Description
There’s something timeless about a Steak and Potatoes Recipe—crispy roasted potatoes, juicy seared steak, and a simple herb-butter finish that ties it all together. Whether you’re cooking for two or feeding a family, this easy, hearty dinner delivers every time.
Ingredients
2 ribeye or sirloin steaks (1-inch thick)
4 medium Yukon Gold or Russet potatoes, cubed
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper, to taste
Instructions
1. Prepare the Steak
Let steak rest at room temperature for 30 minutes.
Pat dry, then season generously with salt, pepper, garlic powder, and smoked paprika (optional).
Let it sit while the potatoes roast.
2. Roast the Potatoes
Preheat oven to 400°F (200°C).
Toss cubed potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
Spread on a baking sheet and roast for 30–35 minutes, flipping halfway.
3. Sear the Steak
Heat a cast-iron skillet over medium-high heat until hot.
Add olive oil and sear steaks 3–4 minutes per side.
In the last minute, add butter and garlic, spooning over the steak.
4. Rest and Serve
Let steaks rest for 5–7 minutes before slicing against the grain.
Plate with roasted potatoes and garnish with fresh herbs.
Notes
- Ribeye = richer flavor; sirloin = leaner option.
- Add compound butter (herb, garlic, or blue cheese) for a gourmet finish.
- For a twist, swap in sweet potatoes or purple potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cuisine: American
Nutrition
- Calories: ~650
- Sugar: ~2g
- Sodium: ~450mg
- Fat: ~40g
- Carbohydrates: ~35g
- Fiber: ~4g
- Protein: ~36g