Easy Steak and Potatoes That Impress Every Time
A one-pan wonder that brings together juicy, pan-seared steak and crispy golden potatoes with a rich garlic-butter pan sauce—this steak and potatoes recipe is full of cozy flavor and easy enough for any night of the week.
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
Let your steaks rest for 5 minutes before slicing for the juiciest results. If using cast iron, make sure it’s preheated properly to help potatoes crisp and steaks sear beautifully.