Herb-Roasted Potatoes and Juicy Steak is a classic, satisfying dish that pairs crisp, golden potatoes infused with garlic and rosemary with tender, flavorful steak seared to perfection. Ideal for a cozy dinner for two, this recipe combines simplicity with sophistication.
Why You’ll Love This Recipe
This timeless combination never goes out of style, and here’s why it’s a go-to favorite:
Perfectly roasted potatoes with a crispy exterior and fluffy interior
Juicy, tender steak enhanced with garlic butter and fresh herbs
Simple ingredients deliver bold, satisfying flavor
Quick and easy preparation for a restaurant-quality meal at home
Great for weeknights or special dinners
Flexible with steak cuts and herbs
Balanced textures and savory aromas
Naturally gluten-free
Easily scalable for more servings
An elegant meat-and-potatoes dish that never disappoints
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
beef steaks (ribeye, sirloin, or rump)
baby potatoes
olive oil
garlic cloves
fresh rosemary (or dried rosemary)
fresh parsley
butter
salt and freshly ground black pepper
directions
1. Prepare the Potatoes
Preheat the oven to 210°C (410°F).
Wash and halve or quarter the baby potatoes, depending on size.
In a large bowl, toss the potatoes with 1 tablespoon olive oil, salt, pepper, rosemary, and 1 minced garlic clove.
Spread on a parchment-lined baking sheet, cut side down for best browning.
Roast for 25–30 minutes, turning halfway through, until golden and crisp on the outside and tender inside.
2. Cook the Steak
Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
Pat dry and season both sides generously with salt and pepper.
Heat 1 tablespoon olive oil in a heavy skillet over high heat until shimmering.
Add the steaks and sear for 2–4 minutes per side, depending on thickness and preferred doneness.
In the last minute of cooking, add 30 g (2 tablespoons) of butter and 1 crushed garlic clove to the pan.
Baste the steaks with the melted butter and garlic using a spoon.
Remove the steaks from the pan, cover loosely with foil, and let rest for 2–3 minutes.
3. Finish and Serve
Finely chop the parsley.
Sprinkle fresh parsley over the roasted potatoes for a burst of color and freshness.
Plate the steak alongside the potatoes and drizzle with any resting juices from the meat.
Serve immediately while hot and aromatic.
Servings and timing
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Calories per serving: Approximately 600–700 kcal (varies by steak cut)
Difficulty: Easy
Variations
Add vegetables: Include carrots, zucchini, or onions with the potatoes for more color and variety.
Spicy rub: Add paprika or chili flakes to the steak seasoning for a spicy twist.
Garlic herb butter: Mix softened butter with garlic, parsley, and thyme for an herbed butter topping.
Steak au poivre: Coat steaks in crushed peppercorns before searing for a French-inspired version.
Creamy potatoes: Toss the roasted potatoes with a spoonful of sour cream or Greek yogurt.
Grilled version: Grill the steaks and potatoes outdoors during warmer months.
Balsamic finish: Drizzle the roasted potatoes with balsamic reduction for a tangy accent.
Lemon zest: Add lemon zest to the parsley garnish for brightness.
Blue cheese topping: Crumble blue cheese over the steak for added richness.
Pan sauce: Deglaze the skillet with red wine or broth after searing for a quick sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat:
Potatoes: Re-crisp in a 200°C (400°F) oven for 10 minutes or heat in a skillet.
Steak: Reheat gently in a low oven (275°F/135°C) until just warmed through, or slice and add to a hot skillet briefly to avoid overcooking.
Avoid microwaving steak as it can become rubbery.
FAQs
What cut of steak is best for this recipe?
Ribeye, sirloin, or rump are all excellent choices depending on your preference for marbling and tenderness.
Can I use regular potatoes instead of baby potatoes?
Yes, just cut them into small chunks of similar size for even roasting.
Can I cook the steak in the oven?
Yes. After searing the steak, you can finish it in a 400°F (200°C) oven for 5–7 minutes for thicker cuts.
How do I know when the steak is done?
Use a meat thermometer:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Do I need to rest the steak?
Yes, resting allows juices to redistribute, making the steak more flavorful and tender.
Can I use dried herbs?
Yes, but use about one-third the amount compared to fresh herbs, as dried are more concentrated.
Is this meal good for meal prep?
Yes, both components reheat well, especially when stored separately.
Can I marinate the steak?
You can marinate the steak in olive oil, garlic, and herbs for 1–2 hours before cooking for extra flavor.
Should I peel the potatoes?
No, baby potatoes have tender skins that become crispy when roasted.
Can I make this dairy-free?
Yes, omit the butter and use a plant-based alternative if needed.
Conclusion
Herb-Roasted Potatoes and Juicy Steak is a straightforward yet impressive meal that brings together rich flavors and satisfying textures. With its golden, herbed potatoes and perfectly seared steak finished with garlic butter, it’s a dish that feels both indulgent and grounded—perfect for a romantic dinner or a hearty meal any day of the week.
Herb-Roasted Potatoes and Juicy Steak
- Total Time: 45 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Herb-Roasted Potatoes and Juicy Steak recipe is a classic, no-fuss dinner that’s bursting with flavor. Tender beef steaks are pan-seared to perfection and paired with crispy rosemary garlic potatoes—an easy, satisfying meal for a cozy night in or a special occasion for two.
Ingredients
-
2 beef steaks (ribeye, sirloin, or rump)
-
500 g (about 1 lb) baby potatoes
-
2 tbsp olive oil
-
2 garlic cloves (1 minced, 1 crushed)
-
1 sprig fresh rosemary (or 1 tsp dried)
-
1 small bunch fresh parsley, chopped
-
30 g (2 tbsp) butter
-
Salt and freshly ground black pepper, to taste
Instructions
-
Prepare the Potatoes:
-
Preheat oven to 210°C (410°F).
-
Wash and halve or quarter the baby potatoes.
-
Toss with 1 tbsp olive oil, salt, pepper, rosemary, and minced garlic.
-
Spread on a parchment-lined baking tray, cut side down.
-
Roast for 25–30 minutes, turning halfway, until golden and crispy.
-
-
Cook the Steak:
-
Let steaks sit at room temperature for 30 minutes before cooking.
-
Season generously with salt and pepper.
-
Heat 1 tbsp olive oil in a skillet over high heat.
-
Sear steaks 2–4 minutes per side to desired doneness.
-
In the last minute, add butter and crushed garlic. Baste steaks with the melted butter.
-
Transfer steaks to a plate, cover loosely with foil, and let rest for 2–3 minutes.
-
-
Finish and Serve:
-
Sprinkle roasted potatoes with chopped parsley.
-
Plate steaks with the crispy potatoes.
-
Serve immediately for best flavor and texture.
-
Notes
-
For extra flavor, deglaze the steak pan with a splash of red wine or balsamic vinegar.
-
Use a meat thermometer for precise doneness (e.g., 130°F/54°C for medium-rare).
-
Add a simple side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Pan-Searing
- Cuisine: European-Inspired