Garlic Butter Steak and Potatoes – Page 3

Garnish: Sprinkle fresh parsley over the top for a burst of color and fresh flavor.
Enjoy: Serve immediately, savoring each bite of the garlic-butter-coated steak and potatoes.

Choose the Right Cut of Steak: Ribeye, sirloin, or strip steak work well for this recipe. Each cut is tender enough to cook quickly but has enough marbling to stay juicy.
Avoid Overcrowding: Overcrowding the skillet will cause the steak to steam rather than sear. If needed, cook the steak in batches.
Use Fresh Garlic: Freshly minced garlic provides the best flavor. Avoid garlic powder, as it won’t create the same aromatic impact in the butter.
Adjust the Herbs: If you’re out of rosemary or thyme, Italian seasoning works well as a substitute. Add a pinch of red pepper flakes for a hint of spice.
Rest the Steak: If cooking large pieces, let them rest for a few minutes before slicing to help retain juices.

Add Vegetables: To make this a one-pan meal, consider adding vegetables like green beans, bell peppers, or mushrooms. Sauté them in the skillet after the potatoes and before the steak for extra flavor.
Make It Creamy: For a creamier sauce, stir in a few tablespoons of heavy cream or a splash of white wine before adding the potatoes back into the skillet.
Use Sweet Potatoes: Swap the baby potatoes for sweet potatoes for a slightly sweeter and nutrient-packed twist.

Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheating: Reheat gently in a skillet over low heat to avoid overcooking the steak. Alternatively, microwave on low power until heated through.