Steak and Potatoes Skillet

Ingredients

• 30 mlolive oil
• 680 gbaby Yukon Gold potatoes, halved or quartered into bite-sized pieces
• 1 mediumyellow onion, peeled and thinly sliced vertically
• 30 ml, dividedminced garlic
• 10 ml fresh, or 5 ml dried, dividedthyme
• 10 ml fresh, or 5 ml dried, dividedrosemary
• 5 ml, or to taste, dividedsalt
• 5 ml, or to taste, dividedfreshly ground black pepper
• 5 ml, dividedred pepper flakes
• 85 gunsalted butter
• 680 g (about 2 large or 4 smaller steaks)steak
• 15 gshredded Parmesan cheese, optional, for garnish

Instructions

1. 1

   Prepare the skillet

   Heat the oven to 200°C. Cut the potatoes into bite-sized pieces or wedges, then add the olive oil to a large, oven-safe skillet. Use a skillet that can withstand high oven heat, such as stainless steel, cast iron or enameled cast iron, rather than a non-stick pan intended for low-heat cooking.

2. 2

   Brown the vegetables

   Add the potatoes and onion. Sprinkle over half the garlic, thyme, rosemary, salt, pepper and red pepper flakes, then toss everything to coat. Cook over medium-high heat for about 5 minutes, stirring and turning from time to time, until the potatoes are lightly golden outside and the onion is soft and translucent.

3. 3

   Melt some butter

   Stir in 30 g of the butter and let it melt.

4. 4

   Bake the potatoes

   Transfer the skillet to the oven and bake for about 15–20 minutes, until the potatoes are cooked through and tender when pierced with a fork.

5. 5

   Keep potatoes warm

   Using an oven glove, remove the skillet from the oven. Move the potatoes to a plate or bowl and cover them with foil to keep warm.

6. 6

   Prepare garlic butter

   Set the same skillet on the hob. Add the remaining 55 g butter, garlic, herbs, salt, pepper and red pepper flakes. Heat over medium heat, stirring continuously, until the butter has melted.

7. 7

   Sear the steaks

   Add the steaks to the skillet and let them sear without moving on the first side. Turn them at the point indicated by the recipe's cooking chart, then sear the second side.

8. 8

   Rest the meat

   Check the steaks with a digital thermometer and remove them when they are 5 degrees below your desired final temperature, as they will continue to cook while resting. Leave them on a board or plate for 5–10 minutes; do not skip this rest.

9. 9

   Warm the potatoes

   While the steaks rest, return the potatoes to the skillet and warm them gently.

10. 10

    Slice and serve

    After the 5–10 minute rest, slice the steaks against the grain and return the slices to the pan with the potatoes. Add freshly grated Parmesan, if using, and serve straight away.

What is steak and potatoes skillet?

Steak and potatoes is a familiar American-style pairing, brought together here in one oven-safe pan with onion, garlic, herbs and butter. The method browns the potatoes on the hob, then finishes them in the oven before the steaks are seared in the same skillet.

That sequence gives the potatoes time to turn tender while keeping the steak's searing step short and focused. Parmesan is an optional finishing touch rather than a required part of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 768 calories, 48g protein, 15g carbs, 57g fat.

The potatoes supply most of the carbohydrates, while the steak contributes much of the protein. The butter and olive oil are the main sources of fat. For a more balanced plate, serve a portion with a generous side of green vegetables or salad.

Why use baby potatoes?

Even-sized pieces: Halving or quartering the potatoes into bite-sized chunks helps them cook at a similar rate. Yukon Gold potatoes work well here because they become tender without losing their shape easily.

A good start: The initial hob cooking gives the cut surfaces a light golden colour before they go into the oven. Stir and turn the pieces intermittently so they brown rather than sit untouched in one spot.

Build flavour in the same pan

Divided seasonings: Half the garlic, herbs and spices go on the potatoes, while the rest flavour the butter used to sear the steak. This distributes the seasoning across both parts of the meal.

Butter timing: A little butter joins the potatoes before baking; the rest melts in the skillet after they come out. Stir the later garlic-butter mixture continuously so the garlic and herbs are spread through it.

Get the steak right

Hot skillet: Once the potatoes are set aside, the same pan is ready for the steak and already holds flavour from the first stage. Let the steak sear undisturbed on the first side before turning it.

Temperature and rest: Use a digital thermometer to check doneness instead of guessing. The method advises taking the steaks off the heat 5 degrees below the desired final temperature and resting them for 5–10 minutes.

Check the potatoes for doneness

Fork test: After 15–20 minutes in a 200°C oven, a fork should pass easily into the potatoes. If they are not tender yet, give them more oven time before moving on.

Gentle warming: The potatoes go back into the skillet while the steak rests. Warm them gently so they are ready to serve without holding the meat in the pan for too long.

Make it a complete plate

Fresh contrast: Serve with a crisp green salad or a simple vegetable side to balance the rich butter and steak. Keep the side seasoning light if the skillet is already well seasoned.

Finishing touch: Add the optional Parmesan just before serving, so it stays distinct over the hot steak and potatoes. Bring the skillet to the table only if its handle is clearly marked as hot.

Recipe notes & tips

• Cut the potatoes into pieces of similar size so they finish cooking together.
• Choose a large oven-safe skillet that can also handle the hob's heat.
• Stir the potatoes occasionally during the initial browning to help them colour evenly.
• Use a digital thermometer to check the steak rather than relying on appearance alone.
• Rest the steak for 5–10 minutes before slicing it against the grain.
• Use an oven glove whenever you move the skillet; its handle will be hot.

Variations

• Use dried herbs: Replace each 10 ml portion of fresh thyme or rosemary with 5 ml dried, as specified in the ingredients.
• Adjust the heat: Reduce the red pepper flakes for a milder skillet or add more to taste.
• Skip the cheese: Leave off the optional Parmesan for a simpler finish.
• Change the steak cut: Use a steak cut you enjoy, keeping an eye on doneness with a thermometer.
• Add greens: Serve with a side of steamed greens or a dressed salad for a fresh contrast.

Common mistakes to avoid

• Using a non-stick pan: Choose an oven-safe skillet that can tolerate high heat instead.
• Cutting uneven potatoes: Make the pieces similar in size so they cook at a more consistent rate.
• Moving the steak too soon: Leave it undisturbed on the first side while it sears, then turn it.
• Guessing the doneness: Check the centre with a digital thermometer and follow your preferred steak temperature.
• Skipping the rest: Leave the cooked steak for 5–10 minutes before slicing to allow its temperature to settle.
• Leaving the pan handle unmarked: Treat it as hot after oven use and use an oven glove.

How to store

The recipe says leftovers keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat gently in the microwave or by another suitable method, taking care not to overcook the steak.

Frequently asked questions