A delicious Garlic Butter Steak served with Herb-Roasted Potatoes and Sautéed Spinach, perfect for a satisfying dinner.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Dinner
Method:Roasting and Searing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds ribeye or New York strip steak
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme
1 tablespoon chopped fresh parsley
1 1/2 pounds baby potatoes, halved
2 tablespoons olive oil
2 tablespoons melted butter
3 cloves garlic, minced
1 teaspoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz fresh spinach
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon butter
Salt and black pepper, to taste
Instructions
Preheat the oven: Set the oven to 425°F. Line a baking sheet with parchment paper.
Season the potatoes: In a large bowl, toss the baby potatoes with olive oil, melted butter, garlic, parsley, paprika, salt, and black pepper.
Roast the potatoes: Arrange the potatoes cut-side down on the baking sheet. Roast for 25–30 minutes, turning once, until golden brown and fork-tender.
Prepare the steak: Pat the steaks dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
Sear the steak: Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear for approximately 3–5 minutes per side, depending on thickness and desired doneness.
Make the garlic butter: Reduce the heat to medium-low. Add butter, minced garlic, thyme, and Worcestershire sauce. Spoon the melted garlic butter over the steaks for about 1 minute.
Rest the steak: Transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing against the grain.
Sauté the spinach: Heat olive oil and butter in a skillet over medium heat. Add minced garlic and cook for 30 seconds. Add spinach and toss until wilted, about 2–3 minutes. Season with salt and black pepper.
Assemble the plates: Arrange sliced steak, roasted potatoes, and sautéed spinach on serving plates. Drizzle the remaining garlic butter sauce over the steak.
Garnish and serve: Finish with chopped parsley or sliced green onions. Serve immediately while warm.
Notes
Let the steak sit at room temperature for about 20 minutes before cooking.
Pat the steak dry to achieve a beautiful golden-brown crust.
Use a meat thermometer for accurate doneness.
Avoid overcrowding the potatoes so they roast instead of steam.
Add a squeeze of lemon juice to the spinach for a fresh finish.