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Garlic Butter Steak & Cheddar Potato Bake Recipe

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★★★★★

5 from 133 reviews

This Garlic Butter Steak & Cheddar Potato Bake features tender ribeye or sirloin steaks seared to perfection, layered with thinly sliced Russet potatoes, sharp cheddar cheese, and a fragrant garlic butter sauce. Baked to a golden, bubbly finish, this hearty casserole combines rich, savory flavors with the comforting appeal of a classic potato bake, ideal for a satisfying family dinner or special occasion meal.

Ingredients

Scale

Steak and Seasoning

  • Ribeye or sirloin steaks, 2 steaks (about 1 lb total)
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon dried thyme, plus extra for seasoning
  • 1 teaspoon dried rosemary, plus extra for seasoning
  • 2 tablespoons olive oil

Potato and Cheese Layers

  • 4 large Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups sharp or extra-sharp Cheddar cheese, shredded

Garlic Butter Sauce

  • 6 tablespoons real butter
  • 4 cloves garlic, minced

Instructions

  1. Season Steaks: Pat the ribeye or sirloin steaks dry with paper towels, then season both sides generously with salt, pepper, dried thyme, and dried rosemary to enhance the flavor of the meat.
  2. Sear Steaks: Heat the olive oil in a skillet over medium-high heat until shimmering. Add steaks and sear each side for 3-4 minutes, creating a golden-brown crust while keeping the interior medium-rare.
  3. Rest Steaks: Remove steaks from the skillet and transfer to a plate. Let them rest to allow juices to redistribute, preserving tenderness and flavor.
  4. Make Garlic Butter: Lower skillet heat to medium, add butter and minced garlic. Stir continuously until the butter melts and garlic becomes fragrant, about 1-2 minutes, then remove from heat.
  5. Prepare Potatoes: Peel and thinly slice the Russet potatoes into approximately 1/8 inch thick rounds for even cooking layers.
  6. Season Potatoes: In a large mixing bowl, toss the potato slices with half of the garlic butter mixture, salt, pepper, and a sprinkle of dried thyme and rosemary to infuse herbaceous flavor.
  7. Slice Steaks: Slice the rested steaks into thin strips or bite-sized pieces suitable for layering in the casserole.
  8. Layer Potatoes and Steak: In a baking dish, evenly layer half of the prepared potatoes. Spread the sliced steak pieces over this layer, then sprinkle half of the shredded cheddar cheese on top.
  9. Complete the Layers: Add the remaining potato slices over the steak layer, drizzle with the remaining garlic butter sauce, and top with the rest of the shredded Cheddar cheese, creating a rich, cheesy finish.
  10. Bake Covered: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 40 minutes to cook potatoes through and melt the cheese.
  11. Bake Uncovered: Remove the foil and bake an additional 15 minutes until the cheese is bubbly, golden brown, and potatoes are fully tender.
  12. Rest Before Serving: Let the casserole rest for 5-10 minutes after removing from the oven. This allows flavors to meld and the dish to set up for easier serving.

Notes

  • For firmer potatoes, slice slightly thicker; for softer results, slice thinner.
  • Using extra-sharp Cheddar enhances the flavor boldness.
  • Allowing steaks to rest is vital for juicy meat.
  • This dish can be prepared ahead and refrigerated before baking—just add extra baking time if baking from cold.
  • Use fresh herbs if available for brighter flavor instead of dried thyme and rosemary.

Keywords: steak potato bake, garlic butter steak, cheddar potato casserole, baked steak recipe, Russet potato bake

Find it online: https://tastewithamy.com/garlic-butter-steak-and-cheddar-potato-bake-recipe/