This meal is perfect for dinner after a long day, a weekend treat, or when you want something filling and comforting without complicated steps. It pairs beautifully with a simple side salad, steamed vegetables, or even just a slice of crusty bread to mop up the juices. The beauty of steak and potatoes is that it doesn’t need fancy sauces or extras—just good seasoning, proper heat, and a little patience.
Whether you’re cooking for yourself, your family, or guests, this steak and potatoes recipe delivers bold flavor, satisfying texture, and timeless appeal. It’s a reminder that sometimes the simplest meals are the most memorable.
Ingredients
2 beef steaks (ribeye, strip, or sirloin)
2–3 medium potatoes, cut into cubes
3 cloves garlic, sliced
½ onion, sliced (optional)
2 tbsp olive oil
2 tbsp butter
Salt to taste
Black pepper to taste
½ tsp paprika or steak seasoning
Instructions
Remove steaks from the refrigerator 20–30 minutes before cooking and pat dry. Season generously with salt, black pepper, and paprika or steak seasoning.
Heat olive oil in a heavy skillet over medium-high heat. Add steaks and sear 3–4 minutes per side, depending on thickness, until a deep brown crust forms. Remove steaks and let rest.
In the same skillet, add potatoes and cook over medium heat until golden and tender, stirring occasionally. Add garlic and onion during the last few minutes and cook until fragrant.
Return steaks to the skillet, add butter, and spoon the melted butter over the steaks for 1–2 minutes.
Remove from heat, top steak with extra butter if desired, and serve hot with the crispy potatoes.