This Steak and Potatoes recipe combines tender New York strip or rib-eye steaks with golden-brown baby potatoes for a deliciously satisfying dinner. With simple ingredients and easy preparation, it’s the perfect hearty meal for any occasion.
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Updated April 2024
Perfect Steak and Potatoes
Craving a hearty and satisfying meal? This Steak and Potatoes recipe, features tender New York strip or rib-eye steaks paired with golden-brown baby potatoes. This classic combination is perfect for a cozy dinner at home or a special occasion, offering a deliciously indulgent experience with every bite.
Ingredients You’ll Need:
- Avocado Oil or Olive Oil: Used for cooking the potatoes and searing the steaks, imparting a rich flavor.
- Ghee or Unsalted Butter: Adds richness and depth of flavor to both the potatoes and the steak.
- Baby Potatoes: Serve as a hearty and comforting side dish, complementing the steak perfectly.
- Garlic: Enhances the savory flavor profile of the dish.
- Coarse Salt and Freshly Ground Pepper: Essential for seasoning the potatoes and steak to perfection.
- Boneless New York Strip or Rib-eye Steaks: The star of the dish, cooked to juicy perfection and bursting with flavor.
- Fresh Thyme or Rosemary: Adds aromatic herbal notes to the dish, enhancing its overall flavor.
Instructions: How to make Steak and Potatoes
- Prepare Steaks: Pat dry with a paper towel to ensure a crispy crust when searing.
- Cook Potatoes: Sauté in a skillet until golden-brown and tender, adding garlic for extra flavor.
- Sear Steaks: Season generously with salt and pepper, then sear in a hot skillet until desired doneness.
- Add Flavors: Reduce heat, add ghee, garlic, and herbs to the pan, and baste steaks until juicy and flavorful.
Rest and Serve: Let steaks rest before slicing, then serve with potatoes and any remaining sauce for a delicious meal.
Tips for Success:
- Ensure the skillet is hot before adding the steaks to achieve a perfect sear.
- Allow the steaks to rest before slicing to retain their juices and tenderness.
Popular Cuts of Steak
When it comes to steak, there are various cuts to choose from, each offering its own unique flavor and texture. Here are some popular cuts:
- Ribeye: Known for its rich marbling and robust flavor, ribeye steak is tender and juicy, making it a favorite among steak enthusiasts.
- Filet Mignon: Recognized for its tenderness, filet mignon is a lean cut of steak with a buttery texture and subtle flavor. It’s often considered one of the most tender cuts available.
- New York Strip: Also known as strip steak or sirloin steak, the New York strip is flavorful and moderately tender. It has a good amount of marbling and a satisfying bite.
- T-Bone: This cut includes two steaks in one—the tenderloin and the strip steak—separated by a T-shaped bone. It offers the best of both worlds: the tenderness of the filet mignon and the rich flavor of the strip steak.
- Porterhouse: Similar to the T-bone, the porterhouse steak features both the tenderloin and strip steak, but with a larger portion of the tenderloin. It’s a substantial cut that’s perfect for sharing.
- Sirloin: Sirloin steak is flavorful and versatile, with a good balance of tenderness and beefy flavor. It’s often more affordable than other cuts and works well for grilling or pan-searing.
These are just a few examples of popular steak cuts, each offering its own unique characteristics and culinary possibilities. Experimenting with different cuts can add excitement to your steak dinners and help you discover your personal favorites.
How to Choose the Perfect Cut of Steak
Choosing the perfect cut of steak depends on personal preference, desired tenderness, and cooking method. Here’s how to choose the right cut:
- Consider Marbling: Look for cuts with visible marbling—thin streaks of fat running through the meat. Marbling adds flavor and juiciness to the steak, enhancing its tenderness and overall eating experience.
- Determine Tenderness: Different cuts offer varying levels of tenderness. For the most tender steak, consider cuts from the loin and rib sections, such as filet mignon, ribeye, and New York strip. These cuts are generally more tender due to their lower levels of connective tissue.
- Choose Based on Cooking Method: Certain cuts are better suited for specific cooking methods. For example, tender cuts like filet mignon and ribeye are ideal for quick-cooking methods like grilling or pan-searing, while tougher cuts like flank or skirt steak benefit from slower cooking methods like braising or marinating.
