Herb-Glazed Steak with Roasted Potato Wedges: Your Gourmet Dinner at Home

There’s nothing quite as satisfying as a perfectly cooked steak, especially when it’s paired with golden, crispy potatoes and infused with aromatic herbs. This Herb-Glazed Steak with Roasted Potato Wedges recipe is a testament to how simple ingredients, when prepared thoughtfully, can create a truly memorable and indulgent meal. It’s a dish that feels incredibly luxurious, yet is surprisingly approachable for any home cook, making it perfect for a special occasion or a delightful weekend dinner.

Why I Love This Recipe

This Herb-Glazed Steak with Roasted Potato Wedges is one of my go-to recipes when I want to create a truly impressive meal without a ton of fuss. What I absolutely adore about it is the symphony of textures and flavors. The steak, whether it’s a juicy ribeye or tender filet, gets a beautiful sear and then finishes in a fragrant garlic-herb butter bath. The potato wedges are perfectly crisp on the outside and fluffy inside, seasoned beautifully. And that simple herb glaze at the end? It adds a touch of glossy perfection and even more aromatic flavor. It’s a complete, satisfying meal that feels incredibly gourmet, and it consistently receives rave reviews.

Ingredients

Here’s what you’ll need to create this incredibly flavorful Herb-Glazed Steak with Roasted Potato Wedges:

• 2 ribeye steaks (or preferred cut, about 1-1.5 inches thick)
• 1 tablespoon olive oil (for searing steak)
• Salt and pepper, to taste (for steak)
• 2 tablespoons butter (for basting steak)
• 2 cloves garlic, smashed
• 2 sprigs rosemary (or thyme, for basting)
• 1 tablespoon fresh parsley, finely chopped (for garnish)
• 4 large potatoes (e.g., Russet or Yukon Gold), cut into wedges
• 1 tablespoon olive oil (for potatoes)
• 1 teaspoon dried rosemary (for potatoes)
• 1/2 teaspoon garlic powder (for potatoes)
• 1/2 teaspoon smoked paprika (for potatoes)
• Salt and pepper, to taste (for potatoes)

Swaps and Notes

• Steak Cut: Ribeye offers fantastic marbling and flavor. Other great options include New York strip, sirloin, or even filet mignon, adjusting cooking times as needed for thickness.
• Potatoes: Russet potatoes yield particularly crispy wedges, but Yukon Golds work well too. Feel free to leave the skin on for extra texture and nutrients.
• Herbs: Fresh rosemary and thyme for basting and a simple herb glaze are highly recommended for their powerful aroma. If using dried, reduce the amount. For the glaze, you can use any fresh herb you prefer, like thyme, chives, or a mix.
• Smoked Paprika: This adds a wonderful smoky depth to the potatoes. Regular paprika can be used as a substitute if you prefer.
• Garlic: Smashed garlic cloves for basting impart a lovely, subtle garlic flavor without burning. Fresh minced garlic can be used in the glaze.
• Glaze Butter: For the herb glaze, you can use the pan drippings from the steak instead of fresh butter for an even richer, more integrated flavor.

Instructions

Let’s get this delicious Herb-Glazed Steak with Roasted Potato Wedges cooking!

