Pin it
Nothing beats the coziness or wow factor of a steak with crispy potatoes right from your own stove and oven. You don’t need fancy gadgets or pro skills for this—it’s all about nailing a good golden crust on both the steak and potatoes every single time you cook.
I actually made this for the first time on a cold Friday and my partner said it topped any meal we’d had lately. Now it’s my trusty favorite for both celebrations and lazy Sundays.
Mouthwatering Ingredients
- Yukon Gold potatoes: Cut into cubes for the best creamy middle and crisp outside. Go for solid, unblemished potatoes.
- Garlic powder and paprika: Shake these onto potatoes—smoked paprika works for extra flavor.
- Salt and black pepper: Season everything with freshly ground pepper and a good sprinkle of salt.
- Olive oil: Can be any kind, but extra virgin adds extra taste for searing both steak and potatoes.
- Butter: A chunk of unsalted butter turns out more flavor and helps with basting the steak in the pan.
- Ribeye or sirloin steak: Aim for cuts about an inch thick with streaks of marbling for juiciness.
- Fresh rosemary and thyme sprigs: Toss these in for aroma; fresh is definitely better.
- Garlic cloves: Smash a couple of fresh ones to load up both potatoes and steak with bold, savory flavor.
- Fresh parsley: Chop right before serving to sprinkle over for a pop of color and freshness.
Easy Step-by-Step Directions
- Rest and Slice
- Pull the finished steaks from your pan and set them on a board. Give them about five to ten minutes to rest so you don’t lose the tasty juices. Slice across the meat’s grain to keep it tender.
- Check Doneness
- Stab the thickest part of your steak with a meat thermometer; you want around one thirty-five for a perfect medium-rare.
- Flip and Baste
- Turn your steak over. Add a spoonful of butter, thyme, rosemary, and the crushed garlic. When the butter melts, tip the pan and scoop up the melted fat to pour over the steak, basting for another minute or two.
- Cooking the Steak
- Let your skillet get screaming hot with a splash of oil. Plop in your seasoned steak, pressing it gently to get good contact. Sear for four or five minutes without disturbing it for that killer crust.
- Roast to Finish
- Slide the whole skillet into the oven. Leave the potatoes to roast for around twenty to twenty-five minutes, stirring once at halftime. The outsides should crunch while the insides stay plush.
- Sear the Potatoes
- Chuck potatoes into your hot skillet with olive oil, letting them be. Don’t stir them for five to seven minutes so the bottoms turn a nice deep brown.
- Cooking the Potatoes
- Get your oven fired up to 425 and move a rack to the middle. This blast of heat is key for crispy potato skin.
- Season Potatoes
- Mix potato chunks with olive oil, garlic powder, paprika, plus salt and pepper in a big bowl ‘til every bit is slick and seasoned.
- Prep Potatoes
- Chop your Yukon Golds into one-inch cubes, keeping pieces about the same so they all cook at the same speed.
- Pat and Season Steaks
- Blot steaks completely dry using paper towel. Rub both sides really well with salt and pepper and press it in firmly.
- Preparation
- Take the steaks out of the fridge and let them hang out for at least thirty minutes. Warmer steaks cook way better and stay tender.
Pin it
The best part for me is always pouring the buttery garlic-herb goodness on my steak slices and grabbing a bite. When my dad came over and took notes while watching me cook, it totally made my day.
Leftover Wisdom
Once food has cooled down, stash both steak and potatoes in a sealed container in your fridge for up to three days. For reheating, pop steak back in a skillet on low for a gentle warm-up. Potatoes crisp right up with a quick trip under the broiler. Skip the microwave for steak, or it’ll go tough fast.
Pin it
Ingredient Swaps
Try sirloin if ribeye isn’t in the budget. You could use baby or red potatoes instead of Yukon Golds. Sage or oregano are good stand-ins for rosemary and thyme if that’s what you have. Ghee or avocado oil swap easily for olive oil—these handle high heat like champs.
How to Serve
Round out your meal with some crisp salad or simple green beans. This dish loves a bold red wine—cabernet fits right in. Stepping it up? Try chimichurri or a pat of blue cheese butter on the side.
Behind the Dish
Steak and potatoes goes way back in the U.S. and fancy steak joints, but you’ll find the duo all over the world—from Sweden to Argentina. That hearty mix of meat and potatoes is comfort food pretty much everywhere people love beef.
Frequently Asked Questions
- → Which steaks should I pick?
Grab sirloin or ribeye cuts, about one inch thick. Look for lots of marbling so the meat stays tender and full of flavor.
- → What’s the trick for crunchy potatoes?
Chop potatoes evenly, roll them in oil and simple spices, then brown them in a pan before roasting. That makes them crispy on the outside and soft inside.
- → Can I grill the steak too?
For sure. Fire up the grill to high, give the steak a good sear, and cook it to the temp you like best. Add herby butter on top for tasty flavor.
- → How can I tell if my steak is done?
Stick in a thermometer—135°F is perfect for medium-rare, and 145°F gets you medium. Always let it sit a few minutes before slicing so it stays juicy.
- → What herbs go best here?
Chop up fresh thyme and rosemary. They’ll make everything smell awesome and taste brighter.