Name: One-Skillet Steak and Potatoes Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds baby Yukon gold potatoes (diced in half or quartered to create bite-sized pieces); 1 medium yellow onion (peeled and sliced thinly, vertically); 1 tablespoon minced garlic (divided); 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme; divided); 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary; divided); 1/2 teaspoon salt (divided); 1/2 teaspoon freshly ground black pepper (divided); 1/2 teaspoon red pepper flakes (divided); 6 tablespoons unsalted butter (divided); 1 1/2 pounds steak (about 2 large or 4 smaller steaks); 1 tablespoon minced garlic (remaining); 1 teaspoon fresh thyme (remaining) or 1/2 teaspoon dried thyme; 1 teaspoon fresh rosemary (remaining) or 1/2 teaspoon dried rosemary; 1/2 teaspoon salt (remaining); 1/2 teaspoon freshly ground black pepper (remaining); 1/2 teaspoon red pepper flakes (remaining); 3 tablespoons shredded Parmesan cheese (optional but recommended for garnishing)

There’s something so satisfying about a hearty, all-in-one dinner — and this One-Skillet Steak and Potatoes Recipe definitely delivers. With tender, juicy steak nestled among golden, buttery potatoes, it’s simple comfort food that feels a little special every time I make it.

This image shows a white round pan with two main layers of food inside, placed on a white marbled surface. On the left side, there is a layer of thinly sliced medium-rare steak strips with a pink center and browned edges, sprinkled with fresh green herbs. On the right side, there is a thick layer of golden-yellow roasted potato wedges, sprinkled with small bits of grated white cheese and more herbs on top. A light brown wooden spatula rests on the right edge of the pan. The food looks seasoned with black pepper and has a slightly crispy texture on the edges. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make One-Skillet Steak and Potatoes Recipe
Top Tip
How to Serve One-Skillet Steak and Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One-Skillet Steak and Potatoes Recipe

Why You'll Love This Recipe

I can’t tell you how many times this One-Skillet Steak and Potatoes Recipe has saved me on busy weeknights or when friends drop by unexpectedly. It’s quick, requires minimal cleanup, and hits all those savory, buttery notes that make dinner feel like a win.

One-pan magic: You cook everything in a single skillet, cutting down on dishes without sacrificing flavor.
Perfectly cooked steak every time: Using a thermometer ensures your steak is just right — no guesswork involved.
Flavor-packed potatoes: Yukon gold potatoes thrive in garlic butter and herbs, becoming tender with crisp edges.
Customizable and easy: You can swap herbs, adjust spice levels, or add cheese to suit your mood and pantry.

Ingredients & Why They Work

The magic of this dish is really about letting simple ingredients shine, coming together in buttery harmony. I always pick baby Yukon gold potatoes because they hold shape well and get that perfect crispy edge without falling apart. And, fresh herbs tied with garlic butter? Absolute game changers!

Flat lay of fresh raw steak cuts with rich marbling, halved and quartered baby Yukon gold potatoes with smooth yellow skin, a medium yellow onion sliced thinly lengthwise showing its translucent rings, whole uncracked brown eggs (to represent the natural protein element, even if not used here), small white ceramic bowls containing minced garlic cloves, fresh sprigs of thyme, fresh rosemary branches, coarse salt crystals, freshly ground black peppercorns, red pepper flakes, small white bowls filled with golden olive oil and creamy unsalted butter cubes, and finely shredded Parmesan cheese lightly piled on a white ceramic plate, all arranged symmetrically and realistically in balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Ideal for initial cooking and helps potatoes crisp up without sticking.
Baby Yukon Gold Potatoes: Their creamy texture and thin skins crisp beautifully.
Yellow Onion: Adds natural sweetness and softens nicely as it cooks with the potatoes.
Minced Garlic: Divided use ensures garlic flavor is present but not overpowering.
Fresh Thyme & Rosemary: These herbs infuse the dish with that classic earthy, savory aroma.
Salt & Black Pepper: Essential for seasoning — remember to taste and adjust!
Red Pepper Flakes: Just a hint adds warmth without intimidation.
Unsalted Butter: Adds richness and helps create that gorgeous, golden crust on both meat and potatoes.
Steak: Choose your preferred cut; I often go for ribeye or sirloin for balance between tenderness and flavor.
Shredded Parmesan Cheese (Optional): Sprinkling on top adds a lovely salty finish that's totally worth it.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this One-Skillet Steak and Potatoes Recipe depending on what I have on hand or the season. Don’t hesitate to personalize it — that’s part of the fun!

Variation: Sometimes I add a handful of sliced mushrooms or bell peppers when sautéing the onions and potatoes — it adds extra flavor and texture I enjoy.
Herb swaps: If fresh thyme or rosemary isn't available, dried works fine, or try oregano or tarragon for a twist.
Dietary tweak: For a dairy-free version, swap butter for olive oil and skip the Parmesan cheese, still delicious!
Spice level: Feel free to play with the red pepper flakes — add more for some heat or leave out completely for a milder dish.

Step-by-Step: How I Make One-Skillet Steak and Potatoes Recipe

A white plate with a grey rim holds a meal arranged in two main sections: on the left, several pieces of roasted yellow potatoes with a shiny, slightly browned surface and some herbs sprinkled on top; on the right, several slices of cooked steak showing a juicy pink inside with a browned outer layer. There is a small bundle of green herbs placed between the potatoes and steak. Next to the steak, a silver fork and a knife with a wooden handle rest on the plate’s edge. The plate sits on a stack of similar white plates, all on a white marbled surface. In the blurry background, a grey pan filled with more roasted food is partially visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sauté the Potatoes & Onions

First things first, preheat your oven to 400°F. Dice those baby Yukon gold potatoes into bite-sized pieces — quartered if they're big, halved if smaller — then toss them with olive oil in a large oven-safe skillet. You want something sturdy like cast iron or stainless steel because this skillet goes from stove to oven. Sprinkle half the garlic, herbs, salt, pepper, and red pepper flakes over the potatoes and sliced onions, then give everything a good toss so each piece is coated well. Sauté this mixture over medium-high heat for about 5 minutes. Keep stirring occasionally to help the potatoes get a light golden crust and the onions to soften and turn translucent.

