Creamy Garlic Butter Steak with Roasted Baby Potatoes Recipe
This Creamy Garlic Butter Steak with Roasted Baby Potatoes recipe combines perfectly seared ribeye or sirloin steaks smothered in a rich and velvety garlic cream sauce, paired with crispy, golden roasted baby Yukon Gold potatoes seasoned to perfection. It’s a comforting yet elegant dish ideal for a hearty dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Roasting and Frying
- Cuisine: American
Ingredients
Scale
For the Steak
- 2 ribeye or sirloin steaks (10–12 ounces each)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives (for garnish)
For the Roasted Baby Potatoes
- 1½ pounds baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
For the Cream Sauce
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- ¼ teaspoon black pepper
Instructions
- Roast the potatoes: Preheat your oven to 400°F (200°C). Toss the halved baby Yukon Gold potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them out in a single layer on a baking sheet, ensuring there’s space between pieces so they roast properly instead of steaming. Roast for 25–30 minutes, flipping once halfway through, until golden, crispy on the edges, and fork-tender. Immediately sprinkle chopped fresh parsley over the potatoes once they come out of the oven.
- Prep the steaks: While the potatoes are roasting, pat the steaks dry thoroughly with paper towels to encourage a great crust. Season both sides generously with salt and freshly ground black pepper.
- Sear and baste: Heat olive oil in a large skillet over medium-high heat until hot. Add the steaks and sear for about 3–4 minutes per side for medium-rare, adjusting the time for your preferred doneness. During the last minute of cooking, add the butter, minced garlic, and thyme to the pan. Tilt the skillet and spoon the melted garlic-thyme butter repeatedly over the steaks for extra flavor. Remove the steaks from the pan to a plate and let rest for a few minutes to keep juicy.
- Make the cream sauce: Reduce heat to medium in the same skillet. Add 1 tablespoon butter and the minced garlic, sautéing for about 30 seconds until fragrant. Pour in the beef broth, allowing it to simmer 2–3 minutes while scraping all the browned bits from the skillet’s bottom for deep flavor. Stir in heavy cream and grated Parmesan cheese. Simmer for 4–5 minutes, stirring frequently, until the sauce is smooth and thickened. Season with black pepper to taste.
- Assemble and serve: Return the rested steaks to the skillet or transfer to a serving dish and spoon the creamy garlic sauce generously over each steak. Plate each steak alongside a hearty serving of roasted baby potatoes. Garnish the steak with chopped fresh chives before serving immediately while warm and creamy.
Notes
- Resting the steak after searing is crucial to keep it juicy and tender.
- Halving the baby potatoes ensures they roast evenly and get crispy edges.
- You can swap ribeye or sirloin with your preferred steak cut, adjusting cooking time accordingly.
- For a lighter version of the cream sauce, substitute half-and-half for heavy cream though the texture will be less rich.
- Make sure the skillet is hot before adding the steaks to achieve a good sear and crust.
- Use fresh garlic and herbs for the best flavor but dried herbs can be used in a pinch.
Keywords: garlic butter steak, roasted baby potatoes, creamy steak sauce, ribeye steak recipe, sirloin steak recipe, cream sauce steak, easy steak dinner