- Consider Flavor Preferences: Each cut of steak offers its own unique flavor profile. Filet mignon tends to be mild and buttery, while ribeye offers a rich, beefy flavor with ample marbling. Consider your flavor preferences when choosing a steak cut.
- Budget Considerations: Some cuts of steak are more affordable than others. Sirloin and flank steak are generally more budget-friendly options, while cuts like filet mignon and ribeye tend to be higher in price.
- Ask Your Butcher: If you’re unsure about which cut to choose, don’t hesitate to ask your butcher for recommendations. They can provide valuable insight based on your preferences and cooking plans.
By considering factors like marbling, tenderness, cooking method, flavor preferences, and budget, you can choose the perfect cut of steak for your next mea
Variations and Substitutions:
- Swap baby potatoes for kohlrabi, turnips, radishes, or jicama for a low-carb or keto-friendly option.
- Experiment with different herbs and spices to customize the flavor of the dish to your liking.
Serving Suggestions:
- Pair with a fresh green salad or roasted vegetables for a complete meal.
- Serve with a side of creamy mashed potatoes or cauliflower mash for added comfort.
Storage and Freezer Instructions:
- Refrigeration: Store leftover steak and potatoes in an airtight container in the refrigerator for up to 3 days.
- Freezer: To freeze, place cooled steak and potatoes in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 2 months.
FAQs:
- Can I use other cuts of steak for this recipe? Yes, you can use your preferred cut of steak, adjusting the cooking time as needed.
- Can I make this recipe dairy-free? Yes, simply use dairy-free butter or vegan butter instead of ghee or unsalted butter.
Why Make This Recipe:
Perfect for a cozy dinner at home or a special occasion.
Offers a deliciously indulgent experience with every bite, combining tender steak with golden-brown potatoes for a hearty and satisfying meal.
More easy steak recipes you will love:
This Steak and Potatoes recipe combines tender New York strip or rib-eye steaks with golden-brown baby potatoes for a deliciously satisfying dinner. With simple ingredients and easy preparation, it's the perfect hearty meal for any occasion.
- 2 1/4 tablespoons avocado oil or olive oil, divided
- 2 tablespoons ghee, unsalted butter or vegan butter (if you're dairy-free), , divided
- 2/3 pound baby potatoes , cut into halves or quarters (you can swap the potatoes with kohlrabi, turnips, radishes or jicama for a low carb / keto version)
- 2 cloves garlic , minced
- Coarse salt and freshly ground pepper
- 2 One and half inch (1 1/2) boneless New York strip or rib-eye steaks , trimmed
- 2 sprigs fresh thyme or rosemary , finely chopped
- 1/2 teaspoon fresh rosemary , finely chopped
- Pat steaks dry with a paper towel.
Heat a cast iron skillet over medium high heat, add 1 tablespoon avocado oil and ghee. Add the potatoes, cut-side down and season with salt and pepper. Cook undisturbed for about 5 minutes, until golden-brown. Use tongs to flip potatoes and cook for an additional 5 minutes, or until browned and the potatoes are tender. Transfer to a plate and set aside.
Wipe down the skillet with paper towels and return the skillet over high heat for several minutes, until the pan begins to smoke.
Add another 1 tablespoon of avocado oil to the pan and brush on the remaining oil on the steak. Generously season the steak with salt and pepper.
- Carefully place the steaks in the hot pan and allow to sear (undisturbed) on the first side until crust forms. About 3-4 minutes. Using tongs, flip the steaks over and continue to cook until desired doneness:
- For Medium Rare: 3 to 5 minutes (135 degrees F)
- For Medium: 5 to 7 minutes for medium (140 degrees F)
- For Medium Well: 8 to 10 minutes for medium-well (150 degrees F)
Once the steaks are almost done, reduce heat to low. Add remaining ghee, garlic, and herbs to the pan. Use an oven mitt or dish towel, grasp the than pan handle and tilt and swirl the pan to allow butter to melt. Use a spoon to drizzle and baste steaks until juicy on both sides (flip after 30 seconds) for about a minute.
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Serve with potatoes along with any remaining sauce.
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