Description

Enjoy the flavors of garlic and lemon on the classic beef steak with delicious potato wedges. The buttery, juicy, and succulent steak pieces are a perfect treat after a tiring day.

Ingredients

Units Scale

1 rib-eye steak

2 tbsp butter, unsalted

1 tbsp minced garlic

1 tsp lemon juice

1 tbsp fresh parsley, chopped

For the Potatoes:

1/2 lbs. red potatoes, cut into wedges

1 1/2 tbsp olive oil

1/4 tsp salt

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Instructions

Pat steak with towel and season with salt.
Place the skillet on medium heat.
Once the pan is hot place the steak on it and let it cook for a minute. Flip the steak to cook the other side for another minute. Flip again and cook for a minute and continue until each side is cooked for 4 minutes.
Add unsalted butter, and flip the steak. Add garlic and let it cook.
Continue to flip the steak until it gets coated with butter and garlic. Cook it for a total of 6 minutes.
When the internal temperature of the steak reached 130 degrees C, remove the pan from heat. Place the steak on a cutting board and let the steak rest for five minutes.
Heat olive oil in a skillet and add potato wedges skin side up.
Sprinkle salt and let it cook until they get golden-brown color. Flip them so another side is cooked for 12 minutes.
In a bowl add lemon juice and parsley and mix well and set aside.

For Serving:

Slice the steak and serve it alongside potato wedges. Season with lemon juice.

Notes

If you don’t want to cook the steak and potato wedges in a skillet, you can sizzle them in a pan and place the pan in the oven until it reaches an internal temperature of 130 degrees C as well.

You can store leftover steak and potatoes in an airtight container for 3 days.

You can also use New York cut instead of rib-eye.

You can switch baby carrots and broccoli with red potatoes as well.

Prep Time: 10 mins
Cook Time: 45 mins