Mains · Recipes

Steak & Potatoes

A hearty meal, with perfectly cooked steak
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: potato, steak
Servings: 2 people


  • 1 cutting board
  • 1 large mixing bowl
  • 2-3 baking sheet pan
  • grates or aluminum foil (to go in the baking sheet pans)
  • 1 skillet or frying pan
  • 1 probe or instant thermometer
  • 1 infrared thermometer (optional)
  • 1 pair of tongs


  • 1-2 lb white potatoes (depending on how hungry you are; 2 or 3 typical large potatoes)
  • 1 lb sirloin or tenderloin steak (the thicker, the better)
  • olive oil
  • salt
  • pepper


Set up

  • Turn a stove burner on high
  • Place the skillet on it so it heats up
  • Preheat oven to 500ºF.
    If it has a convection setting, use that. (Some convection ovens will try to convert to non-convection by lowering the temperature to like 475º, but keep it at 500º.)
  • Get the sheet pans and put the grates in, or line them with aluminum
  • Take the steak out of the fridge, so it can warm up a little
    1 lb sirloin or tenderloin steak
  • Weigh out and wash the potatoes, if needed
    1-2 lb white potatoes

Slice each potato

  • On the cutting board, cut the ends off and discard
  • Halve the potato lengthwise
  • Keeping the halves together, cut each potato crosswise, into 1/4"-thick half-oval pieces
  • Place the potato pieces in a bowl

Sear the steak

  • Salt and pepper the steaks, covering fairly completely
    salt, pepper
  • If you have an infrared thermometer, check the temperature of the skillet. It should ideally be over 650ºF.
  • Place the steaks in the skillet and cook for 90 seconds
  • While the steaks are cooking, pour olive oil over the potato slices in the bowl
    olive oil
  • Toss the potato slices to get all the pieces mixed and well-oiled
  • With the tongs, flip the steaks over and cook for 90 seconds on the other side. When they're done, transfer them to the grate or foil in the first sheet pan
  • Arrange the potato slices in a single layer on the grate or aluminum in the second sheet pan(s)
  • Season the potato slices with salt and pepper to taste, but cover pretty well
  • Insert thermometer probe into one of the steaks
  • Place both baking sheets, with the steak and the potato slices, into the hot oven, and note the time.


  • The steak should be done first. If you have a probe thermometer, just wait until it reaches 135ºF.
    If you don't, check it with the instant thermometer after about 10 minutes, and bake it more if needed.
  • Take the steak out and let it rest until the potatoes are done.
  • Roast the potatoes for about 20 minutes total or until wedges are tender when pierced with a fork
  • Potato pieces will stick to the grate or foil — peel them and place in serving dish
  • Cut the steak up into cubes if you want, or serve it whole


This recipe is a reverse seared steak, plus the Roasted Potatoes side recipe, all timed so they’re ready together.