Learning how to cook steak and potatoes in the oven is a fantastic way to get a complete, satisfying meal with minimal fuss. This method is perfect for busy weeknights or when you want a hands-off approach that still delivers incredible flavor.
You might think steak needs a grill or skillet, but your oven is a powerful tool. It cooks food evenly and can create a wonderful crust on your steak. Pairing it with potatoes roasted in the same pan makes cleanup easy and everything tastes amazing together.
This guide will walk you through everything you need. We’ll cover choosing the right cut of steak, prepping your potatoes, and the simple steps to get it all on the table.
How To Cook Steak And Potatoes In The Oven
This one-pan method centers on a simple principle: high heat. A very hot oven is the key to getting a good sear on the steak and crispy, golden potatoes. You’ll be surprised at how straightforward it is.
What You’ll Need: Ingredients and Tools
Gathering your ingredients first makes the process smooth. Here’s your shopping and equipment list.
Ingredients for Two Servings
- Steaks: 2 boneless ribeye or New York strip steaks, about 1 to 1.5 inches thick. Thickness is crucial for oven cooking.
- Potatoes: 1 to 1.5 pounds of Yukon Gold or russet potatoes.
- Oil: 3 tablespoons of a high-heat oil, like avocado oil or refined olive oil.
- Butter: 2 tablespoons, optional for finishing the steak.
- Fresh Herbs: A few sprigs of rosemary or thyme.
- Garlic: 3-4 whole cloves, lightly smashed.
- Salt and Pepper: Coarse kosher salt and freshly ground black pepper.
Essential Kitchen Tools
- A heavy, oven-safe skillet (cast iron or stainless steel).
- A sharp knife and cutting board.
- Tongs for handling the steak.
- A meat thermometer (highly recommended for perfect doneness).
Choosing the Right Steak Cut
Not all steaks are ideal for the oven. You want a cut that’s both tender and has good marbling (fat running through it). The fat renders in the heat, basting the steak from the inside.
- Ribeye: The top choice. It’s richly marbled, flavorful, and stays juicy.
- New York Strip: A great option with a bit less fat but excellent beefy taste.
- Filet Mignon: Very tender, but leaner. You’ll need to be more careful not to overcook it.
- Sirloin: A more budget-friendly cut. It’s lean, so a good marinade can help.
Avoid very thin steaks. They will cook to fast in the oven and won’t develop a proper crust.
Preparing Your Potatoes
The potatoes need a head start because they take longer to cook than the steak. Preparing them correctly ensures they get crispy.
- Wash and Cut: Scrub the potatoes clean. For Yukon Golds, you can cut them into 1-inch chunks or wedges. For russets, chunks or thick slices work well.
- Par-cook (Optional but Recommended): Place the potato pieces in a microwave-safe bowl with a splash of water. Cover and microwave for 4-5 minutes. This gives them a jump start and leads to a fluffier inside.
- Season: Toss the par-cooked or raw potatoes with 1 tablespoon of oil, salt, and pepper. Make sure they’re evenly coated.
Step-by-Step Cooking Instructions
Now for the main event. Follow these steps closely for the best results.
Step 1: Preheat and Start the Potatoes
Preheat your oven to 425°F (220°C). Place your oven-safe skillet inside as it heats. A hot pan is essential. After the oven and pan are hot, carefully add the seasoned potatoes to the skillet. They will sizzle. Roast them for about 20-25 minutes, stirring once halfway through, until they are starting to brown and are mostly tender.
Step 2: Prepare the Steak
While the potatoes cook, pat your steaks completely dry with paper towels. This is the most important step for a good sear. Generously season both sides with salt and pepper. Let them sit at room temperature for about 20 minutes. This helps them cook more evenly.
Step 3: Sear the Steak
When the potatoes are nearly done, remove the skillet from the oven. Push the potatoes to the edges of the pan, creating a space in the center. Be careful, the handle is extremely hot.
Add the remaining 2 tablespoons of oil to the center. Using tongs, carefully place the steaks in the oily center. Return the skillet to the oven’s top rack for 2-3 minutes to sear the first side.
