Garlic-Butter Steak with Crispy Roasted Potatoes & Sauteed Peppers #shorts #fyp #food #love

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Издатель Sep 14, 2026

Garlic-Butter Steak with Crispy Roasted Potatoes & Sauteed Peppers
Ingredients
For the Steak:
1 ribeye or NY strip steak (room temperature)
Salt and freshly cracked black pepper
1 tbsp olive oil
2 tbsp unsalted butter
3-4 cloves garlic, lightly smashed
2 sprigs fresh rosemary
For the Crispy Roasted Potatoes:
3-4 medium Yukon Gold or Russet potatoes, diced into bite-sized cubes
2 tbsp olive oil
1 tsp garlic powder
1-2 tsp poultry seasoning (chicken spice mix)
Salt, to taste
For the Peppers & Onions:
1 bell pepper (sliced into thin strips)
1 small yellow onion (sliced)
1 tbsp olive oil
Salt and freshly cracked black pepper, to taste
Optional Topping:
Fresh chimichurri or herb salsa
1. Roast the Potatoes
Preheat your oven to 425°F (220°C).
Place diced potatoes in a pot of salted water. Bring to a boil and cook for 5 minutes until slightly tender on the outside (parboiled), then drain well.
Transfer potatoes to a baking sheet. Drizzle with olive oil and season evenly with salt, garlic powder, and your favorite chicken spice mix. Toss to coat thoroughly.
Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
2. Grill/Saute the Peppers & Onions
Heat olive oil in a skillet over medium-high heat.
Add the sliced bell peppers and onions, seasoning with salt and black pepper.
Saute until softened and nicely charred around the edges (about 8–10 minutes). Remove and set aside.
3. Sear & Baste the Steak
Pat the steak dry with paper towels and season generously on all sides with salt and black pepper.
Heat olive oil in a cast-iron skillet over high heat until smoking hot.
Add the steak and sear for 2–3 minutes per side to build a deep crust.
Lower the heat to medium-low. Add the butter, smashed garlic cloves, and fresh rosemary sprigs to the pan.
Tilt the skillet and continuously spoon the melted garlic-rosemary butter over the steak for 1–2 minutes until cooked to your desired doneness.
Remove the steak from the heat and let it rest on a cutting board for 5–7 minutes before slicing.
4. Assemble
Slice the rested steak against the grain and transfer to a serving plate. Top with fresh herb salsa or chimichurri if desired.
Serve alongside the crispy roasted potatoes and charred peppers and onions.