With tender steak and crispy potatoes seasoned with a delicious rosemary garlic blend, the whole family will love this meal. I’ve included a shortcut for the potatoes to make this a great anytime meal!
Easy Weeknight Steak and Potatoes
It’s a quick and easy meal perfect for busy weeknights. A shortcut ensures the potatoes cook fast! It’s a full meal in just one pan, so easy! The end result tastes like you’ve been cooking for hours, making it an impressive meal to serve to guests.
It’s easy to find ideal side dishes like an Easy Arugula Salad, some Crock Pot Broccoli Cheese Soup, or some sweet oven-baked Delicata Squash.
Ingredients/Variations
Steak: Choose 1-inch thick boneless cuts of steak with lots of marbling. Strip loin, New York Strip steak, Porterhouse, or rib eyes are all great choices that will give your dish a hearty beef flavor while remaining tender and juicy. You can make this with beef tenderloin as well, depending on thickness, the cooking time may change slightly. Potatoes: Baby potatoes are perfect for this recipe since they have thin skins and don’t require peeling. However, if you use another type of potato, simply cut them into 1 ½” chunks. Thin varieties, like Yukon gold potatoes, don’t need peeling while russet potatoes should be peeled first. Seasoning: A great steak only needs seasonings and the potatoes are seasoned with fresh garlic and rosemary, salt, and pepper. Butter and olive oil bring all the flavors together and make the dish even more delicious.
How to Make Steak and Potatoes
Simple is the name of the game—especially when it comes to cooking this classic suppertime favorite: Serve steak & potatoes with juices on a single platter. Top with additional butter, red wine sauce, or steak butter if desired.
Tips for Perfect Steaks
This recipe is for 1″ steaks. Thinner steaks will need less time while thicker steaks will need more time. Steak should rest at room temperature at least 30 minutes before cooking. Ovens and the type of pan can vary the cook time. Check the steaks early to ensure they do not overcook. (Use a thermometer for best results). Take the steak off of the heat a few degrees before you want it to be done as it will continue to rise in temperature as it rests. Let the steaks rest after cooking (while you crisp the potatoes). This works best in a large cast-iron pan.
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