Steak and potatoes are the ultimate duo—rich, savory, and packed with flavor. This recipe is easy to customize with your favorite cuts of steak and styles of potatoes. It’s a one-pan wonder when cooked together, and it delivers that perfect balance of protein and carbs in every bite. Whether you’re cooking for family or hosting friends, this reliable and delicious meal is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Steak (such as ribeye, sirloin, or New York strip)
Potatoes (Yukon gold, red, or baby potatoes)
Olive oil
Garlic (minced)
Fresh rosemary or thyme (optional)
Salt
Black pepper
Butter (optional for finishing)
Directions
Let the steak sit at room temperature for 20–30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
Wash and chop the potatoes into bite-sized pieces. Toss them with olive oil, salt, pepper, garlic, and herbs.
In a large skillet or cast-iron pan, heat olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, for about 15–20 minutes until golden and fork-tender. Remove and keep warm.
In the same pan, add a bit more oil if needed. Place the steak in the hot skillet and sear for 3–5 minutes per side, depending on thickness and desired doneness.
Optional: Add butter, garlic, and herbs to the pan during the last minute of cooking and spoon over the steak for added flavor.
Remove the steak and let it rest for 5–10 minutes before slicing.
Serve the steak alongside the potatoes, garnished with fresh herbs or a pat of butter if desired.
Servings and timing
This recipe serves 2–4 people, depending on steak size. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Garlic Mashed Potatoes: Swap roasted potatoes for creamy mashed potatoes for a comforting twist.
Steak Bites and Potatoes: Cut steak into bite-sized pieces and cook together with potatoes for a one-skillet meal.
Marinated Steak: Marinate steak in balsamic vinegar, soy sauce, and garlic for added depth of flavor.
Loaded Potatoes: Top roasted potatoes with cheese, green onions.
Vegetable Add-ins: Add bell peppers, mushrooms, or green beans to the pan for a more complete dish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak gently in a skillet or in the oven at 300°F. Avoid microwaving to prevent the steak from becoming tough. Potatoes can be reheated in a skillet or oven for best texture, or in the microwave if needed.
FAQs
What’s the best cut of steak for this recipe?
Ribeye, sirloin, filet mignon, and New York strip are all excellent choices depending on your preference and budget.
Can I cook the steak and potatoes together?
Yes, steak bites and potatoes can be cooked in one pan. If using whole steaks, cook separately to control doneness.
How do I know when my steak is done?
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
Can I use other types of potatoes?
Yes, any waxy or all-purpose potato works well. Adjust cooking time based on size and type.
Should I peel the potatoes?
Peeling is optional. Leaving the skin on adds texture and nutrients.
Can I grill the steak instead?
Absolutely. Grill the steak over high heat for 3–5 minutes per side, depending on thickness and desired doneness.
What herbs go best with steak and potatoes?
Rosemary, thyme, parsley, and chives complement both steak and potatoes beautifully.
Can I use butter instead of oil?
Yes, butter adds great flavor, but it can burn at high heat. Use a mix of butter and oil for best results.
How long should the steak rest?
Let the steak rest for 5–10 minutes after cooking to retain its juices when slicing.
Can I make this recipe dairy-free?
Yes, simply skip the butter or use a plant-based alternative.
Conclusion
Steak and Potatoes is a timeless, no-fail meal that satisfies every craving with its bold flavors and hearty textures. Whether you keep it simple or dress it up with sauces and sides, this dish is always a winning choice for dinner. Quick to prepare and endlessly customizable, it’s a comforting classic you’ll want to make again and again.
Steak and Potatoes is a classic, hearty meal featuring juicy, pan-seared steak paired with golden, crispy potatoes. Easy to make and endlessly customizable, it’s the perfect go-to dish for comfort food lovers and special occasions alike.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:2–4 servings
Category:Dinner
Method:Pan-Seared
Cuisine:American
Diet:Gluten Free
Ingredients
2 steaks (ribeye, sirloin, or New York strip)
1 lb potatoes (Yukon gold, red, or baby), chopped
2 tbsp olive oil (plus more as needed)
2–3 cloves garlic, minced
1 tsp salt (or to taste)
1/2 tsp black pepper
1–2 sprigs fresh rosemary or thyme (optional)
1 tbsp butter (optional, for finishing)
Instructions
Let the steaks sit at room temperature for 20–30 minutes. Pat dry and season generously with salt and pepper.
In a bowl, toss chopped potatoes with 1 tbsp olive oil, garlic, salt, pepper, and herbs (if using).
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the potatoes and cook for 15–20 minutes, stirring occasionally, until golden and fork-tender. Remove and keep warm.
Add more oil to the same skillet if needed. Place steaks in the hot pan and sear for 3–5 minutes per side, depending on thickness and desired doneness.
Optional: During the last minute of cooking, add butter, garlic, and herbs to the pan and spoon over the steak for added flavor.
Remove steaks from the skillet and let rest for 5–10 minutes before slicing.
Serve sliced steak alongside the crispy potatoes. Garnish with fresh herbs or a pat of butter, if desired.
Notes
Use a meat thermometer to check steak doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 160°F for well-done.Leave potato skins on for added texture and nutrients.Try steak bites and potatoes in one pan for quicker cooking and easy cleanup.Top potatoes with cheese, green onions. Resting the steak after cooking ensures juicier, more flavorful meat.
