Steak and Potatoes Recipe
A hearty one-skillet steak and potatoes recipe that brings tender, seared steak and crispy golden potatoes together in a rich garlic-herb butter glaze. It’s simple, flavorful, and perfect for any night you want comfort without the mess.
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
For best results, use a heavy-bottomed skillet like cast iron, and always let your steak rest before slicing to lock in juices.