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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!
Why You’ll Love This Steak And Potatoes 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 (T-bone, porterhouse, New York strip, ribeye steak, chuck eye steak, flank steak, etc.), their searing times will differ and you’ll want to use a probe meat thermometer to ensure doneness.
- Yellow Onions – I chose these ones for their classic flavor when caramelized, but you can use white or sweet 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 Mini 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 In The Oven
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 steak. 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 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 onion butter. Puree all but 1/4 cup of the caramelized onions in a food processor. Add butter and garlic, pulsing until combined.
- Sear steaks. Heat more olive oil in a cast iron skillet over high heat. Add steaks and sear on both sides, until browned. (They do not need to be cooked through at this step.)
- Add potatoes. Remove the pan from heat, move steak to one side, and add potatoes. Top with the butter mixture and sprigs of thyme.
- Bake garlic 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.
How Long To Cook Steak And Potatoes In The Oven?
For medium rare steak, sear the steak on the stove for 2-3 minutes per side first (until browned), then bake steak with potatoes for 8-10 minutes at 375 degrees F, or until steak reaches 130 degrees F. (The time range is for steaks that are 1.5 inch thick. For best results, use a meat thermometer.)
You can also target the internal temperature for your desired doneness: 120 degrees for rare, 140 degrees for medium, 150 degrees for medium well, or 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.)
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 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 Potato Recipes
This dish is a filling meal all on its own, but I always like to include veggies! Try these healthy sides:
More Steak Dinner Recipes
Never run out of ways to cook steak with these easy recipes!
Steak And Potatoes Recipe (One Pan!)
Make steak and potatoes in the oven, in one pan! This mouthwatering steak and potatoes recipe creates a hearty meal with simple ingredients.
Prep: 15 minutes
Cook: 50 minutes
Resting Time 10 minutes
Total: 1 hour 5 minutes
Servings: 5 (adjust to scale recipe)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.
Serving size: 1 8-oz steak with 1 cup potatoes
Amount per serving. Serving size in recipe notes above.
Total Carbs 51.6g
Net Carbs 44.3g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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