You know those nights when you want something cozy, satisfying, and a little special—without turning your kitchen upside down? That’s where this steak and potatoes recipe comes in. It’s a classic combo for a reason: simple ingredients, bold flavors, and the kind of meal that brings everyone to the table without needing a big fuss.
I’ve made this more times than I can count—sometimes for Sunday dinner, sometimes just because we needed a little “treat yourself” kind of meal midweek. The beauty of this dish is how it brings together juicy seared steak and crispy-edged potatoes in one pan, with plenty of garlic and herbs to make it feel restaurant-worthy.
In this post, I’ll walk you through everything—ingredients, how to cook it step-by-step, little tricks I’ve picked up, and even what to serve it with if you want to round out the plate. Whether you’re cooking for your crew or just want to impress yourself a bit, this one’s a keeper. Let’s get into it!
Why You’ll Love This Steak and Potatoes Recipe
If you’re like me, there’s something deeply comforting about cooking a classic like this steak and potatoes recipe—it’s the kind of dish that makes the kitchen smell amazing and brings people running to the table. Whether it’s a quiet dinner at home or a weekend meal to impress, this recipe strikes the perfect balance between simple and satisfying. No hard-to-find ingredients or complicated steps—just straightforward, feel-good cooking that delivers every time.
Here’s why this recipe is one you’ll come back to again and again:
It’s a one-pan wonder
Everything comes together in a single skillet—from searing the steak to crisping the potatoes. That means fewer dishes and more time to enjoy dinner.
Big flavor, minimal fuss
With just a handful of everyday ingredients like garlic, herbs, and butter, you’ll build bold, savory flavor that feels like a steakhouse dinner—right from your stove.
Totally customizable
This works beautifully with your favorite steak cut—ribeye, sirloin, or strip—and you can even swap in steak bites or switch up the seasonings for different spins.
Great for any occasion
Whether you’re planning easy steak dinner recipes for the week or celebrating something special, this dish feels elevated without being complicated.
Potatoes built right in
No need to plan a separate side dish—the golden, crispy potatoes roast right alongside the steak, soaking up all that garlicky flavor. Talk about a time-saver!
Family-approved and crowd-friendly
It’s a cozy, satisfying plate everyone can get behind. Plus, it scales up easily for dinner parties or holiday meals featuring steak and mashed potatoes or garlic steak and potatoes pairings.
This recipe has become one of those go-tos that never lets me down—it’s cozy, crave-worthy, and feels just a little extra without all the extra work. Now that you know why it’s a favorite, let’s take a look at what you’ll need to make it happen.
Simple Ingredients for the Best Steak and Potatoes Recipe
Let’s keep things simple, flavorful, and practical—just how I like it when cooking for my family. This steak and potatoes recipe doesn’t ask for anything fancy, just good ingredients that bring out bold, satisfying flavor in every bite. Below is everything you’ll need, plus a few fun add-ins if you want to make it your own.
Basic Ingredients
- 1½ lb boneless steak (like ribeye, strip, or sirloin)
→ Thick-cut steaks give you that perfect sear outside and tender center. Choose your favorite—just aim for about 1 inch thick. - 1½ lb baby Yukon Gold potatoes, halved
→ These roast up beautifully—crispy on the outside and creamy in the middle. Plus, their small size makes prep a breeze. - 2 tablespoons olive oil
→ Helps the steak sear and the potatoes brown evenly. - 3 tablespoons unsalted butter
→ Melted into the pan to create that delicious garlic-herb finish. - 4 cloves garlic, minced
→ Adds big aroma and depth—don’t skip it. - 1 teaspoon kosher salt
→ Brings out the natural flavor of both the meat and potatoes. - ¾ teaspoon black pepper, freshly cracked
→ Adds warmth and a little bite. - 1 teaspoon smoked paprika
→ A touch of color and savory depth—perfect with the potatoes. - 1 tablespoon fresh rosemary, chopped
→ Woodsy and bold, rosemary plays beautifully with garlic and steak. - 1 tablespoon fresh parsley, chopped (for garnish)
→ Brightens the whole dish right before serving.
Optional Add-Ins
- ¼ teaspoon crushed red pepper flakes – For a little heat if you’re feeling bold.
- 1 cup steamed green beans – Toss them in with the steak and potatoes at the end for a colorful upgrade.
- A squeeze of lemon juice – Right before serving, to balance the richness.
Want to give this recipe a twist? Swap rosemary for oregano and parsley for a Mediterranean spin, or go bold with Cajun seasoning if you’re craving southern-style steak bites and potatoes. Just adjust the spice level to your liking. Now that everything’s prepped, let’s walk through the step-by-step magic of getting this dish from skillet to table.
How to Make This Steak and Potatoes Recipe Step by Step
This is where everything starts to come together—the sizzle in the skillet, the rich aroma in the kitchen, and those perfectly golden edges. You’re just a few steps away from a steak and potatoes recipe that’s as comforting as it is impressive.
Step-by-Step Instructions
1. Get your oven hot and your skillet ready.
Preheat your oven to 425°F (220°C). Set out a large, oven-safe skillet (cast iron is ideal) and let it come to room temperature while you prep. This helps it heat evenly when it hits the burner.
