Garlic Butter Steak & Cheddar Potato Bake: A Hearty Dinner (Print Version)

Hearty Garlic Butter Steak & Cheddar Potato Bake recipe. Tender steak, cheesy potatoes, rich garlic butter. Simple, comforting, and packed with flavor.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American (Homestyle)
Dietary: Contains meat, dairy

# Ingredients:

→ Main Stars

01 - 1.5 lbs (about 680g) Ribeye or Sirloin steak, 1-inch thick
02 - 2 lbs (about 900g) Russet or Yukon Gold potatoes

→ Flavor Boosters

03 - 4 tbsp unsalted butter
04 - 4-5 cloves garlic, freshly minced
05 - 1/2 cup beef broth

→ Fresh & Finishing

06 - 1.5 cups sharp cheddar cheese, freshly grated
07 - 2 tbsp fresh parsley, chopped

→ Pantry Staples

08 - 2 tbsp olive oil
09 - Salt to taste
10 - Black pepper to taste

# Instructions:

01 - First things first, get those potatoes ready. Peel them, then slice them into about 1/4-inch thick rounds. I usually grab a big bowl and toss them with a drizzle of olive oil, a good pinch of salt, and a generous crack of black pepper. This is where I always remember my "bland potato" disaster, so I really make sure they're coated! Lay them out in a single layer in a large oven-safe skillet or baking dish. You want them to get nice and tender, not steamed. Pop them into a preheated oven at 400°F (200°C) for about 15-20 minutes, just until they start to soften a bit. You’ll smell that earthy potato aroma starting to fill the kitchen, which is always a good sign.
02 - While the potatoes are doing their thing, let’s get that steak ready. Pat your steak dry with paper towels – this is crucial for a good sear, trust me! Season both sides generously with salt and pepper. Heat a tablespoon of olive oil in a separate pan (or a clean, oven-safe skillet if you have two) over medium-high heat until it's shimmering. Carefully place the steak in the hot pan and sear for 3-4 minutes per side for a nice medium-rare, or longer if you prefer. You’ll hear that satisfying sizzle and see a beautiful brown crust forming. I once flipped it too early and lost some of that gorgeous sear – oops! Don’t make my mistake; let it get a good color.
03 - Once the steak is seared, remove it from the pan and set it aside to rest on a cutting board. Don't clean the pan! All those delicious bits are flavor. Reduce the heat to medium, then add the unsalted butter to the pan. Once it’s melted and bubbling, toss in that glorious minced garlic. Oh, the smell! It’s honestly one of my favorite kitchen aromas. Sauté for about 30 seconds until fragrant, being careful not to burn it – burnt garlic is a sad, bitter thing. Stir in the beef broth and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan. This creates a rich, savory sauce for our Garlic Butter Steak & Cheddar Potato Bake.
04 - By now, your steak should have rested for about 5-10 minutes. Slice it against the grain into thin strips. This makes it super tender and easy to eat. Take your partially baked potatoes out of the oven. Now, here’s where the magic happens: arrange the sliced steak over the softened potatoes in the skillet. Try to distribute it evenly so every bite gets a bit of everything. I sometimes get a little messy here, but it’s all part of the home cooking charm, right? Pour that amazing garlic butter sauce evenly over the steak and potatoes. Make sure every crevice gets some love!
05 - Now for the best part, the cheddar! Sprinkle that freshly grated sharp cheddar cheese generously over the steak and potatoes. Don’t be shy! This is what will create that wonderful, gooey, golden-brown crust. I always think, "is this enough cheese?" and then add a little more. It's a personal preference, but for this Garlic Butter Steak & Cheddar Potato Bake, more cheese is usually the answer. Sometimes I even mix a little Parmesan in with the cheddar for an extra flavor kick. Experiment a little, see what you like!
06 - Return the skillet to the oven and bake for another 15-20 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden on top, and the potatoes are fork-tender. The whole kitchen will smell incredible, trust me. Once it’s out of the oven, let it cool for just a few minutes – those potatoes and cheese will be scorching! Garnish with a sprinkle of fresh chopped parsley. The vibrant green against the golden cheese and rich steak looks absolutely stunning. The final result should be a comforting, flavorful dish with tender steak, creamy potatoes, and a gooey, cheesy top. A true winner, if I do say so myself!

# Notes:

01 - Always let your steak come to room temperature for about 30 minutes before searing for a more even cook.
02 - Leftovers store well in an airtight container for 3-4 days in the fridge; reheat gently in the oven.
03 - Sweet potatoes can be a fun swap for regular potatoes, and red wine can replace beef broth for a richer sauce.
04 - Garnish with fresh parsley for a vibrant pop of color and freshness.

# Equipment Needed:

01 - Large oven-safe skillet
02 - cutting board
03 - sharp knife
04 - mixing bowls
05 - grater.

# Nutrition (Per Serving):

Calories: 850
Total Fat: 55g
Total Carbohydrate: 45g
Protein: 45g

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