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Steak and Potatoes (Garlic Butter Steak With Crispy Roasted Potatoes)
This steak and potatoes dinner is the steakhouse classic made at home in under an hour: crispy, golden roasted potatoes from the oven and a thick, juicy steak seared in a cast iron skillet and basted with garlic herb butter. You get a deep brown crust, a tender pink center and potatoes that are fluffy inside and crunchy outside, all on the table at the same time.
The trick is timing. The potatoes roast while the steak comes to room temperature, then the steak sears and rests while the potatoes finish. Below you’ll find the best cuts, how to get crispy potatoes, a step-by-step plan, a doneness chart, a sheet-pan steak bites version, other side options, troubleshooting and an FAQ. The printable recipe card for 4 servings is at the bottom.
Why This Steak and Potatoes Recipe Works
- One timeline, two textures. The potatoes get a head start in a hot oven, so everything finishes together.
- Dry steak, hot pan. Salting ahead and patting the steak dry gives a real crust instead of gray, steamed meat.
- Garlic butter baste. Butter, garlic and thyme spooned over the steak in the last minutes add steakhouse flavor.
- Par-boiled potatoes. A quick boil before roasting roughs up the surface, which turns into a crunchy crust.
- Shared flavor. The leftover garlic butter from the skillet gets tossed with the potatoes at the end.
Best Steak Cuts for Steak and Potatoes
Choose a steak about 1 to 1¼ inches thick. Thinner steaks overcook before they brown; much thicker ones are better with the reverse sear method.
| Cut | Flavor and texture | Price | Notes |
|---|---|---|---|
| Top sirloin | Beefy, lean, fairly tender | $$ | Best value; slice against the grain |
| Ribeye | Rich, well marbled, very juicy | $$$ | Most forgiving; renders fat as it sears |
| New York strip | Beefy, firm, a bit of chew | $$$ | Classic steakhouse cut |
| Filet mignon (tenderloin) | Mild, very tender | $$$$ | Great with a pan sauce or extra butter |
| Flat iron | Beefy, tender, well marbled | $$ | Cook no further than medium |
For a full guide to the premium cuts, see our New York strip steak and tenderloin steak recipes. On a budget, a sirloin tip steak works too.
Best Potatoes for Roasting
- Yukon Gold (our pick): creamy inside, golden and crisp outside, and the thin skin doesn’t need peeling.
- Russet: the fluffiest inside and the crunchiest edges, but they fall apart more easily when par-boiled. Peel them for the best crust.
- Baby or red potatoes: firm and creamy; halve them and roast cut side down. They brown less than Yukons.
Cut the potatoes into even 1½-inch chunks so they cook at the same rate.
Ingredients
For the crispy potatoes
- Yukon Gold potatoes (2 pounds, 907 g), cut into 1½-inch chunks
- Salt for the boiling water (1 tablespoon), plus 1 teaspoon for roasting
- Olive oil (3 tablespoons)
- Garlic powder (½ teaspoon), black pepper and fresh rosemary (1 tablespoon chopped)
For the steak
- 2 steaks (about 2 pounds total, 907 g), 1 to 1¼ inches thick: top sirloin, ribeye or strip
- Kosher salt (about 2 teaspoons) and coarse black pepper
- High-smoke-point oil (1 tablespoon), such as avocado or canola
- Unsalted butter (3 tablespoons)
- Garlic (4 cloves), smashed
- Fresh thyme or rosemary (3 to 4 sprigs)
- Chopped parsley and flaky salt to finish
How to Make Steak and Potatoes, Step by Step
1. Salt the steak ahead
At least 45 minutes before cooking (or up to 24 hours ahead, uncovered on a rack in the fridge), season the steaks all over with kosher salt. Salt draws moisture out, then the meat reabsorbs it, which seasons it deeply and dries the surface for better browning. Take the steaks out of the fridge while the potatoes cook.
2. Par-boil the potatoes
Heat the oven to 425°F (220°C) and put a rimmed sheet pan inside to heat. Cover the potato chunks with cold water in a pot, add 1 tablespoon salt, bring to a boil and cook 7 to 8 minutes, until a knife slides in with a little resistance. Drain well and let them steam-dry 2 minutes, then shake the pot to rough up the edges.
