Ohhh Steak and Potatoes 🥩🥔—the ultimate classic. Simple, hearty, and unbeatable when done right. Here’s a pan-seared steak with crispy potatoes that feels restaurant-level but is easy at home.
Steak and Potatoes
Serves: 2
Prep time: 10 min
Cook time: 20–25 min
Ingredients
- 2 steaks (ribeye, strip, or sirloin)
- Salt & black pepper, generously
- 2 tbsp olive oil
- 2 tbsp butter
- 1 lb potatoes (Yukon Gold or baby potatoes), cubed
- 3 cloves garlic, smashed
- Fresh rosemary or thyme (optional)
Instructions
- Prep potatoes
- Boil potatoes in salted water 8–10 minutes until just fork-tender. Drain well.
- Crisp the potatoes
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add potatoes, season with salt and pepper.
- Cook 10–12 minutes, turning occasionally, until golden and crispy.
- Add 1 tbsp butter and garlic; toss. Remove and keep warm.
- Cook the steak
- Pat steaks dry and season generously.
- Heat remaining oil in the same pan over high heat.
- Sear steaks 3–4 minutes per side (medium-rare) or to your liking.
- Add remaining butter and herbs, baste for 1 minute.
- Rest & serve
- Rest steaks 5 minutes, then serve with crispy potatoes and pan juices.
🔥 Pro Tips
- Best potatoes: Yukon Gold = crispy outside, creamy inside
- Doneness guide:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Upgrade: Add sautéed mushrooms or a garlic butter drizzle
- Oven option: Roast potatoes at 425°F for 30–35 minutes instead
Want a one-pan steak & potatoes, garlic butter version, or sheet-pan dinner?
