15+ Delicious Ways to Enjoy Steak and Potatoes

2 weeks agoLast Updated: November 3, 2024

19 minutes read

Steak and potatoes is a timeless pairing that has graced dinner tables for generations.

Whether you’re craving the comforting warmth of mashed potatoes or the crispy, savory bite of roasted potatoes, this dynamic duo offers endless versatility.

From pan-seared steaks with creamy mashed potatoes to peppercorn-crusted steaks paired with herb-roasted potatoes, there’s a steak and potatoes recipe for every occasion.

In this collection, we’ve gathered over 15 delicious recipes that highlight the best of this classic combination.

Whether you’re looking for a quick weeknight meal or a show-stopping dish for a special gathering, these recipes will inspire you to bring the flavors of steak and potatoes to your table in exciting and flavorful ways.

15+ Delicious Ways to Enjoy Steak and Potatoes

Steak and potatoes may be a classic, but the possibilities for creative and delicious variations are endless.

Whether you prefer the simple elegance of filet mignon with truffle mashed potatoes or the bold flavors of peppercorn-crusted steak with herb-roasted potatoes, this collection of over 15 recipes offers something for everyone.

Perfect for cozy family dinners or gourmet meals, these recipes are sure to impress with their rich flavors and hearty satisfaction.

So, fire up the grill, heat up the skillet, or turn on the oven, and dive into the world of steak and potatoes—where comfort meets culinary perfection.

Garlic Butter Steak with Roasted Potatoes

This Garlic Butter Steak with Roasted Potatoes is a simple yet delicious dish that brings together juicy, flavorful steak and crispy, golden potatoes. Infused with garlic and herbs, this meal is perfect for a hearty dinner or a special occasion. The steak is seared to perfection, while the potatoes roast to a crisp, making this a comfort food classic that never disappoints.

Ingredients:

2 ribeye steaks (1-1.5 inches thick)
4 medium russet potatoes, diced

4 tbsp unsalted butter
3 garlic cloves, minced
1 tsp fresh rosemary, chopped

1 tsp fresh thyme, chopped
Salt and pepper to taste
2 tbsp olive oil

Instructions:

Preheat oven to 400°F (200°C).
Prepare the potatoes: Toss the diced potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, turning halfway through, until they’re crispy and golden brown.
Cook the steak: While the potatoes roast, heat a cast-iron skillet over medium-high heat. Season the steaks generously with salt and pepper.

Add a tablespoon of olive oil to the hot skillet. Sear the steaks for 3-4 minutes on each side until a nice crust forms.
Lower the heat and add the butter, garlic, rosemary, and thyme to the skillet. Spoon the melted garlic butter over the steaks, basting for 2-3 minutes until the steaks reach your desired level of doneness (use a meat thermometer to check).
Let the steaks rest for 5 minutes before serving.

Serve the steak and potatoes together, drizzling any remaining garlic butter over the top.

This Garlic Butter Steak with Roasted Potatoes is an irresistible combination of textures and flavors. The tender, buttery steak pairs beautifully with the crispy, golden potatoes, making it a perfect meal to enjoy on a cozy evening. Whether you’re cooking for a special occasion or simply indulging in a hearty dinner, this dish is sure to satisfy your cravings.

Grilled Sirloin Steak with Herb Mashed Potatoes

Grilled Sirloin Steak with Herb Mashed Potatoes is a delightful twist on a classic steak and potatoes dish. The grilled sirloin is seasoned to perfection, while the mashed potatoes are elevated with the addition of fresh herbs and butter. This dish is a wonderful balance of smoky, savory flavors from the steak and the creamy, herbaceous goodness of the potatoes.

Ingredients:

2 sirloin steaks
4 large Yukon Gold potatoes, peeled and cubed
4 tbsp butter

½ cup whole milk or heavy cream
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped

1 garlic clove, minced
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Prepare the mashed potatoes: Boil the cubed potatoes in salted water for about 15-20 minutes, until tender. Drain and return to the pot.
Add butter, milk, minced garlic, parsley, and chives to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste, and keep warm.
Grill the steak: Preheat your grill to medium-high heat. Season the sirloin steaks generously with salt, pepper, and a drizzle of olive oil.

Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or until your preferred doneness. Let the steak rest for 5 minutes before slicing.
Serve: Plate the grilled sirloin steaks alongside the herb mashed potatoes, garnishing with a sprinkle of fresh parsley or chives.

This Grilled Sirloin Steak with Herb Mashed Potatoes is an elegant yet simple dish that offers a satisfying blend of smoky and creamy flavors. The addition of fresh herbs to the mashed potatoes gives the meal a refreshing twist, while the perfectly grilled steak adds a touch of indulgence. This is a great recipe for a weekend barbecue or a special dinner at home.

Pan-Seared Filet Mignon with Parmesan Potato Wedges

For a luxurious take on steak and potatoes, this Pan-Seared Filet Mignon with Parmesan Potato Wedges is a must-try. The filet mignon is tender and juicy, cooked to perfection in a hot skillet, while the Parmesan potato wedges add a crispy, cheesy complement. This dish is ideal for a fancy dinner party or a romantic night in.

Ingredients:

2 filet mignon steaks
4 medium russet potatoes, cut into wedges

¼ cup grated Parmesan cheese
2 tbsp olive oil
4 tbsp unsalted butter

2 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped

Salt and pepper to taste

Instructions:

Preheat the oven to 425°F (220°C).
Prepare the potato wedges: Toss the potato wedges in olive oil, grated Parmesan, salt, and pepper. Place them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through until golden and crispy.

Cook the filet mignon: Season the steaks with salt and pepper. Heat a cast-iron skillet over medium-high heat and add 2 tablespoons of butter. Sear the filet mignon for 3-4 minutes on each side for medium-rare, or adjust to your preferred doneness.
Add the remaining butter, garlic, thyme, and rosemary to the skillet, basting the steaks with the herb-infused butter for an extra minute.
Let the steaks rest for 5 minutes before serving.

Serve the filet mignon with the Parmesan potato wedges, and drizzle any remaining butter sauce over the steaks.

This Pan-Seared Filet Mignon with Parmesan Potato Wedges offers an upscale dining experience at home. The buttery, melt-in-your-mouth filet mignon is paired with crispy Parmesan potato wedges that add a delightful texture to the meal. It’s a dish that combines elegance and comfort, making it perfect for special occasions or when you want to treat yourself to something extraordinary.

Steak and Potato Skillet with Mushrooms and Onions

This Steak and Potato Skillet with Mushrooms and Onions is a rustic, one-pan dish that’s bursting with flavor. Tender steak pieces are combined with crispy potatoes, caramelized onions, and earthy mushrooms, all cooked together in one skillet for a convenient and hearty meal. It’s an easy recipe that brings together the comforting flavors of steak and potatoes, making it perfect for a busy weeknight or a cozy family dinner.

Ingredients:

2 sirloin steaks, cut into bite-sized pieces
4 medium red potatoes, diced
1 large onion, sliced

8 oz mushrooms, sliced
3 garlic cloves, minced
2 tbsp olive oil

2 tbsp unsalted butter
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions:

Cook the potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until golden brown and crispy. Remove from the skillet and set aside.
Cook the steak: In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the steak pieces and cook for 3-4 minutes, or until browned on all sides. Remove the steak from the skillet and set aside.
Caramelize the onions and mushrooms: Add the remaining tablespoon of butter to the skillet. Add the onions and cook for 5-7 minutes, until soft and caramelized. Add the mushrooms and garlic, cooking for another 3-4 minutes until the mushrooms are tender.

Combine: Return the cooked steak and potatoes to the skillet. Stir everything together and cook for an additional 2-3 minutes to warm through. Season with salt and pepper to taste.
Serve: Garnish with fresh parsley and serve straight from the skillet for a rustic presentation.

This Steak and Potato Skillet with Mushrooms and Onions is a satisfying meal that brings all the classic flavors of steak and potatoes into one convenient dish. The tender steak, crispy potatoes, and rich caramelized vegetables make for a hearty and flavorful combination. Whether you’re cooking for a crowd or simply craving a cozy meal, this one-pan recipe will deliver both flavor and convenience.

