Garlic Butter Strip Steaks with Crispy Potatoes

• 4 strip steaks, about 6 oz each
• 1 1/2 pounds baby potatoes, halved
• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
3. 3 Roast potatoes for 20 minutes or until crispy.
4. 4 While potatoes roast, season steaks with salt, pepper, and paprika.
5. 5 Heat remaining olive oil in a large skillet over medium-high heat.
6. 6 Sear steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
7. 7 Remove steaks and let rest. Add butter and garlic to the skillet.
8. 8 Sauté garlic in butter until fragrant, about 1 minute.
9. 9 Spoon garlic butter over steaks.
10. 10 Serve steaks with crispy potatoes and drizzle extra butter on top.

Equipment

• Oven
• Baking sheet
• Skillet
• Tongs
• Meat thermometer

Variations

• Substitute ribeye steaks for a richer flavor.
• Add a sprinkle of Parmesan to the potatoes before roasting.

Substitutions

• If baby potatoes aren't available, use diced Yukon Gold potatoes.
• Use ghee instead of butter for a nutty flavor.

Pairings

• Asparagus spears roasted with lemon.
• Creamed spinach on the side.

Nutrition

Tips

• For best results, let steaks rest at room temperature for 30 minutes before cooking.
• Use a meat thermometer to ensure steaks reach your desired doneness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to preserve steak texture.

Freezing: Steaks freeze well for up to 3 months. Thaw in the fridge overnight before reheating. Potatoes do not freeze well.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a robust red wine for a hearty meal.

FAQ