3. Roast the potatoes
Toss the potatoes with olive oil, 1 teaspoon salt, garlic powder and pepper. Spread them on the hot pan in a single layer (they should sizzle) and roast 35 to 40 minutes, flipping once halfway, until deep golden and crisp. Add the rosemary for the last 5 minutes.
4. Sear the steak
About 20 minutes before the potatoes are done, pat the steaks dry and season with pepper. Heat a large cast iron skillet over medium-high heat until it just begins to smoke, about 4 minutes. Add the oil, then the steaks. Don’t move them for 3 minutes, until a dark crust forms. Flip and cook another 2 to 3 minutes. For thick steaks, use tongs to sear the fat edge for 30 seconds.
5. Baste with garlic butter
Lower the heat to medium. Add the butter, garlic and herbs. As the butter foams, tilt the pan and spoon it over the steaks continuously for 1 to 2 minutes. Check the thickest part with an instant-read thermometer and pull the steak about 5°F below your target (see the chart below).
6. Rest, slice and serve
Move the steaks to a cutting board and rest 5 to 10 minutes. Toss the hot potatoes with a spoonful of the garlic butter from the skillet. Slice the steak against the grain, sprinkle with flaky salt and parsley, and serve with the potatoes and any juices from the board.
Steak Doneness Chart
Remove the steak from the heat about 5°F below the final temperature; it keeps cooking as it rests.
| Doneness | Pull from pan | After resting | Center looks |
|---|---|---|---|
| Rare | 115–120°F | 120–125°F | Cool, bright red |
| Medium-rare | 125–130°F | 130–135°F | Warm, red-pink |
| Medium | 135–140°F | 140–145°F | Pink throughout |
| Medium-well | 145–150°F | 150–155°F | Slightly pink |
| Well done | 155°F+ | 160°F+ | No pink |
The USDA’s safe minimum for whole cuts of beef, including steaks, is 145°F (63°C) with a 3-minute rest, per the FoodSafety.gov temperature chart. Lower temperatures are a common restaurant preference, but 145°F is the official recommendation.
The Timeline: Getting Everything Done Together
| Time | Step |
|---|---|
| 0:00 | Salt the steaks; heat the oven and sheet pan; put the potatoes on to boil |
| 0:15 | Drain the potatoes, toss with oil and seasoning, start roasting |
| 0:35 | Flip the potatoes |
| 0:40 | Heat the skillet; pat the steaks dry |
| 0:45 | Sear the steaks, 5 to 6 minutes |
| 0:50 | Baste with garlic butter; check temperature; rest |
| 0:55 | Potatoes come out; toss with garlic butter; slice steak and serve |
Garlic Butter Steak Bites and Potatoes (Skillet or Sheet Pan)
Steak bites are a quicker, family-style version of steak and potatoes.
Skillet version
- Par-boil 1½ pounds of halved baby potatoes for 8 minutes, then brown them in 2 tablespoons oil in a large skillet over medium-high heat, 8 to 10 minutes. Set aside.
- Cut 1½ pounds of sirloin into 1-inch cubes, pat dry and season with salt and pepper.
- Sear the cubes in a single layer in the hot skillet, 2 to 3 minutes total, turning once.
- Add 3 tablespoons butter and 4 cloves minced garlic, return the potatoes, and toss for 1 minute.
Sheet-pan version
Roast the par-boiled potatoes at 425°F for 25 minutes. Push them to the sides, add the seasoned steak cubes tossed in oil, and switch to the broiler for 4 to 6 minutes, until the steak is browned. Toss with melted garlic butter.
Other Ways to Cook Steak and Potatoes
- On the grill. Wrap par-boiled potatoes in foil packets with butter and herbs and grill 20 minutes over medium heat; grill the steak over high heat. Our guide on how to grill steak covers times by thickness.
- Reverse sear for steaks 1½ inches or thicker: bake the steak low and slow beside the potatoes, then sear. See how to reverse sear a steak.
- Sous vide. Perfect edge-to-edge doneness, then a fast sear. See our sous vide steak guide.
- Air fryer. Air fry seasoned potato chunks at 400°F for 18 to 20 minutes, then the steak at 400°F for 8 to 12 minutes, flipping halfway.
