Save A classic steakhouse favorite featuring perfectly seared steak topped with rich garlic&herb butter, served with crisp golden fries.
The first time I recreated this steakhouse staple, my family raved about the garlic butter and crunchy fries, asking for it again the very next weekend. The balance of juicy steak and aromatic buttery topping makes dinner feel special every time.
Ingredients
- Steak: 4 boneless ribeye or sirloin steaks (about 225 g (8 oz) each), room temperature, 1 tbsp olive oil, 1½ tsp kosher salt, 1 tsp freshly ground black pepper
- Garlic Butter: 100 g (7 tbsp) unsalted butter, softened, 3 cloves garlic, finely minced, 2 tbsp fresh parsley, chopped, 1 tsp fresh thyme leaves, 1 tsp lemon juice, ½ tsp salt
- Fries: 800 g (1¾ lbs) russet potatoes, peeled and cut into fries, 3 tbsp vegetable oil, ½ tsp salt, ¼ tsp black pepper
Instructions
- Prepare Fries:
- Preheat oven to 220°C (425°F). Place a wire rack over a baking sheet. Toss the potatoes with vegetable oil, salt, and pepper. Spread on the rack in a single layer. Bake for 30–35 minutes, turning halfway, until golden and crisp.
- Make Garlic Butter:
- While fries cook, mix butter, garlic, parsley, thyme, lemon juice, and salt in a bowl. Chill for 10 minutes.
- Season Steaks:
- Pat steaks dry. Rub with olive oil, salt, and pepper.
- Sear Steaks:
- Heat a heavy skillet (preferably cast iron) over high heat. Sear steaks 2–3 minutes per side for medium-rare, or to desired doneness.
- Rest and Serve:
- Transfer steaks to a plate, top with a generous spoonful of garlic butter, and rest 5 minutes. Serve steaks with fries and extra garlic butter on the side.
Save Sharing platters of steak and fries is a tradition at our house on special occasions. It always brings everyone to the table eager for seconds and laughter.
Required Tools
Heavy skillet or cast iron pan, baking sheet with wire rack, mixing bowls, knife and cutting board, tongs
Allergen Information
Contains dairy (butter). Fries are gluten&free if no cross-contamination. Always verify ingredient labels for allergies.
Nutritional Information
Calories: 690. Total Fat: 44 g. Carbohydrates: 32 g. Protein: 40 g (per serving)
Save Serve immediately for best flavor, and don&t forget a bold glass of red wine. Enjoy this classic steakhouse experience at home!
Kitchen Help
- → What cut of steak works best?
Ribeye and sirloin steaks both provide great flavor and tenderness, making them ideal choices for this dish.
- → How do I achieve crispy fries?
Soaking cut potatoes in cold water before baking removes excess starch, helping fry edges become crispier when baked on a wire rack.
- → Can I prepare garlic butter ahead of time?
Yes, mixing garlic, herbs, and butter in advance allows flavors to meld; keep chilled until ready to use.
- → How long should the steak rest after cooking?
Rest the steak for about 5 minutes to let juices redistribute for a more tender, flavorful bite.
- → What sides complement this dish well?
Crisp salads, steamed vegetables, or a rich red wine like Cabernet Sauvignon pair beautifully alongside.