You know those evenings when everyone’s hungry, you want something a little special, but you also don’t want to spend hours in the kitchen? That’s exactly where this steak and potatoes recipe comes in. It’s that kind of dinner that feels a little fancy, but doesn’t ask for much fuss.
I’ve made this recipe more times than I can count, and every time, it brings smiles to the table. You get golden, crispy-edged potatoes, tender steak that’s full of flavor, and the whole thing comes together in one skillet. It’s the kind of meal you can make for a cozy weeknight or even when guests come over and you want to impress without stressing.
In this post, I’ll walk you through every step—from prepping your ingredients to nailing the perfect sear. I’ll also share a few tips to help you make it your own, plus some fun serving ideas and easy ways to save leftovers (if there are any!). Let’s dive in and get cooking.
Why This Steak and Potatoes Recipe Belongs on Your Table
If there’s one meal that always gets a cheer at the dinner table, it’s steak and potatoes. It’s comforting, flavorful, and just the kind of thing you’d make when you want to serve something hearty without getting too fancy. I’ve made this recipe for everything from birthday dinners to lazy Sunday evenings, and it never disappoints. Whether you’re cooking for your family or just want to treat yourself, here’s why this dish is one to keep in your back pocket:
One pan, less mess
Everything goes into one skillet—your steak, the potatoes, and even the buttery sauce—so cleanup is simple and the evening stays easy.
Dinner in under 40 minutes
This recipe moves quickly. Once your potatoes are in the pan, everything else comes together with simple steps and straightforward timing.
Easy to customize
Want to use steak bites and potatoes instead of whole steaks? Go for it. Prefer garlic steak and potatoes with a herby twist? Toss in your favorites. You can tweak it with whatever ingredients you have on hand—it’s super flexible.
Works for any occasion
This feels like a treat without needing a special event. Make it for weeknights, date nights, or when friends drop in and you want something that looks impressive but feels easy.
Kid- and crowd-approved
Everyone at the table—from picky eaters to steak lovers—will find something to love. Add a little garlic butter or a sprinkle of parsley to make it extra special.
Great for leftovers
If you’ve got extras, they reheat beautifully. Slice up the steak and toss it with leftover potatoes for a cozy lunch bowl the next day.
Perfect pairings
Whether you serve it with a crisp salad, roasted veggies, or just some warm bread, steak and potatoes play well with just about everything.
There’s something so satisfying about bringing this meal to the table—it smells amazing, looks impressive, and tastes even better. And once you’ve made it once, you’ll find yourself coming back to it again and again.
Next up, let’s talk about exactly what you’ll need to bring this dish to life, starting with the ingredients that make it shine.
Ingredients to Make Steak and Potatoes at Home
Before we get cooking, let’s talk about what goes into making this steak and potatoes recipe so cozy, flavorful, and easy to pull together. You don’t need anything fancy—just everyday ingredients that work beautifully together.
Here’s what you’ll need:
Basic Ingredients
- Yukon Gold potatoes (1½ pounds, diced ¾-inch): These are buttery and golden, and they crisp up perfectly without drying out.
- Olive oil (2 tablespoons): Helps the potatoes roast up with a nice golden edge and prevents sticking.
- Kosher salt (1 teaspoon, divided): Seasons each layer of the dish for balanced flavor.
- Black pepper (1 teaspoon, divided): Adds just the right amount of warmth and depth.
- Garlic powder (½ teaspoon): A little extra background flavor that plays well with the fresh garlic later.
- Ribeye or sirloin steak (2 steaks, 10–12 oz each, about 1-inch thick): Juicy and tender—both cuts work well, depending on your preference or what’s on sale.
- Unsalted butter (3 tablespoons): Creates that luscious, velvety garlic sauce right at the end.
- Fresh garlic (3 cloves, minced): Adds bold aroma and rich, savory flavor.
- Fresh thyme (3–4 sprigs): Gives everything a little earthy brightness.
- Beef broth (¼ cup): Helps pull all the crispy brown bits into a quick sauce.
- Worcestershire sauce (1 teaspoon): Adds a splash of savory depth that brings the whole dish together.
- Fresh parsley (2 tablespoons, chopped): A sprinkle at the end adds color and a hint of freshness.
