Pan-Fried Garlic Butter Steak (Printable Version)
Savor juicy steak in garlic butter with crisp potatoes and asparagus for a satisfying, quick meal.
# What You'll Need:
→ Main Components
01 -
450 g small potatoes, halved
02 -
1 ribeye steak (3.8–5 cm thick, approximately 400–450 g)
03 -
Kosher salt
04 -
Freshly ground black pepper
→ Fats and Aromatics
05 -
45 ml vegetable oil
06 -
60 g unsalted butter
07 -
2 sprigs fresh rosemary
08 -
2 sprigs fresh thyme
09 -
8 cloves garlic, peeled
→ Vegetables
10 -
225 g fresh asparagus, trimmed
# Steps to Follow:
01 -
Add halved potatoes to a medium pot. Cover with cold water and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, approximately 6–8 minutes. Drain well and set aside.
02 -
Generously season ribeye on all sides with salt and pepper. Heat the vegetable oil in a large cast iron skillet over high heat until shimmering and just starting to smoke. Place steak in the pan and cook, flipping every 30 seconds, until a deep brown crust forms on both sides and edges, about 4 minutes total.
03 -
Reduce heat to medium. Add butter, garlic cloves, rosemary, and thyme to the pan. Once butter has melted, tilt the skillet and, using a spoon, baste the steak continuously with the hot butter and aromatics. Continue basting and turning the steak occasionally until the internal temperature reaches 49–52°C for medium-rare or 52–54°C for medium, about 3–4 minutes longer. Transfer steak to a cutting board and let rest.
04 -
Place drained potatoes cut-side-down in the same skillet. Arrange asparagus in the center. Cook over medium heat, tossing asparagus occasionally and leaving potatoes undisturbed, until asparagus is just tender, about 6 minutes. Remove asparagus to serving plate. Continue to brown potatoes undisturbed until golden and crisp, about 2 more minutes. Transfer potatoes to plate with asparagus.
05 -
Slice steak against the grain if desired. Plate with crispy potatoes and asparagus. Spoon over any reserved butter and aromatics from the pan.
# Additional Notes:
01 -
Resting the steak after cooking ensures juiciness and allows the fibers to relax before slicing.
02 -
For optimal crispiness, be sure potatoes are thoroughly drained to prevent steaming while browning.