Learning how to cook steak and potatoes in oven is a fantastic way to get a complete, satisfying meal with minimal fuss. This method is reliable, creates less mess than the stovetop, and can deliver perfectly cooked steak and crispy potatoes everytime.
You don’t need to be a professional chef. With a few simple techniques, you can prepare a restaurant-quality dinner right at home. This guide will walk you through every step, from choosing your ingredients to serving a delicious plate.
How To Cook Steak And Potatoes In Oven
This section covers the core, one-pan method. It’s straightforward and efficient, making it perfect for weeknights. The key is managing cooking times so both elements finish together.
What You’ll Need
- Steak: Ribeye, New York strip, or filet mignon are excellent choices. Aim for steaks at least 1-inch thick for best results.
- Potatoes: Yukon Gold or Russet potatoes work wonderfully. They get nice and crispy on the outside.
- Oil: A high-smoke point oil like avocado oil, canola oil, or refined olive oil.
- Butter: For basting the steak (optional but recommended).
- Seasonings: Kosher salt, freshly ground black pepper, garlic powder, rosemary, or thyme.
Step-by-Step Instructions
1. Prepare the Potatoes
Start with the potatoes, as they take longer to cook. Preheat your oven to 400°F (200°C). Wash and dry your potatoes thoroughly.
Cut them into evenly sized pieces, about 1-inch chunks. This ensures they cook at the same rate. Toss them in a bowl with a generous drizzle of oil, salt, pepper, and any other dried herbs you like.
Spread the potatoes in a single layer on a large baking sheet or in a cast-iron skillet. Give them plenty of space so they roast instead of steam.
2. Start Roasting the Potatoes
Place the baking sheet with potatoes in the preheated oven. Let them roast for about 25-30 minutes. You’ll cook the steak in the second half of the potatoes’ cooking time.
While the potatoes roast, prepare your steak. Take it out of the refrigerator and pat it completely dry with paper towels. Moisture is the enemy of a good sear.
3. Prepare and Sear the Steak
Season the steak liberally on all sides with salt and pepper. Let it sit at room temperature for about 20 minutes while the potatoes start cooking.
When the potatoes have been in for 25-30 minutes, remove the baking sheet from the oven. Push the potatoes to the sides of the pan, creating a clear space in the center.
Add a small amount of oil to the center of the hot pan. Immediately place your seasoned steak in that center spot. The pan should be hot enough that the steak sizzles.
Sear the steak for 2-3 minutes on the first side. Use tongs to flip it to the second side.
4. Finish Cooking in the Oven
Once flipped, immediately put the entire pan back into the oven. For a medium-rare steak, this usually takes 6-10 minutes, depending on thickness and your oven.
If you want to baste with butter, add a couple tablespoons of butter and maybe a sprig of rosemary to the pan about 2 minutes before the steak is done.
Use an instant-read thermometer to check for doneness. Aim for 130-135°F (54-57°C) for medium-rare. Remember, the temperature will rise a few degrees while resting.
5. Rest and Serve
Carefully remove the pan from the oven. Transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This allows the juices to redistribute.
Give the potatoes a final toss in the pan juices. You can return just the potatoes to the oven for a few extra minutes if you want them crispier while the steak rests.
Slice the steak against the grain and serve immediately with the crispy roasted potatoes.
Alternative Method: Reverse Sear
The reverse sear is a brilliant method for thicker cuts of steak (1.5 inches or more). It involves slow-cooking in the oven first, then finishing with a quick sear.
Steps for Reverse Sear
- Preheat your oven to a low temperature, around 250°F (120°C).
- Season your steak and place it on a wire rack set inside a baking sheet.
- Cook the steak in the low oven until it’s about 10-15 degrees below your target final temperature. This can take 20-40 minutes.
- While the steak cooks, prepare your potatoes separately on another baking sheet at a higher heat (400°F).