Potato Side Options
| Side | Time | Best with |
|---|---|---|
| Crispy roasted potatoes (this recipe) | 45 minutes | Any steak |
| Garlic mashed potatoes | 30 minutes | Filet, sirloin with pan sauce |
| Baked potato with butter and sour cream | 60 minutes | Ribeye, strip |
| Smashed potatoes | 45 minutes | Steak bites, sirloin |
| Pan-fried potatoes with onions | 25 minutes | Weeknight sirloin |
| Hasselback potatoes | 60 minutes | Special dinners |
Round out the plate with green beans, asparagus, a wedge salad or creamed spinach.
Sauces That Go With Steak and Potatoes
- Herb butter: softened butter mixed with garlic, parsley and lemon zest, sliced over the hot steak.
- Chimichurri: parsley, oregano, garlic, red wine vinegar and olive oil.
- Peppercorn pan sauce: after searing, add shallot, a splash of broth, cream and cracked pepper to the skillet.
- Horseradish cream: sour cream, prepared horseradish, lemon and salt. Great with the potatoes too.
Want to marinate instead of dry-salting? Try our steak marinade, which works well on sirloin.
Which Pan Is Best for Searing Steak?
- Cast iron (best): holds heat, so the pan doesn’t cool down when the cold steak goes in, and gives the darkest crust.
- Carbon steel: similar to cast iron but lighter and quicker to heat.
- Stainless steel: browns well and leaves flavorful browned bits for a pan sauce. Preheat well and let the steak release on its own before flipping.
- Nonstick: not recommended. Most nonstick pans shouldn’t be heated high enough for a good sear.
Turn on the vent fan before you start. A proper sear makes some smoke.
Make-Ahead Tips
- The day before: dry-salt the steaks and leave them uncovered on a rack in the fridge. The surface dries out and browns even better.
- Up to 1 day ahead: cut the potatoes and keep them covered in cold water in the fridge. Drain and par-boil as usual.
- Up to 2 hours ahead: par-boil and season the potatoes, then leave them on the sheet pan at room temperature until it’s time to roast.
- Herb butter keeps for a week in the fridge or 3 months in the freezer, rolled into a log.
How to Slice Steak Against the Grain
Slicing matters as much as cooking. Look closely at the cooked steak and you’ll see thin lines running in one direction; those are the muscle fibers, or the grain. Cut across those lines, not along them.
- Slicing across the grain shortens each fiber, so every bite is tender.
- Slicing along the grain leaves long fibers that feel chewy, even on a perfectly cooked steak.
- Use a long, sharp knife and cut slices about ¼ to ½ inch thick, angling the knife slightly for wider pieces.
- Sirloin, flank and skirt need this most. Ribeye and filet are tender either way, but still benefit.
Seasoning Ideas for Steak and Potatoes
Salt, pepper and garlic butter are hard to beat, but you can change the flavor with a simple rub on the steak and a matching seasoning on the potatoes.
| Style | On the steak | On the potatoes |
|---|---|---|
| Classic steakhouse | Kosher salt, coarse pepper | Salt, garlic powder, rosemary |
| Montreal-style | Salt, pepper, coriander, dill seed, garlic, red pepper flakes | Same blend, lightly |
| Smoky | Smoked paprika, garlic, brown sugar, salt | Smoked paprika and onion powder |
| Herb | Salt and pepper, then herb butter | Thyme, parsley and lemon zest |
| Cajun | Cajun seasoning | Cajun seasoning and a squeeze of lemon |
If your seasoning blend contains sugar, sear over medium heat instead of medium-high so it doesn’t burn.
Scaling Steak and Potatoes
Plan 6 to 8 ounces of raw boneless steak and about ½ pound of potatoes per person. One 12-inch skillet holds two large steaks without crowding.
| Servings | Steak | Potatoes | Pans |
|---|---|---|---|
| 2 | 1 lb (1 large or 2 small steaks) | 1 lb | 1 skillet, 1 sheet pan |
| 4 | 2 lb | 2 lb | 1 skillet, 1 sheet pan |
| 6 | 3 lb | 3 lb | Sear in 2 batches; 2 sheet pans |
| 8 | 4 lb | 4 lb | 2 skillets or reverse sear in the oven; 2 sheet pans |
When cooking in batches, keep the first steaks resting on a rack, loosely tented with foil. For a crowd, a reverse sear lets you bring all the steaks up to temperature together in the oven, then sear them quickly.
