ADVERTISEMENT
Serve immediately with a green salad or steamed vegetables for a balanced plate.
Leftovers can be stored in the fridge for up to 3 days.
Reheat gently in a skillet or oven to maintain the texture. Avoid microwaving steaks to prevent dryness.
Variations:
Use sirloin or filet mignon instead of ribeye for a leaner option.
Add mushrooms or sliced onions to the skillet for extra flavor.
Swap regular potatoes for sweet potatoes for a slightly sweet twist.
Make it spicy by adding chili flakes to the garlic butter.
FAQ:
Q: Can I make this with another cut of beef?
A: Yes, sirloin, NY strip, or filet mignon all work well. Adjust the cooking time based on thickness.
Q: How do I know when the steak is done?
A: Use a meat thermometer. For medium-rare, aim for 130–135°F (54–57°C) internal temperature.
Q: Can I use pre-boiled or leftover potatoes?
A: Absolutely. Just sauté them in the skillet until crispy before serving.
Q: What if I don’t have fresh parsley?
A: Dried parsley works in a pinch, or try chopped chives or thyme.
Q: Can I cook everything in the oven instead?
A: Yes, roast the potatoes at 425°F (220°C) and pan-sear the steaks, or finish them in the oven if thick.
ADVERTISEMENT
