for 10 minutes before slicing against the grain.
- Serve the sliced steak topped with remaining pan butter alongside the roasted potatoes.
