Steak and Potatoes

There’s something undeniably satisfying about a plate of steak and potatoes. It’s hearty, classic, and never goes out of style. Whether you’re winding down after a long day or cooking for a weekend dinner, this duo delivers deep, savory comfort with minimal fuss. Golden roasted potatoes meet a juicy, seared steak — and trust me, it’s worth every bite.

Behind the Recipe

This recipe is my go-to when I want to make something that feels special but doesn’t require a ton of effort. It started as a simple weeknight treat and quickly turned into a family favorite. The aroma of garlic-roasted potatoes and a sizzling steak fills the kitchen and immediately makes everything feel a little more indulgent — and a lot more delicious.

Recipe Origin or Trivia

Steak and potatoes have long been a staple in American and European kitchens, tracing their roots back to farmhouse meals where meat and root vegetables were the stars. It’s the ultimate no-frills, all-flavor comfort food. The pairing is timeless for a reason — the richness of the beef and the crisp, starchy potatoes balance each other perfectly.

Why You’ll Love Steak and Potatoes

This meal is more than just meat and starch — it’s a restaurant-worthy experience made right at home.

Versatile: Great with ribeye, sirloin, or filet — and any kind of potatoes you love.

Budget-Friendly: Choose your cuts and spuds based on your budget.

Quick and Easy: Ready in under an hour with simple techniques.

Customizable: Add your favorite herbs, seasonings, or sauces.

Crowd-Pleasing: It’s always a hit, whether it’s date night or dinner with friends.

Make-Ahead Friendly: You can parboil the potatoes ahead to speed things up.

Great for Leftovers: Sliced steak and roasted potatoes are perfect in breakfast hash or wraps.

Chef’s Pro Tips for Perfect Results

Here are a few kitchen secrets that will take your steak and potatoes to the next level:

• Let the steak rest before cooking to ensure even cooking throughout.
• Parboil potatoes first for extra crispy results when roasting.
• Use a cast iron pan for the best sear on your steak.
• Baste the steak with butter and garlic for rich, layered flavor.
• Let steak rest after cooking for 5–10 minutes so the juices redistribute.

Kitchen Tools You’ll Need

A few trusty tools make this meal come together with ease:

Cast Iron Skillet or Heavy Pan: For that perfect steak sear.

Sheet Pan: Ideal for roasting potatoes evenly.

Tongs: To flip and handle the steak without piercing it.

Small Saucepan: Optional, for melting butter and infusing garlic.

Meat Thermometer: To cook your steak exactly how you like it.

Ingredients in Steak and Potatoes

This recipe keeps it simple but flavorful, letting each ingredient shine.

1. Ribeye Steak: 2 steaks, about 1 inch thick. Rich, juicy, and flavorful — the perfect cut for pan searing.
2. Baby Potatoes: 1 pound, halved. Creamy inside, crisp outside after roasting.
3. Garlic Cloves: 4, minced. Adds depth to both steak and potatoes.
4. Olive Oil: 3 tablespoons. Helps crisp the potatoes and prevent sticking.
5. Fresh Rosemary Sprigs: 2. Infuses a beautiful earthy aroma.
6. Salt: 1 teaspoon or to taste. Essential for bringing flavors to life.
7. Black Pepper: ½ teaspoon or to taste. Adds a little heat and balance.
8. Unsalted Butter: 2 tablespoons. Used for basting the steak and adding richness.
9. Dijon Mustard: 1 tablespoon. Optional, but adds a tangy depth when mixed into steak butter or a quick pan sauce.

Ingredient Substitutions

Mix and match to suit your pantry or preferences:

Ribeye Steak: Use sirloin, strip, or filet mignon based on availability and budget.

Baby Potatoes: Fingerling, Yukon gold, or even sweet potatoes work beautifully.

Rosemary: Swap with thyme, oregano, or dried Italian herbs.

Dijon Mustard: Whole grain mustard or a splash of balsamic vinegar for a twist.

Ingredient Spotlight

Ribeye Steak: Known for its marbling and rich flavor, ribeye stays tender and juicy with a simple sear.

Baby Potatoes: Their thin skins crisp up beautifully in the oven, while the centers stay fluffy and soft — the ideal sidekick for steak.

