Save A classic steakhouse favorite featuring perfectly seared steak topped with rich garlic&herb butter, served with crisp golden fries.
I first made this meal for a family celebration, and the aroma of sizzling steak with melting garlic butter instantly filled the kitchen with warmth. Our table was buzzing with excitement, everyone eager to dig in.
Ingredients
- Steak: 4 boneless ribeye or sirloin steaks (about 225 g (8 oz) each), room temperature, 1 tbsp olive oil, 1½ tsp kosher salt, 1 tsp freshly ground black pepper
- Garlic Butter: 100 g (7 tbsp) unsalted butter, softened, 3 cloves garlic, finely minced, 2 tbsp fresh parsley, chopped, 1 tsp fresh thyme leaves, 1 tsp lemon juice, ½ tsp salt
- Fries: 800 g (1¾ lbs) russet potatoes, peeled and cut into fries, 3 tbsp vegetable oil, ½ tsp salt, ¼ tsp black pepper
Instructions
- Prepare Fries:
- Preheat oven to 220°C (425°F). Place a wire rack over a baking sheet. Toss the potatoes with vegetable oil, salt, and pepper. Spread on the rack in a single layer. Bake for 30–35 minutes, turning halfway, until golden and crisp.
- Make Garlic Butter:
- While fries cook, mix butter, garlic, parsley, thyme, lemon juice, and salt in a bowl. Chill for 10 minutes.
- Prepare Steaks:
- Pat steaks dry. Rub with olive oil, salt, and pepper. Heat a heavy skillet (preferably cast iron) over high heat. Sear steaks 2–3 minutes per side for medium-rare, or to desired doneness.
- Rest and Serve:
- Transfer steaks to a plate, top with a generous spoonful of garlic butter, and rest 5 minutes. Serve steaks with fries and extra garlic butter on the side.
Save Sitting around the table, everyone reached for seconds, and the fries disappeared rapidly! This quickly became our go-to dinner for special occasions.
Required Tools
Heavy skillet or cast iron pan, baking sheet with wire rack, mixing bowls, knife and cutting board, tongs.
Nutritional Information
Per serving: Calories 690, Total Fat 44 g, Carbohydrates 32 g, Protein 40 g.
Recipe Notes
For extra&crispy fries, soak cut potatoes in cold water for 30 minutes and dry thoroughly before baking. Swap ribeye for strip steak or filet mignon if preferred. Pair with a bold red wine such as Cabernet Sauvignon or Malbec.
Save This steakhouse meal delivers restaurant flavors with homestyle comfort. Enjoy every bite and the smiles around your table!
Kitchen Questions
- → How do I achieve a crispy texture on the fries?
Soak the cut potatoes in cold water for 30 minutes to remove excess starch, dry thoroughly, and bake them on a wire rack at 220°C for 30-35 minutes, turning once halfway.
- → What is the best way to cook the steak for medium-rare?
Pat steaks dry, season well, then sear in a hot cast iron skillet for 2-3 minutes per side for medium-rare doneness, allowing the meat to rest before serving.
- → Can I prepare the garlic butter in advance?
Yes, mix the softened butter with garlic, herbs, and lemon juice, then chill for at least 10 minutes to allow flavors to meld and to firm up before use.
- → What alternatives can I use instead of ribeye steak?
Strip steak or filet mignon are excellent substitutes, offering slightly different textures while still pairing well with the garlic butter topping.
- → Is this suitable for a gluten-free diet?
Yes, provided fries are prepared without flour and no cross-contamination occurs. Always verify ingredients and cooking surfaces to ensure safety.