2. Dry and season the steak.
Pat the steak completely dry with paper towels—this is key to getting a great crust. Sprinkle salt and pepper evenly over both sides, making sure every inch is well coated for balanced flavor.
3. Prep the potatoes for roasting.
In a bowl, toss the halved potatoes with 1 tablespoon olive oil, smoked paprika, and a pinch of salt and pepper. Spread them cut-side down on a parchment-lined baking sheet and roast for 15 minutes to kickstart the crisping process.
4. Sear the steak.
While the potatoes roast, heat the remaining 1 tablespoon olive oil in your skillet over medium-high heat. When the oil is shimmering, place the steak in the pan and sear for 2 to 3 minutes per side until a deep brown crust forms.
5. Add flavor and finish in the oven.
Lower the heat slightly. Add the butter, garlic, and rosemary to the pan. As the butter melts and foams, tilt the skillet and spoon the mixture over the steak for about 1 minute to infuse it with rich flavor.
6. Combine steak and potatoes.
Remove the potatoes from the oven and carefully arrange them around the steak in the skillet. Slide the whole pan into the oven.
7. Roast to perfection.
Roast for 6–8 minutes for medium-rare, or adjust based on your preferred doneness. Use an instant-read thermometer—130°F is ideal for medium-rare.
8. Let it rest.
Transfer the steak to a cutting board, loosely tent it with foil, and let it rest for 5–7 minutes. This keeps the juices in every bite.
9. Slice, garnish, and serve.
Slice the steak against the grain into thick pieces. Toss the potatoes in the garlicky pan drippings, sprinkle with chopped parsley, and serve while hot.
If your potatoes start browning too fast in the skillet, loosely tent the pan with foil while roasting to keep them tender and golden—not overdone.
This is the kind of recipe that feels like a little win at the end of a long day—hearty, flavorful, and easy to make your own. Next, I’ll share my favorite tips and variations to help you personalize this dish even more.
Chef Tips and Easy Variations for Your Steak and Potatoes Recipe
Once you’ve got the basics down, it’s fun to make this steak and potatoes recipe your own. I’ve played with it plenty of times in my kitchen, and these tips will help you avoid common hiccups while giving you creative ways to switch things up. Whether you’re cooking for picky eaters or just in the mood to try something new, this section has you covered.
Tried-and-True Tips
- Let the steak rest before slicing.
I know it’s tempting to dive right in, but resting gives the juices time to settle and makes each slice more flavorful. - Use a hot pan—but don’t rush it.
Make sure your skillet is fully heated before adding the steak. You want a good sear, not a steam. - Don’t overcrowd the pan.
If you’re doubling the recipe, cook in batches to keep that golden crust on both the steak and potatoes. - Slice against the grain.
It keeps the meat tender and easy to chew—especially important with leaner cuts.
Tasty Variations to Try
- Steak Bites and Potatoes – Cut the steak into 1-inch chunks and sear quickly for a more casual, bite-sized version. Perfect for game day or skewers.
- Garlic Butter Twist – Stir in a spoonful of Dijon mustard or a splash of Worcestershire sauce to the garlic butter for extra depth.
- Southwest Style – Swap rosemary for cumin and paprika for chili powder. Serve with salsa or a corn salad on the side.
- Oven-Only Option – Skip the stovetop and roast steak and potatoes together on a sheet pan. Broil briefly at the end for extra char.
Little adjustments like these can make the recipe feel brand new without adding much time. Let’s move on to serving ideas that make it shine at the table.
Serving Ideas for Steak and Potatoes That Work for Any Occasion
There’s nothing like setting down a skillet of sizzling steak and golden potatoes—it always draws a crowd. This steak and potatoes recipe is cozy enough for a weeknight and special enough for guests. Here are a few ways to dress it up or keep it casual, depending on the moment.
Ideas to Make Mealtime Memorable
- Family-Style Serving – Slice the steak, scoop up the potatoes, and serve everything straight from the skillet. Add a big green salad or buttered corn for a full table spread.
- Steakhouse Dinner at Home – Plate steak over a swirl of mashed potatoes, spoon pan juices on top, and garnish with parsley. Pair with roasted green beans or sautéed mushrooms.
- Casual Plating – Tuck the sliced steak into warm flatbreads with the potatoes and a spoonful of garlic butter for a fun, handheld twist.
- Party Platter – Slice everything into bite-sized pieces and serve on a wooden board with toothpicks and dipping sauces. Great for game nights or holidays.
- Simple Sides – Try coleslaw, roasted broccoli, or grilled zucchini for balance. Bread rolls or warm biscuits are always welcome, too.
The best part is that this recipe fits whatever vibe you’re going for—fancy or fuss-free. And don’t worry if you’ve got leftovers… next, I’ll show you exactly how to store and reheat them.
How to Store Leftovers and Reheat Your Steak and Potatoes
If you’ve got leftovers, don’t worry—this steak and potatoes recipe holds up well the next day, especially with a few smart storage tips. While it’s best enjoyed fresh, you can still enjoy every last bite with the right approach.
