Garlic butter steak with crispy potatoes
Garlic butter steak with crispy potatoes is a seared sirloin basted in foaming garlic and thyme butter, served with golden roasted potatoes and green beans. It is a steakhouse dinner at home in 40 minutes. It is great for date night or a weekend treat, and the pan sauce is simply spooned over the top.
- 40 minTotal time
- 2Servings
- 780kcal / serving
- 44 gProtein
The science: why this works
Roasting potatoes at high heat
Hot, dry oven air crisps the potato surface while the inside steams soft. Oil helps heat the surface evenly, and turning once browns each side. Spacing them on the tray prevents steaming. Space and high heat turn plain vegetables sweet, browned and full of flavor.
Learn: Don't crowd the roasting pan →A hot pan and a good crust
Patting the steak dry and using a very hot, heavy pan lets the surface brown quickly. That crust brings savory flavor, while the inside stays juicy because the cooking time is short. A dry surface and a hot pan are the two keys to a good crust.
Learn: Sear with a dry, hot pan →Resting the steak
Cooking pushes juices toward the center of the steak. A 5-minute rest lets them settle back through the meat, so slicing does not flood the board. Steak is safe at 145°F (63°C) with a rest.
Learn: Rest meat before cutting →Garlic butter steak with crispy potatoes
40 minutes · 2 servings · American · Main course
Ingredients
Makes 2 servings
- 350 gsirloin steak
- 500 gsmall potatoes, quartered
- 200 ggreen beans, trimmed
- 30 gbutter
- 3 clovesgarlic, crushed
- 2 sprigsthyme
- 3 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Take the steak out of the fridge early so it cooks more evenly.
- Add the butter after lowering the heat so the garlic does not burn.
- Do not crowd the potatoes, or they steam instead of crisp.
Swaps
- Swap sirloin for ribeye or strip steak, and adjust the cooking time for thickness.
- Swap thyme for rosemary.
- Swap potatoes for sweet potatoes, which brown faster.
Storing and reheating
Keeps in the fridge for 3 to 4 days. Reheat sliced steak briefly in a pan until it reaches 165°F (74°C), and re-crisp the potatoes in a hot oven. Eat within 2 hours of cooking or chill it.
Garlic butter steak with crispy potatoes: questions
How long do I cook steak for medium?
For a 2 cm sirloin, about 3 to 4 minutes per side over high heat gives medium. Use a thermometer for accuracy. The USDA minimum is 145°F (63°C) with a rest.
Why rest the steak before cutting?
Resting lets the juices spread back through the meat. Cutting too soon lets them run out onto the board. Five minutes is enough for a sirloin.
How do I get crispy roast potatoes?
Use high oven heat, plenty of oil and enough space on the tray. Turn them once halfway. Dry potatoes crisp best.