- Lemon zest (½ teaspoon): Just a pinch brightens up the richness of the dish.
Optional Add-Ins
- Sliced cremini mushrooms (1 cup): They soak up the butter and steak juices like a dream.
- Red pepper flakes (¼ teaspoon): For a soft touch of heat if you like a little kick.
Pro Tip
Want a different twist? Try swapping the seasonings depending on your mood:
- Southwest: Add smoked paprika and cumin to the potatoes.
- Italian: Swap thyme for rosemary and toss in sun-dried tomatoes.
- Steak bites and potatoes foil packet: Great for outdoor grilling—add a little rosemary butter and wrap everything in foil!
Now that your ingredients are ready, let’s turn them into something unforgettable.
How to Make Steak and Potatoes Step-by-Step
This recipe isn’t just about putting dinner on the table—it’s about the joy of cooking something satisfying with your own hands. I’ll walk you through it step by step so nothing feels rushed or confusing.
Step-by-Step Instructions
1- Preheat your oven and pan
Set your oven to 425°F. Set a large oven-safe skillet—cast iron works great—over medium-high heat and let it warm up while you prep.
2- Get the potatoes roasting
Toss your diced Yukon Golds with olive oil, half the salt, half the pepper, and the garlic powder. Spread them into a single layer in the hot skillet. Let them roast for about 15 minutes, stirring once halfway through, until the edges start to turn golden and crisp.
3- Season the steaks
While the potatoes roast, pat the steaks dry with a paper towel (this helps with browning). Sprinkle the rest of the salt and pepper evenly over both sides of the steak. Let them sit on the counter so they’re not too cold when you sear them.
4- Make room in the pan and sear the steaks
Once the potatoes are starting to crisp, push them to the outer edges of the skillet. Add a tablespoon of butter to the center, let it melt, then place your steaks right in the middle. Sear each side for 2–3 minutes, until a beautiful golden crust forms.
5- Add garlic and herbs
Sprinkle in the minced garlic and tuck the thyme sprigs around the steak. Gently spoon the melted garlic butter over the steaks so it coats them with all that rich flavor. You’ll hear that gentle sizzle and smell the garlic toasting—such a good sign.
6- Finish in the oven
Transfer the skillet to the oven (still at 425°F) and roast for another 4–6 minutes. Use a meat thermometer to check—130°F for medium-rare or 140°F for medium. Once done, move the steaks to a plate and loosely cover them with foil.
7- Make the pan sauce
Return the skillet to the stovetop over medium heat, then add the beef broth and a splash of Worcestershire sauce. Use a wooden spoon to scrape up all the golden bits stuck to the bottom. Stir in the rest of the butter, lemon zest, and chopped parsley. Let it simmer gently until glossy—about 2–3 minutes.
8- Slice and serve
Slice the rested steak against the grain and return it to the skillet with the potatoes. Drizzle the sauce over everything and give it a final sprinkle of parsley. Bring the whole skillet right to the table—no need to plate it up fancy unless you want to.
A Little Kitchen Joy
That first bite? Crispy-edged potatoes, juicy steak, and that buttery garlic sauce—every part just works. And the best part? It all came together in the same skillet, from the first sizzle to the final bite.
Next, I’ll share some simple tips and fun ways to tweak this recipe so it always feels fresh and exciting.
Steak and Potatoes Tips, Tricks, and Easy Variations
Once you’ve got the basics down, there’s so much you can do to make this steak and potatoes recipe your own. Whether it’s a small tweak in the seasoning or a change in method, these tips and ideas will help you feel more confident in the kitchen and maybe even inspire a new family favorite.
Helpful Tips:
- Dry your steak before cooking
Patting the steak dry with a paper towel helps you get that golden-brown crust. It might seem minor, but it makes all the difference when it hits the pan. - Preheat your skillet
Don’t rush this! A hot pan helps the potatoes crisp up and gives the steak a flavorful sear. - Use a meat thermometer
If you’re unsure about doneness, this little tool takes the guesswork out. Aim for 130°F for medium-rare and 140°F for medium. - Let it rest
After cooking, give the steak a few minutes under foil. It helps all those delicious juices settle back in. - Baste with butter
When you spoon melted garlic butter over the steak, it adds richness and helps carry all the flavors over the top.
