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Garlic Butter Basted Ribeye Steak with Pan-Seared Crispy Rosemary Potatoes

A sliced steak showing a medium-rare center, served alongside crispy roasted potatoes, garnished with rosemary for Garlic Butter Steak.
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A recipe for cooking a thick-cut ribeye steak using the butter basting method for maximum flavor, served alongside pan-seared potatoes cooked until crispy.

Ingredients

Scale
  • 2 (12-ounce) ribeye steaks, about 1.5 inches thick
  • 1 pound small Yukon Gold potatoes, quartered
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 1 tablespoon olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper

Instructions

  1. Pat the steaks completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Place a heavy, oven-safe skillet (cast iron is best) over medium-high heat. Add the olive oil.
  3. When the oil shimmers, carefully place the steaks in the hot skillet. Sear undisturbed for 3 to 4 minutes until a deep brown crust forms.
  4. Flip the steaks. Reduce heat to medium.
  5. Add 2 tablespoons of butter, the smashed garlic, and the rosemary sprigs to the skillet.
  6. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melting garlic butter over the top of the steaks for 1 to 2 minutes.
  7. For medium-rare, cook until an instant-read thermometer registers 130°F in the thickest part. Remove steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes.
  8. While the steak rests, prepare the potatoes. In a separate large skillet, melt the remaining 2 tablespoons of butter over medium-high heat.
  9. Add the quartered potatoes to the skillet in a single layer. Do not overcrowd the pan.
  10. Cook the potatoes without stirring for 5 minutes to allow the bottoms to brown.
  11. Stir the potatoes, then continue cooking, stirring occasionally, for another 10 to 15 minutes until they are golden brown and crispy on all sides. Season with a pinch of salt.
  12. Slice the rested steak against the grain and serve immediately with the crispy rosemary potatoes.

Notes

  • For extra crispy potatoes, boil them for 5 minutes before searing to soften the interior. Drain them well before adding them to the hot oil.
  • If you prefer a higher final temperature for your steak, place the skillet with the steaks into a preheated 400°F oven after flipping and basting for a few minutes until the desired internal temperature is reached.

Nutrition

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