Steakhouse Garlic Butter Steak

Few dishes satisfy my cravings for old-school comfort like steakhouse garlic butter steak with golden fries. This recipe brings classic restaurant flavor straight to your table and makes any weeknight feel special with perfectly seared beef crowned in herby melting butter and a pile of hot crispy fries.

The first time I made this at home I was surprised how much flavor you can create with simple steps and quality beef. Now every time I serve it the scent of sizzling steak and garlic butter pulls everyone into the kitchen.

Ingredients

• Steak: boneless ribeye or sirloin steaks room temperature Choose well-marbled steaks for juiciest results and let them sit out for even cooking
• Olive oil: helps achieve a perfect crust and steakhouse sear Use a robust extra virgin if possible
• Kosher salt and freshly ground black pepper: enhances the natural flavor of beef Get the coarsest salt and pepper for best texture
• Unsalted butter: softened for easy mixing Choose fresh creamy butter for maximum richness
• Garlic: finely minced Use firm heads and mince only before mixing to keep flavor sharp
• Fresh parsley and thyme: add color and fresh herbal notes Chop parsley just before adding for brighter taste
• Lemon juice: lifts and balances the richness A squeeze from a fresh lemon makes a difference
• Russet potatoes: peeled and cut Classic for fries as they crisp up beautifully Select firm large potatoes
• Vegetable oil: coats fries so they turn golden Pick an oil with a high smoke point for best results
• Extra salt and black pepper: season fries simply Use flake salt for finishing fries before serving

Instructions

Prep the Fries:

Wash and peel russet potatoes. Cut into even sticks about finger width so all cook the same. If you want ultra-crisp fries soak in cold water for thirty minutes then dry totally with a clean towel. Toss fries in vegetable oil and sprinkle over salt and pepper with your hands to coat well. Spread them out on a rack placed over a baking sheet so hot air circulates for an even bake.

Bake the Fries:

Set oven to 220 degrees Celsius. Slide the tray in and bake for thirty to thirty five minutes. Halfway through use tongs and flip every fry so you get an all-over golden crunch without fried mess. While fries finish start on the steak and butter.

Make the Garlic Butter:

Add softened butter to a bowl. Sprinkle in minced garlic chopped parsley thyme leaves a squeeze of lemon juice and fine salt. Mash with a fork until everything is combined and fragrant. Cover and chill for ten minutes to let the flavors blend. This butter can be made ahead for extra garlic punch.

Prep the Steaks:

Blot each steak with paper towels until totally dry so they sear not steam. Drizzle steaks with olive oil then sprinkle salt and cracked pepper on all sides. Pat the seasonings into the meat so every bite tastes just right.

Sear the Steaks:

Place a cast iron skillet over high heat until it just starts to smoke. Place steaks in gently so you hear a strong sizzle. Sear untouched for two to three minutes then flip for another two to three until golden crusts form and the inside stays juicy. Watch for doneness—medium rare is best for ribeyes but go longer if you want well done.

Rest and Butter:

Move steaks to a warm plate and immediately top each with a generous spoonful of garlic butter. Let steaks rest for five minutes so juices settle and butter melts into every crevice.

Serve with Fries:

Pile crisp fries onto plates next to steaks. Add a little extra garlic butter on the side for dipping. Serve quickly while everything is still hot and deeply aromatic.

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The first parsley I ever grew in my kitchen window ended up in this butter and brought a burst of freshness I never expected. My kids always beg to “help” with the garlic so this dish is a true family collaboration each time.

Storage Tips

Let leftover steak cool then refrigerate in an airtight container for up to three days. Fries can be reheated under the broiler or in a toaster oven so they stay crisp. Garlic butter stays good for a week and is perfect spread over roasted veggies or steamed fish.

Ingredient Substitutions

Swap ribeye for strip steak or filet mignon depending on budget and taste. Sweet potatoes bake beautifully for fries with a unique twist. If fresh herbs are unavailable use half the amount of dried ones. Clarified butter is a solid alternative for people sensitive to dairy.

Serving Suggestions

Add a light salad of arugula or spinach tossed with sharp vinaigrette to balance the richness. A side of sautéed mushrooms or steamed broccoli works well. For classic steakhouse vibes pair with bold red wine like Cabernet Sauvignon or Malbec.

Cultural Historical Context

Steak and fries is a time-honored combination from American and French traditions. Garlic butter upgrades the classic steak frites to another level and brings the casual elegance of a steakhouse meal to home kitchens.

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Use these steakhouse tricks and your kitchen will fill with that irresistible aroma. Serve up and watch everyone reach for seconds.

Recipe Questions & Answers

→ How do I achieve a perfect sear on the steak?

Use a heavy skillet over high heat and ensure steaks are at room temperature. Dry the surface before searing to create a golden crust.

→ Can I substitute ribeye with another steak cut?

Yes, strip steak or filet mignon work well. Adjust cooking time for thickness and desired doneness.

→ What is the secret to crispy fries?

Soak potatoes in cold water for 30 minutes, then dry thoroughly before baking. Spread evenly and turn halfway through baking.

→ Is this dish suitable for gluten-free diets?

Yes, if the fries are prepared without flour and with careful attention to cross-contamination during preparation.

→ How should I store leftover garlic butter?

Keep any extra garlic butter in an airtight container in the refrigerator. Use within one week for best flavor.

→ Which wine pairs best with this meal?

Bold reds like Cabernet Sauvignon or Malbec complement the richness of steak and garlic butter beautifully.