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Rosemary Butter Steak by Thyme & Table

Rosemary Butter Steak

  • 1 hr & 30 min
  • 4 servings

Rosemary Butter Steak:

2 ribeye steaks

2 cloves garlic – minced

1 Tbsp fresh rosemary – minced

1 shallots – thinly sliced

2 Tbsp butter

½ Tbsp white wine

Salt and pepper to taste

 

Crispy Roasted Potatoes:

1 lbs russet potatoes – peeled and cubed

¼ tsp baking soda

2 ½ Tbsp olive oil

2 cloves garlic – minced

½ Tbsp fresh rosemary – minced

1 Tbsp butter – softened

Small handful of fresh parsley – minced

  1. Remove steaks from refrigerator and set aside to come to room temperature. Preheat oven to 450°F.
  2. Make potatoes first. Bring a large pot of water to a boil. Salt water and add baking soda and potatoes. Stir and return to a bowl. Then reduce to simmer and cook for about 10 minutes or until fork tender.
  3. As the potatoes boil, combine oil, garlic, rosemary and pepper in a small saucepan over medium heat. Stir constantly and cook for about 3 minutes or until garlic is golden. Strain oil from garlic and rosemary and place them in two separate, large mixing bowls. Once cooled, make the rosemary garlic butter by grabbing 1 teaspoon of garlic and rosemary and combine with the 2 tablespoons of softened butter – set aside or in the refrigerator (it will be used for serving)
  4. Once potatoes are cooked, drain and set aside for a minute before adding to bowl with the oil. Season with salt and pepper and toss (it’s okay if parts of the potatoes are mashed).
  5. Place potatoes on a single layer on a baking sheet and roast for 20 minutes. Use a spatula to scrape bottom of potatoes, flip, and return to oven for another 30 minutes or until browned and crispy – shaking a few more times throughout the roasting process. Transfer potatoes to the bowl with the garlic. Add parsley and toss. Cover and keep warm as you cook the steaks.
  6. As the potatoes roast, start prepping the steaks. Mince the garlic and rosemary. Sprinkle 1 teaspoon of salt and ½ tsp pepper over the garlic and rosemary, then use the flat side of your knife to mash the ingredients together into a paste. Rub the paste on both sides of the steaks.
  7. Heat a pan or skillet over medium-high heat. Add butter and oil and heat until the butter is melted. Add the steaks and cook for 2 minutes per side.
  8. Flip the steaks once more and add the wine. Cook for an additional 2 minutes per side for medium rare. Remove steaks from pan and let rest for 5 minutes.
  9. Continue cooking the wine in the pan until reduced and sauce forms. Season with salt and pepper to taste.
  10. To serve, top steaks with the sauce, some rosemary butter, and a side of crispy potatoes.

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