Ingredients
Scale
- 2 (8 oz) beef ribeye steaks, 1-inch thick
- 1 lb baby potatoes, halved
- 3 tbsp unsalted butter
- 4 garlic cloves, finely minced
- 2 tbsp fresh parsley, chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp Kosher salt
- 1 tbsp olive oil
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Toss potatoes with 1 tbsp olive oil, salt, pepper, onion powder, and garlic powder. Spread in a single layer on the baking sheet. Roast for 20 minutes.
- While potatoes roast, season steaks with remaining salt, pepper, and smoked paprika.
- After 20 minutes, push potatoes to edges of pan. Add butter to center, then place steaks on top of melted butter. Return to oven for 6–8 minutes for medium-rare (or until internal temp reaches 130–135°F).
- Remove steaks and potatoes. Tent steaks with foil and let rest 5 minutes.
- Mix minced garlic into remaining pan drippings, let sizzle 30 seconds, then spoon over steaks and potatoes. Garnish with parsley and serve.
Notes
- For extra crisp potatoes, broil 2–3 minutes after cooking for added crunch.
- Let steaks rest before slicing—this locks in juices.
- Skip the pan drippings step if short on time, but flavor won’t be as rich.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with potatoes
- Calories: 720 Kcal
- Sugar: 2g
- Sodium: 890mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 135mg