Peppercorn-Crusted Steak with Baked Sweet Potatoes

For a bold and unique twist on the classic steak and potatoes pairing, this Peppercorn-Crusted Steak with Baked Sweet Potatoes delivers both spice and sweetness. The steak is encrusted with crushed peppercorns for a robust flavor, while the baked sweet potatoes offer a subtly sweet balance. This dish is both visually stunning and delicious, making it an excellent choice for a dinner party or a special meal at home.

Ingredients:

2 New York strip steaks
2 tbsp crushed black peppercorns

2 tbsp olive oil
2 large sweet potatoes
4 tbsp butter

1 tbsp fresh rosemary, chopped
Salt to taste

Instructions:

Preheat oven to 400°F (200°C).

Bake the sweet potatoes: Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until soft and tender.
Prepare the steaks: Press the crushed peppercorns onto both sides of the steaks, ensuring an even coating. Season with a pinch of salt.
Cook the steaks: Heat the olive oil in a skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or to your preferred doneness.

Prepare the butter: In a small bowl, mix the butter with the chopped rosemary. When the sweet potatoes are done, slice them open and top with the rosemary butter.
Serve: Plate the peppercorn-crusted steaks alongside the baked sweet potatoes, and enjoy the contrast of spicy and sweet flavors.

This Peppercorn-Crusted Steak with Baked Sweet Potatoes is a flavor-packed dish that offers a balance of heat and sweetness. The bold peppercorn crust on the steak contrasts beautifully with the creamy, buttery sweet potatoes, creating a harmonious dining experience. This recipe is perfect for when you want to impress with both taste and presentation.

Steak and Cheesy Scalloped Potatoes

Steak and Cheesy Scalloped Potatoes is a decadent and rich dish that pairs succulent steak with creamy, cheesy layers of scalloped potatoes. The potatoes are baked to golden perfection in a velvety cheese sauce, making them the perfect complement to the juicy steak. This is an indulgent dish that is sure to be a crowd-pleaser at any dinner gathering or celebration.

Ingredients:

2 ribeye steaks
4 large Yukon Gold potatoes, thinly sliced

2 cups shredded cheddar cheese
2 cups heavy cream
3 garlic cloves, minced

2 tbsp unsalted butter
1 tbsp olive oil
Salt and pepper to taste

Fresh chives for garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C).
Prepare the scalloped potatoes: Layer the thinly sliced potatoes in a greased baking dish. In a saucepan, melt the butter and sauté the minced garlic for 1-2 minutes. Add the heavy cream and bring to a simmer. Stir in the shredded cheese until melted and smooth.

Pour the cheese sauce over the potatoes, covering them completely. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Cook the steaks: While the potatoes bake, season the ribeye steaks with salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear the steaks for 4-5 minutes on each side, or until cooked to your liking. Let the steaks rest for 5 minutes before serving.
Serve: Plate the ribeye steaks alongside a generous serving of cheesy scalloped potatoes, garnishing with fresh chives if desired.

This Steak and Cheesy Scalloped Potatoes dish is the ultimate indulgence for steak and potato lovers. The creamy, cheesy potatoes offer a decadent texture that pairs perfectly with the tender, juicy ribeye. It’s a rich and satisfying meal that’s ideal for special occasions or when you’re craving something truly comforting and delicious.

Steak with Crispy Smashed Potatoes and Chimichurri

This Steak with Crispy Smashed Potatoes and Chimichurri offers a fresh and vibrant twist on the classic steak and potatoes combination. The steak is seared to perfection, while the potatoes are smashed and roasted for extra crispiness. The bright, herbaceous chimichurri sauce brings everything together with a zesty kick, making this dish a flavorful and exciting meal for any occasion.

Ingredients:

2 ribeye or strip steaks

6 small Yukon Gold or red potatoes
2 tbsp olive oil
Salt and pepper to taste

1 tbsp butter
For the Chimichurri Sauce:
- ½ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 2 tbsp red wine vinegar
- ¼ cup olive oil
- ½ tsp red pepper flakes
- Salt and pepper to taste

Instructions:

Preheat the oven to 425°F (220°C).
Cook the potatoes: Boil the small potatoes in salted water for about 10-12 minutes, until just tender. Drain and place on a baking sheet.
Smash the potatoes: Using the bottom of a glass or a potato masher, gently smash each potato. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until crispy and golden.