Step 2: Add Butter and Bake the Potatoes

Once those potatoes have some lovely color, stir in 2 tablespoons of butter and let it melt all over. Then, pop the whole skillet into your preheated oven and bake for 15-20 minutes, or until the potatoes are tender when poked with a fork. This is the time when the potatoes finish getting soft inside and crispy on the edges — you’ll love the contrast!

Step 3: Rest the Potatoes and Sear the Steak

Carefully remove the skillet from the oven using a pot holder, and transfer the potatoes onto a plate or bowl. Cover with foil to keep them warm while you work on the steak. Place your skillet back on the stove, add the remaining 4 tablespoons of butter, the rest of the garlic, herbs, and spices, and melt over medium heat, stirring to combine. Now comes the fun part — add your steaks and sear them undisturbed on the first side. You’ll want to follow the doneness chart below or just use a digital thermometer to know exactly when to flip. I always recommend pulling the steak when it’s about 5 degrees below your target internal temperature — carryover cooking during resting will finish it perfectly.

Step 4: Rest, Rewarm Potatoes, and Serve

After searing both sides, transfer the steak to a cutting board and let it rest for 5-10 minutes to keep those juices locked in. Meanwhile, add potatoes back to the skillet to gently rewarm. Once rested, slice steaks against the grain, toss them back with the potatoes, and sprinkle with shredded Parmesan if you’re feeling fancy. Serve immediately and savor every bite.

Top Tip

I’ve made this dish dozens of times, and a few little habits have really helped me nail it — I want to share those with you so your meal is just as delicious as mine.

Use a Reliable Thermometer: I learned the hard way to never guess steak doneness. A quick check with a meat thermometer means no surprises.
Don’t Rush Resting: Let the steak sit for 5-10 minutes after cooking; this redistributes juices for maximum flavor and tenderness.
Choose the Right Skillet: Cast iron or oven-safe stainless steel gives you that perfect sear and makes transitioning from stovetop to oven a breeze.
Divide Seasonings: Splitting herbs and spices between potatoes and steak avoids overpowering and gives balanced flavor all around.

How to Serve One-Skillet Steak and Potatoes Recipe

Garnishes

I usually top the dish with freshly shredded Parmesan cheese, which I think adds that perfect salty, savory finish. Sometimes, I’ll scatter freshly chopped parsley or thyme leaves just before serving for a pop of color and freshness. A squeeze of fresh lemon juice can also brighten the richness if you like a little zing.

Side Dishes

Since this dish is pretty hearty, I like to keep sides light and crisp — a simple green salad with a tangy vinaigrette or some roasted asparagus pairs beautifully. For a little indulgence, garlic butter green beans or sautéed mushrooms complement the steak wonderfully.

Creative Ways to Present

For special occasions, I’ve served the sliced steak over a bed of the buttery potatoes on rustic wooden boards with small bowls of dipping sauces like horseradish cream or garlic aioli. It makes the meal feel a bit fancier while keeping the cozy vibe intact.

Make Ahead and Storage

Storing Leftovers

I store leftover steak and potatoes in airtight containers in the refrigerator — they last up to 4 days and remain surprisingly tasty. I like to keep the steak slices separate or layered lightly with potatoes to avoid mushiness.

Freezing

Freezing works too if you want meal prep convenience. I freeze cooked steak and potatoes in freezer-safe containers or bags, removing as much air as possible. They keep well for up to two months and thaw in the fridge overnight before reheating.

Reheating

To reheat, I prefer gently warming leftovers in a skillet with a little butter or olive oil over medium heat to refresh the crispy edges, but a quick microwave stint works in a pinch. Just watch closely so you don’t overcook the steak.

Frequently Asked Questions:

What type of skillet should I use for this one-skillet steak and potatoes recipe?

I recommend using an oven-safe skillet, like cast iron, stainless steel, or enameled cast iron. Avoid nonstick pans designed only for low heat, as this dish requires high heat on both stovetop and in the oven for perfect searing and crisping.

Can I use a different cut of steak?

Absolutely. While I prefer ribeye or sirloin for this recipe, you can use filet mignon, strip steak, or even skirt steak. Just note that thinner cuts may cook faster so adjust searing times accordingly and always use a thermometer to check doneness.

How do I know when the steak is perfectly cooked?

Using a digital meat thermometer is the best way. Remove the steak from the heat when it’s about 5°F below your desired final temperature because the meat continues to cook during resting. For example, for medium-rare, pull at 125°F and let it rest to 130°F.

Can I make this recipe dairy-free?

Yes! Simply swap the butter for extra olive oil when cooking your potatoes and steak, and omit the Parmesan garnish. You’ll still get a tasty, flavorful dish without the dairy.

Final Thoughts

Honestly, this One-Skillet Steak and Potatoes Recipe has become one of my go-to’s whenever I want a fuss-free but indulgent meal. The way the flavors build, the ease of clean-up, and the juicy steak paired with golden potatoes make it feel like a special occasion dinner any night of the week. I really hope you enjoy making it as much as I do — tweak it, make it yours, and savor every bite!