Introduction

Imagine this: a perfectly seared steak, its exterior boasting a beautiful, savory crust, while the inside remains tender and juicy. Beside it, golden-brown potatoes, impossibly creamy within, infused with the pungent, sweet aroma of roasted garlic and fresh herbs. This isn’t just a meal; it’s an experience, a symphony of flavors and textures that tantalizes the taste buds and satisfies the soul. Welcome to the world of Garlic Steak and Potatoes, a classic dish reimagined for simplicity and maximum flavor, making it the ultimate weeknight hero or a show-stopping centerpiece for a special occasion.

What makes this particular rendition of Garlic Steak and Potatoes so captivating? It’s the harmonious marriage of robust ingredients and clever cooking techniques. We’re talking about a one-pan (or sheet pan) wonder that minimizes cleanup without compromising on taste. The magic happens as the steak sears to perfection, locking in its succulence, while the humble potato transforms into a crispy, garlicky delight, soaking up all the delicious pan drippings. This dish isn’t just easy; it’s a testament to how simple, quality ingredients, when treated with a little love and the right method, can create something truly extraordinary. It’s comfort food elevated, a meal that feels both indulgent and effortlessly achievable, making it a staple you’ll want to return to again and again.

Nutritional Information

Per serving (approximate values):

• Calories: 650-750
• Protein: 45-55g
• Carbohydrates: 35-45g
• Fat: 35-45g
• Fiber: 5-7g
• Sodium: 600-800mg

Ingredients

• 2 (1-1.5 inch thick) Sirloin, New York Strip, or Ribeye steaks (approx. 1-1.5 lbs total)
• 1.5 lbs Yukon Gold or red potatoes, cut into 1-inch cubes or wedges
• 6-8 cloves garlic, minced (about 2 tablespoons)
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 teaspoon Kosher salt, plus more for seasoning steak and potatoes
• 0.5 teaspoon freshly ground black pepper, plus more for seasoning steak and potatoes
• Optional: 0.5 teaspoon paprika, 0.25 teaspoon onion powder
• Optional for serving: Fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the potatoes: In a large bowl, combine the cubed potatoes, 2 tablespoons of olive oil, 1 tablespoon of the minced garlic, 1 tablespoon of chopped rosemary, 0.5 tablespoon of chopped thyme, 0.75 teaspoon of Kosher salt, and 0.25 teaspoon of black pepper. If using, add paprika and onion powder. Toss until the potatoes are evenly coated.
3. Spread the seasoned potatoes in a single layer on a large rimmed sheet pan. Ensure they are not overcrowded; use a second sheet pan if necessary to prevent steaming.
4. Roast the potatoes in the preheated oven for 15-20 minutes, or until they start to soften and lightly brown.
5. While the potatoes are roasting, prepare the steak: Pat the steaks very dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with Kosher salt and freshly ground black pepper.
6. Heat a large, oven-safe skillet (cast iron is ideal) over high heat for 2-3 minutes until it’s smoking slightly. Add the remaining 2 tablespoons of olive oil to the hot skillet.
7. Carefully place the seasoned steaks into the hot skillet. Sear for 2-3 minutes per side for a beautiful, deep brown crust. Avoid moving the steaks during this time.
8. During the last minute of searing the second side, add the butter, remaining 1 tablespoon of minced garlic, 1 tablespoon of chopped rosemary, and 0.5 tablespoon of chopped thyme to the skillet. Tilt the pan and spoon the melted butter, garlic, and herb mixture over the steaks repeatedly (basting).
9. Remove the sheet pan with the par-roasted potatoes from the oven. Carefully transfer the seared steaks from the skillet directly onto the sheet pan with the potatoes, placing them among the potatoes.
10. Return the sheet pan with the steak and potatoes to the oven. Continue roasting for another 8-15 minutes, depending on your desired steak doneness. Use a meat thermometer inserted into the thickest part of the steak to check for internal temperature:
    • Rare: 125°F (52°C)
    • Medium-Rare: 130-135°F (54-57°C)
    • Medium: 135-140°F (57-60°C)
    • Medium-Well: 140-145°F (60-63°C)
11. Once the steak reaches your desired doneness, carefully remove the sheet pan from the oven. Transfer the steaks to a cutting board and loosely tent them with foil. Let them rest for 5-10 minutes. This resting period is critical for the juices to redistribute, resulting in a tender and juicy steak.
12. While the steak is resting, give the potatoes a good toss on the sheet pan. If desired, you can return them to the oven for a few extra minutes to crisp up further while the steak rests.
13. After resting, slice the steak against the grain into desired portions.
14. Serve the sliced steak alongside the garlic and herb roasted potatoes. Garnish with fresh chopped parsley, if using.

