Rich seared steak glazed with garlic-rosemary butter, tender and juicy with a deeply browned crust. Roasted shallot potatoes are crisp on the outside and fluffy inside, soaking up savory pan juices. A quick butter baste and fresh herbs add an aromatic, glossy finish. Serve this hearty dinner for weekend guests or a special weeknight meal alongside a simple green salad.
Ingredients
- Ribeye or New York strip steaks (2, about 8–10 oz each)
- Baby potatoes (1 1/2 lb), halved
- Shallots (4 small), quartered
- Garlic (4 cloves), minced
- Fresh rosemary (2 tsp), finely chopped
- Fresh thyme (1 tsp), leaves only (optional)
- Unsalted butter (4 tbsp), divided
- Olive oil (2 tbsp)
- Dry red wine or beef stock (1/3 cup) for pan sauce
- Kosher salt (to taste) and freshly ground black pepper (to taste)
- Fresh parsley (1 tbsp), chopped for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss the halved baby potatoes and quartered shallots with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper on a baking sheet; spread in a single layer.
- Roast potatoes and shallots in the preheated oven for 25–30 minutes, shaking the pan once so they brown evenly; they should be golden and tender inside.
- While potatoes roast, pat steaks very dry and season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes.
- Heat a large cast-iron or heavy skillet over high heat until smoking lightly; add 1 tbsp olive oil. Sear steaks 2–3 minutes per side until a deep brown crust forms.
- Reduce heat to medium-low, add 2 tbsp butter, minced garlic, chopped rosemary and thyme to the pan. Tilt the pan and spoon the melted butter and herbs over the steaks repeatedly for 1–2 minutes to baste and infuse flavor.
- If steaks need more cooking to reach desired doneness, transfer the skillet to the oven for 3–6 minutes (depending on thickness) for medium-rare to medium.
- Remove steaks to a cutting board and tent loosely with foil; rest for 5–8 minutes so juices redistribute.
- Return the skillet to medium heat, add the red wine or beef stock to deglaze, scraping up browned bits. Simmer until slightly reduced, then whisk in the remaining 2 tbsp butter off the heat to create a glossy pan sauce. Adjust seasoning.
- Slice steaks against the grain, plate with roasted shallot potatoes, spoon pan sauce over the steaks, and garnish with chopped parsley. Serve immediately.
Tips or Variations
- For a citrus lift, stir in 1 tsp lemon juice to the pan sauce just before serving. Swap rosemary for sage for a warmer herb note.