Introduction:
There’s something undeniably satisfying about a steakhouse-style dinner: a beautifully seared steak, crispy roasted potatoes,
and perfectly cooked green beans that still snap when you bite. The good news? You don’t need a reservation—or a complicated
recipe—to make that experience at home. This Garlic-Herb Steak with Roasted Potatoes and Green Beans is
designed for real life: simple ingredients, reliable timing, and big, confident flavor.
The magic comes from two things: a bold garlic-herb butter that melts over hot steak, and a smart sheet-pan
approach for the sides. The potatoes roast until golden and tender, while the green beans cook quickly at the end so they stay
bright and fresh. The final plate looks impressive, but the steps are straightforward—perfect for weeknight dinners, date nights,
or when you just want something hearty and satisfying.
Ingredients:
For the steak:
- 2 steaks (ribeye, sirloin, strip, or filet), about 1–1 1/4 inch thick
- 1 tbsp olive oil
- 1 tsp kosher salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
Garlic-herb butter:
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced or grated
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp fresh rosemary or thyme, chopped (or 1/2 tsp dried)
- 1 tsp lemon juice (optional, brightens flavor)
- Pinch of salt
For the roasted potatoes:
- 1 1/2 lb (680g) baby potatoes, halved (or Yukon gold, cubed)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary or Italian seasoning
For the green beans:
- 12 oz (340g) green beans, trimmed
- 1 tbsp olive oil or melted butter
- 1 clove garlic, minced (optional)
- Pinch of salt and pepper
- Optional: squeeze of lemon or sprinkle of Parmesan
Instructions:
- Bring steak to room temperature.
Take steaks out of the fridge 20–30 minutes before cooking. Pat dry with paper towels.
Season both sides with salt, pepper, and optional paprika. - Preheat oven for the potatoes.
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