Community recipe
Garlic Butter Steak with Crispy Potatoes and Bright Arugula Salad
A home-cook-friendly steak dinner: crisp-edged roasted potatoes, a juicy skillet-seared steak finished in garlic-thyme butter, and a lemony arugula salad. An instant-read thermometer makes doneness dependable.
- Serves
- 2
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp lemon juice, freshly squeezed
- 1 cup cherry tomato, halved
- 3 cup arugulas
- 3 fresh thymes
- 2 garlic cloves, lightly crushed
- 2 tbsp unsalted butters
- 2 lb beef steaks
- 1 tsp black pepper, freshly ground
- 1.5 tsp kosher salt
- 2.33 tbsp olive oils
- 2 lb baby potatoes
Make it
Instructions
- 01
Heat the oven and season the potatoes
Position a rack in the upper third of the oven and heat to 450°F (230°C). Toss the potatoes with olive oil, salt, and pepper on a rimmed baking sheet; arrange them cut-side down in a single layer.
- 02
Roast until crisp and browned
Roast the potatoes until deeply golden and tender when pierced with a fork, shaking the pan once halfway through.
- 03
Season and sear the steak
While the potatoes roast, pat the steak dry and season both sides with salt and pepper. Heat a large cast-iron or heavy skillet over medium-high heat until hot. Add the oil, then sear the steak without moving it until browned; flip and sear the second side.
- 04
Baste with garlic-thyme butter and check doneness
Lower the heat to medium. Add the butter, garlic, and thyme; tilt the skillet and spoon the foaming butter over the steak until fragrant. Check the center of the thickest part with an instant-read thermometer: remove at 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium, or 150–155°F for medium-well. The temperature will rise a few degrees while resting.
- 05
Rest the steak
Transfer the steak to a board and rest it loosely tented with foil. Do not cut it during this time.
- 06
Dress the salad and serve
Toss the arugula and tomatoes with lemon juice, olive oil, salt, and pepper. Slice the rested steak across the grain and serve with the crispy potatoes and salad; spoon any garlic-herb butter from the skillet over the steak.
