Prep time: 10 mins | Cook time: 20–25 mins | Servings: 2–4
Ingredients
- The Meat: 1.5 lbs steak (sirloin, ribeye, or New York strip), cut into thick medallions or cubes.
- The Potatoes: 1 lb baby yellow or red potatoes, halved or quartered.
- The Garlic Butter:
- 4 tbsp unsalted butter, softened.
- 4–5 cloves garlic, minced.
- 1 tsp dried oregano or Italian seasoning.
- Seasoning: Salt and freshly cracked black pepper to taste.
- Garnish: Fresh chopped parsley.
Instructions
- Prep the Potatoes: In a large bowl, toss the potato wedges with a drizzle of oil, salt, pepper, and half of the garlic.
- Roast: Place the potatoes on a foil-lined baking sheet or in a cast-iron skillet. Roast at 400°F for 15–20 minutes until they are golden and fork-tender.
- Season the Steak: While the potatoes roast, pat the steak dry and season generously with salt and pepper.
- Sear: Push the roasted potatoes to one side of the pan and add the steak medallions. Sear over high heat for 3–4 minutes per side until a deep brown crust forms.
- Butter Glaze: Lower the heat and add the butter, the remaining minced garlic, and the dried herbs to the pan.
- Baste: Use a spoon to pour the melting garlic butter repeatedly over the steak and potatoes until everything is coated and fragrant.
- Finish: Garnish with plenty of fresh parsley and serve immediately while the butter is sizzling.