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Sliced garlic herb steak with crispy roasted potato wedges on a plate.

Garlic Herb Steak with Roasted Potatoes

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2 servings
Calories: 850
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Toss potato wedges with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.5 teaspoon pepper on a rimmed baking sheet.
  3. Roast potatoes for 30 to 35 minutes, flipping halfway through, until golden brown and crispy.
  4. Pat steaks completely dry with paper towels and season both sides generously with remaining salt and pepper.
  5. Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over high heat until just beginning to smoke.
  6. Place steaks in the skillet and sear for 3 to 4 minutes per side to develop a deep brown crust.
  7. Reduce heat to medium-low and add the butter, smashed garlic, thyme, and rosemary to the skillet.
  8. Tilt the pan and use a large spoon to continuously baste the steaks with the foaming herb butter for 2 to 3 minutes.
  9. Remove steaks from the skillet when the internal temperature reaches 130°F (54°C) for medium-rare.
  10. Transfer steaks to a cutting board and allow to rest for 10 minutes before slicing against the grain.
  11. Serve the sliced steak topped with remaining pan butter alongside the roasted potatoes.