Here’s a simple and easy steak and potatoes recipe that you can make for a hearty and satisfying meal. The process is straightforward, and even beginners can follow along to achieve a delicious result. This recipe focuses on pan-searing the steak to perfection and roasting potatoes until crispy and golden. You’ll end up with tender, juicy steak paired with flavorful potatoes, seasoned just right.

Ingredients:

For the Steak:

• 2 ribeye or sirloin steaks (about 1-1.5 inches thick)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil or vegetable oil (for searing)
• 2-3 cloves garlic (optional, for extra flavor)
• 1-2 sprigs fresh rosemary or thyme (optional)
• 2 tablespoons unsalted butter (for basting)

For the Potatoes:

• 1 pound baby potatoes (or Yukon Gold potatoes, diced into 1-inch cubes)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (for smoky flavor)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh parsley (chopped, for garnish)

Optional Toppings:

• Sour cream
• Chopped chives or green onions

Step-by-Step Instructions:

1. Prep the Potatoes

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
• While the oven heats, wash the potatoes thoroughly to remove dirt. If you’re using baby potatoes, you can leave them whole or halve them for faster cooking. If you’re using larger potatoes like Yukon Golds, dice them into 1-inch cubes for even roasting.
• Season the potatoes: In a mixing bowl, toss the potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure the potatoes are evenly coated with the seasonings.
• Roast the potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Place them in the oven and roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside. You can test if they’re done by piercing them with a fork—if they’re tender inside, they’re ready.

2. Prepare the Steak

• While the potatoes are roasting, take your steaks out of the fridge and let them sit at room temperature for 20-30 minutes. This allows them to cook more evenly.
• Season generously: Pat the steaks dry with paper towels (this helps achieve a nice sear). Then, generously season both sides of the steak with salt and pepper. Don’t be afraid to use a good amount of seasoning—it enhances the flavor.

3. Sear the Steak

• Heat the pan: Use a heavy-duty skillet or cast-iron pan for the best results. Heat the pan over medium-high heat for about 3-4 minutes. You want the pan to be hot before adding the steak.
• Add oil: Once the pan is hot, add 2 tablespoons of oil and let it heat until shimmering. Carefully lay the steaks in the pan, away from you, to avoid oil splattering.
• Cook without moving: Let the steaks sear undisturbed for about 3-4 minutes. This forms a beautiful golden-brown crust. If you’re cooking a thicker steak, you can sear for about 5 minutes per side.
• Flip the steak: After the first side has seared, flip the steak and cook for another 3-4 minutes on the other side. If you like your steak medium-rare, you’ll want to cook for a total of 6-8 minutes depending on thickness. For medium, aim for 8-10 minutes.

4. Add Butter and Herbs (Optional, but Recommended)

• For extra flavor, in the last 1-2 minutes of cooking, add 2 tablespoons of butter, garlic cloves (optional), and rosemary or thyme sprigs to the pan.
• Baste the steak: Tilt the pan slightly, and using a spoon, baste the steak with the melted butter and herb mixture. This adds a rich, buttery flavor and keeps the steak juicy.

5. Rest the Steak

• Once your steak reaches your desired doneness (use a meat thermometer if you prefer precision: 125°F for rare, 135°F for medium-rare, 145°F for medium), remove it from the pan and transfer it to a cutting board.
• Let it rest for about 5-10 minutes before slicing. This allows the juices to redistribute, keeping the steak tender and moist.

6. Check the Potatoes

• By now, your potatoes should be golden and crispy. If they need a little more time, leave them in the oven while the steak rests. Once done, remove the potatoes from the oven and sprinkle with chopped parsley for a pop of fresh flavor.

Serving Suggestions:

• Slice the steak: After resting, slice the steak against the grain for the best texture. Serve the steak slices alongside the roasted potatoes.
• Optional toppings: You can top the roasted potatoes with a dollop of sour cream and sprinkle chopped chives or green onions on top for extra flavor.
• Add a side of vegetables: If you want to add some greens, sautéed spinach or a side salad with a light vinaigrette pairs beautifully with steak and potatoes.

Tips for Success:

1. Choosing the right steak: Ribeye and sirloin are great choices for this recipe. Ribeye is more marbled and tender, while sirloin is leaner but still flavorful. Make sure the steak is at least 1 inch thick for the best results.
2. Searing technique: For the perfect crust, avoid moving the steak around while it sears. Let it sit in the hot pan for the full time, then flip once to develop that rich, golden exterior.
3. Resting is key: Don’t skip the resting step for your steak. It ensures the juices stay in the meat when you slice it, resulting in a more flavorful and moist steak.
4. Potato variations: Feel free to experiment with different potato seasonings. You can add a touch of cayenne pepper for heat or toss the roasted potatoes with grated Parmesan and fresh herbs for extra flavor.
5. Meat thermometer: If you’re unsure about doneness, a meat thermometer is a great tool. Insert it into the thickest part of the steak to check the internal temperature.

Conclusion:

This steak and potatoes recipe is a simple yet satisfying dish that’s perfect for a weeknight dinner or a special occasion. The key to success is choosing good-quality steak, searing it properly, and roasting the potatoes until crispy and golden. With just a few ingredients and steps, you’ll have a delicious, hearty meal that’s sure to impress. Whether you prefer your steak rare or well-done, this recipe can be easily adjusted to meet your preferences, and it’s guaranteed to be a hit every time!