Lawry's Steak and Potatoes Recipe: Garlic-Herb Butter That Elevates Every Bite

This Lawry’s Steak and Potatoes recipe delivers the restaurant-quality flavors you crave at home, with a signature garlic-herb butter that transforms simple ingredients into a showstopping meal. The secret lies in perfectly seared steak paired with creamy, golden potatoes—each bite packed with savory depth and aromatic richness.

I’ve refined this method over years of testing, ensuring the steak stays juicy while the potatoes achieve that ideal buttery texture without turning to mush.

The steak begins with a dry rub of Lawry’s seasoning blend, followed by a sear in a screaming-hot cast-iron skillet to lock in moisture and build a flavorful crust. Meanwhile, the potatoes—boiled until tender—get tossed in that same garlic-herb butter while still warm, creating a velvety finish.

This isn’t just a side; it’s the star of the plate, designed to complement the steak while standing on its own. The result? A dish so balanced and satisfying, you’ll forget you’re not dining at a steakhouse.

What sets this recipe apart is the foolproof technique for timing—steak rests while potatoes finish, so everything arrives at the table hot, tender, and ready to impress. The garlic-herb butter isn’t just an afterthought; it’s the heart of the dish, infusing every component with a fragrant, herby punch.

Whether you’re feeding a family or treating yourself to a special night in, this method guarantees a meal that tastes like it took hours to prepare—even though it comes together in under an hour.

For an extra touch of elegance, finish with a drizzle of pan juices reduced into a light gravy or a sprinkle of fresh parsley. The plating is simple yet striking: steak sliced against the grain, potatoes fanned beside it, and that golden butter glistening on top.

This isn’t just comfort food—it’s a restaurant-worthy centerpiece that proves homemade can outshine takeout every time.

Ingredients for lawry's steak and potatoes

Simple ingredients elevated by technique: steak, potatoes, and a garlic-herb butter that delivers restaurant-quality flavor.

The ribeye is critical—bone-in stays juicier, and 1-inch thickness ensures perfect sear without overcooking. Costco or Whole Foods carry premium cuts, but any butcher will have a good option if you ask for ribeye with marbling. Look for vibrant red color and visible fat—this is what keeps the steak tender. Potatoes should be firm and free of blemishes; Russets hold up best to boiling. Store both in the fridge until ready to cook, with steak wrapped in parchment paper to retain moisture.

No Lawry’s seasoning? Substitute with 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder—it won’t be identical, but it works. Fresh herbs are ideal, but dried rosemary and thyme at half the amount will suffice in a pinch. For the butter, European-style unsalted (like Plugrá) adds the most flavor, but any good-quality butter works. The garlic should be fresh—if it smells pungent, it’s past its prime. For the gravy, if you skip the beef broth, simply deglaze the pan with a splash of water and reduce it down.

The garlic-herb butter keeps best in the fridge for 3 days if stored in an airtight container, though I recommend making it fresh for optimal flavor. Leftover steak reheats beautifully in a 350°F oven for 10-15 minutes, wrapped in foil. Potatoes can be boiled ahead and refrigerated for 2 days, then reheated in the butter before serving. For a crowd, double the potatoes—they’re the star of the plate and always get polished off first.

Step-by-step instructions for garlic-herb butter steak and potatoes

This method delivers perfectly seared ribeye with crispy herb butter crust and tender, golden potatoes every time.

Pat the 1.5 lb ribeye steak dry with paper towels to ensure maximum browning. In a small bowl, mix the 2 tbsp Lawry's seasoning, 1.5 tsp kosher salt, and 1 tsp ground black pepper. Generously coat both sides of the steak with this dry rub, pressing it into the meat so it adheres well.

Heat a heavy skillet over high heat until it's smoking hot. Add the 2 tbsp vegetable oil and swirl to coat. Place the steaked in the pan and sear for 3-4 minutes on each side for a medium-rare finish (until internal temperature reaches 130°F). Press down gently on the steak during the first minute to prevent curling. Transfer to a warm plate and tent loosely with foil while you prepare the potatoes.

