Garlic Herb Steak with Cheesy Roasted Baby Potatoes arrives at the table with restrained glamour: a perfectly seared steak crowned with a glossy garlic-herb butter and a nest of golden, crisp-edged baby potatoes laced with melted cheese. The dish balances rich, savory beef aromas with bright herbal notes and a pleasing contrast of creamy interior and crunchy potato edges. Pair with a simple green salad or a buttery vegetable side like cheesy ranch potatoes for a fuller meal.
Why Make This Recipe :
- Effortless Yet Elegant — A few precise techniques (pan-sear, roast, baste) create restaurant-caliber results without complex steps.
- Minimal Ingredients — High-impact flavors come from quality steak, fresh herbs, garlic, and a modest selection of pantry staples.
- Impressive Flavor — The herbed butter and warm, cheesy potatoes amplify the steak’s savory profile and add textural contrast.
What elevates this plate is the layering: a quick pan sauce to finish the steak, and potatoes roasted until their edges caramelize beneath a crisp cheese crust. Small details—room-temperature butter, a hot pan, and coarse salt—make a marked difference.
Ingredients:
Base
- 2 pounds (about 900 g) steak (ribeye, strip, or sirloin), 1–1.25 in thick, trimmed and patted dry
- 1.5 pounds (700 g) baby potatoes, halved if larger (small ones leave whole)
- 2 tbsp olive oil (for potatoes)
Sauce / Compound Butter
- 6 tbsp unsalted butter, room temperature (soft but not melted)
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
- Zest of 1 lemon (optional, for brightness)
- Salt and freshly ground black pepper, to taste
Topping & Finish
- 3/4 cup finely grated Parmesan or sharp cheddar (packed)
- Flaky sea salt (for steak finish)
- 1 tsp smoked paprika (optional, for potatoes)
Precision notes: bring steak to room temperature 30–45 minutes before cooking; fresh herbs finely chopped; potatoes uniform in size for even roasting. For a slow-simmer variation of beef and potatoes technique reference, see garlic butter beef bites with potatoes.
How to Make Garlic Herb Steak with Cheesy Roasted Baby Potatoes:
- Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, smoked paprika (if using), salt and pepper on a rimmed baking sheet. Roast 20–25 minutes until tender and edges start to caramelize.
Tip: arrange cut side down for maximum browning; roast on a hot sheet for crisper skins. - Remove potatoes from oven, sprinkle evenly with grated cheese, and return to oven for 4–6 minutes until cheese melts and forms a light golden crust. The cheese should blister slightly and the potato interiors remain pillowy.
- While potatoes roast, season steaks generously with salt and pepper. Heat a heavy skillet (cast iron preferred) over high heat until shimmering. Add a thin film of neutral oil and sear steaks 2–3 minutes per side for medium-rare, adjusting time to thickness. Look for a deep mahogany crust and pronounced fond on the pan bottom.
Mini-tip: use tongs to hold the steak on its edges briefly to render fat and brown evenly. - Reduce heat to medium-low. Add compound butter (softened butter mixed with garlic, parsley, thyme, and lemon zest) to the pan. As the butter melts, tilt the pan and spoon the foaming butter over the steaks repeatedly for 1–2 minutes to baste and finish cooking. This imparts sheen and layered garlic-herb flavor.
Pro tip: deglaze with a splash (1–2 tbsp) of dry red wine or beef stock if you want a thin pan jus—scrape up the fond to capture concentrated flavor. - Transfer steaks to a cutting board and rest 5–7 minutes tented loosely with foil. Resting lets juices redistribute and the steak reach even doneness. While resting, taste the potatoes and adjust seasoning.
- Slice steaks against the grain into even slices. Plate with a mound of cheesy roasted baby potatoes, spoon any pan jus over the steak, and finish with a sprinkle of flaky sea salt and a scatter of fresh parsley for color.
How to Serve Garlic Herb Steak with Cheesy Roasted Baby Potatoes:
Plate with restraint: a fan of sliced steak at the center, a compact tower of cheesy potatoes beside it, and a small smear of pan jus to create a glossy pool. Add a lemon wedge or microherbs for contrast. For a dinner party, serve on warm plates and finish at the table with an extra spoonful of herb butter.
