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If you consider yourself a “steak and potatoes” person, then this simple steak and potatoes recipe is made just for you! While there are definitely healthier dinner options, sometimes you just want comfort food — and this meal achieves that with whole, natural ingredients.
Although you can easily cook sirloin steak in the oven by itself (or chop it into steak bites) and serve roasted potatoes on the side, this recipe for steak and potatoes in the oven cooks up everything one pan. Plus, you’ll love the mouthwatering caramelized onion butter!
Steak And Potatoes: Why You’ll Love This Recipe
- Savory meaty and caramelized onion flavor
- Tender beef with a browned outside and juicy inside
- No marinade needed
- Soft, golden potatoes
- Uses basic pantry and fridge staples
- Cooks all in one skillet
- Pairs with your favorite steakhouse side dishes!
Ingredients & Substitutions
This section explains how to choose the best ingredients for potatoes and steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Top Sirloin Steaks – If possible, choose steaks that are 1.5 inch thick, as they are less likely to overcook. Although you can use other cuts of meat (such as New York strip steak, T-bone, ribeye steak, porterhouse, chuck eye steak, sliced tenderloin, or flank steak), their searing times will differ and you’ll want to use a probe meat thermometer to ensure doneness.
- Yellow Onions – I chose these for their classic flavor when caramelized, but you can use white onions, sweet onions, or Vidalia onions if you prefer.
- Worcestershire Sauce – For enhancing the meaty flavor in the steak. Soy sauce or coconut aminos can work as substitutes.
- Olive Oil – For creating a golden crust on the steak. Feel free to substitute your favorite neutral cooking oil, such as avocado oil.
- Dry Red Wine – Try a merlot, pinot noir, or cabernet sauvignon.
- Unsalted Butter – I prefer grass-fed butter for its excellent flavor, but use your favorite unsalted variety.
- Garlic – I recommend fresh garlic cloves for this steak and potato recipe, but minced garlic from a jar will also work.
- Yukon Gold Baby Potatoes – Cut them into quarters. You can also use conventional Yukon Gold potatoes or Russet potatoes, but they will need to be cut into smaller pieces. Any other potatoes you like will also work.
- Fresh Thyme – Adds depth and aromatic flavor to the steak and potato skillet. Other fresh herbs, like oregano or rosemary, would work well, too.
- Sea Salt & Black Pepper
How To Cook Steak And Potatoes
This section shows how to make a garlic butter steak and potatoes skillet, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season the steaks. Pat the steaks dry with paper towels. Sprinkle salt and pepper on both sides of steak and set aside to come to room temperature. (This helps the steak cook more evenly.)
- Caramelize the onions. Add olive oil to a large skillet over medium high heat. Add onions, red wine, and Worcestershire sauce. Cook for 5 minutes. Season onions with remaining salt and cook until caramelized.
- Make the onion butter. Puree all but 1/4 cup of the caramelized onions in a food processor. Add the butter and garlic, pulsing until combined.
- Sear the steaks. Heat more olive oil in a cast iron skillet over high heat. Add the steaks and sear on both sides, until browned. (They do not need to be cooked through at this step.)
- Add the potatoes. Remove the pan from heat, move the steaks to one side, and add the potatoes. Top with the butter mixture and sprigs of thyme.
- Bake steak and potatoes. Cook in the oven, until the steak internal temperature reaches desired doneness with a meat thermometer (see time recommendations below). Remove steaks to rest and continue baking potatoes until fork tender.
- Serve. Serve steak and potatoes with the remaining caramelized onions spooned over them, or in a small bowl on the side.
Time Chart For Steak And Potatoes
Steak and potatoes cooked this way will take longer in the oven than sirloin steaks cooked alone, since the pan is more crowded, but the upside is that it’s a one-pan meal.
It’s best use a meat thermometer or even better, a probe thermometer, to check when your steak is done. To give you an idea, a perfect medium-rare steak like the pictures above was seared for 2 minutes per side on the stovetop followed by 8-10 minutes in the oven.