Cooking Tips and Variations

Achieving the perfect Garlic Steak and Potatoes is all about precision and a few clever tricks. Firstly, always bring your steak to room temperature for about 20-30 minutes before cooking; this promotes more even cooking from edge to center. Patting your steak thoroughly dry with paper towels before searing is non-negotiable; moisture creates steam, which prevents that desirable, flavor-packed Maillard reaction and crispy crust. Don’t be shy with seasoning the steak and potatoes; they can handle a generous amount of salt and pepper to truly bring out their flavors. When roasting the potatoes, ensure they are spread in a single layer without overcrowding the pan. Crowding leads to steaming rather than roasting, resulting in soft, rather than crispy, potatoes. If your pan isn’t large enough, use two! Lastly, a meat thermometer is your best friend for steak doneness; guessing often leads to overcooked or undercooked meat. For variations, consider a spicy kick by adding a pinch of red pepper flakes to the potatoes. For a Mediterranean twist, toss in some cherry tomatoes and Kalamata olives during the last 10 minutes of roasting. You can also swap out the herbs for dill or oregano, or boost the veggie content by adding broccoli florets or bell peppers alongside the potatoes.

Storage and Reheating

If you’re lucky enough to have leftovers of this delectable Garlic Steak and Potatoes, proper storage is key to maintaining their quality. Allow both the steak and potatoes to cool completely to room temperature before storing. This prevents condensation from forming, which can make things soggy. Once cooled, transfer the steak and potatoes to an airtight container. They will keep well in the refrigerator for up to 3-4 days. For the best reheating results, preheat your oven to 300°F (150°C). Spread the steak and potatoes on a baking sheet, ideally in a single layer. Reheat for 10-15 minutes, or until warmed through. This method helps the potatoes regain some crispness and prevents the steak from drying out. Avoid reheating in the microwave if possible, as it can make the steak tough and the potatoes mushy. If you must use a microwave, reheat in short bursts at a lower power setting.

Frequently Asked Questions

Can I use frozen steak for this recipe?

While fresh steak is always recommended for the best texture and flavor, you can use frozen steak. Make sure to thaw it completely in the refrigerator overnight before cooking. Patting it extra dry after thawing is crucial to remove any excess moisture.

My potatoes aren’t getting crispy. What am I doing wrong?

The most common reasons for non-crispy potatoes are overcrowding the pan (which causes them to steam instead of roast), the oven not being hot enough, or insufficient oil. Ensure your potatoes are in a single layer with space between them, the oven is at the correct temperature, and they are adequately coated in oil.

How can I prevent the garlic from burning?

Garlic can burn quickly, especially when exposed to high heat for extended periods. To prevent this, add most of the minced garlic to the potatoes only after they’ve had an initial roast, and add the garlic to the skillet with the butter for the steak only during the last minute of searing and basting. For longer roasting times, you can use whole, peeled garlic cloves with the potatoes, which will soften and sweeten without burning.

What if I don’t have an oven-safe skillet?

If you don’t have an oven-safe skillet, you can still make this recipe. Sear the steak in a regular skillet on the stovetop as instructed. Once seared, transfer the steaks from the skillet to a separate baking sheet or a clean, oven-safe dish. Then, place this baking sheet with the seared steaks into the oven alongside the par-roasted potatoes to finish cooking.