Description
A thick, juicy striploin steak seared to a deep golden crust and basted with garlic, rosemary, thyme and butter, served with golden crispy roasted baby potatoes. A steakhouse-style dinner ready in 50 minutes.
Ingredients
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 ingredients for suitability)
1 tablespoon fresh lemon juice
1 1/2 lbs (680 g) baby potatoes, halved
2 tablespoons olive oil (for the potatoes)
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
1. Prepare the potatoes: Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, garlic powder, dried rosemary, salt and black pepper. Arrange them cut-side down on a baking sheet and roast for 30 to 35 minutes, turning once, until golden and crispy.
2. Prepare the striploin steaks: Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Pat them completely dry with paper towels. Season both sides generously with sea salt, black pepper and optional smoked paprika.
3. Sear the steaks: Heat a heavy skillet or cast-iron pan over high heat until very hot. Add the olive oil, then carefully place the steaks in the pan. Sear for approximately 3 to 4 minutes per side, depending on thickness and your preferred doneness.
4. Add garlic herb butter: Reduce the heat to medium. Add the butter, crushed garlic, rosemary and thyme. Once the butter melts, tilt the pan slightly and spoon the fragrant garlic butter over the steaks repeatedly for 1 to 2 minutes.
5. Check doneness and rest: Use a meat thermometer to check the internal 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, squeeze a little fresh lemon juice over them and let them rest before slicing.
6. Plate and serve: Arrange the striploin steaks on warm plates beside the crispy roasted potatoes. Spoon the garlic herb butter from the pan over the meat and garnish with fresh parsley. Serve immediately with grilled vegetables or a crisp garden salad.
Notes
Pat the steaks completely dry for the best crust.
Let the steaks sit at room temperature for 20 to 30 minutes before cooking.
Get the pan very hot before searing, and don’t crowd it.
Use a meat thermometer. Whole beef steaks should reach at least 145°F (63°C), followed by a 3-minute rest.
Store leftover steak and potatoes separately in the fridge for up to 3 days. Reheat the potatoes in a 400°F (200°C) oven for 10 to 12 minutes.
Swap striploin with ribeye or sirloin. Worcestershire sauce is optional, so check the label for ingredients such as anchovies.
For a halal-friendly meal, use halal-certified beef.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner / Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with potatoes
- Calories: 650
- Sugar: 1g
- Sodium: 760mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 130mg
Keywords: Grilled Faux-Filet Striploin Steak with Garlic Herb Butter & Crispy Potatoes, striploin steak, garlic herb butter steak, steak and potatoes, steak dinner