Romantic Garlic-Butter Steak with Crispy Potatoes and Lemon Greens
A candlelit supper, dear: juicy steak, crisp golden potatoes, and bright greens make a proper little celebration without keeping you in the kitchen all night. Don’t skimp on the butter at the very end—it brings the whole plate together.
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Ingredients
Steak
Potatoes
Potatoes and greens
Seasoning
Steak
Greens
Instructions
- 1
Heat your oven to 220°C, dear. Toss the halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then spread them cut-side down on a baking tray. Roast for 25–30 minutes until crisp and tender.
- 2
Pat the steaks dry, then season both sides with the remaining salt and pepper. Let them sit while the potatoes roast; a dry surface browns much more sweetly.
- 3
When the potatoes have about 10 minutes left, heat a heavy skillet over medium-high heat. Add the remaining olive oil and sear the steaks until deeply browned, about 3–4 minutes per side, adjusting for thickness. Add the butter, garlic, and rosemary, and baste for another minute. Measure the center with a food thermometer: whole beef steaks must reach at least 63°C/145°F, then rest for 3 minutes. Don’t use color or firmness as the safety test, dear.
- 4
While the steaks rest, steam or sauté the green beans until tender-crisp. Toss them with the lemon zest, lemon juice, and a small pinch of the remaining seasoning. That little squeeze wakes everything up beautifully.
- 5
Slice the rested steaks against the grain and spoon over the garlicky pan butter. Plate with the crisp potatoes and lemony greens, and bring it to the table while everything is still shining and warm.
