Directions
- Prepare the Potatoes: Preheat the oven to 425°F (220°C). In a large bowl, toss halved potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the outside and tender inside.
- Prepare the Steak: While the potatoes roast, pat steaks dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Sear the Steak: Add steaks to the hot skillet and cook 3–4 minutes per side for medium-rare, adjusting the time depending on thickness and desired doneness. Add crushed garlic, butter, and rosemary to the pan in the last 1–2 minutes, spooning the melted butter over the steaks for extra flavor.
- Remove steaks from the skillet and let rest on a cutting board for 5 minutes. Resting allows the juices to redistribute, keeping the meat juicy and tender.
- Serve: Plate the roasted potatoes alongside the steaks. Spoon any pan juices or melted butter from the steak over the top. Sprinkle fresh parsley over the potatoes for a pop of color and added flavor.
- Serve immediately while hot and enjoy the classic combination of juicy steak and perfectly roasted potatoes.
Recipe Details
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 2–3
Difficulty: Medium
Variations & Substitutions
- Use filet mignon, T-bone, or New York strip steaks instead of ribeye or sirloin for different textures and flavors.
- Swap baby potatoes with sweet potatoes or fingerling potatoes for a slightly sweet and colorful twist.
- Add roasted vegetables like asparagus, carrots, or Brussels sprouts alongside the potatoes for a more complete meal.
- For extra flavor, marinate the steak in olive oil, garlic, and herbs for 30 minutes before cooking.
Serving Suggestions
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