Creamy Garlic Butter Steak with Roasted Baby Potatoes Recipe
This Creamy Garlic Butter Steak with Roasted Baby Potatoes is a delicious and elegant meal featuring perfectly seared ribeye or sirloin steaks basted with garlic-thyme butter, accompanied by crispy roasted Yukon Gold baby potatoes. Finished with a rich, velvety cream sauce infused with Parmesan and garlic, this recipe delivers restaurant-quality flavors with approachable steps.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- 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 potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet in a single layer to ensure roasting instead of steaming. Roast for 25–30 minutes, flipping once halfway through, until golden, crisp on the edges, and fork-tender. Sprinkle with fresh parsley immediately after removing from the oven.
- Prep the steaks: While the potatoes roast, pat the steaks dry with paper towels to ensure a perfect crust forms. Season generously with salt and freshly ground black pepper on both sides.
- Sear and baste: Heat olive oil in a large skillet over medium-high heat. When hot, add the steaks and sear for about 3–4 minutes per side for medium-rare, adjusting the time for your desired doneness. During the last minute of cooking, add the butter, minced garlic, and thyme to the skillet. Tilt the pan slightly and continuously spoon the melted garlic-thyme butter over the steaks for added flavor and moisture. Remove the steaks to a plate and allow them to rest to retain their juiciness.
- Make the cream sauce: Reduce the skillet heat to medium. Add 1 tablespoon butter and the minced garlic, sautéing for about 30 seconds until fragrant. Pour in the beef broth and simmer for 2–3 minutes, scraping up the browned bits from the pan to incorporate deep flavor. Stir in heavy cream and Parmesan cheese, then let the sauce simmer for 4–5 minutes, stirring frequently, until thickened and smooth. Season with black pepper to taste.
- Assemble and serve: Return the rested steaks to the skillet or a suitable dish and spoon the creamy garlic sauce over the top. Serve each steak with a generous portion of roasted baby potatoes on the side. Garnish steaks with chopped fresh chives and serve immediately while warm and flavorful.
Notes
- Allowing the steak to rest after cooking is essential to retain juices and maximize tenderness.
- Adjust seasoning in the cream sauce as needed for personal taste.
- Feel free to substitute other baby potatoes if Yukon Gold is not available.
- For a more intense garlic flavor, increase garlic quantity slightly in the butter and cream sauce.
- If preferred, steaks can be cooked to varying doneness by adjusting searing times accordingly.
Keywords: Garlic Butter Steak, Cream Sauce, Roasted Baby Potatoes, Ribeye Steak, Sirloin Steak, Dinner Recipe, Comfort Food
