Ingredients
For the Potatoes:
1.5 lbs Yukon Gold potatoes, washed and cut into 1-inch chunks
2 Tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
1 tsp salt (or to taste)
1/2 tsp black pepper
For the Steak:
1–1.5 lbs steak (ribeye, New York strip, or sirloin), about 1-inch thick
1 Tbsp olive oil
1 tsp salt (or to taste)
1/2 tsp black pepper
For the Garlic Butter Glaze:
4 Tbsp unsalted butter
4–6 cloves garlic, minced
1 tsp low-sodium soy sauce (or tamari for gluten-free)
1 tsp honey or pure maple syrup
1/4 tsp red pepper flakes (optional)
2 Tbsp fresh parsley, chopped
1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F. Toss potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on baking sheet. Roast 25–30 minutes, flipping halfway, until golden and crispy.
2. Season steak with salt and pepper. Heat skillet until hot, add olive oil, and sear steak 3–5 minutes per side (medium-rare, 130–135°F). Rest steak 5–10 minutes under foil.
3. In same skillet, melt butter. Stir in garlic and red pepper flakes, cooking 30–60 seconds until fragrant. Add soy sauce, honey, and pepper. Whisk until smooth, then remove from heat.
4. Slice steak against the grain. Serve over roasted potatoes. Drizzle garlic butter glaze and garnish with parsley.
Notes
Pat steak completely dry before searing for best crust.
Do not overcrowd potatoes or they will steam.
Use a meat thermometer to check doneness (130–135°F for medium-rare).
Substitutions: Chicken thighs or pork chops for steak; baby potatoes for Yukon Gold; tamari for gluten-free; ghee for dairy-free.
Storage: Refrigerate leftovers up to 3 days. Reheat steak gently in skillet; re-crisp potatoes at 400°F for 5 minutes. Freezing not recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Pan-Seared & Roasted
- Cuisine: American