Grilled Faux-Filet (Striploin Steak) with Garlic Herb Butter & Crispy Potatoes: Easy 50-Minute Dinner

Grilled faux-filet (striploin steak) with garlic herb butter & crispy potatoes is the dinner that turns a regular night into a steakhouse night at home. A thick, juicy steak sears until the crust turns deep brown and crackly. Then fragrant butter, garlic, rosemary and thyme bubble around it, and you spoon that glossy goodness over every bite. Golden potatoes crunch on the side. It smells incredible, and honestly, it tastes even better. I learned this method from my dad at the stove, and I still hear his voice in my head. Want the recipe by email? Subscribe below, and I’ll send it your way.

Why This Grilled Faux-Filet (Striploin Steak) with Garlic Herb Butter Wins Every Time

Here’s the thing. Great steak doesn’t need fancy tricks. It needs a dry surface, a hot pan, good salt and a little patience. Get those right, and you’ll beat most restaurants.

What Is a Faux-Filet?

Faux-filet is the French-Canadian name for striploin, also called New York strip. It comes from the back of the cow, and it offers the best of both worlds. You get tenderness from a fine texture and big beefy flavor from a thin fat cap. Because of that, it sears beautifully and stays juicy.

Reasons to Love It

First, it’s fast. The steak sears in minutes, while the potatoes roast untouched. Second, the garlic herb butter happens right in the pan, so there’s no extra dish. Third, it feels special without being fussy. And finally, it works for date night, family dinner or a weekend treat.

Here’s a quick overview:

Detail	Info
Prep time	15 minutes
Cook time	35 minutes
Total time	50 minutes
Servings	4
Calories	About 650 kcal per serving
Diet	Gluten-free

How It Tastes

Imagine a deeply browned crust, then a juicy, tender center with big beef flavor. The butter adds a nutty richness, while garlic and herbs bring a warm, piney aroma. Lemon juice at the end brightens it all. Meanwhile, the potatoes shatter at the edges and stay fluffy inside.

Benefits You’ll Appreciate

Steak provides high-quality protein, iron and B vitamins. Potatoes add potassium and satisfying carbs. Fresh herbs contribute flavor without extra salt. So you get a hearty meal that fuels you after a long day.

Ingredients for Grilled Faux-Filet with Garlic Herb Butter & Crispy Potatoes

Quality matters here, so buy the best steak you can. Look for good marbling and a thickness of about one inch or a little more.

For the Striploin Steaks

• 4 striploin steaks (about 10 to 12 oz / 280 to 340 g each), approximately 1 to 1 1/4 inches thick
• 2 tablespoons olive oil
• 1 1/2 teaspoons sea salt, or to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional)
• 4 cloves garlic, lightly crushed
• 4 tablespoons unsalted butter
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 tablespoon Worcestershire sauce (optional; check the label)
• 1 tablespoon fresh lemon juice

For the Crispy Potatoes

• 1 1/2 lbs (680 g) baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Tools You’ll Need

Grab a heavy cast-iron skillet, a baking sheet, tongs, a large spoon, paper towels and a meat thermometer. A thermometer takes the guesswork out of doneness. And if you don’t have cast iron, any heavy skillet works.

Easy Additions and Substitutions

This recipe is flexible. Use the table to adapt it.

Ingredient	Try This Instead
Striploin	Ribeye, sirloin or filet mignon
Baby potatoes	Fingerling or small Yukon Gold potatoes
Fresh rosemary and thyme	Sage or oregano
Smoked paprika	Garlic powder or a steak seasoning
Worcestershire sauce	A splash of soy sauce or balsamic vinegar
Unsalted butter	Ghee
Lemon juice	A splash of apple cider vinegar
Parsley	Chives

Want extra flavor? Add a spoonful of Dijon mustard to the butter. Want more veggies? Roast green beans or asparagus on the same sheet as the potatoes.

How to Make Grilled Faux-Filet (Striploin Steak) with Garlic Herb Butter & Crispy Potatoes

This is the part where I always get nervous. Don’t. If you follow these steps, you’ll get a perfect sear every single time.

Roast the Crispy Potatoes

Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, garlic powder, dried rosemary, salt and pepper. Arrange them cut-side down on a baking sheet. Roast for 30 to 35 minutes, turning once, until golden and crispy.

Prep the Steaks

Take the steaks out of the fridge 20 to 30 minutes before cooking. Cold steak cooks unevenly, so this step matters. Pat them completely dry with paper towels. Dry meat sears, and wet meat steams. Then season both sides generously with sea salt, black pepper and optional smoked paprika.

Sear the Steaks

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add the olive oil, then carefully lay the steaks in the pan. Sear for about 3 to 4 minutes per side, depending on thickness and your preferred doneness. Don’t move them around. Let that crust form.

Baste with Garlic Herb Butter

Reduce the heat to medium. Add the butter, crushed garlic, rosemary and thyme. Once the butter melts and foams, tilt the pan slightly. Spoon the fragrant butter over the steaks again and again for 1 to 2 minutes. The aroma will fill your kitchen.

Check Doneness and Rest

Use a meat thermometer to check the temperature. For food safety, whole beef steaks should reach at least 145°F (63°C), followed by a 3-minute rest. Remove the steaks from the heat and squeeze a little fresh lemon juice over them. Then let them rest before slicing, so the juices stay inside.

