Anniversary Steak Dinner


Posted: January 28

Time: 30 minutes

Yield: 4 servings

recipe image

This Anniversary Steak Dinner brings you and your loved one together to share in something special, just like how you share something special in your lives together. It's hearty and heart-warmingly delicious and rich, especially with the garlic butter topping everything. Anniversary Steak Dinner inspires giggling, smiling, and warm vibes, just how you feel with your special someone. Share in the indulgence of culinary bliss!


Ingredients

• 2-6 tablespoons salted butter, soft enough to mash with a fork and divided (2 tablespoons per steak plus 2 tablespoons for the potatoes) • 2 teaspoons garlic, minced • 1 teaspoon dried Italian seasoning • 2-4 petite steaks • salt, to taste • pepper to taste • garlic powder, to taste • 1 tablespoon olive oil • 2-4 pounds baby potatoes, diced • 1 teaspoon fresh thyme, chopped • 1 teaspoon fresh parsley, chopped

Directions

Step 1

Preheat the oven to 400 degrees F.

Step 2

In a small bowl, combine the butter, garlic, and Italian seasoning. Set it aside.

Step 3

Season the steaks with salt, pepper, and garlic powder.

Step 4

Place an oven-safe skillet on the stove-top over medium-high heat.

Step 5

Drizzle the skillet with olive oil and allow it to get hot.

Step 6

Sear the steaks until nice and browned, about 2-3 minutes per side.

Step 7

Transfer the steak to a plate.

Step 8

Add the potatoes to the skillet and season generously with salt, pepper, and garlic powder.

Step 9

Sauté the potatoes until browned, 3-5 minutes.

Step 10

Push the potatoes to one side and return the steaks to the other side.

Step 11

Transfer the skillet to the oven and roast until the potatoes are fork-tender and the steak is the desired level of doneness, about 15-20 minutes.

Step 12

Remove the skillet from the oven and place a dollop of the garlic butter on each steak and the rest on the potatoes.

Step 13

Let the butter melt and stir the potatoes to evenly coat them.

Step 14

Serve topped with thyme and parsley.


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