American
Steak and Potato Skillet
Diced potatoes get a head start, then steak bites sear in the same pan with garlic. It is a steakhouse idea reduced to one skillet and half an hour.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Potatoes cook first so the steak is not overdone.
- One pan.
- Garlic goes in at the end so it stays sweet.
- You can see the sear on both.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Season the steak with salt and pepper. Leave it on the counter while the potatoes start.
- 2
Cook the potatoes in 1 tbsp oil in a large skillet over medium, covered, 8 minutes. Uncover and cook until browned and tender, about 6 minutes more. Move them out.
- 3
Add the remaining oil. Sear the steak in a single layer over high heat, about 2 minutes per side, until browned and the center is the doneness you want. Whole-muscle beef is 145°F after a short rest. Medium is about 135°F before that rest if you want it pinker, which is a preference, not the safety target.
- 4
Add the garlic and butter. Toss 30 seconds.
- 5
Return the potatoes and toss to warm.
- 6
Finish with parsley. Rest the steak a couple of minutes in the pan off the heat.
Pro tips
- Small potato cubes cook faster than large ones. Aim for 3/4 inch.
- Do not salt the steak and then steam it under a lid. Sear it open.
- If the pan is crowded, cook the steak in two batches.
Easy substitutions
- Sirloin
- Strip steak, same method.
- Potatoes
- Sweet potatoes. They brown faster, so watch them.
- Butter
- Another teaspoon of olive oil.
Storage and reheating
Storage
Refrigerate up to 3 days. The steak will be more well done after reheating.
Reheating
Warm in a skillet just until hot. Do not simmer it.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 430
- Protein
- 34 g
- Carbs
- 28 g
- Fat
- 20 g
- Fiber
- 3 g
Moderate · Stovetop, One Pan · Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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