Fun Variations:
- Steak bites and potatoes in the air fryer
Toss cubed steak and potatoes with oil and seasoning. Cook at 400°F for 12–15 minutes, shaking halfway through. - Garlic steak and potatoes crockpot version
Sear the steak, then transfer to a slow cooker with baby potatoes, broth, and garlic. Cook on LOW for 6–7 hours. - Steak and potatoes foil packet
Perfect for the grill or campfire! Wrap everything with herbs and a pat of butter in foil and cook until tender. - Add more veggies
Carrots, bell peppers, or mushrooms can easily be roasted alongside the potatoes for more color and flavor. - Try different herbs or seasonings
Swap thyme for rosemary, or add a sprinkle of Cajun or Italian seasoning to give your dish a different spin.
It’s always fun to see how a classic like steak and potatoes can stretch to fit your mood, pantry, or occasion. Now let’s look at a few tasty ways to bring it to the table.
How to Serve Steak and Potatoes for Any Occasion
Bringing this steak and potatoes dish to the table already feels like a treat, but with the right pairings or presentation, you can turn it into a full experience. Whether it’s a cozy family night or a casual dinner with friends, here are some ways to serve it that make the meal even more memorable.
Ideas to Serve It Up:
- Family-Style Skillet
Serve it straight from the skillet at the table—simple, rustic, and everyone can dig in. - With a fresh side salad
A light romaine or arugula salad with a tangy vinaigrette balances out the richness of the steak. - Add warm bread or rolls
Great for soaking up that garlicky butter sauce—no drop should go to waste. - Make a steak bowl
Layer sliced steak and potatoes with sautéed veggies and drizzle everything with extra pan sauce. - Turn leftovers into breakfast
Top leftover steak and potatoes with a fried egg, and call it brunch! - For a cozy winter dinner
Serve with roasted carrots or Brussels sprouts and maybe a little applesauce on the side (trust me—it works!). - Dress it up
Plate it with a sprinkle of parsley and a lemon wedge for a bit of brightness if you’re serving guests.
This meal is flexible, filling, and always welcome, no matter the occasion. Now let’s make sure those leftovers stay just as tasty the next day!
How to Store and Reheat Steak and Potatoes Leftovers
One of the best things about this steak and potatoes recipe? It holds up beautifully when you have leftovers. Whether you’re planning ahead or just happen to have extras, here’s how to keep them fresh and reheat them without drying anything out.
How to Store:
- Refrigerator:
Let everything cool down, then store in an airtight container for up to 3 days. - Freezer (for longer storage):
Spread steak slices and potatoes on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll taste best if enjoyed within about 2 months.
How to Reheat:
- Skillet Method (best flavor):
Warm everything over medium heat with a splash of broth or water to loosen the sauce and re-crisp the potatoes. - Microwave (quick fix):
Reheat in short bursts on medium power to keep the steak from getting tough. Stir the potatoes halfway through. - Oven:
Preheat to 350°F. Cover the leftovers with foil and bake for about 10–12 minutes until warmed through. - Turn it into something new:
Slice the steak thin and toss with potatoes and a handful of greens or leftover rice for a quick lunch bowl.
This recipe makes leftovers feel like a bonus instead of a chore, and who doesn’t love a shortcut to tomorrow’s dinner?
More Comfort Food Recipes You May Love
Looking for more easy, family-friendly dinners to try after this steak and potatoes meal? Here are a few cozy favorites straight from my kitchen:
- Easy Sloppy Joe Recipe (3 Ingredients) – Quick, saucy, and a weeknight lifesaver.
- Burger Bowl Recipe – All the burger flavor without the bun.
- Sub in a Tub Recipe – A fun twist on sandwich night.
- Stuffed Bell Peppers Without Rice – Hearty, colorful, and packed with flavor.
- Taco Cupcakes – A bite-sized taco dinner everyone loves.
- Meatloaf Casserole – Classic comfort with a creamy mashed topping.
