Description
A mouthwatering dish of garlic butter steaks paired with golden, cheesy baked potatoes, served hot and garnished with fresh parsley for a perfect meal.
Ingredients
Scale
For the Steaks:
- 4 beef steaks (ribeye or sirloin)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
For the Cheesy Baked Potatoes:
- 4 large potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
For the Steaks:
- Prepare the steaks: Season the steaks generously with salt, pepper, thyme, and rosemary on both sides. Let them sit at room temperature for 20 minutes.
- Sear the steaks: Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side, depending on your preferred doneness. Remove the steaks from the skillet and set aside.
- Make the garlic butter: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Return the steaks to the skillet and baste with the garlic butter for another 1-2 minutes. Remove from heat and let the steaks rest for 5-10 minutes.
For the Cheesy Baked Potatoes:
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- Layer the potatoes: In the dish, layer half of the sliced potatoes. Sprinkle with salt, pepper, garlic, and half of the cheddar and Parmesan cheeses. Repeat with the remaining potatoes and cheese.
- Add the cream: Pour heavy cream over the layered potatoes, then sprinkle thyme and rosemary.
- Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Rest and serve: Let the potatoes rest for 5 minutes before serving alongside the steaks.