Description
Garlic butter steak baked with tender sliced potatoes and melted cheddar for a rich, hearty comfort food dinner.
Ingredients
Scale
- 1½ pounds ribeye or sirloin steak
- 4 large Russet potatoes, peeled and thinly sliced
- 2 cups sharp cheddar cheese, shredded
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Pat steaks dry and season with salt, pepper, thyme, and rosemary.
- Heat olive oil in a skillet over medium-high heat.
- Sear steaks for 3 to 4 minutes per side until browned.
- Remove steaks from skillet and let rest.
- Reduce heat, add butter and garlic, and cook until fragrant.
- Peel and thinly slice potatoes about 1/8 inch thick.
- Toss potatoes with half the garlic butter, salt, pepper, and herbs.
- Slice rested steak into bite-sized pieces.
- Layer half the potatoes in a baking dish.
- Add steak pieces and half the cheddar cheese.
- Top with remaining potatoes, garlic butter, and cheese.
- Cover and bake at 375°F for 40 minutes.
- Uncover and bake 15 minutes until golden and tender.
- Rest 5 to 10 minutes before serving.
Notes
- Use a mandoline slicer for evenly cooked potatoes.
- Assemble the bake a day ahead and refrigerate.
- Leftovers keep refrigerated for up to three days.
- Substitute cheddar with Monterey Jack if desired.
- Freeze unbaked for up to two months and thaw before baking.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 135 mg