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Garlic-Rosemary Steak with Baked Potatoes and Umami Butter Recipe

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3.9 from 15 reviews

This hearty and satisfying recipe features perfectly baked Sebago potatoes paired with tender, juicy pan-seared steaks and a rich umami butter. The baked potatoes are cooked until fluffy inside, complemented by a savory butter infused with roasted garlic, fish sauce, soy sauce, and Worcestershire sauce. The steaks are seasoned and cooked to medium, basted with garlic and rosemary butter for extra flavor. This dish balances comforting baked potatoes and succulent steak making it an ideal robust meal for dinner.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Steak

  • 2 large steaks (such as rump or sirloin, about 8 oz / 250 grams each)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 sprigs rosemary
  • 2 cloves garlic
  • ½ teaspoon pepper

Baked Potatoes

  • 4 large Sebago potatoes (about 220-250 grams / 7-8 oz each, brushed clean and dried)
  • A few pinches of salt (optional)

Umami Butter

  • 3.5 oz butter (cubed, softened to room temperature, 100 grams)
  • 2 cloves garlic (large cloves or use 4 medium cloves, roasted)
  • 2 teaspoons fish sauce
  • 1 tablespoon soy sauce (or Tamari for gluten-free)
  • 1 tablespoon Worcestershire sauce
  • ½ cup grated Parmesan cheese

Instructions

  1. Bake the Potatoes: Preheat your oven to 200°C (400°F). Scrub and dry the potatoes thoroughly, then pierce each in about 6 places with a fork. Optionally, sprinkle the tops with a pinch of salt. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
  2. Make Umami Butter: While the potatoes bake, place 2-4 garlic cloves in their shells on a small tray or parchment paper in the oven. Roast the garlic alongside the potatoes for about 15 minutes until soft. Once roasted, squeeze the garlic out of their skins into a blender or food processor. Add the softened butter, fish sauce, soy sauce, and Worcestershire sauce. Blend all together until smooth. Set this umami butter aside or refrigerate if preparing ahead of time.
  3. Cook the Steaks: Remove the steaks from the refrigerator 10-15 minutes before cooking to bring them to room temperature. Season both sides with salt and pepper. Preheat a skillet over medium-high heat and add the olive oil and butter. Place the steaks in the skillet and cook for 3.5-4 minutes per side to reach medium doneness. During the last few minutes, add the garlic cloves and rosemary sprigs to the pan and baste the steaks continuously with the melted herbs and garlic-infused butter. Remove the steaks from the skillet and let them rest on a cutting board for a minute.
  4. Assemble the Dish: Slice the rested steaks and return the slices to the skillet, pouring any juices from the cutting board back over them to keep the meat juicy and flavorful. Remove the baked potatoes from the oven, then carefully cut a deep cross on the top of each potato and gently squeeze to open. Spoon a generous dollop of the umami butter onto each potato and over the hot steak slices in the skillet.
  5. Serve: Place the remaining umami butter on the table for guests to add extras as desired, allowing everyone to enjoy the rich flavors at their preference.

Notes

  • Use Sebago potatoes or other large baking potatoes for best texture and fluffiness inside.
  • Adjust steak cooking time slightly for different levels of doneness.
  • Fish sauce adds a depth of umami flavor; replace with additional soy sauce if preferred.
  • Make the umami butter ahead and store in the fridge for up to three days.
  • Roasting garlic in their skins mellows their pungency and adds sweetness to the butter.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/garlic-rosemary-steak-with-baked-potatoes-and-umami-butter-recipe/