Print

Garlic Butter Ribeye Steak with Crispy Roasted Herb Potatoes and Parsley-Chive Aioli

A perfectly cooked medium-rare Garlic Butter Steak and Potatoes with Herb Sauce served on a light gray plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare a restaurant-quality meal at home with this recipe featuring tender ribeye steak cooked in garlic butter, crispy roasted potatoes, and a bright parsley-chive aioli.

Ingredients

Scale
  • 2 (12-ounce) ribeye steaks, about 1.5 inches thick
  • 1 pound small Yukon Gold potatoes, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1/2 teaspoon red pepper flakes
  • For the Parsley-Chive Aioli:
  • 1/2 cup mayonnaise
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the quartered potatoes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 25-30 minutes, turning halfway, until golden brown and tender.
  2. While potatoes roast, prepare the aioli. Combine mayonnaise, parsley, chives, lemon juice, minced garlic, and salt in a small bowl. Mix well and refrigerate until serving.
  3. Pat the steaks dry thoroughly with paper towels. Season both sides generously with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Heat a heavy, oven-safe skillet (cast iron preferred) over medium-high heat. Add 1 tablespoon of the butter. When the butter foams, sear the steaks for 3 minutes per side until a deep brown crust forms.
  5. Reduce heat to medium-low. Add the remaining 3 tablespoons of butter, minced garlic, rosemary, thyme, and red pepper flakes to the skillet. Tilt the pan and use a spoon to continuously baste the melting garlic butter over the steaks for 2-3 minutes.
  6. For medium-rare steak (internal temperature 130°F to 135°F), cook for an additional 2-4 minutes, depending on thickness, while continuing to baste. For medium (135°F to 140°F), cook slightly longer.
  7. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 10 minutes before slicing against the grain.
  8. Toss the roasted potatoes with the herb sprigs and any remaining garlic butter from the pan for extra flavor.
  9. Serve the sliced steak alongside the potatoes, drizzled with extra pan juices, and serve the parsley-chive aioli on the side.

Notes

  • For best results, use ribeye or New York strip steaks, which have good marbling for tenderness.
  • Ensure the potatoes are dry before tossing with oil; this helps them crisp up in the oven.
  • Resting the steak is crucial; it allows the juices to redistribute, resulting in a juicier steak.
  • If you prefer a different doneness, use a meat thermometer: 125°F for rare, 145°F for medium-well.

Nutrition

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