Easy Steak and Potatoes That Impress Every Time
Equipment
- 12-inch oven-safe skillet (cast iron works best)
- Cutting board & sharp knife
- Wooden Spoon or Spatula
- Measuring spoons
- Tongs
- Instant-read meat thermometer (for best results)
Ingredients
- 1½ lb Yukon Gold potatoes diced ¾-inch
- 2 Tbsp olive oil
- 1 tsp kosher salt divided
- 1 tsp ground black pepper divided
- ½ tsp garlic powder
- 2 ribeye or sirloin steaks 10–12 oz each, 1-inch thick
- 3 Tbsp unsalted butter divided
- 3 garlic cloves minced
- 3 –4 sprigs fresh thyme
- ¼ cup beef broth
- 1 tsp Worcestershire sauce
- 2 Tbsp chopped parsley
- ½ tsp lemon zest
- Optional Add-Ins:
- 1 cup sliced cremini mushrooms
- ¼ tsp red pepper flakes for gentle heat
Instructions
- Preheat oven to 425°F. Heat skillet over medium-high.
- Toss diced potatoes with oil, ½ tsp salt, ½ tsp pepper, and garlic powder. Add to hot skillet and roast for 15 minutes.
- While potatoes roast, season steaks with remaining salt and pepper.
- Push potatoes aside; melt 1 Tbsp butter in the center. Sear steaks 2–3 minutes per side until browned.
- Add garlic and thyme; baste steaks with butter for 30 seconds.
- Transfer skillet to oven; cook for 4–6 more minutes until steaks reach desired doneness (130°F for medium-rare).
- Rest steaks on a plate, covered loosely with foil.
- Return skillet to stove; add broth and Worcestershire. Scrape up browned bits.
- Stir in remaining butter, lemon zest, and parsley to finish the sauce.
- Slice steak and return to skillet with potatoes. Spoon sauce over and serve warm.
Notes
Key Takeaways
- One skillet makes cleanup easy.
- Steak cooks juicy with a golden crust.
- Potatoes turn crispy and flavorful.
- Garlic butter sauce ties it all together.
- Easy to switch up with your favorite seasonings.
- Leftovers reheat well for next-day meals.
Now let’s answer a few questions you might still have before you tie on that apron.
Steak and Potatoes FAQs: Your Top Questions Answered
Is it okay to swap Yukon Gold for russet potatoes in this recipe?
Yes, you can! Just peel or scrub them well and dice them into ¾-inch pieces. Keep an eye while roasting—russets tend to cook a bit quicker since they’re less creamy than Yukon Golds.
What’s the best steak cut if I’m trying to save a little?
Top sirloin or flat iron steak is a great choice. They’re flavorful, cook up beautifully in this steak and potatoes recipe, and are usually easier on the budget than ribeye. Just remember to slice against the grain after resting.
What’s the best way to keep the potatoes from sticking while they cook?
Make sure your skillet is nice and hot before the potatoes go in. Toss them in oil and let them sit undisturbed for the first 8–10 minutes—this helps them form that golden crust that releases naturally.
Can I make this recipe fully on the stovetop?
Absolutely. After searing your steak, cover the skillet and lower the heat. Add ¼ cup broth and let the potatoes simmer gently for about 10–12 minutes, stirring once or twice until tender.
What’s a good doneness for steak?
Many folks like their steak at 130°F for medium-rare, but if you prefer it more done, go for 140°F or higher. A food thermometer takes the guesswork out and helps you get it just the way you like it.
Can I add more vegetables without using a second pan?
Yes! Toss in halved baby carrots, broccoli florets, or even bell pepper strips during the last 10 minutes of potato roasting. They’ll pick up the flavor from the steak and herbs beautifully.
Still thinking about how you’ll serve this meal? Before we finish, here’s one last little note from my kitchen to yours.
Conclusion
There’s just something special about a meal like steak and potatoes—simple ingredients, one skillet, and a whole lot of comfort on the plate. It’s the kind of dinner that brings people together, whether it’s a quiet night at home or a table full of happy chatter.
If you gave this recipe a try, I’d love to hear how it turned out for you! Your feedback means a lot, and it helps others know what to expect too. Feel free to leave a review and share your little twist—whether you added mushrooms, tried the air fryer version, or served it with your favorite side.
Thanks for cooking along with me—can’t wait to see what you make next!
