Steak with Herb Butter & Potato Wedges
You’ve had steak before. You’ve probably even had a baked potato. But have you ever experienced a meal that makes you question every other dinner you’ve ever made?
This isn’t just food. This is a flavor explosion that requires a moment of silence after the first bite.
Imagine a perfectly seared steak, juicy on the inside with a crust that crackles. Now picture it topped with a melting slab of homemade herb butter.
Add crispy, golden potato wedges, seasoned to perfection. Your taste buds are already celebrating, aren’t they? This combo is a certified crowd-pleaser that looks like you spent hours slaving in the kitchen.
The secret? You barely lift a finger. Let’s get into it.
What Makes This Recipe So Good
This recipe works because it masters the fundamentals.
The high heat on the steak creates a beautiful Maillard reaction, which is just a fancy way of saying an incredible crust full of flavor. The compound butter melts over the hot steak, creating its own rich, herby sauce.
The potato wedges roast in the same oven, absorbing all those herbaceous notes. Everything comes together at the same time with minimal effort.
It’s a symphony of simplicity and taste that delivers a restaurant-quality experience right on your dinner table. Who needs to pay a premium for a mediocre steakhouse meal?
Ingredients
Gather these simple, high-quality ingredients. Using the best you can afford makes a noticeable difference, especially with the steak and butter.
- For the Steak: 2 (1.5-inch thick) ribeye or New York strip steaks, 2 tbsp high-heat oil (avocado or grapeseed), Kosher salt and freshly cracked black pepper.
- For the Herb Butter: 1/2 cup (1 stick) unsalted butter, softened, 2 cloves garlic (minced), 2 tbsp fresh parsley (finely chopped), 1 tbsp fresh chives (finely chopped), 1 tsp fresh thyme leaves, 1/4 tsp salt, 1/4 tsp black pepper.
- For the Potato Wedges: 3 large russet potatoes, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp onion powder, Salt and pepper to taste.
Step-by-Step Instructions
- Make the Herb Butter: In a small bowl, mix all the herb butter ingredients until fully combined.
Scoop the mixture onto a piece of plastic wrap, roll it into a log, and twist the ends. Refrigerate for at least 30 minutes to firm up.
- Prep the Potatoes: Preheat your oven to 425°F (220°C). Scrub the potatoes clean and cut each one into 8 wedges.
Toss them in a bowl with olive oil, garlic powder, paprika, onion powder, salt, and pepper.
- Roast the Wedges: Arrange the wedges in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
- Cook the Steak: Pat the steaks completely dry with paper towels. Season generously with salt and pepper.
Heat oil in a cast-iron or heavy-bottomed skillet over high heat until it’s just starting to smoke.
- Sear to Perfection: Carefully place the steaks in the hot skillet. Sear undisturbed for 4-5 minutes to form a crust. Flip and cook for another 3-4 minutes for medium-rare (or to your desired doneness).
- Rest the Steak: Add a tablespoon of herb butter to the top of each steak.
Transfer them to a cutting board and let them rest for at least 5-7 minutes. This is non-negotiable for a juicy result.
- Serve Immediately: Slice the steak against the grain. Serve alongside the crispy potato wedges with an extra slice of that glorious herb butter melting on top.
Storage Instructions
Let everything cool completely before storing.
Keep steak and potatoes in separate airtight containers in the refrigerator for up to 3 days.
Reheat steak in a low oven or a skillet over low heat to avoid overcooking. The potato wedges are best revived in an air fryer or oven to recrisp. The herb butter will keep in the fridge for two weeks or can be frozen for up to three months.
Benefits of This Recipe
This meal is packed with protein and healthy fats, especially if you choose a quality cut of grass-fed beef.
It’s incredibly satiating and will keep you full for hours. You control the ingredients, meaning no hidden sugars or processed junk.
It’s also a fantastic way to impress a date or dinner guests without needing advanced culinary skills. The entire meal is cooked with basic techniques that yield professional results.
It proves that eating well doesn’t have to be complicated.
Common Mistakes to Avoid
Do not put a cold steak in a hot pan. You’ll steam it instead of sear it. Always pat it dry and let it sit at room temperature for 20-30 minutes beforehand.
Crowding the pan is another cardinal sin. Give the steak space to breathe for that perfect crust.
Underseasoning is a tragedy. Be generous with the salt and pepper.
And for the love of all that is holy, do not skip resting the steak. Slicing it immediately sends all those precious juices straight onto the cutting board, not into your mouth.
Alternatives
Not a beef person? No problem.
This method works beautifully with thick-cut pork chops or chicken breasts. For the potatoes, sweet potato wedges are a delicious and nutrient-dense swap.
Customize the herb butter with your favorites. Try adding a pinch of red pepper flakes for heat, some lemon zest for brightness, or swap the herbs for rosemary and sage.
IMO, the butter is your playground.
Frequently Asked Questions
Can I use dried herbs instead of fresh for the butter?
You can, but the flavor will be less vibrant. If you must, use one-third the amount of dried herbs since they are more potent. Fresh is always superior for compound butter, though.
How do I know when the steak is done without cutting into it?
Use a meat thermometer.
It’s the only way to be precise. For medium-rare, pull the steak at 130-135°F. Remember, the temperature will rise another 5 degrees or so while resting.
My potato wedges always come out soggy.
What am I doing wrong?
You’re likely overcrowding the baking sheet. If the wedges are too close, they steam instead of roast. Spread them out in a single layer with some space between each wedge.
Also, don’t skip flipping them halfway through.
Can I make the herb butter in advance?
Absolutely. FYI, making it ahead is actually encouraged. The flavors meld and intensify as it sits in the fridge.
It will keep for two weeks, so you can have gourmet steak night on a moment’s notice.
Final Thoughts
This isn’t just another recipe. It’s a blueprint for a perfect, satisfying meal. The combination of seared steak, flavorful compound butter, and crispy potatoes is virtually unbeatable.
It’s simple enough for a weeknight but impressive enough for a special occasion.
Stop overcomplicating dinner. Master this one dish, and you’ll have a go-to meal that never fails to deliver. Now go forth and cook.
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