- Remove the steak from the oven. Heat a cast-iron skillet or other heavy pan on the stovetop over high heat.
- Sear the steak for 60-90 seconds per side until a beautiful crust forms.
- Let the steak rest while you finish the potatoes. This method gives you incredible edge-to-edge doneness.
Choosing the Right Cut of Steak
Your choice of steak impacts the final result. Thicker cuts work better for oven methods.
- Ribeye: Well-marbled and flavorful. It stays juicy and is very forgiving.
- New York Strip: Leaner than ribeye but still very tender with great beefy flavor.
- Filet Mignon: The most tender cut, but with less fat. It benefits from basting with butter.
- Sirloin: A more budget-friendly option. Just be careful not to overcook it, as it can become tough.
Tips for Perfect Oven Potatoes
Getting crispy potatoes is just as important as a good steak. Here’s how to ensure they turn out great.
- Dry Them Well: After washing, dry the potatoes thoroughly. Extra water leads to steam.
- Don’t Crowd the Pan: Use two pans if you have to. Overcrowding makes them soggy.
- Preheat the Pan: For extra crispiness, put your empty baking sheet in the oven while it preheats. Add the oil and potatoes carefully to the hot pan.
- Season Generously: Potatoes need a good amount of salt. Don’t be shy.
Checking Steak Doneness
A meat thermometer is your best friend. Guesswork leads to over or undercooked steak. Here are the internal temperature targets:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
Always insert the thermometer into the thickest part of the steak, avoiding any bone or large fat pockets.
Common Mistakes to Avoid
Even simple recipes can go wrong. Avoid these pitfalls for a better meal.
- Not Preheating the Oven: A hot oven is crucial for cooking everything properly from the start.
- Using a Cold Steak: Letting the steak sit out for 20-30 minutes helps it cook more evenly.
- Skipping the Resting Time: Cutting into the steak immediately releases all the flavorful juices onto the cutting board, not your plate.
- Underseasoning: Both steak and potatoes need ample seasoning. Salt brings out there natural flavors.
FAQ Section
What is the best temperature to cook steak and potatoes in the oven?
For the one-pan method, 400°F (200°C) works well. It’s high enough to crisp the potatoes and cook the steak in a reasonable time. For reverse sear, start low at 250°F (120°C) for the steak, and cook potatoes at 400°F separately.
How long does it take to cook steak in the oven with potatoes?
Total time is about 45-55 minutes. The potatoes start first for 25-30 minutes. Then the steak is added to the pan and the whole thing goes back in for another 10-15 minutes, depending on steak thickness and desired doneness.
Can I use frozen steak for oven cooking?
It’s not recommended. For the best sear and even cooking, you should start with a thawed, dry steak. Frozen steak will release to much water and won’t brown properly.
What kind of potatoes are best for roasting with steak?
Yukon Gold potatoes are a top choice. They have a creamy interior and get beautifully golden and crispy. Russet potatoes also work very well, offering a fluffy inside and crispy outside.
Do I need to flip the potatoes while they roast?
Yes, flipping or tossing them once during cooking helps them brown evenly on all sides. Do this when you add the steak to the pan.
Serving Suggestions
Your steak and potatoes are a complete meal on their own. But a few simple sides can round it out.
- A simple green salad with a vinaigrette dressing cuts through the richness.
- Steamed or roasted vegetables like asparagus, green beans, or broccoli.
- A dollop of compound butter or horseradish cream on top of the steak adds extra flavor.
- For a sauce, try a quick pan sauce made with the drippings, some garlic, and a splash of beef broth.
Cooking steak and potatoes in the oven is a reliable technique that yields impressive results. The hands-on time is minimal, and the cleanup is often easier than using multiple burners. The most important steps are seasoning well, using a thermometer, and letting the steak rest. Once you master the basic timing, you can experiment with different seasonings, cuts of meat, and potato types. This meal is sure to become a regular in your dinner rotation.