Steak and Potatoes Recipe
A perfect combination of juicy steak and crispy potatoes for a restaurant-quality dinner at home.
Print Pin Servings: 2 people
Calories: 850kcal
Cost: $25-30
Equipment
- 1 Large cast-iron skillet (preferred) or heavy-bottom pan
- 1 Sharp knife for cutting potatoes and slicing steak
- 1 Meat thermometer
- Tongs for handling steaks
- 1 Large mixing bowl for seasoning potatoes
Ingredients
For the Steak:
- 2 ribeye or sirloin steaks (1-inch thick)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 garlic cloves, crushed
- Fresh rosemary and thyme sprigs
- Salt and freshly ground black pepper
For the Potatoes:
- 2 pounds Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- Fresh parsley for garnish
Instructions
Preparation:
- Remove steaks from refrigerator 30-45 minutes before cooking
- Pat steaks dry and season with salt and pepper
- Cut potatoes into 1-inch cubes
- Toss potatoes with olive oil and seasonings
For the Potatoes:
- Preheat oven to 425°F (220°C)
- Heat oiled skillet over medium-high heat
- Add potatoes in single layer
- Cook 5-7 minutes until browning
- Transfer to oven for 20-25 minutes
For the Steak:
- Heat skillet over high heat
- Add oil and place steaks in pan
- Cook 4-5 minutes per side (medium-rare)
- Add butter, garlic, and herbs
- Baste 1-2 minutes
- Rest 5-10 minutes before slicing
Notes
- Internal Temperature Guide:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well-done: 160°F
- For best results, use room temperature meat
- Let steak rest before cutting
- Cut potatoes uniformly for even cooking
Nutrition
Serving: 425g | Calories: 850kcal | Carbohydrates: 65g | Protein: 45g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 145mg | Sodium: 680mg | Potassium: 1250mg | Fiber: 6g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 28mg | Calcium: 85mg | Iron: 6mg