Step 4: Flip and Finish Cooking
Remove the skillet and flip the steaks. Arrange the potatoes around them. Add the butter, garlic cloves, and herb sprigs to the pan around the steak. The butter will melt and mix with the juices.
Return the pan to the oven. Cook until the steak reaches your desired doneness. This is where a meat thermometer is your best friend.
- 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)
For a 1.5-inch steak, achieving medium-rare usually takes about 6-10 minutes total after searing, but always trust the thermometer, not the clock.
Step 5: Rest and Serve
Once the steak is done, take the skillet out of the oven. Immediately transfer the steaks to a cutting board or plate. Let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat. If you cut it to soon, all the flavorful juices will run out onto the plate.
While the steak rests, you can give the potatoes a final stir in the pan juices. Then, slice the steak against the grain and serve everything together, spooning some of the garlic-herb butter from the pan over the top.
Pro Tips for Success
- Dry the Steak: Never skip drying the steak. Moisture is the enemy of browning.
- Preheat the Pan: A screaming hot pan gives you that restaurant-quality sear.
- Use a Thermometer: Guessing doneness leads to over cooked steak. A instant-read thermometer is a small investment for perfect results everytime.
- Don’t Crowd the Pan: Make sure the steaks aren’t touching each other or the potatoes too much. They need space for proper air circulation.
- Rest the Meat: Patience here makes a huge difference in juiciness.
Variations and Flavor Ideas
Once you master the basic method, you can easily change the flavors.
For the Steak
- Add a dry rub with smoked paprika and garlic powder before cooking.
- After resting, top with a pat of compound butter (butter mixed with herbs, blue cheese, or horseradish).
- Drizzle with a balsamic glaze or a simple pan sauce made with red wine and shallots after removing the steak.
For the Potatoes
- Toss them with garlic powder, onion powder, and a pinch of cayenne pepper before roasting.
- Use sweet potatoes instead of russets for a different flavor and more vitamins.
- Add other vegetables to the pan, like halved Brussels sprouts or carrot chunks, adjusting their cooking time as needed.
Common Mistakes to Avoid
Even simple recipes can have pitfalls. Here’s what to watch out for.
- Using a Wet Steak: This causes steaming instead of searing.
- Not Preheating the Pan: Results in a gray, boiled-looking steak.
- Overcrowding the Skillet: This lowers the pan temperature and makes everything steam.
- Skipping the Rest: You’ll lose those precious juices.
- Using the Wrong Oil: Extra virgin olive oil has a low smoke point and will burn. Stick with high-heat oils.
FAQ Section
Can I cook steak and potatoes in the oven from frozen?
It’s not recommended for steak, as it will cook unevenly. For potatoes, you can use frozen potato wedges, but they will release more water and won’t get as crispy. Thawing first is always better.
What other potatoes are good for oven cooking with steak?
Fingerling potatoes or small creamer potatoes are excellent. You can often roast them whole if they are small enough, just pierce them with a fork first.
How long to cook steak in oven at 400 degrees?
At 400°F, a 1.5-inch steak will take slightly longer. After searing, it may take 10-15 minutes to reach medium-rare. Always use a meat thermometer to be sure.
Do I need to flip the steak in the oven?
Yes, flipping once is recommended. It ensures even cooking and helps develop flavor from both sides.
Can I make this with pork chops instead of steak?
Absolutely. The method is very similar. Just ensure you cook pork to a safe internal temperature of 145°F (63°C) followed by a rest.
Storing and Reheating Leftovers
Store leftover steak and potatoes in separate airtight containers in the refrigerator for up to 3 days.
To reheat steak, bring it to room temperature for 20 minutes. Then, sear it quickly in a hot skillet for about 60 seconds per side just to warm it through—avoid the microwave, which will overcook it. For potatoes, reheat them in a 375°F oven or air fryer for the best texture, about 5-10 minutes, until hot and crispy again.
Learning how to cook steak and potatoes in the oven is a reliable skill that yields impressive results. It’s a simple, efficient way to prepare a classic meal with minimal cleanup. With the right cut, a hot pan, and little patience for resting, you can have a fantastic dinner any night of the week. Experiment with different seasonings and find your favorite combination.