Why You’ll Love This Recipe
- Classic steakhouse-style meal
- Hearty and satisfying
- Simple ingredients with big flavor
- Perfect for special occasions or family dinners
- Easy to customize with seasonings and sides
- High in protein and filling
- Restaurant-quality results at home
- Pairs well with a variety of vegetables and sauces
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Steak
- 2 ribeye, New York strip, or sirloin steaks (about 10–12 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, smashed
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary or thyme
For the Potatoes
- 1½ pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Directions
- Remove the steaks from the refrigerator 30 minutes before cooking.
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and black pepper.
- Spread the potatoes on a baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until golden and tender.
- Pat the steaks dry with paper towels.
- Rub both sides with olive oil and season with salt and black pepper.
- Heat a cast-iron skillet over medium-high heat until very hot.
- Add the steaks and sear for 3–4 minutes on the first side.
- Flip the steaks and add the butter, garlic, and herbs to the skillet.
- Tilt the skillet and spoon the melted butter over the steaks repeatedly.
- Continue cooking until the steaks reach your desired level of doneness.
- Transfer the steaks to a cutting board and let them rest for 5–10 minutes.
- Remove the potatoes from the oven and sprinkle with fresh parsley.
- Serve the steaks alongside the roasted potatoes.
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Resting Time: 30 minutes
- Cook Time: 30 minutes
- Steak Rest Time: 10 minutes
- Total Time: 1 hour 20 minutes
Variations
- Garlic Butter Steak and Potatoes: Increase the garlic and butter for extra richness.
- Cajun Steak and Potatoes: Use Cajun seasoning on both the steak and potatoes.
- Herb-Crusted Version: Add rosemary, thyme, and parsley to the steak seasoning.
- Loaded Potatoes and Steak: Top the potatoes with cheese, bacon, and green onions.
- Mushroom Steak Dinner: Serve with sautéed mushrooms.
- Grilled Steak and Potatoes: Cook both components on the grill.
- Steak Bites and Potatoes: Cut the steak into bite-sized pieces for a skillet meal.
Storage/Reheating
Storage
Store leftover steak and potatoes in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze cooked steak and potatoes separately for up to 2 months.
Reheating
Reheat potatoes in the oven or air fryer until crisp. Warm the steak gently in a skillet over low heat to avoid overcooking.
FAQs
What cut of steak works best?
Ribeye, New York strip, and sirloin are all excellent choices.
How do I know when my steak is done?
A meat thermometer provides the most accurate results for your preferred doneness.
Why should steak rest before serving?
Resting allows the juices to redistribute throughout the meat.
Can I use different potatoes?
Yes. Yukon Gold, red potatoes, and fingerling potatoes all work well.
What herbs pair best with steak?
Rosemary, thyme, parsley, and garlic are classic companions.
Can I cook the steak on a grill?
Absolutely. Grilling adds wonderful smoky flavor.
How do I get crispy potatoes?
Spread them in a single layer and avoid overcrowding the baking sheet.
What vegetables pair well with this meal?
Green beans, asparagus, broccoli, Brussels sprouts, and salads are excellent choices.
Can I make this meal ahead of time?
The potatoes can be prepared ahead, but steak is best cooked just before serving.
What sauces go well with steak?
Garlic butter, peppercorn sauce, chimichurri, and mushroom sauce are all delicious options.
Conclusion
Potatoes and Steak is a timeless combination that delivers comfort, flavor, and satisfaction in every bite. With juicy, perfectly cooked steak and crispy roasted potatoes, this meal is ideal for everything from casual family dinners to special celebrations. Easy to prepare and endlessly customizable, it’s a classic recipe that deserves a permanent place in your dinner rotation.
PrintPotatoes and Steak
Potatoes and Steak is a classic steakhouse-style meal featuring juicy, perfectly seared steak paired with crispy roasted potatoes. Simple ingredients and bold flavors make this hearty dinner ideal for both special occasions and everyday meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roast and Pan Fry
- Cuisine: American
- Diet: Halal
Ingredients
- 2 ribeye, New York strip, or sirloin steaks (about 10–12 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, smashed
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary or thyme
- 1½ pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Remove the steaks from the refrigerator 30 minutes before cooking.
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and black pepper.
- Spread the potatoes on a baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until golden and tender.
- Pat the steaks dry with paper towels.
- Rub both sides with olive oil and season with salt and black pepper.
- Heat a cast-iron skillet over medium-high heat until very hot.
- Add the steaks and sear for 3–4 minutes on the first side.
- Flip the steaks and add the butter, garlic, and herbs to the skillet.
- Tilt the skillet and repeatedly spoon the melted butter over the steaks.
- Continue cooking until the steaks reach your desired level of doneness.
- Transfer the steaks to a cutting board and let them rest for 5–10 minutes.
- Remove the potatoes from the oven and sprinkle with fresh parsley.
- Serve the steaks alongside the roasted potatoes.
Notes
- Allowing the steaks to come to room temperature helps them cook more evenly.
- Use a meat thermometer for the most accurate doneness.
- Do not overcrowd the baking sheet to ensure crispy potatoes.
- Ribeye, New York strip, and sirloin are all excellent steak choices.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with vegetables such as asparagus, green beans, or broccoli for a complete meal.
Nutrition
- Serving Size: 1 steak with potatoes
- Calories: 850 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 52 g
- Saturated Fat: 18 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 58 g
- Cholesterol: 170 mg
