Introduction
Garlic Butter Steak & Roasted Potato Platter is the ultimate 30-minute feast that turns any dinner into a celebration. Picture this: tender ribeyes or sirloin steaks seared to your preferred doneness, bathed in a glossy garlic-thyme butter, alongside golden, paprika-kissed potatoes with crackling edges. The aroma alone will make your mouth water the moment you enter the kitchen.
I first tried this combo at a friend’s backyard cook-out. While others fussed over elaborate marinades, I stuck to salt, pepper, and a quick garlic-butter baste. The result? Steaks so juicy they practically melted on the tongue, and potatoes so crisp they snapped with each bite. It beat the roasted-vegetable medley I usually serve by miles—and cleanup was a breeze.
If you’ve loved our Pan-Seared Herb Chicken recipe, this steak platter adds the rich depth of beef plus a crispy potato side that steals the show. Ready in just half an hour, it’s perfect for busy weeknights, date nights, or impressing guests without hours at the stove. Let’s dive into why you’ll fall in love with this dish—and exactly how to pull it off flawlessly.
Why You’ll Love This Recipe
- Quick Gourmet: Ready in 30 minutes from start to finish.
- Bold Flavor: Smoky-seared steak meets garlicky-thyme butter for maximum taste.
- Crispy Comfort: Paprika and garlic-powder potatoes roast to a crunchy golden brown.
- One-Pan Simplified: Steak and sauce cook in the same skillet; potatoes roast separately for easy cleanup.
- Crowd-Pleasing: Classic flavors that appeal to steak lovers and potato fanatics alike.
Ingredients
For the Steak & Butter Sauce
- 2 ribeye or sirloin steaks (6–8 oz / 170–225 g each)
- Salt & freshly cracked black pepper, to taste
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 2 sprigs fresh thyme (plus extra for garnish)
For the Roasted Potatoes
- 4 medium potatoes (Yukon Gold or red), diced into 1″ cubes
- 2 Tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt & pepper, to taste
Step-by-Step Instructions
- Preheat & Prep
- Preheat oven to 425 °F (220 °C).
- Toss diced potatoes with 2 Tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
- Roast the Potatoes
- Place potatoes in the oven and roast 20–25 minutes, flipping once halfway, until edges are golden and crisp.
- Season the Steaks
- While potatoes roast, pat steaks dry.
- Generously season both sides with salt and pepper.
- Sear the Steaks
- Heat 2 Tbsp olive oil in a heavy skillet (cast iron preferred) over high heat until shimmering.
- Add steaks and sear 3–4 minutes per side, without moving, to form a brown crust.
- For medium-rare, aim for an internal temperature of 130–135 °F (54–57 °C). Adjust time for rarer or more well-done.
- Make the Garlic Butter Sauce
- Reduce heat to medium. Push steaks to one side; melt 2 Tbsp butter in the skillet.
- Add minced garlic and thyme sprigs. Spoon the foaming butter over the steaks for 1 minute, infusing them with garlicky aroma.
- Rest the Steaks
- Transfer steaks to a cutting board and tent loosely with foil.
- Let rest 5 minutes—this locks in the juices.
- Slice & Plate
- Slice steaks against the grain into ½″ strips.
- Arrange steak slices and roasted potatoes on a platter.
- Drizzle any remaining garlic butter from the skillet over top.
- Garnish with fresh thyme sprigs.
Serving Suggestions
- Green Contrast: A simple arugula salad with lemon vinaigrette brightens the richness.
- Vegetable Side: Roasted asparagus or sautéed green beans add color and crunch.
- Bread Basket: Serve with warm dinner rolls or crusty bread to soak up remaining butter.
- Red Wine Pairing: A bold Cabernet Sauvignon or Malbec complements the beef’s richness.
- Sauce Upgrade: Offer a side of horseradish cream or chimichurri for extra zing.
FAQs
- How do I know when the steak is done?
Use an instant-read thermometer: 125 °F for rare, 130 °F medium-rare, 140 °F medium, and 150 °F well-done. - Can I use other potatoes?
Yes—Yukon Gold, red, or fingerlings all roast well. Avoid starchy russets; they can crumble. - What if I don’t have fresh thyme?
Substitute ¼ tsp dried thyme, added with the garlic. You’ll miss some brightness, but the flavor remains great. - Can I cook the steak ahead?
For best texture, sear just before serving. You can roast potatoes earlier and reheat at 425 °F for 5 minutes. - How do I get extra-crispy potatoes?
Soak diced potatoes in cold water for 15 minutes, drain, and pat completely dry before tossing with oil and seasonings.
Nutrition Facts (per serving, serves 4)
- Calories: 480 kcal
- Protein: 32 g
- Carbs: thirty-seven g
- Fat: 28 g
- Fiber: 4 g
- Sodium: 600 mg
Recipe Tips
- Hot Skillet: Ensure your pan is smoking hot before adding steaks for a perfect sear.
- Even Cubes: Cut potatoes into uniform sizes so they roast evenly.
- Don’t Crowd: Give potatoes space on the sheet pan; overcrowding causes steaming, not roasting.
- Butter Basting: Spoon the garlic-thyme butter continuously over the steaks while they rest for extra flavor.
- Herb Variations: Swap thyme for rosemary or oregano for a different aroma profile.
Conclusion
This Garlic Butter Steak & Roasted Potato Platter proves that gourmet meals don’t need gourmet effort. In just 30 minutes, you’ll have tender, flavorful steak paired with golden, crispy potatoes that taste like they came from a top-rated steakhouse.
For more steakhouse-style recipes, explore Serious Eats’ guide to perfect pan-searing and The Kitchn’s tips for the crispiest roasted potatoes. Enjoy your delicious feast!