Preheat your oven to 425°F. Cut the 2 lbs russet potatoes into 1-inch chunks, leaving the skins on for texture. In a large bowl, toss the potatoes with 2 tbsp of the 0.75 cup unsalted butter (reserve the rest for later), half of the smashed 6 whole garlic cloves, 0.5 tsp kosher salt, and 0.5 tsp ground black pepper until evenly coated.

Spread the potatoes in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden brown and fork-tender. The potatoes should be crispy on the outside with fluffy interiors. Remove from the oven and keep warm while you finish the steak.

In a small saucepan, melt the remaining 0.5 cup unsalted butter over medium-low heat. Add the remaining 3 smashed garlic cloves, 1 tbsp finely chopped fresh rosemary, and 1 tbsp fresh thyme. Cook for 2-3 minutes until the garlic is fragrant but not browned. Remove from heat and stir in the 0.25 cup chopped fresh parsley.

Keep this herb butter warm in a small bowl. Just before serving, pour the 0.5 cup beef broth into the same saucepan used for melting the butter and scrape up any browned bits from the bottom. This creates a simple pan sauce that complements both the steak and potatoes beautifully.

Let the ribeye steak rest for 5-10 minutes before slicing against the grain into 0.5-inch thick pieces. This resting period allows the juices to redistribute, ensuring each bite remains moist and flavorful. During this time, transfer the roasted potatoes to a serving platter and spoon the garlic-herb butter evenly over them.

Arrange the sliced steak alongside the potatoes and drizzle with the reserved beef broth pan sauce. Garnish with additional chopped fresh parsley for color and freshness. Serve immediately while everything is hot, allowing each guest to enjoy the perfect balance of tender steak, crispy potatoes, and aromatic herb butter.

Essential equipment for this dish

Cast-Iron Skillet

This is the non-negotiable workhorse of your steak and potatoes setup. I swear by a Lodge Pre-Seasoned Cast Iron Skillet—its thick walls and pre-seasoned surface create the perfect sear for that restaurant-quality crust. The weight ensures even heat distribution, so your steak cooks consistently without hot spots.

For potatoes, the same skillet can double as a roasting pan if you don’t have a separate baking sheet. Just make sure it’s well-seasoned; a properly maintained cast iron skillet lasts a lifetime. 🔥

Meat Thermometer

Precision is everything when cooking steak, and a ThermoWorks Smoke or MeatStick thermometer takes the guesswork out of doneness. I insert the probe into the thickest part of the steak to monitor internal temperature—130°F for medium-rare.

These thermometers are fast, accurate, and easy to read, even in a hot kitchen. Without one, you risk overcooking or undercooking your steak, which ruins the entire dish. It’s a small investment that makes a huge difference.

Heavy-Duty Mixing Bowl

A stainless steel mixing bowl (like those from OXO or Cuisinart) is essential for tossing the potatoes in butter and herbs. The deep sides prevent spills, and the smooth surface makes coating the potatoes evenly effortless.

I use a 2-quart bowl for this recipe—just the right size to hold all the potatoes without crowding. If you’re short on space, a large glass baking dish works too, but stainless steel conducts heat better for tossing.

Garlic Press

While you can smash garlic cloves with the flat side of a knife, a Garlic Press like the OXO Good Grips makes mincing garlic quick and foolproof. I use it to create those fragrant, finely minced garlic cloves for the herb butter—no more struggling with uneven slices or missed bits.

It’s a small tool, but it elevates the dish by ensuring consistent flavor distribution in every bite. Plus, it’s easy to clean compared to a knife. 🧄

Tongs and Slotted Spoon

You’ll need heat-resistant silicone tongs (like OXO Good Grips) to flip the steak without piercing it, and a slotted spoon for handling the potatoes.

The tongs give you a secure grip on the steak, while the slotted spoon lets you lift potatoes out of the skillet or baking sheet without losing butter. I keep a pair of each within arm’s reach while cooking—it’s all about efficiency in the kitchen.

Optional: Stand Mixer or Food Mill

For a truly restaurant-style finish, consider using a stand mixer (like KitchenAid) to whip the garlic-herb butter into a silky, spreadable consistency. If you prefer a smoother texture for the potatoes, a food mill (like OXO Good Grips) helps mash them to a creamy finish without lumps.

These tools aren’t essential, but they take the dish to the next level when you’re feeling fancy. 💫

Frequently asked questions