Plate and Serve

Arrange the steaks on warm plates beside the crispy potatoes. Spoon the garlic herb butter from the pan over the meat and sprinkle with fresh parsley. Serve immediately with grilled vegetables or a crisp garden salad.

What to Serve with Grilled Faux-Filet with Garlic Herb Butter

Steak and potatoes make a complete plate, but a few sides take it up a notch. A crisp green salad with lemon vinaigrette cuts through the richness. Grilled asparagus, roasted broccoli or garlicky green beans add color and freshness.

For something creamy, try sautéed mushrooms or creamed spinach. For a heartier spread, add warm crusty bread to mop up the butter. For drinks, serve sparkling water with lemon, iced tea or a cold pomegranate spritzer. And for dessert, fresh berries with whipped cream feel just right.

Tips for the Best Grilled Faux-Filet (Striploin Steak) with Garlic Herb Butter

I’ve cooked a lot of steaks over the years. Along the way, I made every mistake possible, so let me save you the trouble.

Dry the Steak Well

Moisture is the enemy of crust. So pat the steak dry with paper towels, then dry it again. A dry surface browns fast and deeply.

Get the Pan Truly Hot

The pan should be smoking lightly before the steak goes in. If it isn’t hot enough, the steak turns gray instead of brown. Cast iron holds heat best, which makes it ideal here.

Don’t Crowd the Pan

Cook two steaks at a time if your skillet is small. Crowding drops the temperature and causes steaming. Keep finished steaks warm under foil.

Use a Thermometer

Color and touch can mislead you. A thermometer tells the truth. For reference, 145°F (63°C) is the recommended safe temperature for whole beef steaks, and many people pull steaks a few degrees early because the temperature rises while resting.

Rest Before Slicing

Resting lets the juices settle back into the meat. If you cut too soon, they pour out onto the board. Three to five minutes is enough.

Season Boldly

Thick steak needs more salt than you think. Season generously on all sides, including the edges.

Storage and Reheating Instructions

Let leftovers cool, then store the steak and potatoes in separate airtight containers in the fridge for up to three days. To reheat the steak without overcooking it, slice it thin and warm it gently in a skillet over low heat with a spoonful of the garlic butter. You can also serve it cold on a salad or in a sandwich.

Reheat the potatoes on a baking sheet in a 400°F (200°C) oven for 10 to 12 minutes. This brings back the crunch. Avoid the microwave for the potatoes, since it makes them soft. I don’t recommend freezing cooked steak, because the texture suffers.

General Information About Striploin Steak

Striploin comes from the short loin, the same area as T-bone and porterhouse steaks. It’s known as New York strip in the United States and faux-filet in French-speaking Canada and France. Its balance of tenderness, flavor and price makes it a favorite for pan searing and grilling.

Basting with butter and herbs is a classic restaurant technique. It adds flavor and helps the crust brown evenly. Baby potatoes roasted at high heat make a simple, rustic partner. This recipe is naturally gluten-free as long as your Worcestershire sauce and seasonings are gluten-free.

Nutritional Information for This Striploin Steak Dinner

These are approximate values per serving, based on four servings.

Nutrient	Amount
Calories	650 kcal
Total fat	40 g
Saturated fat	16 g
Carbohydrates	28 g
Fiber	3 g
Sugar	1 g
Protein	46 g
Sodium	760 mg

Values vary with the cut, brands and portions you use.

FAQ About Grilled Faux-Filet (Striploin Steak) with Garlic Herb Butter & Crispy Potatoes

What is faux-filet?

It’s the French name for striploin, also called New York strip. It’s a tender, flavorful cut from the short loin.

Can I grill the steak outdoors?

Yes. Preheat the grill to high, sear for 3 to 4 minutes per side, then melt the garlic herb butter separately and spoon it over the steaks after grilling.

How do I know when the steak is done?

Use a thermometer. For food safety, whole beef steaks should reach at least 145°F (63°C), followed by a 3-minute rest.

Can I make the potatoes ahead of time?

You can roast them early and reheat them in a hot oven for 10 minutes. They’ll crisp up again.

Is the Worcestershire sauce necessary?

No. It’s optional. Some brands contain anchovies, so check the label if you have dietary needs.

Is this recipe halal-friendly?

There are no listed haram ingredients. For a halal-friendly meal, use halal-certified beef and check the Worcestershire sauce label.

Final Thoughts on This Grilled Faux-Filet (Striploin Steak) with Garlic Herb Butter & Crispy Potatoes

This grilled faux-filet (striploin steak) with garlic herb butter & crispy potatoes proves that a great steak dinner is simple. Dry the steak, heat the pan, baste with butter and let it rest. Add golden potatoes, and you’ve got a meal that tastes like a celebration. Make it for a special night or just because. Either way, it delivers.

Looking for more ideas? Try these next:

• Golden Potato Galette with Caramelized Leeks, Gruyère & Fresh Thyme
• Mediterranean Lobster Orzo Bake with Roasted Red Pepper, Lemon & Feta
• Roasted Beet Carpaccio with Burrata, Orange, Pistachios & Honey

Share Your Thoughts

Did you make this recipe? Leave a review and star rating in the comments, and tell me how you cooked your steak. And if you snap a photo, share it on Pinterest and tag me. Your creations make my day.

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