Best Storage Tips
- Refrigerator:
Let the steak and potatoes cool completely, then transfer them to separate airtight containers. This helps preserve their individual textures. Store in the fridge for up to 4 days. - Freezing (Steak Only):
While the steak freezes well, the potatoes don’t hold their texture quite as nicely. If needed, slice the cooked steak and freeze it in a freezer-safe bag for up to 2 months. For the best texture and flavor, move it to the fridge the night before you plan to reheat.
Note: It’s safe to freeze the potatoes too, but just know they may turn a bit soft or mealy once reheated.
How to Reheat Without Drying Out
- In the Oven:
Place steak and potatoes in an oven-safe dish, cover loosely with foil, and reheat at 350°F for about 10–12 minutes until warmed through. Add a drizzle of olive oil or a pat of butter to bring back some moisture. - On the Stovetop:
For steak: warm slices in a skillet over low heat with a touch of butter or broth until just heated.
For potatoes: re-crisp them in the same pan for a few minutes, stirring occasionally. - Avoid the Microwave (for steak):
It can make the texture chewy. If it’s your only option, reheat in short bursts at 50% power and cover with a damp paper towel.
With these tips, you can enjoy this dish even after the first night—perfect for lunch the next day or an easy dinner repeat.
More Delicious Recipes You’ll Love
- Garlic Parmesan Chicken Pasta
- Marry Me Chicken Pasta
- Salmon Cakes Recipe
- Fried Squash Recipe
- Bow Tie Pasta Salad
Steak and Potatoes Recipe
Ingredients
- 1½ lb boneless steak ribeye, sirloin, or strip, about 1 inch thick
- 1½ lb baby Yukon Gold potatoes halved
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1 tsp kosher salt
- ¾ tsp freshly cracked black pepper
- 1 tsp smoked paprika
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh parsley chopped (for garnish)
Optional:
- ¼ tsp red pepper flakes
- 1 cup steamed green beans
- A squeeze of lemon juice before serving
Instructions
- Preheat oven to 425°F.
- Pat steak dry and season both sides with salt and pepper.
- Toss halved potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast cut-side down for 15 minutes.
- Heat remaining oil in skillet over medium-high. Sear steak 2–3 minutes per side until deeply browned.
- Add butter, garlic, and rosemary. Spoon melted butter over steak for 1 minute.
- Transfer roasted potatoes into skillet. Place skillet in oven and roast 6–8 minutes, or until steak reaches desired doneness (130°F for medium-rare).
- Rest steak 5–7 minutes, then slice against the grain.
- Toss potatoes in pan juices, sprinkle parsley, and serve.
Notes
FAQs About This Steak and Potatoes Recipe
Got questions? You’re not alone! Below are the most common things folks ask when making this steak and potatoes recipe—answered with friendly, practical tips you can trust.
What’s the best cut to use for this recipe?
Ribeye is always a winner if you’re after bold flavor and juicy texture, thanks to its natural marbling. That said, sirloin, strip steak, or even flat iron are great choices, too. Just look for a cut that’s about 1 inch thick so it cooks evenly and stays tender.
Can I use sweet potatoes instead of Yukon Gold?
Absolutely! Just cut them into small cubes (around ¾ inch) so they cook through at the same pace. Keep an eye on them—they tend to soften quicker than regular potatoes, so shave a few minutes off the roasting time if needed.
Can I cook everything on the stovetop instead of using the oven?
Yes, you can! After searing the steak, reduce the heat to medium-low, cover the skillet, and let it finish cooking for about 6–10 minutes, flipping once halfway through. If you’re making steak bites and potatoes, a stovetop approach works beautifully—just keep things moving to avoid burning.
What’s the best way to know when my steak is cooked just right?
The most reliable way is with an instant-read thermometer. Here’s a quick guide:
125°F for rare
130–135°F for medium-rare
140°F for medium
Don’t forget to let the steak rest for a few minutes before slicing—it keeps things juicy and flavorful.
Can I season or prep the steak ahead of time?
Definitely! You can rub the steak with olive oil, garlic, and rosemary and store it in the fridge up to 24 hours in advance. When you’re ready to cook, just blot off any excess moisture so you get a nice crust in the pan.
Is there a dairy-free option for the butter?
Of course! Swap the butter for your favorite dairy-free alternative or stick with extra olive oil. You’ll still get that rich, garlicky finish that makes this dish shine.
These little details can make all the difference in your cooking experience. If you’re ready, let’s wrap things up with one final look at what makes this recipe worth repeating!
Conclusion
There’s just something special about a meal that brings everyone to the table—and this steak and potatoes recipe has a way of doing exactly that. It’s hearty, homey, and full of flavor, with just the right mix of comfort and a little kitchen flair. Whether it’s a casual weeknight or a table-for-two kind of evening, this dish makes it feel like a treat without being overcomplicated.
If you give it a try, I’d love to hear how it turned out for you. Did you add your own twist? Try a different cut of steak? Leave a comment and share your take—it’s always fun to see how others bring these recipes to life in their own kitchens.