Description
This Herb-Roasted Potatoes and Juicy Steak recipe is a classic, no-fuss dinner that’s bursting with flavor. Tender beef steaks are pan-seared to perfection and paired with crispy rosemary garlic potatoes—an easy, satisfying meal for a cozy night in or a special occasion for two.
Ingredients
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2 beef steaks (ribeye, sirloin, or rump)
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500 g (about 1 lb) baby potatoes
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2 tbsp olive oil
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2 garlic cloves (1 minced, 1 crushed)
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1 sprig fresh rosemary (or 1 tsp dried)
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1 small bunch fresh parsley, chopped
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30 g (2 tbsp) butter
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Salt and freshly ground black pepper, to taste
Instructions
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Prepare the Potatoes:
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Preheat oven to 210°C (410°F).
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Wash and halve or quarter the baby potatoes.
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Toss with 1 tbsp olive oil, salt, pepper, rosemary, and minced garlic.
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Spread on a parchment-lined baking tray, cut side down.
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Roast for 25–30 minutes, turning halfway, until golden and crispy.
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Cook the Steak:
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Let steaks sit at room temperature for 30 minutes before cooking.
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Season generously with salt and pepper.
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Heat 1 tbsp olive oil in a skillet over high heat.
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Sear steaks 2–4 minutes per side to desired doneness.
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In the last minute, add butter and crushed garlic. Baste steaks with the melted butter.
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Transfer steaks to a plate, cover loosely with foil, and let rest for 2–3 minutes.
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Finish and Serve:
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Sprinkle roasted potatoes with chopped parsley.
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Plate steaks with the crispy potatoes.
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Serve immediately for best flavor and texture.
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Notes
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For extra flavor, deglaze the steak pan with a splash of red wine or balsamic vinegar.
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Use a meat thermometer for precise doneness (e.g., 130°F/54°C for medium-rare).
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Add a simple side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Pan-Searing
- Cuisine: European-Inspired