Garlic Butter Steak & Cheddar Potato Bake Recipe
A hearty and flavorful Garlic Butter Steak & Cheddar Potato Bake featuring tender seared ribeye or sirloin steaks layered with thinly sliced russet potatoes, sharp cheddar cheese, and fragrant garlic butter, baked to perfection for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Steak and Seasoning
- Ribeye or sirloin steaks (choose tender cuts) – 2 steaks (about 8 oz each)
- Salt – to taste
- Black pepper – to taste
- Dried thyme – 1 teaspoon plus extra for seasoning
- Dried rosemary – 1 teaspoon plus extra for seasoning
Potatoes and Cheese
- Russet potatoes – 4 large, peeled and thinly sliced about 1/8 inch thick
- Cheddar cheese – 2 cups shredded (sharp or extra-sharp)
Garlic Butter Mixture
- Butter – 6 tablespoons (real butter)
- Garlic – 4 cloves, minced
- Olive oil – 2 tablespoons
Instructions
- Season the steaks: Pat the ribeye or sirloin steaks dry with paper towels. Generously season both sides of each steak with salt, pepper, dried thyme, and dried rosemary to build layers of flavor.
- Sear the steaks: Heat olive oil in a skillet over medium-high heat until shimmering. Add the steaks and sear for 3-4 minutes on each side or until a golden-brown crust forms, ensuring the steak remains medium-rare inside. This step locks in juices and flavor.
- Rest the steaks: Remove the steaks from the pan and set aside to rest. Resting allows the juices to redistribute, enhancing tenderness.
- Make garlic butter: Reduce skillet heat to medium. Add butter and minced garlic to the same skillet and stir continuously until butter melts and garlic becomes fragrant, about 1-2 minutes. Remove from heat to prevent burning.
- Prepare potatoes: Peel and thinly slice the Russet potatoes to about 1/8 inch thickness to ensure even cooking and layering.
- Toss potatoes with garlic butter and seasoning: In a large mixing bowl, combine the potato slices with half of the prepared garlic butter mixture. Season with salt, pepper, and a sprinkle of thyme and rosemary to enhance the flavor infusion throughout the dish.
- Slice the rested steaks: Cut the rested steaks into thin strips or bite-sized pieces, perfect for layering within the casserole for balanced bites.
- Assemble the bake – first layer: In a baking dish, evenly layer half of the prepared potato slices to create a sturdy and flavorful base.
- Add steak and cheese layers: Spread the steak pieces evenly over the first potato layer. Sprinkle half of the shredded cheddar cheese over the steak to add creamy richness.
- Assemble the bake – second layer: Layer the remaining potato slices on top of the cheese, then drizzle the remaining garlic butter mixture evenly over the potatoes. Finish by topping with the remaining shredded cheddar cheese.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 375°F (190°C) for 40 minutes. This slow baking helps the potatoes cook through and flavors meld.
- Bake uncovered: Remove the foil and bake for an additional 15 minutes until the cheese is bubbly, golden brown, and the potatoes are tender when pierced with a fork.
- Rest before serving: Let the steak and potato bake rest for 5-10 minutes after baking. This resting period allows the dish to set, making it easier to portion and enhancing the overall flavor.
Notes
- Choose tender steak cuts like ribeye or sirloin for optimal texture and flavor.
- Ensure potatoes are sliced evenly thin to cook through properly in the baking time.
- Use real butter for the richest taste in the garlic butter mixture.
- Resting the steak after searing and the dish after baking improves juiciness and flavor melding.
- This dish is best served warm and pairs well with a crisp green salad or steamed vegetables.
Keywords: steak bake, garlic butter steak, cheddar potato bake, baked potato casserole, ribeye recipe, sirloin steak dinner, comfort food, garlic butter potatoes
