Of course! “Juicy Garlic Butter Steak and Crispy” sounds like you’re aiming for the ultimate steakhouse experience at home, complete with a glorious crust on the steak and crispy sides.
The most classic pairing is Juicy Garlic Butter Steak and Crispy Smashed Potatoes. Here’s the complete recipe to achieve that perfect contrast of a juicy, buttery steak and crispy, golden potatoes.
Juicy Garlic Butter Steak & Crispy Smashed Potatoes
This recipe breaks down the process to get both components perfectly cooked and ready to serve at the same time.
For the Crispy Smashed Potatoes:
· 1.5 lbs (700g) small baby potatoes or creamer potatoes
· 2 tbsp olive oil
· 1 tsp garlic powder
· 1 tsp dried rosemary or thyme (optional)
· Salt and black pepper to taste
· Optional for serving: Grated Parmesan cheese, fresh chopped parsley
For the Juicy Garlic Butter Steak:
· 2 ribeye, striploin, or sirloin steaks (about 1-1.5 inches thick), at room temperature
· 2 tbsp high-heat oil (avocado, canola, or vegetable oil)
· Salt and freshly cracked black pepper
· 3 tbsp unsalted butter
· 4-5 garlic cloves, lightly smashed
· 2-3 fresh thyme or rosemary sprigs
Instructions
Part 1: The Crispy Smashed Potatoes
- Cook the Potatoes: Preheat your oven to 425°F (220°C). Place the whole baby potatoes in a pot of salted cold water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender.
- Smash Them! Drain the potatoes thoroughly. Spread them out on a large baking sheet. Using the bottom of a heavy glass, mug, or a potato masher, gently press down on each potato to “smash” it to about ½-inch thickness.
- Season & Crisp Up: Drizzle the smashed potatoes with olive oil. Season generously with salt, pepper, garlic powder, and dried herbs. Gently toss to coat.
- Roast: Bake for 20-25 minutes, or until the edges are brown and incredibly crispy. (You can start the steak while these are in the oven).
- Optional Finish: For extra flavor, sprinkle with grated Parmesan cheese for the last 5 minutes of cooking. Garnish with fresh parsley after baking.
Part 2: The Juicy Garlic Butter Steak
- Prep the Steak: Pat the steaks completely dry with paper towels. This is the most important step for getting a good crust. Season both sides very generously with salt and pepper.
- Sear to Perfection: Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it’s very hot. Add the high-heat oil. Carefully place the steaks in the pan. Sear without moving them for 3-4 minutes, until a deep brown crust forms.
- Flip and Add Aromatics: Flip the steaks. Immediately add the butter, smashed garlic cloves, and herb sprigs to the pan. The butter will melt and foam.
- Baste Continuously: Tilt the pan slightly and, using a spoon, continuously baste the steaks with the bubbling garlic butter for the next 2-4 minutes. This cooks the top of the steak and infuses it with incredible flavor. For a perfect medium-rare, cook until the internal temperature reaches 130-135°F (55-57°C).
- Rest is Mandatory: Transfer the steaks to a cutting board or warm plate. Let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it’s juicy when you cut it. Do not skip this!
Alternative “Crispy” Sides
If you want something other than potatoes, here are two fantastic options:
Crispy Garlic Butter Mushrooms & Asparagus:
· Follow the steak recipe above. After removing the steak to rest, add 8 oz sliced mushrooms and 1 bunch of asparagus (woody ends trimmed) to the same pan with the garlic butter drippings.
· Sauté over medium-high heat for 6-8 minutes until the mushrooms are golden and crispy-edged and the asparagus is tender-crisp.
Crispy Roasted Parmesan Brussels Sprouts:
· Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper.
· Roast at 425°F (220°C) for 20-25 minutes until tender and crispy on the edges.
· Sprinkle with ¼ cup grated Parmesan cheese for the last 5 minutes of roasting.
Chef’s Tips for Steakhouse Quality
· Steak Temperature: Take the steak out of the fridge 30-40 minutes before cooking to bring it to room temperature. This ensures even cooking.
· Don’t Crowd the Pan: Cook steaks one at a time if your pan isn’t large enough. Crowding will steam them instead of searing them.
· The Touch Test:
· Rare: Feels like the fleshy part of your palm when you relax your hand.
· Medium-Rare: Feels like the same spot when you touch your thumb to your index finger.
· Medium: Feels like the same spot when you touch your thumb to your middle finger.
· Use a Thermometer: For perfect results every time, use an instant-read thermometer.
Serve the juicy, basted steak right next to a heap of your chosen crispy side. Spoon any remaining garlic butter from the pan over the steak. Enjoy your incredible, restaurant-quality meal