Garlic Butter Steak with Crispy Roasted Baby Potatoes

Ingredients

Steak and potatoes:

700 g beef sirloin or ribeye steak

600 g baby potatoes, halved

4 tbsp butter

3 tbsp olive oil

5 garlic cloves, minced

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp smoked paprika

1 tsp garlic powder

½ tsp onion powder

1 tsp freshly ground black pepper

1 tsp salt, or to taste

½ tsp red chili flakes (optional)

1 tsp Italian seasoning

1 tbsp fresh lemon juice

2 tbsp fresh parsley, chopped

Garlic butter sauce:

2 tbsp melted butter

2 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

½ tsp black pepper

1 tsp fresh rosemary, finely chopped

Method

1. Heat the oven to 200°C (400°F). Toss the halved potatoes with half the olive oil, salt and pepper, cut-side down on a tray, and roast for 30–35 minutes until golden and crisp.

2. Bring the steak to room temperature for 20 minutes, pat dry, and season generously with salt, pepper, smoked paprika, garlic powder and onion powder.

3. Heat the remaining olive oil in a heavy pan over high heat. Sear the steak for 3–4 minutes per side until deeply browned.

4. Lower the heat, add the butter, garlic, rosemary and thyme, and baste the steak with the foaming butter for 1–2 minutes. Stir in the Worcestershire sauce, soy sauce and lemon juice.

5. Cook until the steak reaches 145°F (63°C) for medium-rare, then rest for 5–10 minutes before slicing.

6. Whisk the garlic butter sauce ingredients together. Serve the sliced steak with the potatoes, spooning the sauce over the top and scattering with parsley.

Cooking Tips

Resting is non-negotiable — a 5–10 minute rest keeps the juices in the steak instead of on the board.

Potatoes cut-side down on a hot tray crisp far better than cut-side up.

Use a thermometer rather than guessing; a few degrees is the difference between medium-rare and overdone.

Frequently asked questions