The herb-roasted potatoes are equally satisfying. When tossed with olive oil, garlic, onions, and herbs like rosemary, thyme, or parsley, the potatoes develop a crispy exterior while staying soft and fluffy on the inside. As they roast, the onions caramelize and add sweetness, creating the perfect complement to the savory steak. This combination is timeless because it brings together textures and flavors that everyone enjoys—crispy, tender, buttery, and seasoned with aromatic herbs.
You can elevate this dish further by adding a garlic butter drizzle, serving it with steamed vegetables, or pairing it with a fresh salad. The entire meal feels indulgent yet simple, offering the kind of comfort that keeps people coming back to it again and again.
Ingredients
2 ribeye or sirloin steaks
4 cups diced potatoes
1 small onion, sliced
3 tbsp olive oil
3 tbsp butter, divided
3 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
1 tsp paprika
Salt and pepper to taste
Instructions
Season steaks generously with salt, pepper, and a pinch of paprika. Let sit 10 minutes.
Toss potatoes and onions with olive oil, garlic, rosemary, thyme, salt, and pepper.
Spread potatoes on a baking sheet and roast at 425°F (220°C) for 25–35 minutes, flipping halfway, until crispy and golden.
Heat a skillet over high heat and add 1 tbsp butter.
Sear steaks 3–4 minutes per side for medium-rare, adjusting time as needed.
Add remaining butter on top of the steaks, turning off the heat and letting it melt.
Rest steaks for 5 minutes, then serve with herb-roasted potatoes.
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