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A delicously easy meal made in just one pan.
Steak and Potatoes is a dinner that always makes everybody happy! Juicy steak and potatoes are seasoned with fresh herbs for the perfect meal.
We love that this recipe is delicious with fewer dishes to wash.
Easy Weeknight Steak and Potatoes
- It’s a quick and easy meal perfect for busy weeknights.
- A shortcut ensures the potatoes cook fast!
- It’s a full meal in just one pan, so easy!
- The end result tastes like you’ve been cooking for hours, making it an impressive meal to serve to guests.
It’s easy to find ideal side dishes like an Easy Arugula Salad, some Crock Pot Broccoli Cheese Soup, or some sweet oven-baked Delicata Squash.
Ingredients/Variations
Steak: Choose 1-inch thick boneless cuts of steak with lots of marbling. Strip loin, New York Strip steak, Porterhouse, or rib eyes are all great choices that will give your dish a hearty beef flavor while remaining tender and juicy. You can make this with beef tenderloin as well, depending on thickness, the cooking time may change slightly.
Potatoes: Baby potatoes are perfect for this recipe since they have thin skins and don’t require peeling. However, if you use another type of potato, simply cut them into 1 ½” chunks.
Thin varieties, like Yukon gold potatoes, don’t need peeling while russet potatoes should be peeled first.
Seasoning: A great steak only needs seasonings and the potatoes are seasoned with fresh garlic and rosemary, salt, and pepper. Butter and olive oil bring all the flavors together and make the dish even more delicious.
How to Make Steak and Potatoes
Simple is the name of the game—especially when it comes to cooking this classic suppertime favorite:
- Microwave (or boil) to soften the potatoes (as per the recipe below) and then season.
- While the potatoes are boiling, season & pan-fry the steak in butter. Set aside to rest.
- While the steak is resting, add potatoes to the pan and crisp them without stirring for a few minutes.
Serve steak & potatoes with juices on a single platter. Top with additional butter, red wine sauce, or steak butter if desired.
Tips for Perfect Steaks
- This recipe is for 1″ steaks. Thinner steaks will need less time while thicker steaks will need more time.
- Steak should rest at room temperature at least 30 minutes before cooking.
- Ovens and the type of pan can vary the cook time. Check the steaks early to ensure they do not overcook. (Use a thermometer for best results).
- Take the steak off of the heat a few degrees before you want it to be done as it will continue to rise in temperature as it rests.
- Let the steaks rest after cooking (while you crisp the potatoes).
- This works best in a large cast-iron pan.
What to Serve with Steak and Potatoes
Here are a few favorite sides to pair with steak!
Did your family love these Rosemary Garlic Steak & Potatoes? Be sure to leave us a rating and a comment below!
Garlic Steak and Potatoes Skillet
Seasoned steak & potatoes are pan-fried with garlic butter & rosemary until perfectly tender!
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Remove the steaks from the fridge at least 30 minutes before cooking.
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Rinse the potatoes and place them in a bowl. Cover and microwave* for 5-7 minutes or until they are tender. If you don’t have a microwave, boil the potatoes in salted water until tender.
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While the potatoes are cooking, dab the steaks dry with a paper towel and generously season them with steak spice.
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Preheat 1 tablespoon of oil in a large cast iron skillet over medium-high heat until it’s very hot.
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Add the steaks to the hot skillet and cook for 4 minutes without disturbing. Then, flip the steaks over and cook for an additional 4-7 minutes or until they reach your desired level of doneness.
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Remove the steaks from the skillet and place them on a plate. Loosely tent the plate with foil to keep the steaks warm.
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While the steaks are resting, season the potatoes with rosemary, garlic, salt, and pepper.
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Toss the potatoes with the remaining butter and oil in the same cast iron skillet. Allow the potatoes to crisp on one side without moving for about 4-5 minutes. Once they’re crisp, remove the potatoes from the skillet and add them to the plate with the steak.
- This recipe is for 1″ steaks. Thinner steaks will need less time while thicker steaks will need more time. Use a thermometer to ensure steaks do not overcook.
- Steak should rest at room temperature at least 20 minutes before cooking.
- Ovens and the type of pan can vary the cook time. Check the steaks early to ensure they do not overcook.
- Take the steak off of the heat a few degrees before you want it to be done as it will continue to rise in temperature as it rests.
- Let the steaks rest after cooking (while you crisp the potatoes).
- This works best in a large cast-iron pan.
Steak Temperatures
- Rare – internal temp at 125° F.
- Medium Rare – internal temp at 135° F.
- Medium – internal temp of 145° F.
- Medium Well – internal temp of 150° F.
- Well Done – internal temp of 160°F
The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Calories: 407 | Carbohydrates: 21g | Protein: 25g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 116mg | Potassium: 792mg | Fiber: 3g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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