Ingredients:

  • 2 (8-10 ounce) ribeye or sirloin steaks, about 1 inch thick
  • 2 tablespoons olive oil
  • 4 tablespoons (57g) unsalted butter, divided
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 sprig fresh rosemary
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Soak potato chunks in cold water for 30 minutes (optional, but helps with crisping). Drain and pat dry thoroughly. Toss with olive oil, garlic powder, paprika, onion powder, salt, and pepper. Arrange in a single layer on a baking sheet.
  2. Roast potatoes for 30-40 minutes, flipping halfway through, until golden brown and crispy.
  3. While potatoes roast, pat steaks dry with paper towels and season generously with salt and pepper.
  4. Heat olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare, adjusting cooking time based on desired doneness (use a meat thermometer!).
  5. Reduce heat to medium. Add 2 tablespoons butter to the pan. Once melted, add minced garlic and rosemary sprig. Cook for about 30 seconds, or until garlic is fragrant. Tilt the pan and use a spoon to baste the steaks with the garlic butter for about a minute.
  6. Remove steaks from skillet and place on a cutting board. Tent loosely with foil and let rest for 5-10 minutes.
  7. (optional) If you want a richer sauce, discard the rosemary sprig and transfer the garlic butter to a small saucepan. Whisk in remaining 2 tablespoons of butter over low heat until emulsified.
  8. Slice the steaks against the grain. Serve immediately with roasted potatoes and spoon garlic butter sauce over the steak for the best garlic steak and potatoes experience.