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Nothing beats the cozy feeling of digging into a juicy steak with crispy potatoes on the side. You don’t need fancy tools or years of cooking experience to bring that steakhouse wow factor right to your table. With just one pan and your oven, you’ll whip up perfect crusty steak and golden potatoes—every single time.
The first time I made this, it was freezing outside and my partner called it the best meal we’d had in ages. Now, I pull it out for everything from lazy Sundays to holiday spreads.
Tasty Ingredients
- Yukon Gold potatoes: Creamy inside and crispy edged—grab ones without green or soft spots
- Ribeye or sirloin steak: Aim for at least an inch thick, with nice marbling to keep it tender
- Olive oil: For both steak and potatoes—extra virgin amps up the flavor
- Butter: Melts into and bastes the steak for that rich finish, unsalted lets you control the salt
- Garlic cloves: Smash them up—this brings that diner flavor to both steak and potatoes
- Salt and freshly ground black pepper: Don’t skimp on these—choose the best you’ve got
- Fresh rosemary and thyme sprigs: Classic steakhouse herbs—always better fresh than dried
- Garlic powder and paprika: For spicing up the potatoes—smoked paprika adds awesome depth
- Fresh parsley: Chopped right before you eat for an extra pop of color and green flavor
Simple Step-by-Step
- Rest Those Steaks
- Take the steaks out of the fridge about half an hour before you start. Let them sit so they don’t turn gray inside when cooked.
- Dry and Season
- Blot the steaks on both sides with paper towels. Be generous with salt and pepper—press it on so it sticks.
- Cube the Potatoes
- Cut your Yukon Golds into one-inch chunks, all roughly the same size so they’ll cook evenly.
- Spice ‘Em Up
- Toss those potato cubes in a bowl with olive oil, garlic powder, paprika, salt, and pepper till every bit’s coated.
- Start the Oven
- Heat up your oven to 425°F with a rack in the middle—hot ovens turn potatoes golden and crispy on the outside.
- Get ‘Em Golden
- Drop a dash of olive oil in your skillet over medium-high heat. Spread out the potatoes in a single layer and leave them alone—after five to seven minutes, check for nice browning underneath.
- Oven Time
- Pop the skillet in the oven. Roast for 20–25 minutes, stirring halfway, till the potatoes are super crisp with creamy middles.
- Time for Steak
- Put your skillet back on high heat and add a bit more oil. Once hot, place steaks in, pressing down gently. Don’t move them for four to five minutes so a dark crust forms.
- Baste Away
- Flip the steaks. Drop in the butter, smashed garlic, rosemary, and thyme. Tilt the pan and spoon the hot butter over the steaks for a minute or two.
- Temp Check
- Stick a meat thermometer into the thickest spot—aim for about 135°F if you like medium-rare.
- Rest and Slice
- Let the steaks sit on a cutting board for five to ten minutes so the juices stay put. Slice against the grain for maximum tenderness.
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I live for that moment pouring garlicky butter over the steak slices. My dad watched the whole method once and scribbled down every step—he wanted to copy it at home, which cracked me up.
Storing Leftovers
Let everything cool off, then keep steak and potatoes in a sealed container in your fridge up to three days. For best taste, gently warm up steak in a pan on low. Potatoes get crisp again if you pop them under the broiler for a few minutes. Skip the microwave for steak or you’ll end up with something tough and chewy.
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Easy Ingredient Swaps
Sirloin works great if ribeye isn’t in the budget. Red or baby potatoes are solid options instead of Yukon Golds. Oregano or sage can stand in for the herbs if that’s what you’ve got. No olive oil? Try ghee or avocado oil—both handle high heat really well.
How to Serve
Dish up with a simple green salad or steam some green beans for a fresh bite. It’s awesome next to a glass of bold red wine like cabernet. For something special, spoon on a bright chimichurri or melt blue cheese butter over your steak.
A Bit of Background
Steak and potatoes is classic American comfort food, but you’ll find versions everywhere—think Sweden or Argentina, spots where beef and potatoes are a big deal. Meat and spuds is just one of those basics that feels like home almost anywhere.
Recipe FAQs
- → Which steak cut should I go for in this meal?
Go with ribeye or sirloin, about 1-inch thick. The more marbling, the better for flavor and that tender bite.
- → How do I get my potatoes crunchy on the outside?
Chop your potatoes into even cubes, mix with olive oil and your favorite seasonings. Brown them in a pan, then move to the oven for crisp outsides and pillowy insides.
- → Is it okay to use a grill instead of a pan for the steak?
Absolutely, fire up the grill! Sear your steak on high, cook it to the doneness you like using butter and herbs for that boost of flavor.
- → How will I know my steak’s cooked just right for me?
Stick in a meat thermometer—shoot for 135°F if you like medium-rare, 145°F for medium. Let it chill for a few minutes before slicing so the juices stay put.
- → Which herbs taste amazing with this?
Rosemary and thyme bring a fresh, earthy flavor to steak and potatoes, making everything taste brighter and even better.