How to Store Garlic Herb Steak with Cheesy Roasted Baby Potatoes:
Cool steaks and potatoes to room temperature within 2 hours. Refrigerate in airtight containers for up to 3 days. To maintain potato texture, store potatoes and steak separately. Reheat potatoes in a 400°F (205°C) oven on a baking sheet for 8–10 minutes to revive crisp edges; reheat steak slices briefly in a 300°F (150°C) oven wrapped in foil (5–8 minutes) or warm gently in a skillet with a knob of butter. Avoid the microwave for best texture.
Tips to Make Garlic Herb Steak with Cheesy Roasted Baby Potatoes:
- Pat the steak very dry before searing to ensure a deep crust; moisture inhibits browning.
- Use room-temperature butter for the compound butter so it emulsifies quickly and bastes evenly.
- Let the potatoes get golden before adding cheese—this prevents sogginess and builds caramelized flavor.
- Rest steak properly; cutting too soon releases the tasty juices you worked to create.
Variation (if any):
- Upgrade the cheese: swap Parmesan for aged Gruyère or a blend of Gruyère and Pecorino for a nuttier melt.
- Steak choice: use a bone-in ribeye for extra richness or filet for tenderness.
- Sauce variation: finish with a splash of sherry or red wine and a sprig of rosemary for an aromatic pan jus.
- Presentation: serve sliced steak over a bed of herbed mashed potatoes and place the roasted baby potatoes as a crunchy garnish.
FAQs:
What level of doneness is best for this steak?
Medium-rare to medium (125–135°F / 52–57°C after resting) preserves tenderness and pairs well with the rich herb butter. Adjust by thickness and searing time.
Can I make the potatoes ahead of time?
Yes. Roast them ahead, cool, and refrigerate. Re-crisp in a hot oven before serving and add fresh cheese just before finishing to keep the crust lively.
What cut of steak gives the best flavor?
Ribeye delivers the most marbling and flavor; strip or sirloin are excellent for a leaner profile. Choose steaks about 1 to 1.25 inches thick for consistent results.
Is there a vegetarian alternative?
Swap the steak for thick-cut roasted portobello caps brushed with herb butter and finish with the same cheesy potatoes for a satisfying vegetarian main.
Conclusion :
This Garlic Herb Steak with Cheesy Roasted Baby Potatoes blends straightforward technique with refined flavor: a seared steak glazed with garlicky herb butter and potatoes that offer both creamy interior and a laced, golden cheese crust. The recipe rewards a focus on small details—heat, seasoning, and rest—so each component sings without fuss. For a playful twist on the potato crust, try the TikTok Parmesan-Crusted Roasted Potatoes Recipe as inspiration for an extra-crisp finish. Share your plating ideas or adjustments in the comments and tag your photos when you make it; how would you make this dish your own?
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Garlic Herb Steak with Cheesy Roasted Baby Potatoes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A perfectly seared steak topped with garlic-herb butter, served alongside cheesy roasted baby potatoes for a rich and impressive meal.
Ingredients
- 2 pounds (about 900 g) steak (ribeye, strip, or sirloin), 1–1.25 in thick, trimmed and patted dry
- 1.5 pounds (700 g) baby potatoes, halved if larger (small ones left whole)
- 2 tbsp olive oil (for potatoes)
- 6 tbsp unsalted butter, room temperature
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
- Zest of 1 lemon (optional)
- Salt and freshly ground black pepper, to taste
- 3/4 cup finely grated Parmesan or sharp cheddar (packed)
- Flaky sea salt (for steak finish)
- 1 tsp smoked paprika (optional, for potatoes)
Instructions
- Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, smoked paprika (if using), salt and pepper on a baking sheet. Roast for 20–25 minutes until tender and edges start to caramelize.
- Remove potatoes from oven, sprinkle evenly with grated cheese, and return to the oven for 4–6 minutes until cheese melts and forms a light golden crust.
- Season steaks generously with salt and pepper. Heat a heavy skillet over high heat until shimmering. Add a thin film of neutral oil and sear steaks for 2–3 minutes per side for medium-rare.
- Reduce heat to medium-low. Add compound butter to the pan and baste steaks with the foaming butter for 1–2 minutes.
- Transfer steaks to a cutting board and rest for 5–7 minutes. Slice steaks against the grain into even slices.
- Plate with cheesy roasted baby potatoes, spoon pan jus over the steak, and finish with flaky sea salt and fresh parsley.
Notes
For best results, bring steak to room temperature before cooking and let it rest after to achieve optimal juiciness. Avoid using a microwave for reheating to maintain texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg