Save to Pinterest A classic steakhouse favorite featuring perfectly seared steak topped with rich garlic-herb butter, served with crisp golden fries.
This meal always brings me back to special celebrations. The garlic butter melting over a hot steak and golden fries is both satisfying and nostalgic for me.
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
- Bake 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.
- Prep Garlic Butter:
- While fries cook, mix butter, garlic, parsley, thyme, lemon juice, and salt in a bowl. Chill for 10 minutes.
- Season Steaks:
- Pat steaks dry. Rub with olive oil, salt, and pepper.
- Sear Steaks:
- Heat a heavy skillet (preferably cast iron) over high heat. Sear steaks 2–3 minutes per side for medium-rare, or to desired doneness.
- Finish Steaks:
- Transfer steaks to a plate, top with a generous spoonful of garlic butter, and rest 5 minutes.
- Serve:
- Serve steaks with fries and extra garlic butter on the side.
Save to Pinterest Sharing this with my family always feels special. It never fails to spark lively conversation and everyone gathers eagerly at the table.
Required Tools
Heavy skillet or cast iron pan, baking sheet with wire rack, mixing bowls, knife and cutting board, tongs
Allergen Information
Contains dairy (butter). Fries are gluten-free if no cross-contamination. Always verify ingredient labels if serving to those with allergies.
Nutritional Information
Calories: 690, Total Fat: 44 g, Carbohydrates: 32 g, Protein: 40 g per serving
Save to Pinterest This steakhouse classic is sure to impress every guest and makes any night a celebration.
Recipe Questions & Answers
- → How do I achieve a perfect medium-rare steak?
Pat the steak dry and sear it in a hot skillet for 2–3 minutes per side. Let it rest for 5 minutes after cooking to retain juices.
- → What makes the fries crispy and golden?
Soaking cut potatoes in cold water before baking and using a wire rack helps achieve crispness. Bake at 220°C and turn once during cooking.
- → Can I use different herbs in the garlic butter?
Yes, thyme and parsley are great, but you can substitute with rosemary or chives for variation.
- → Is it necessary to rest the steak after cooking?
Resting allows juices to redistribute, resulting in a more tender and flavorful steak.
- → What type of skillet is recommended for searing?
A heavy skillet or cast iron pan is ideal as it maintains high, even heat for a good sear.