Delicious Steak and Potatoes: A Flavorful Duo Recipe

Steak and potatoes: the dynamic duo that makes your taste buds tango and your heart do a little happy dance. Imagine a perfectly seared steak, its juices bubbling and glistening under the warm glow of your kitchen light, paired with crispy, golden-brown potatoes that practically sing with flavor. The aroma wafts through your home, promising a meal that is not just dinner but an event.

This dish has been my go-to for family gatherings, where every bite sparks joy and conversation. Whether it’s a weeknight dinner or a weekend feast, the anticipation builds as I prepare to serve up this classic. Trust me, when you plate this beauty, expect oohs and aahs that will make you feel like a culinary rockstar.

There was this one time I made steak and potatoes for my parents’ anniversary dinner. They practically fought over the last piece of steak! It’s moments like these that remind me why I love cooking.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Ribeye Steak: Choose cuts with good marbling for tenderness and flavor; aged options are even better.

• Russet Potatoes: These are perfect for roasting; their starchy nature gives them that crispy exterior we crave.

• Olive Oil: A drizzle of high-quality oil enhances flavors while aiding in achieving that golden crust on the steak.

• Fresh Rosemary: Adds aromatic notes; fresh herbs elevate this dish from simple to sensational!

• Salt and Pepper: Essential seasoning; opt for coarse sea salt for texture and freshly cracked black pepper for kick.

• Garlic Cloves: Use fresh garlic instead of powder; it brings out the best flavors in both steak and potatoes.

• Butter: A pat of butter at the end adds richness; it’s like giving your dish a warm hug.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Steak and Potatoes

Preheat your oven to 425°F (220°C). This temperature is perfect for roasting those golden potatoes until crisp-tender. While that heats up, give your trusty cast-iron skillet some love by placing it on medium-high heat.

Prepare the Steak: Season both sides of the ribeye generously with salt and pepper. Allow it to rest at room temperature for about 30 minutes before cooking to help achieve an even cook.

Cook the Potatoes: Cut russet potatoes into wedges or cubes. Toss them in olive oil, salt, pepper, and minced garlic until well-coated. Spread them evenly on a baking sheet lined with parchment paper.

Roast Away!: Place those seasoned potato beauties in the preheated oven. Roast for around 25–30 minutes or until they are golden brown and fork-tender; don’t forget to flip halfway through!

Sear the Steak: When your potatoes are about 10 minutes away from being done, heat that cast-iron skillet until it’s smoking hot. Add olive oil followed by your ribeye steak—listen closely as it sizzles gloriously!

Add Flavor Bombs: During the last few minutes of cooking, toss in butter and fresh rosemary into the skillet. Use a spoon to baste the melted butter over the steak; trust me—it’s pure magic.

Rest Before Serving: Once cooked to your desired doneness (about 4–5 minutes per side for medium-rare), transfer your steak to a cutting board. Let it rest for at least five minutes before slicing; this helps retain those flavorful juices.

And there you have it! A delightful plate of steak and potatoes ready to wow anyone lucky enough to be at your table tonight! Enjoy!

Perfecting the Cooking Process

Start by searing the steak on high heat to lock in flavors, then cook the potatoes until crispy. This ensures both components shine without sacrificing time.

Add Your Touch

Feel free to experiment with different marinades for the steak or toss in herbs like rosemary with your potatoes. Each twist adds a personal flair.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on medium heat to avoid drying out.

Cooking steak and potatoes reminds me of my dad’s backyard barbecues when I was a kid. The smell of sizzling meat would draw everyone together, laughter filling the air as we devoured our plates.

FAQ

What type of steak is best for steak and potatoes?

Choose cuts like ribeye or sirloin for optimal flavor and tenderness.

Can I use sweet potatoes instead?

Absolutely! Sweet potatoes add a delightful sweetness and nutritional boost to your meal.

How can I tell when my steak is done?

Use a meat thermometer; 145°F gives you perfectly medium-rare steak every time.

Print

Steak and Potatoes

Print Recipe

Pin Recipe

Steak and potatoes is a classic dish that brings comfort and joy to every meal. Picture perfectly seared ribeye steak, succulent and juicy, paired with crispy, golden-brown russet potatoes. This delightful combination will elevate your dining experience, whether it’s a weeknight dinner or a special occasion. With simple ingredients and easy steps, you’ll impress your family and friends with this hearty, satisfying meal that’s sure to become a favorite in your home.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Main
• Method: Roasting/Searing
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 boneless ribeye steak (about 1 lb)
• 2 large russet potatoes (about 1 lb)
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly cracked black pepper
• 4 garlic cloves (minced)
• 2 tablespoons butter

Instructions

1. Preheat oven to 425°F (220°C).
2. Season ribeye steak generously with salt and pepper; let rest at room temperature for 30 minutes.
3. Cut russet potatoes into wedges; toss in olive oil, salt, pepper, and minced garlic until coated. Spread on a lined baking sheet.
4. Roast potatoes for 25–30 minutes or until golden brown and tender, flipping halfway through.
5. Heat a cast-iron skillet over medium-high heat; add olive oil and sear the steak for 4–5 minutes on each side.
6. In the last few minutes of cooking, add butter and rosemary to the skillet, basting the steak with melted butter.
7. Transfer steak to a cutting board and let it rest for at least five minutes before slicing.

Nutrition

• Serving Size: 1 plate (approximately 400g)
• Calories: 650
• Sugar: 2g
• Sodium: 600mg
• Fat: 36g
• Saturated Fat: 14g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 6g
• Protein: 43g
• Cholesterol: 120mg

Keywords: For added flavor, marinate the steak beforehand or try using different herbs like thyme or parsley with the potatoes. Sweet potatoes can be substituted for russet potatoes for a sweeter taste. Store leftovers in an airtight container in the fridge for up to three days.