One skillet. Four steps. An abundance of scrumptious flavors and savory satisfaction.
Steak and potatoes is a classic American combo. While most chefs (amateur or pro) have their own ways of whipping it up, this recipe includes one of the most efficient methods: cooking all the ingredients in the same skillet.
Salt, pepper, and garlic harmonize beautifully with tender and juicy steak while creamy potatoes practically melt in the mouth, and the entire dish glistens a golden brown. In less than an hour, you’ll have a complete meal that fills the kitchen with pleasant aromas and makes the tummy grumble. What’s not to love?
This is one of my best friend’s favorite meals, and we’ve made it a couple times since moving in together. The one-skillet style is by far the easiest and most enjoyable way to prepare this hearty meal because you’ll end up with fewer dishes to clean. Additionally, one batch of this recipe serves four, so it’s perfect for medium-sized families, as well as couples or singles who enjoy savory leftovers. Weeknights and special occasions alike can be blessed by steak and potatoes because this recipe is simple, straightforward, and totally scrumptious.
Is Steak And Potatoes Healthy?
On the one hand, steak and potatoes is a dish that’s high in fat and calories. For these reasons, it might not be the healthiest option. However, one serving is pretty high in protein, with a good amount of iron and potassium, as well—so it can be consumed in moderation as part of an overall balanced omnivore diet. It’s also dairy-free and gluten-free, so lactose intolerant and gluten-sensitive folks can enjoy it without worry.
Is It OK To Cook Meat And Potatoes In The Same Skillet?
The key to cooking meat and potatoes in the same skillet is to make them take turns. First, cook the potatoes, then remove them from the skillet and set them aside. Then, cook the meat to your desired doneness. Once the meat has cooked through, mix the cooked potatoes back in, along with seasonings. Cooking these ingredients separately lowers the risk of cross-contamination from raw meat. This also allows each ingredient to cook just right, giving each its own cook time for perfect tenderness.
FAQs & Tips
Once cooled, steak and potatoes can be refrigerated in an airtight container for 4-5 days. I don’t recommend freezing, as the thawing process could ruin its tender texture. To reheat, simply line a baking sheet with parchment paper, place the steak and potatoes on it, and bake at 350°F for 10-15 minutes or until heated through to an internal temp of 165°F. (Medium steak can be safely consumed when reheated to an internal temp of 145°F.)
Yes. When my roomie and I want to save some time, we’ll cut the potatoes in the morning and store them in an airtight container in the fridge until the evening. Likewise, we’ll do the same with the steak cubes, storing them in their own container until we’re ready to cook. Sometimes, we also like to marinate the steak while it’s in the fridge so it’s even more flavorful after cooking.
This recipe calls for either sirloin or rib eye because these cuts are thick, tender, and work well in this dish. Other cuts, such as flank steak or skirt steak, tend to be chewier, making them better for dishes like stir fry or fajitas.
Alongside salt, pepper, and minced garlic, I suggest adding a teaspoon each of cumin and smoked paprika to kick up the heat a notch. Feel free to also add more aromatic herbs like rosemary, thyme, or oregano to expand the flavor profile. The more you experiment with seasoning options, the more comfortable you’ll get with them—and the more personalized your steak and potatoes will become!
Serving Suggestions
Of course, steak and potatoes can be a whole meal in itself, finished with a simple garnish of fresh parsley. But you can add more complete nutritional goodness to the table, such as Crispy Air-Fryer Brussels Sprouts, Instant Pot Green Beans, or Thanksgiving Salad. Personally, I enjoy pairing steak and potatoes with Maple-Glazed Carrots to balance out the saltiness with some sweetness, but you could also keep it savory and garlicky with Garlic Toast or Garlic Mushrooms.
Steak and Potatoes
Ingredients
- 2 tablespoons olive oil divided
- 1 1/2 pounds Yukon Gold or red potatoes cut into 1-inch pieces
- Salt to taste
- Ground black pepper to taste
- 1 1/2 pounds steak such as sirloin or rib eye, cut into 1-inch cubes
- 3 cloves garlic minced
- Fresh parsley chopped (for garnish)
Instructions
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In a large skillet over medium heat, let 1 tablespoon of olive oil heat up for a minute or two. Add the potatoes, season with salt and pepper, and cook for 10-20 minutes, stirring occasionally, until they become tender and golden brown. Remove them from the skillet and set aside.
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In the same skillet, heat another tablespoon of olive oil. Add steak cubes, season with salt and pepper, and cook 4-7 minutes, stirring until browned and cooked to your liking.
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Add minced garlic to the skillet with the steak and sauté for 1 more minute, stirring often.
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Return the cooked potatoes to the skillet with the steak and garlic. Stir to combine and heat through. Serve hot, sprinkled with parsley.
Nutrition
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