For 1.5-inch-thick steaks and an oven temperature of 375 degrees F, here is a temperature and time chart to get the doneness you want:
|Searing Time |
|Steak Oven Time|
(Approx, 1.5″ Steaks)
|Rare||2 minutes||6-8 minutes||120 degrees F|
|Medium Rare||2 minutes||8-10 minutes||130 degrees F|
|Medium||2 minutes||10-12 minutes||140 degrees F|
|Medium Well||2 minutes||12-14 minutes||150 degrees F|
|Well Done||2 minutes||14-16 minutes||160 degrees F|
Note: The times and temperatures above are what you want when removing steaks from the oven. The temperature will rise an additional 5 degrees as they rest.
Once the steak is done, remove it and continue baking the potatoes for about 10 more minutes, until fork tender.
- Store: Keep any leftover steak and potato in an airtight container in the refrigerator for up to 3 days.
- Meal prep: Caramelize onions ahead of time, prepare the caramelized onion butter, and store separately until the rest of the recipe is ready to cook. You can also dice the potatoes ahead of time and store submerged in water in the fridge (drain and pat dry before cooking).
- Reheat: Warm up leftovers in an oven at low heat, or briefly on the stovetop. The microwave is fine for the potatoes, but is likely to overcook and dry out the steak.
- Freeze: You can freeze roasted steak and potatoes for up to 3 months, but the texture of the potatoes may change.
What To Serve With Steak And Potatoes
This dish is a filling meal all on its own, but I always like to include veggies! Try these healthy sides:
- Easy Veggies – Make oven roasted brussels sprouts, simple roasted garlic green beans, or buttery sauteeed mushrooms to pair with this hearty dish.
- Simple Salads – Try this meal with 7 layer salad if you want to prep ahead, quick creamy cucumber salad, or a more interesting spinach bacon salad.
- Steakhouse Sides – This dish pairs perfectly with classic creamed spinach, easy Instant Pot baked potatoes (make them in your pressure cooker while you have the steak and potatoes in the oven), mashed potatoes (or mashed cauliflower), or cheesy yellow squash casserole.
More Steak Dinner Recipes
Never run out of ways to cook steak with these easy recipes!
Steak And Potatoes In The Oven
Steak And Potatoes (One Pan Recipe!)
Make perfect steak and potatoes all in one pan! This mouthwatering recipe makes an easy, hearty meal with simple ingredients and big flavor.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Pat the steaks dry with paper towels. Use a total of 2 teaspoons (12g) of salt and 1/2 teaspoon (1g) of pepper to season the steaks on both sides. Set aside to come to room temperature.
Meanwhile, in a large skillet over medium-high heat, heat 2 tablespoons (29.5 ml) of olive oil, until shimmering.
Add the onions, red wine, and Worcestershire sauce. Cook for 5 minutes.
Season the onions with the remaining 1/4 teaspoon (1.5 g) of salt. Continue to cook, stirring frequently, for about 25 minutes, until the onions are caramelized.
Preheat the oven to 375 degrees F (190 degrees C).
Place the caramelized onions (all but 1/4 cup – reserve 1/4 cup for serving) into the food processor. Puree until smooth.
Add the butter and garlic to the food processor. Pulse until combined.
Heat a cast iron skillet over high heat. Add the remaining tablespoon (14.7 ml) of olive oil and swirl to coat.
Add the steaks to the pan in a single layer. Sear for 2 minutes per side, until golden brown. (The steaks will not be cooked through at this point.)
Remove the pan from heat. Working quickly to avoid overcooking the steak, move the steak over to one side of the pan and add the potatoes to the other side. Top each steak with a heaping spoonful of the caramelized onion butter, then dollop the remaining caramelized onion butter over the potatoes. Place sprigs of time over the whole pan.
Transfer the pan to the oven and bake for about 8-10 minutes for medium rare steak, or adjust time accordingly to reach your desired doneness. For best results, insert a probe thermometer into the center of one of the steaks before placing in the oven, and set the temperature to your desired doneness – 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, and 160 degrees for well done. (This is the internal temperature you want when removing steaks from the oven; the temperature will rise an additional 5 degrees as it rests.)
Immediately remove the steaks from the pan, to prevent them from cooking in the residual heat. Rest for 10 minutes on a plate or cutting board. Discard the thyme sprigs.
Meanwhile, as the steaks rest, return the potatoes to the oven for about 10 minutes, until fork tender.
Serve steak and potatoes with the reserved 1/4 cup (32 g) of caramelized onions, and if desired, additional fresh thyme.
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Serving size: 1 8-oz steak with 1 cup potatoes
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