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Garlic Butter Steak & Cheddar Potato Bake

Irresistible Garlic Butter Steak & Cheddar Potato Bake Delight

This Garlic Butter Steak & Cheddar Potato Bake combines tender steak with creamy potatoes, making it a perfect dinner for busy weeknights.
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Prep Time 25 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 steaks ribeye or sirloin Tender cuts that provide rich flavor; substitute with flank or skirt steak for different flavors.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
For the Potato Layer
  • 4 medium russet potatoes Create a creamy texture when baked; Yukon gold potatoes can add a buttery flavor.
  • 2 cups cheddar cheese Adds sharpness and creaminess; opt for sharp or extra-sharp for a stronger flavor.
  • 4 tablespoons butter Enhances richness and helps with browning; clarified butter can be used for a higher smoke point.
  • 4 cloves garlic Provides aromatic flavor; fresh garlic can be used instead of minced.
For Seasoning
  • 1 tablespoon olive oil Used for searing the steak; can be replaced with vegetable oil or additional butter.
  • 1 teaspoon dried thyme Adds earthy flavors; fresh herbs can be used with a slight increase in quantity.
  • 1 teaspoon dried rosemary Adds earthy flavors; fresh herbs can be used with a slight increase in quantity.

Equipment

  • Skillet
  • Baking Dish
  • Mandoline

Method
 

Step-by-Step Instructions
  1. Pat the ribeye or sirloin steaks dry with paper towels. Season with salt, pepper, thyme, and rosemary. Let rest for 15 minutes.
  2. Heat olive oil in a skillet over medium-high heat. Sear steaks for 3-4 minutes on each side until golden brown.
  3. Lower the heat, add butter and minced garlic to the skillet, stirring for 1-2 minutes until fragrant. Set aside the garlic butter.
  4. Peel and thinly slice the russet potatoes. Drizzle with half of the garlic butter, then season with salt, pepper, thyme, and rosemary.
  5. Slice the rested steaks into thin strips against the grain.
  6. In a greased baking dish, layer half of the potato slices, then the steak strips, and half of the cheddar cheese. Repeat layers and drizzle remaining garlic butter on top.
  7. Cover with aluminum foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
  8. Let the dish rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

For best results, use a mandoline for even potato slices and allow steaks to rest after searing to keep them juicy.

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