Storing and Reheating Leftovers
Refrigerate leftover steak and potatoes within 2 hours, in separate covered containers, and eat within 3 to 4 days, in line with the FoodSafety.gov cold food storage chart for cooked meat. Reheat the steak gently so it doesn’t overcook: warm it in a 250°F oven until heated through, about 15 to 20 minutes, then sear 30 seconds per side. Re-crisp the potatoes in a 400°F oven or air fryer for 8 to 10 minutes. Leftover steak is also excellent sliced cold in a steak sandwich.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Steak is gray, no crust | Wet surface or pan not hot enough | Pat very dry; preheat the skillet until it just smokes |
| Steak overcooked | No thermometer, or pulled too late | Pull 5°F early; rest before slicing |
| Tough, chewy slices | Cut with the grain | Slice across the muscle fibers |
| Potatoes soggy | Crowded pan or not dried after boiling | Steam-dry; use two pans if needed |
| Potatoes stuck to the pan | Pan not preheated | Heat the sheet pan in the oven first; don’t flip too early |
| Garlic burned | Added too early or heat too high | Add garlic with the butter on medium heat at the end |
Steak and Potatoes FAQ
What is the best steak for steak and potatoes?
Top sirloin is the best value. Ribeye is the juiciest and most forgiving. New York strip is the classic steakhouse choice.
Should I boil potatoes before roasting?
It’s optional but worth it. A 7 to 8 minute boil gives the potatoes a fluffy center and a rough surface that roasts up extra crispy.
How long should steak rest?
5 to 10 minutes for 1-inch steaks. Resting lets the juices settle so they stay in the meat when you slice.
Can I cook the steak and potatoes in the same pan?
Yes. Brown par-boiled potatoes in the skillet first, set them aside, sear the steak, then return the potatoes for the garlic butter. Or use the sheet-pan steak bites method above.
What vegetables go with steak and potatoes?
Green beans, roasted asparagus, steamed broccoli, glazed carrots, sautéed mushrooms and creamed spinach are all classic. Asparagus and green beans can roast on the same sheet pan as the potatoes for the last 10 to 12 minutes, so the whole steak and potatoes dinner still uses just two pans.
Can I use frozen steak?
Thaw it overnight in the fridge first for the best crust and even cooking. Pat it very dry before searing.
Why are my roasted potatoes not crispy?
Usually the pan was crowded or the potatoes were still wet. Dry them after boiling, preheat the sheet pan, leave space between pieces and don’t flip until the bottoms release easily.
How much steak per person?
About 6 to 8 ounces of raw boneless steak per adult, with potatoes and a vegetable on the side.
Steak and Potatoes Recipe Card
Calories are an estimate per serving (1/4 of the recipe, using top sirloin) based on USDA FoodData Central values for raw top sirloin, potatoes, olive oil, butter and garlic. For more steak dinners, browse our steak recipes.
Garlic Butter Steak and Potatoes
Ingredients
Equipment
Method
- Season the steaks all over with kosher salt at least 45 minutes ahead (or up to 24 hours, uncovered in the fridge).
- Heat the oven to 425°F (220°C) with a sheet pan inside. Boil the potatoes in salted water 7 to 8 minutes, drain, steam-dry 2 minutes and shake to rough up the edges.
- Toss the potatoes with olive oil, salt, garlic powder and pepper. Roast on the hot pan 35 to 40 minutes, flipping halfway, adding rosemary for the last 5 minutes.
- With about 20 minutes left on the potatoes, pat the steaks dry and add pepper. Heat a cast iron skillet over medium-high until just smoking, add the oil and sear the steaks 3 minutes without moving, then 2 to 3 minutes on the second side.
- Lower the heat to medium, add the butter, garlic and herbs, and baste the steaks 1 to 2 minutes. Pull them about 5°F below your target temperature (USDA safe minimum 145°F with a 3-minute rest).
- Rest the steaks 5 to 10 minutes. Toss the potatoes with some of the garlic butter. Slice the steak against the grain, finish with flaky salt and parsley, and serve.
