What if I told you that one of America's most beloved comfort food combinations, steak and roasted potatoes, could be even better when made at home than at your favorite steakhouse? That perfectly charred, juicy steak paired with crispy-edged, tender roasted potatoes isn't just restaurant magic. It's a meal you can master in your own kitchen, and honestly, it might just become your signature dish. Making this classic American dinner at home means you control the quality of ingredients, the seasoning, and most importantly, you get to enjoy it hot off the pan without the hefty price tag. Plus, there's something deeply satisfying about slicing into a steak you've cooked yourself.
Ingredients
- 2 ribeye or sirloin steaks (about 12 oz each, 1 to 1.5 inches thick)
- 2 lbs Yukon Gold or russet potatoes, cut into 1-inch chunks
- 1 large yellow onion, cut into thick wedges
- 4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon paprika
- 1 tablespoon unsalted butter
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- Optional: 1/2 teaspoon red pepper flakes for heat
- Optional: Fresh parsley for garnish
Instructions
- Take your steaks out of the refrigerator 30 minutes before cooking. Pat them completely dry with paper towels, then season generously on both sides with salt and pepper. Cut your potatoes into even chunks. Toss them in a large bowl with half the olive oil, half the herbs, paprika, and a good pinch of salt.
- Preheat your oven to 425°F. Spread the seasoned potatoes on a large baking sheet in a single layer. Add the onion wedges around the potatoes, drizzle with a bit more oil, and slide the pan into the oven. Set a timer for 20 minutes.
- About 15 minutes before your potatoes are done, heat a heavy skillet over high heat until it's smoking hot. Add a tablespoon of oil and swirl to coat. Carefully lay your steak away from you. Don't touch it for 4 minutes. Flip once and cook another 3 to 4 minutes for medium-rare. Add butter, garlic, and remaining herbs to the pan in the last minute, tilting the pan and spooning that fragrant butter over the steak.
- Transfer your steak to a cutting board and let it rest for 8 to 10 minutes. While it rests, flip your potatoes and onions and return them to the oven for another 10 to 15 minutes until deeply golden and crispy.
- Slice your steak against the grain into thick strips. Arrange on plates alongside the golden roasted potatoes and onions. Drizzle any pan juices over the top. Garnish with fresh parsley if you like.
Notes
Prep time: 15 minutes. Cooking time: 35 minutes. Total time: 50 minutes. Nutritional Information Per serving (serves 4): Calories: 620, Protein: 42g, Carbohydrates: 38g, Fat: 32g, Fiber: 5g, Vitamin C: 45% DV, Iron: 35% DV. Tips: Use a meat thermometer for medium-rare (130°F to 135°F internal temperature). Do not microwave steak; reheat in a 250°F oven for 10 minutes. Reheat potatoes at 400°F for 8-10 minutes. Store leftovers separately for up to 4 days.
