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Garlic Butter Steak and Potatoes with Herb Sauce

A perfectly cooked steak topped with vibrant green garlic butter herb sauce, served alongside roasted potatoes.
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Cook a complete meal featuring pan-seared steak and roasted potatoes, finished with rich garlic butter and a fresh herb sauce.

Ingredients

Scale
  • 1.5 lb sirloin or ribeye steak, cut into 1-inch thick portions
  • 1 lb small Yukon Gold potatoes, quartered
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Herb Sauce: 1 cup fresh parsley, packed
  • For the Herb Sauce: 1/2 cup fresh cilantro, packed
  • For the Herb Sauce: 2 tablespoons red wine vinegar
  • For the Herb Sauce: 1/4 cup olive oil
  • For the Herb Sauce: 1 small shallot, roughly chopped
  • For the Herb Sauce: 1/2 teaspoon dried oregano

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Toss the quartered potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.
  2. While potatoes roast, prepare the herb sauce. Combine parsley, cilantro, red wine vinegar, 1/4 cup olive oil, shallot, and oregano in a food processor. Pulse until the sauce is finely chopped but still has texture. Set aside.
  3. Pat the steak portions dry and season generously on all sides with salt and pepper.
  4. Heat a large, oven-safe skillet over medium-high heat. Add 1 tablespoon of butter. When the butter foams, sear the steaks for 3 minutes per side until a deep brown crust forms. Remove the steaks and set them aside on a plate.
  5. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Add minced garlic, rosemary, and thyme. Cook for 1 minute until the garlic is fragrant, swirling the pan to infuse the butter.
  6. Return the steaks to the skillet. Baste the steaks continuously with the garlic butter mixture for 2 to 4 minutes, depending on your desired doneness (use a thermometer for accuracy).
  7. Remove the skillet from the heat. Let the steaks rest for 5 minutes.
  8. Remove the potatoes from the oven. Add the rested steaks and the potatoes to a serving platter. Spoon the remaining garlic butter mixture over the steak.
  9. Serve the steak and potatoes immediately with the fresh herb sauce on the side.

Notes

  • For medium-rare steak, aim for an internal temperature of 130 to 135 degrees Fahrenheit.
  • If you do not have an oven-safe skillet, transfer the seared steaks to a regular baking dish before basting.
  • You can substitute the potatoes with sweet potatoes for a different flavor profile.

Nutrition

Find it online: https://cookerycourier.com/garlic-butter-steak-and-potatoes-with-herb-sauce/