Name: Garlic Butter Steak & Cheddar Potato Bake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: Ribeye or sirloin steaks, 2 steaks (approximately 8 oz each); Salt, to taste; Pepper, to taste; 1 teaspoon dried thyme (plus extra for seasoning); 1 teaspoon dried rosemary (plus extra for seasoning); 4 large Russet potatoes, peeled and thinly sliced about 1/8 inch thick; 2 cups sharp or extra-sharp Cheddar cheese, shredded; 6 tablespoons real butter; 4 cloves garlic, minced; 2 tablespoons olive oil

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Introduction

This Garlic Butter Steak & Cheddar Potato Bake is a hearty and flavorful dish combining tender seared steak with creamy, cheesy potatoes. Perfect for a comforting dinner, it brings together rich garlic butter and sharp cheddar for a satisfying meal that’s easy to prepare.

A rectangular black pan holds a hearty dish with two main layers side by side. On the left is a sliced medium-rare steak with a brown crust, pink center, and sprinkled with crushed garlic and green herbs. On the right are golden roasted baby potatoes thinly sliced in half, showing a soft white inside with slightly crispy browned edges, scattered with fresh green herbs and black pepper. Both ingredients rest on a light layer of creamy sauce mixed with melted cheese at the bottom of the pan. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Ribeye or sirloin steaks (choose tender cuts)
4 large Russet potatoes (peeled and thinly sliced about 1/8 inch thick)
2 cups Cheddar cheese (shredded, sharp or extra-sharp)
6 tablespoons Butter (real butter)
4 cloves Garlic (minced)
2 tablespoons Olive oil
Salt and pepper (to taste)
1 teaspoon Dried thyme (plus extra for seasoning)
1 teaspoon Dried rosemary (plus extra for seasoning)

Instructions

Step 1: Pat steaks dry and season both sides generously with salt, pepper, dried thyme, and rosemary.
Step 2: Heat olive oil in a skillet over medium-high heat until shimmering.
Step 3: Sear steaks for 3-4 minutes on each side until a golden-brown crust forms but the steak remains medium-rare.
Step 4: Remove steaks from pan and let rest.
Step 5: Reduce skillet heat to medium, add butter and minced garlic, stir until butter melts and garlic is fragrant, about 1-2 minutes, then remove from heat.
Step 6: Peel and thinly slice russet potatoes about 1/8 inch thick.
Step 7: In a large mixing bowl, toss potato slices with half of the garlic butter mixture, salt, pepper, and a sprinkle of thyme and rosemary.
Step 8: Slice rested steaks into thin strips or bite-sized pieces.
Step 9: In a baking dish, layer half of the potatoes evenly.
Step 10: Spread steak pieces over the potatoes, then sprinkle half of the shredded cheddar cheese on top.
Step 11: Add remaining potato slices over the steak, drizzle remaining garlic butter, and top with remaining cheddar cheese.
Step 12: Cover baking dish with aluminum foil and bake in preheated oven at 375°F (190°C) for 40 minutes.
Step 13: Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden and potatoes are tender.
Step 14: Let bake rest for 5-10 minutes before serving to allow flavors to meld and dish to set.

Tips & Variations

Use sharp or extra-sharp cheddar for a bolder cheese flavor that complements the garlic butter and steak perfectly.
For easier slicing, use a mandoline to get uniformly thin potato slices.
You can substitute ribeye or sirloin with filet mignon or New York strip if preferred.
If you like a bit of spice, add a pinch of smoked paprika or chili flakes to the garlic butter mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Avoid microwaving to preserve texture and flavor.

How to Serve

A white dish holds a meal with three main layers. The bottom layer is made of small roasted potatoes with a golden brown, crispy skin. On top of that, there is a layer of creamy mashed potatoes melted slightly and sprinkled with chopped green herbs. The top layer shows thick slices of medium-rare beef with a dark crust on the outside and a pink to red center. The beef slices are arranged in a fan shape, slightly overlapping. The meal is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

You can use Yukon Gold or red potatoes, but keep in mind the texture will be creamier and less starchy than Russet potatoes, which hold up well for baking.

How can I tell when the steak is medium-rare after searing?

Use a meat thermometer to check internal temperature; medium-rare is around 130-135°F (54-57°C). The steak should feel slightly firm but still have some give when pressed.