Juicy Steak with Crispy Potatoes

Few things are as comforting or impressive as a perfectly seared steak paired with crispy roasted potatoes. This classic steak and potatoes recipe captures that steakhouse magic at home—even if you are not a pro chef or only have a single skillet and oven. The technique here gives you a crave-worthy crust on the steak and those golden browned potatoes every time.

The first time I pulled this off was during a chilly Friday night and my partner said it was the best dinner we had in months. Now it is my go-to for both holidays and easy Sundays.

Ingredients

• Ribeye or sirloin steak: about one inch thick Choose steaks with good marbling for flavor and tenderness
• Olive oil: for searing both steak and potatoes Look for extra virgin if possible
• Butter: brings out richness in the steak and helps with basting Use quality unsalted for controlling flavor
• Garlic cloves: crushed This infuses both steak and potatoes with savory notes Fresh garlic makes a big difference
• Fresh rosemary and thyme sprigs: classic steakhouse herbs Opt for fresh since dried will not give as much aroma
• Salt and freshly ground black pepper: essential for seasoning Both should be high quality
• Yukon Gold potatoes: These get crispy edges while staying creamy inside Look for firm potatoes without green spots
• Garlic powder and paprika: for seasoning potatoes Choose smoked paprika if you want extra depth
• Fresh parsley: for garnish Adds a burst of color and freshness Chop right before serving

Step-by-Step Instructions

Preparation:

Remove Steaks from Refrigerator Allow the steaks to come closer to room temperature for at least half an hour. This helps them cook more evenly with less risk of a tough gray band in the middle.

Pat and Season Steaks:

Use paper towels to thoroughly dry both sides of the steaks. Season very generously with salt and pepper pressing the seasoning into the meat.

Prep Potatoes:

Wash and cut Yukon Gold potatoes into evenly sized one inch cubes. Even sizes help every piece finish together.

Season Potatoes:

In a large mixing bowl toss potato cubes with olive oil garlic powder paprika salt and pepper until every piece is well coated.

Cooking the Potatoes:

Preheat Oven Place a rack in the middle of your oven and heat to 425 degrees F. A hot oven ensures crispy exteriors.

Sear the Potatoes:

Heat your cast iron skillet over medium high with a splash of olive oil. Add potatoes in a single layer. Let them cook without stirring for five to seven minutes until the bottoms are deep golden brown.

Roast to Finish:

Carefully transfer skillet to the oven. Roast the potatoes for about twenty to twenty five minutes giving them a stir halfway through. Potatoes should be crispy on the outside and creamy inside.

Cooking the Steak:

Sear the Steaks Return your skillet to high heat. Add a little more oil and once shimmering lay steaks in Carefully press down with tongs for contact. Cook without moving for four to five minutes until a deep brown crust forms.

Flip and Baste:

Flip steaks over Add butter crushed garlic rosemary and thyme. As butter melts tip skillet and use a spoon to baste hot fat over the top of the steaks for one to two more minutes.

Check Doneness:

Insert a meat thermometer into the thickest part aiming for about one hundred thirty five degrees for medium rare.

Rest and Slice:

Remove steaks to a board and let rest for five to ten minutes allowing juices to redistribute. Slice against the grain for best tenderness.

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I always look forward to spooning the garlicky herb butter over my sliced steak and catching that perfect bite. When my dad visited he watched every step and took notes so he could make this back at home—which made me smile.

Storage Tips

After cooling completely store steak and potatoes in an airtight container in the fridge for up to three days. Steak is best reheated gently in a skillet over low heat and potatoes can crisp back up under the broiler for a few minutes. Do not microwave steak or you will risk rubbery texture.

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Ingredient Substitutions

If ribeye is out of budget sirloin is a reliable alternative. You can swap Yukon Gold for red potatoes or baby potatoes. For herb substitutions try sage or oregano which also pair well with beef. Feel free to use ghee or avocado oil instead of olive oil for a higher smoke point.

Serving Suggestions

Pair this dish with a crisp green salad or steamed green beans for contrast. Steak and potatoes go brilliantly with a bold red wine like cabernet. For a fun twist serve with a homemade chimichurri sauce or blue cheese butter.

Cultural Notes

Steak and potatoes has roots in classic Americana and steakhouse fare but versions of this meal appear everywhere from Sweden to Argentina where beef and potatoes are cultural staples. That combination of protein and starch is comfort food in many world cuisines.

Recipe FAQs

→ What type of steak works best for this dish?

Ribeye or sirloin steaks, about 1-inch thick, are ideal for rich flavor and tender texture. Choose well-marbled cuts for the best results.

→ How do I achieve crispy potatoes?

Cut potatoes into uniform cubes and toss with olive oil and seasonings. Searing in a skillet before finishing in the oven ensures a crisp outside and fluffy inside.

→ Can I prepare the steak on a grill instead of a skillet?

Yes, grilling is a great option. Sear over high heat, then cook to your preferred doneness, using the same herb and butter basting for flavor.

→ How can I tell when the steak is cooked to my preference?

Use a meat thermometer: 135°F for medium-rare, 145°F for medium. Let the steak rest before slicing to retain juices.

→ What herbs complement the dish best?

Fresh rosemary and thyme add earthiness and aroma to both the steak and potatoes, brightening the overall flavor profile.