Instructions for Making Steak and Potatoes

Ready to make the kind of dinner that’ll have everyone asking for seconds? Let’s get into it:

1. Preheat Your Equipment:
   Heat your oven to 425°F (220°C). Place a cast iron skillet on the stove and let it heat on medium-high.
2. Combine Ingredients:
   Toss halved baby potatoes with 2 tablespoons olive oil, garlic, rosemary, salt, and pepper.
3. Prepare Your Cooking Vessel:
   Spread the potatoes out on a sheet pan, cut side down, and roast for 30–35 minutes until crispy and golden.
4. Assemble the Dish:
   While potatoes roast, pat steaks dry and season both sides with salt and pepper. Add 1 tablespoon oil to the hot skillet.
5. Cook to Perfection:
   Sear steaks for 3–4 minutes per side, depending on thickness. Add butter, garlic, and rosemary during the last minute. Baste with butter until cooked to desired doneness. Remove and rest under foil for 5–10 minutes.
6. Finishing Touches:
   Optional: Stir Dijon mustard into the pan drippings for a quick sauce.
7. Serve and Enjoy:
   Plate the steak with a pile of crispy potatoes and drizzle with any remaining butter or pan sauce. Garnish with chopped herbs if you like.

Texture & Flavor Secrets

This meal hits all the texture highs — crispy-edged potatoes, tender steak with a seared crust, buttery garlic, and fragrant herbs. Every bite is layered with savory, herby, and slightly tangy notes if you opt for the mustard pan sauce.

Cooking Tips & Tricks

Make this meal shine every time with these tips:

• Use room temperature steak for even cooking.
• Flip steak just once for maximum sear.
• Spread potatoes in a single layer for optimal crisping.

What to Avoid

A few common missteps can ruin a great steak and potato combo. Avoid these:

• Overcrowding the pan: Crowded potatoes steam instead of roast.
• Skipping steak rest time: This causes juices to run out and dry out the meat.
• Cooking steak straight from the fridge: It can cook unevenly and turn tough.

Nutrition Facts

Servings: 2
Calories per serving: 590

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can parboil or roast the potatoes ahead of time and reheat them in a hot oven for 10 minutes to crisp them back up. Cooked steak keeps well in the fridge for up to 3 days and is great served cold or reheated gently in a skillet. Avoid microwaving the steak if possible to keep it from overcooking.

How to Serve Steak and Potatoes

This dish is perfect as is, but here are a few ways to round it out:

• Add a side of green beans, asparagus, or sautéed mushrooms.
• Serve with a simple side salad for balance.
• Pair with a bold red wine or a sparkling water with lemon.

Creative Leftover Transformations

Turn your leftovers into something brand new:

• Steak and Potato Hash: Chop and fry with onions and eggs.
• Steak Sandwich: Slice thin and layer with arugula, cheese, and mustard.
• Potato Salad: Toss roasted potatoes with herbs, mustard, and mayo.

Additional Tips

Want to elevate this even further?

• Rub steak with a garlic herb butter before resting.
• Add a splash of red wine to the pan for a richer sauce.
• Serve steak sliced on a board for a more elegant presentation.

Make It a Showstopper

For maximum presentation impact:

• Serve steak sliced over a bed of roasted potatoes.
• Garnish with chopped parsley or chive oil for color.
• Use a large rustic plate or wooden board for that bistro feel.

Variations to Try

Here’s how to mix it up if you want to shake things up:

• Garlic Butter Steak Bites: Cut steak into chunks and sauté quickly.
• Sheet Pan Version: Cook potatoes and steak on the same pan for easier cleanup.
• Steak au Poivre: Coat with crushed peppercorns and make a cream sauce.
• Sweet Potato Swap: Roast sweet potato wedges for a different flavor.
• Herb-Marinated Steak: Let steak soak in olive oil, garlic, and herbs overnight.

FAQ’s

Q1: What’s the best steak cut for this recipe?

A1: Ribeye, sirloin, or strip steak all work beautifully depending on your preference and budget.

Q2: Can I grill the steak instead?

A2: Yes, grilling adds even more flavor — just adjust cook time based on thickness.

Q3: Should I peel the potatoes?

A3: No need — the skins add texture and flavor when roasted.

Q4: Can I cook the steak in the oven?

A4: Yes, start on the stovetop and finish in the oven for thicker cuts.

Q5: How do I tell when the steak is done?

A5: Use a meat thermometer — 130°F for medium-rare, 140°F for medium.

Q6: Can I make this dairy-free?

A6: Skip the butter or use a plant-based alternative.

Q7: Can I use dried herbs?

A7: Yes, but use less since they’re more concentrated.

Q8: How do I store leftovers?

A8: Refrigerate in an airtight container for up to 3 days.

Q9: How do I reheat without drying the steak?

A9: Sear briefly in a hot pan or slice and serve cold in salads or wraps.

Q10: Is this recipe gluten-free?

A10: Yes, as long as your mustard and spices are gluten-free.

Conclusion

Steak and Potatoes is that kind of meal that brings comfort, flavor, and satisfaction in every bite. It’s simple enough for weeknights but impressive enough for guests. With golden, crispy potatoes and perfectly seared steak, you’ve got a timeless pairing that never goes out of style. Fire up the skillet and enjoy — this one’s a keeper.

Print