How to Make Juicy Steak and Crispy Potatoes in Just 25 Minutes

There’s nothing quite like a good steak and potatoes recipe to make you feel like you’ve got dinner totally under control. It’s the kind of meal that never goes out of style, hearty, flavorful, and just plain comforting. I’ve made this exact combo more times than I can count, especially on nights when I want something a little indulgent without spending hours in the kitchen.

This one’s all about juicy ribeye steaks seared to perfection with garlic and rosemary, and crispy baby potatoes roasted until golden and buttery. It’s my kind of balance, simple ingredients, big flavor, and no fuss. Whether it’s a cozy night in, a low-key date night, or even a quick dinner after a long workday, this recipe checks all the boxes.

If you’ve been craving something classic but still crave-worthy, this is one of those dishes that delivers every single time.

How to Make it

Steak and Potatoes recipe

Recipe by Kenza Edem

0.0 from 0 votes

Difficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

600

kcal

This classic steak and potatoes recipe offers a juicy, tender steak paired with perfectly crispy roasted potatoes, making it a favorite for a hearty and satisfying meal.

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Ingredients

• For the Steak

• 4 ribeye steaks (about 6 oz each)

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• Salt and freshly ground black pepper, to taste

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon unsalted butter

• For the Potatoes

• 1.5 lbs baby potatoes, halved

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and pepper to taste

• 1 tablespoon fresh parsley, chopped (for garnish)

Directions

• Roast the potatoes. Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 20–25 minutes until golden and crispy on the outside.
• Season the steaks. While the potatoes are roasting, rub the ribeye steaks with olive oil, minced garlic, chopped rosemary, salt, and pepper.
• Sear the steaks. Heat a large skillet over medium-high heat. Add the steaks and sear for about 3–4 minutes per side for medium-rare (or longer if you prefer them more done). During the last minute of cooking, add the butter to the skillet and spoon the melted butter over the steaks to baste them.
• Let the steaks rest. Once cooked to your liking, transfer the steaks to a plate and let them rest for 5 minutes. This helps lock in all those flavorful juices.
• Serve and garnish. Serve each steak alongside a generous scoop of roasted potatoes. Sprinkle the potatoes with chopped parsley just before serving for a fresh, herby finish.

Notes

• Don’t skip the steak rest time. It’s tempting to dig in, but resting helps the juices redistribute so your steak stays tender.
• Use a meat thermometer. For perfect doneness: 130°F for medium-rare, 140°F for medium, and so on.
• Cut potatoes evenly. This helps them roast at the same rate, so no burnt bits or undercooked centers.

Nutrition Facts

• Total number of serves: 4
• Calories: 600kcal
• Fat: 42g
• Sodium: 310mg
• Fiber: 3g
• Sugar: 2g
• Protein: 36g

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Here’s Why This Steak Dinner Never Lets Me Down

You know how some recipes just work every time, no matter what? This steak and potatoes recipe is one of those gems. It’s dependable, unfussy, and full of rich, satisfying flavors that make you feel like a kitchen rockstar, even if you’re just cooking in your favorite old sweats.

Here’s why this recipe stands out:

• Juicy, flavorful steak: Ribeye is already rich and buttery, but when seared with garlic, rosemary, and a knob of butter? It’s next-level tender and aromatic.
• Crispy roasted potatoes: Tossed with garlic powder and paprika, then roasted until golden, they’re the perfect sidekick for steak.
• One pan for the steak, one tray for the potatoes: Minimal cleanup and maximum flavor. That’s a win in my book.
• Customizable to your taste: Whether you like your steak rare or well-done, spicy or herby, this recipe plays nice with tweaks.
• Naturally gluten-free: No need for substitutions, it’s already perfect as-is for anyone avoiding gluten.

Want to mix it up? Try these simple swaps:

• Use sweet potatoes instead of baby potatoes for a slightly sweeter, more nutrient-packed twist.
• Swap in a vegan steak alternative and roast some extra veggies for a plant-based version.
• Add a dollop of herbed butter or blue cheese on top for extra indulgence.

What I Always Prep Ahead to Make Dinner a Breeze

Let’s be real, weeknights can be chaotic. That’s why I love having a few things prepped in advance. It makes the whole process feel smoother and way more enjoyable. Here’s what you can do ahead of time:

• Halve the baby potatoes and store them in a sealed container with water in the fridge (just pat them dry before roasting).
• Mince the garlic and chop the rosemary, so they’re ready to go when the skillet’s hot.
• Season the steaks a few hours ahead and refrigerate them, this helps infuse flavor (just let them sit at room temp for 20–30 mins before cooking).
• Mix the potato seasoning blend (olive oil, garlic powder, paprika, salt, and pepper) in a small jar for quick tossing.

Little Secrets That Make This Steak and Potatoes Shine

I’ve made this steak and potatoes recipe more times than I can count, and trust me, these little tricks make all the difference. Whether you’re trying it for the first time or looking to level it up, here are some go-to tips I swear by:

• Pat the steak dry before seasoning. Moisture is the enemy of a good sear. Use paper towels to pat the steaks dry so you get that irresistible crust.
• Let the steak come to room temp before cooking. It helps the meat cook more evenly and prevents a cold center.
• Use a cast-iron skillet if you have one. It retains heat beautifully and gives you that perfect golden sear.
• Don’t overcrowd the pan. Cook in batches if needed, crowding drops the pan temperature and can lead to steaming instead of searing.
• Finish with steak butter. A flavored butter like this garlic and herb steak butter melts over the top and adds serious flavor depth.

Not sure about steak doneness? Check out this USDA temperature guide to get it just right every time.

Fun Twists to Try When You’re Craving Something New

If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand, so here are a few ideas to switch things up!

• Try a different cut of steak. If ribeye isn’t your thing, give this sirloin tip steak recipe a go, it’s leaner but still tender and flavorful.
• Add a spicy twist. Swap the rosemary for chipotle chili powder and drizzle on some chipotle sauce for a smoky kick. Or check out this zesty chipotle steak recipe for even more heat.
• Go saucy. Want gravy vibes? Make a quick pan sauce after searing the steak, or take a peek at this comforting pepper steak recipe with gravy.
• Swap in different sides. Mashed potatoes or a garlic-butter corn side are always welcome if you’re out of baby potatoes.
• Make it peppery. Love a little bite? A classic pepper steak flavor profile could be a fun variation, just add some cracked black pepper and bell peppers to the mix.

Questions You’re Probably Wondering About

Wrapping It All Up

If you’ve been searching for a go-to steak and potatoes recipe that feels special but doesn’t require chef-level effort, this one’s a keeper. It brings together everything we love about comfort food, crispy, seasoned potatoes and juicy, flavorful steak, into one seriously satisfying plate. Whether it’s your first time making it or your fiftieth, it’s the kind of recipe that always delivers.

The beauty of this dish is in its simplicity and versatility. You can dress it up for date night, keep it casual for a weeknight dinner, or serve it family-style for Sunday supper. However you enjoy it, one thing’s for sure, it’s going to taste amazing.

And hey, once you’ve nailed this classic, you’re more than ready to experiment with other fun steak dishes. The possibilities are deliciously endless.