Striploin Steak with Herby Potatoes & Buttery Corn

 Striploin Steak with Herby Potatoes & Buttery Corn – A Restaurant-Style Dinner at Home

If you’re craving a dinner that feels both comforting and indulgent, this Striploin Steak with crispy herby potatoes and buttery corn is exactly what you need. It’s a plate that balances juicy, seared beef, golden oven-roasted potatoes, and sweet corn coated in melted butter. Simple ingredients, cooked with care, transform into a meal that feels like a feast without being complicated.

 Ingredients

For the Striploin Steak

• 2 striploin steaks (about 1 inch thick)
• Salt & freshly cracked black pepper
• 1 tbsp olive oil
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme or rosemary
• 1 tbsp butter (for basting)

For the Herby Potatoes

• 3–4 medium potatoes, diced into cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary or thyme
• Salt & black pepper to taste
• Fresh parsley, chopped (for garnish)

For the Corn

• 2 fresh ears of corn (or 1 ½ cups corn kernels)
• 1 tbsp butter
• Salt to taste
• Optional: a sprinkle of chili flakes or smoked paprika for extra flavor

 Instructions

Step 1: Roast the Potatoes

1. Preheat oven to 200°C (400°F).
2. Toss diced potatoes with olive oil, garlic powder, rosemary (or thyme), salt, and pepper.
3. Spread evenly on a baking tray in a single layer.
4. Roast for 30–35 minutes, flipping halfway, until golden brown and crispy on the edges.

Step 2: Cook the Corn

• Boil: Simmer whole ears of corn in salted water for 6–7 minutes.
• Grill: Brush with olive oil and grill until lightly charred for a smoky flavor.
• Sauté: Heat butter in a skillet and cook corn kernels for 5 minutes until tender.
  After cooking, toss with butter, season with salt, and add chili flakes or paprika if desired.

Step 3: Cook the Striploin Steak

1. Pat steaks dry with a paper towel and season generously with salt and pepper.
2. Heat a cast-iron skillet over medium-high heat and add olive oil.
3. Place steaks in the pan and sear for 2–3 minutes per side until nicely browned.
4. Add smashed garlic, fresh herbs, and butter. Once melted, baste the steak by spooning the hot butter over it for 1–2 minutes.
5. Cook until your preferred doneness (130°F / 54°C for medium-rare).
6. Remove from heat and let the steaks rest for 5–10 minutes before slicing.

Step 4: Assemble the Plate

• Slice steak against the grain for maximum tenderness.
• Serve alongside crispy herby potatoes and buttery corn.
• Garnish with fresh parsley or thyme for a fresh finishing touch.

 Tips for Success

• Always rest the steak before slicing to lock in the juices.
• Add a sprinkle of Parmesan cheese to the potatoes for extra flavor.
• For smoky corn, go for grilling instead of boiling.
• Use a cast-iron pan for the best sear and caramelization on the steak.

 Serving Suggestions

This dish already feels like a complete meal, but you can pair it with a fresh green salad or a glass of red wine for an elevated dining experience. It’s perfect for weekend dinners, date nights, or when you want to impress guests without complicated cooking.

 Final Thoughts

This Striploin Steak with Herby Potatoes & Buttery Corn is hearty, flavorful, and satisfying. It’s the kind of recipe that proves you don’t need a restaurant to enjoy a gourmet-style dinner. With just a few simple steps, you’ll serve a plate that combines juicy beef, crispy potatoes, and sweet, buttery corn—comfort food at its very best.