1. Prepare the Potato Wedges: Preheat your oven to 400°F (200°C). In a large bowl, toss the potato wedges with 1 tablespoon olive oil, 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and season generously with salt and pepper to taste. Arrange the seasoned wedges in a single layer on a large baking sheet, ensuring they are not overcrowded for maximum crispiness. Roast for 30-35 minutes, flipping them halfway through, until they are beautifully golden brown and crispy on the edges, and tender inside.
2. Cook the Steak: While the potatoes are roasting, prepare your steaks. Pat the ribeye steaks dry with paper towels. Season generously on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet (cast iron works great) over medium-high heat until shimmering and just starting to smoke. Add the seasoned steaks to the hot pan and sear for 3-4 minutes on each side until you achieve a beautiful, caramelized crust.
3. Baste the Steak: Lower the heat to medium-low. Add 2 tablespoons butter, 2 smashed garlic cloves, and 2 sprigs rosemary (or thyme) to the pan. Tilt the pan slightly to pool the butter and herbs, and use a spoon to continuously baste the steaks with the melted butter and infused herbs for another 3-4 minutes, or until the steaks reach your preferred doneness. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal. Remove the steaks from the pan and let them rest on a cutting board for at least 5-10 minutes.
4. Make the Herb Glaze (Optional but Recommended): While the steak is resting, if you want an extra touch of fresh herb flavor, you can make a simple glaze. In a small saucepan, melt a tablespoon of butter over low heat. Add the finely chopped fresh herbs of your choice (e.g., remaining fresh rosemary or fresh parsley if not using for garnish). Cook for 1-2 minutes, allowing the herbs to infuse the butter. Alternatively, simply use the pan juices from the steak, straining out the solids, as your glaze.
5. Serve: Once the steaks have rested, slice them into thick, juicy slices against the grain. Arrange the sliced steak on a sleek black plate (or any plate you prefer for an elegant presentation). Drizzle the prepared herb glaze generously over the top of the sliced steak. Arrange the golden roasted potato wedges artfully around the steak. Garnish everything with fresh finely chopped parsley.

Enjoy: Dig into this tremendous, flavor-packed meal! The combination of savory steak, crispy potato wedges, and fragrant herbs makes for a hearty and satisfying meal.

Tips for Success

• Pat Steak Dry: This is crucial for achieving a good sear and crispy crust on your steak. Moisture prevents browning.
• Hot Skillet: Ensure your skillet is screaming hot before adding the steak. This creates that desirable crust quickly.
• Rest the Steak: Don’t skip the resting step! It allows the juices to redistribute throughout the meat, resulting in a much juicier and more tender steak.
• Don’t Overcrowd Potatoes: When roasting the potatoes, ensure they are in a single layer to get crispy rather than steam. Cook in batches if necessary.
• Adjust Doneness: Use a meat thermometer for precise steak doneness. For medium-rare, aim for 130-135°F (54-57°C) internal temperature (it will rise a few degrees while resting).

Serving Suggestions and Pairings

This Herb-Glazed Steak with Roasted Potato Wedges is a complete, impressive meal on its own.

• Green Vegetables: A side of steamed or roasted green beans, asparagus, or a simple green salad with a light vinaigrette would provide a fresh contrast.
• Wine Pairing: A bold Cabernet Sauvignon, a robust Merlot, or a Syrah/Shiraz would be excellent choices to pair with the rich steak.
• Bread: Crusty bread would be perfect for soaking up any extra pan juices.
• Other Hearty Meals: If you enjoy rich, comforting main courses, this steak dinner fits well with the spirit of other satisfying dishes like a hearty Classic Slow-Cooked Pot Roast with Glazed Baby Potatoes and Carrots or a flavorful Mexican Chicken and Rice Casserole.

Storage and Leftover Tips

Leftover Herb-Glazed Steak and Roasted Potato Wedges can be stored separately in airtight containers in the refrigerator for up to 2-3 days. Reheating steak can be tricky as it tends to dry out. For best results, gently warm the steak in a skillet over low heat or slice it thinly and serve cold in a salad or sandwich. Reheat potatoes in an air fryer or oven at 375°F (190°C) to regain crispness.

More Recipes You Will Love

If you appreciate hearty, flavorful, and satisfying main dishes, you’ll surely love these other fantastic recipes from Chef Maniac:

• For another fantastic one-pan dinner, my Mexican Chicken and Rice Casserole is always a hit.
• If you’re looking for a quick and flavorful dinner that comes together in one pan, try my Tomato Skillet with Okra and Sausage.
• And for a beloved Italian classic, you can always rely on my Classic Spaghetti Recipe with Homemade Sauce.
• If you need a convenient way to feed a crowd with something cheesy and delicious, these Sheet Pan Quesadillas are incredibly efficient.
• For a truly comforting and soulful dish, my Cajun Chicken Sausage Gumbo is pure Southern comfort.

---

This Herb-Glazed Steak with Roasted Potato Wedges is a perfect example of how a few quality ingredients and a little attention to detail can create an incredibly satisfying and elegant meal. It’s a classic combination elevated, sure to become a cherished recipe in your home.

What’s your favorite herb to pair with steak? Share your ideas in the comments below!