Garlic Butter Steak Potatoes (Printable Version)

Juicy top sirloin and crisp potatoes shine under garlic butter, thyme, and fresh parsley.

# What You'll Need:

→ Steak

01 - 2 top sirloin steaks (approximately 225 g each), well-marbled
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Potatoes

04 - 4 medium Russet potatoes, cut into bite-sized pieces
05 - 2 tablespoons olive oil

→ Aromatics and Finishing

06 - 1/2 cup unsalted butter (approximately 115 g), divided
07 - 4 garlic cloves, minced
08 - 3 fresh thyme sprigs
09 - Fresh parsley, finely chopped, for garnish

# Steps to Follow:

01 - Choose well-marbled sirloin steaks with a vibrant red hue and fresh, unblemished medium Russet potatoes for optimal flavor and texture.
02 - Pat steaks dry with paper towels. Season liberally on both sides with salt and black pepper. Allow steaks to rest at room temperature for 20–30 minutes to deepen flavor infusion.
03 - Scrub potatoes thoroughly and peel if preferred. Cut into uniform, bite-sized cubes. Toss evenly with olive oil, salt, and black pepper for balanced seasoning.
04 - Heat a cast-iron skillet over high heat until smoking hot. Add a small amount of olive oil. Place steaks in the pan and sear for 3–4 minutes per side, achieving a deeply caramelized crust.
05 - In a separate pan, melt half of the butter over medium heat. Add minced garlic and thyme, allowing aromatics to infuse. Add potato cubes and sauté until golden and tender throughout.
06 - In a small saucepan, melt the remaining butter. Stir in the remaining minced garlic and cook gently until fragrant and golden in color.
07 - Allow steaks to rest on a cutting board for a few minutes. Slice across the grain for maximum tenderness.
08 - Arrange steak slices and roasted potatoes on a serving platter. Liberally drizzle with garlic butter sauce and garnish with fresh chopped parsley for vibrancy.

# Additional Notes:

01 - Allowing steak to rest after searing ensures juiciness as the juices redistribute within the meat.
02 - Uniform potato cuts promote even cooking and a consistent, golden finish.

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