One-skillet roasted steak & potatoes

Okay, picture this: you come home after a long day, and the last thing you want to do is stand over the stove juggling multiple pans. Enter this miraculous one-skillet roasted steak & potatoes—it’s like magic in a pan! The smell of sizzling steak mingling with crispy, golden potatoes roasting right alongside? It’s downright irresistible. Plus, this recipe is a total lifesaver when you want something hearty, comforting, and fuss-free. I can’t wait to walk you through it because once you try this, you’ll probably make it your go-to weeknight meal (like I have!). Trust me, the juicy steak paired with crispy, tender potatoes is a combo that hits all the right notes every single time.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

2 ribeye steaks (about 8 ounces each, 1-inch thick)
1 pound baby potatoes, halved or quartered
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
2 tablespoons butter
2 cloves garlic, smashed
Fresh rosemary sprigs (optional)

How I Make It

Step 1:

First things first, preheat your oven to 425°F. While it heats up, toss the baby potatoes in a large bowl with 1 tablespoon olive oil, garlic powder, smoked paprika, dried thyme, salt, and pepper. Make sure every potato piece is well-coated—this is how they get that gorgeous golden crust!

Step 2:

Heat a large oven-safe skillet (cast iron works best!) over medium-high heat, then add the remaining 1 tablespoon olive oil. When the oil’s shimmering, add the potatoes cut side down. Let them crisp up undisturbed for about 5-7 minutes until they’re beautifully golden and tempting.

Step 3:

While the potatoes cook, pat the steaks dry with paper towels and season both sides generously with salt and pepper. Once the potatoes have that golden crust, move them to the edges of the pan and carefully lay the steaks in the center.

Step 4:

Let the steaks sear without moving them for about 3-4 minutes to develop a nice crust. Flip the steaks, then add butter, smashed garlic cloves, and rosemary sprigs to the skillet.

Step 5:

Transfer the skillet to your preheated oven and roast everything together for about 8-10 minutes depending on your preferred doneness (125°F for rare, 135°F for medium-rare). Don’t forget to baste the steaks with the melted butter and garlic mixture once or twice for extra richness.

Step 6:

Remove the skillet carefully (it’s hot!), transfer the steaks to a plate, and tent with foil. Give the potatoes a nice toss in the skillet to coat them one more time in all those flavorful drippings. Serve everything up hot and enjoy that perfect balance of juicy steak and crispy potatoes.

Variations & Tips

Swap ribeye for strip steak or sirloin for a leaner option.
Use fingerling or new potatoes for a more rustic feel.
Add chopped fresh parsley or chives at the end for a bright pop of color and flavor.
For extra veggies, toss in halved cherry tomatoes or sliced bell pepper with the potatoes.
Don’t overcrowd the pan; give potatoes space so they roast instead of steam.
If your skillet isn’t oven-safe, start on the stovetop and finish in a baking dish.

How I Like to Serve It

This meal feels right at home on a cozy weekend dinner table. Pair it with a simple green salad tossed in a tangy vinaigrette for freshness or steamed green beans for some crunch. On chilly evenings, a glass of bold red wine makes this one-skillet wonder even more satisfying.

Notes

To reheat, gently warm leftovers in a skillet over medium-low heat to keep the steak juicy.
Steaks reheat better than fresh, but for best texture, cook and enjoy immediately.

Closing: This one-skillet roasted steak & potatoes recipe always delivers because it’s simple, packed with flavor, and cooks up with just a few steps—perfect for any night that needs comfort without the fuss.