Steak and Potatoes

Steak and potatoes is a quick, flavorful one-pan meal ready in just 20 minutes. This classic dinner brings hearty comfort with golden, buttery potatoes and juicy, seared steak bites.

Perfect for busy weeknights or weekend indulgence, this steak and potatoes recipe delivers rich flavors and rustic charm in every bite—all with minimal cleanup.

Key Ingredients in This Steak and Potatoes Recipe

Steak and Potatoes: Classic Flavors, Simple Staples

Sirloin steak – Chosen for its balance of tenderness and rich beefy flavor, cut into bite-sized pieces for quick searing.
Yukon Gold potatoes – Their creamy texture and golden hue hold up well when sautéed and offer a buttery flavor.
Garlic – Freshly minced garlic adds aromatic depth and savory warmth throughout the dish.
Unsalted butter – Divided for both sautéing and finishing, it brings richness and a glossy, indulgent finish.
Olive oil – Helps the butter cook more evenly and prevents burning while searing.
Dried rosemary and oregano – Earthy herbs that complement the steak and elevate the potatoes.
Salt and ground pepper – Essential for seasoning and enhancing natural flavors.
Fresh parsley – Optional, but adds a fresh, herbaceous touch and a splash of color before serving.

Searing Up Perfection: How to Cook Steak and Potatoes

Start by browning diced potatoes with garlic and herbs in butter and oil until fork-tender. Remove and sear steak bites on high heat for a perfect crust.

Return the potatoes to the pan, toss to coat in the steak juices, and garnish with parsley. The whole dish comes together with bold, rustic flavors and satisfying textures.

Pro Tips for Making the Best Steak and Potatoes

To ensure even browning, avoid overcrowding the pan—work in batches if needed. For steak lovers, sirloin provides a reliable texture, but feel free to swap in tenderloin, strip steak, or stir-fry cuts. If your potatoes need extra time to soften, reduce heat and add a splash of water with a lid to steam them through. And always taste and adjust seasoning before serving for maximum flavor.

How to Store Leftover Steak and Potatoes

Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months. Reheat in a skillet over medium heat with a touch of butter or oil to revive the texture without drying out the steak.

Frequently Asked Questions

Can I use a different type of potato?
Yes, red-skinned or fingerling potatoes work well. Avoid russets as they may fall apart during cooking.

What’s the best steak cut for this recipe?
Sirloin is ideal, but tenderloin, New York strip, or any quick-cooking beef cut also works beautifully.

How do I know when the steak is done?
Use an instant-read thermometer: 130–140°F for medium-rare, up to 165°F for well-done.

What if my potatoes aren’t tender after 8 minutes?
Lower the heat, add 2 tablespoons of warm water, cover, and cook for 3–4 more minutes until tender.

Steak and Potatoes

A robust and hearty dish that comes together swiftly in just one pan. This savory blend of seared steak and golden potatoes is both satisfying and full of flavor, ideal for a weeknight dinner that doesn’t compromise on taste.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Ingredients

• ½ teaspoon kosher salt
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1½ pounds sirloin steak cut into 1-inch pieces
• ½ teaspoon ground pepper
• 1 pound Yukon Gold potatoes diced into ½-inch cubes
• 4 tablespoons unsalted butter divided
• 4 cloves garlic finely minced
• 1 teaspoon dried rosemary
• Fresh parsley chopped (optional, for garnish)

Instructions

• Preheat a cast iron skillet over medium-high heat. Introduce the olive oil along with 2 tablespoons of butter, allowing it to melt fully.
• Add the diced potatoes, minced garlic, rosemary, oregano, salt, and pepper to the skillet. Let them cook undisturbed for about 4 minutes. Stir and continue cooking for an additional 3 to 4 minutes until the potatoes become tender when pierced with a fork. Remove them from the skillet and set aside.
• Increase the heat to high and return the skillet to the stove. Add the remaining 2 tablespoons of butter and allow it to melt. Place the steak pieces into the skillet in a single layer. Sear for 1 minute without moving, then flip or stir and cook for another 1 to 2 minutes, or until they reach your preferred level of doneness. Remove the skillet from the heat.
• Return the cooked potatoes to the skillet and gently toss with the steak to combine. Season further with salt and pepper to taste.
• Garnish with freshly chopped parsley if desired. Serve immediately.