Classic choice 🥩🥔 — steak and potatoes never misses. Here’s an easy, foolproof way to make it at home.
🥩 Steak and Potatoes (Simple & Delicious)
Ingredients
- 2 steaks (ribeye, sirloin, or NY strip)
- 1½ lb potatoes (Yukon gold or russet), cubed
- 3 tbsp olive oil or butter
- 3 cloves garlic, minced
- Salt & black pepper
- Optional: rosemary or thyme
Instructions
- Prep potatoes
- Preheat oven to 425°F (220°C).
- Toss potatoes with 2 tbsp oil, salt, pepper, and herbs.
- Spread on a baking sheet and roast 30–35 minutes, flipping halfway.
- Cook steaks
- Pat steaks dry and season generously with salt & pepper.
- Heat a skillet over high heat with 1 tbsp oil.
- Sear steaks 3–4 minutes per side (medium-rare), adjusting for doneness.
- Add butter and garlic during the last minute; spoon over steaks.
- Rest & serve
- Let steaks rest 5 minutes before slicing.
- Serve with crispy potatoes and pan juices.
Tips & Variations
- One-pan version: Roast potatoes first, then push aside and sear steaks in the same pan.
- Extra flavor: Finish steaks with garlic herb butter.
- Sauce ideas: Peppercorn sauce, chimichurri, or simple gravy.
If you want, I can give you a 30-minute skillet-only version, a sheet-pan method, or help you nail exact steak doneness every time.