Cook the steak: Heat a skillet over medium-high heat. Season the steaks with salt and pepper. Add 1 tablespoon of olive oil and sear the steaks for 4-5 minutes per side for medium-rare, or to your preferred doneness. Add the butter during the last minute of cooking, basting the steak. Let rest for 5 minutes.
Make the chimichurri: In a small bowl, combine all the chimichurri ingredients. Stir well and set aside.
Serve: Slice the steaks and plate them alongside the crispy smashed potatoes. Drizzle the chimichurri sauce over the steak and potatoes for a flavorful finish.

This Steak with Crispy Smashed Potatoes and Chimichurri brings together the richness of steak and potatoes with the bright, tangy flavors of chimichurri. The crispy potatoes add a satisfying texture, while the sauce’s vibrant herbs elevate the dish to a new level. Perfect for a dinner party or weekend treat, this recipe offers a delicious balance of hearty and fresh flavors.

Pan-Seared Steak with Rosemary Garlic Potatoes

Pan-Seared Steak with Rosemary Garlic Potatoes is a simple yet elegant dish that marries the earthy flavors of rosemary and garlic with crispy golden potatoes. The pan-seared steak is juicy and flavorful, making this a comforting and satisfying meal. It’s a straightforward recipe that’s perfect for weeknight dinners or when you want a quick but impressive meal.

Ingredients:

2 New York strip steaks

4 medium Yukon Gold potatoes, diced
2 tbsp olive oil
2 tbsp unsalted butter

2 garlic cloves, minced
1 tsp fresh rosemary, chopped
Salt and pepper to taste

Instructions:

Cook the potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, turning occasionally, until golden brown and crispy. Add the minced garlic and rosemary during the last 2 minutes of cooking. Season with salt and pepper to taste.
Cook the steak: In another skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the steaks with salt and pepper. Sear the steaks for 4-5 minutes on each side for medium-rare, adjusting for your preferred doneness. Add butter to the skillet and baste the steaks with the melted butter for extra flavor.
Serve: Plate the pan-seared steaks alongside the rosemary garlic potatoes. Drizzle any remaining butter from the skillet over the steaks for added richness.

Pan-Seared Steak with Rosemary Garlic Potatoes is a quick yet delicious meal that delivers on flavor and comfort. The crispy rosemary-infused potatoes are the perfect accompaniment to the tender, juicy steak, offering a combination that’s hard to resist. This dish is ideal for when you’re craving a satisfying steak and potatoes dinner but want to keep things simple and classic.

Flank Steak with Roasted Fingerling Potatoes and Herb Butter

This Flank Steak with Roasted Fingerling Potatoes and Herb Butter recipe is a delightful dish that’s both rustic and flavorful. The flank steak is marinated and grilled to perfection, while the roasted fingerling potatoes offer a crispy, tender bite. Topped with a generous dollop of herb butter, this dish is a hearty and flavorful meal that’s perfect for any steak lover.

Ingredients:

1 lb flank steak

1 lb fingerling potatoes
2 tbsp olive oil
Salt and pepper to taste

For the Herb Butter:
- 4 tbsp unsalted butter, softened
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 garlic clove, minced
- Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C).
Roast the potatoes: Toss the fingerling potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.
Cook the flank steak: Season the flank steak with salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill the steak for 4-5 minutes per side for medium-rare, or adjust for desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.

Make the herb butter: In a small bowl, mix the softened butter with parsley, thyme, minced garlic, salt, and pepper. Set aside.
Serve: Slice the grilled flank steak and serve with roasted fingerling potatoes. Top the steak with a generous amount of herb butter and let it melt over the warm steak for a rich, flavorful finish.

Flank Steak with Roasted Fingerling Potatoes and Herb Butter is a delicious meal that showcases the simple elegance of steak and potatoes. The herb butter adds a rich and flavorful touch, while the roasted fingerling potatoes provide a satisfying crispy bite. This dish is perfect for those looking to enjoy a hearty and flavorful dinner with minimal effort and maximum taste.

Grilled Steak with Garlic Parmesan Mashed Potatoes

Grilled Steak with Garlic Parmesan Mashed Potatoes is a classic comfort meal with a gourmet twist. The juicy, perfectly grilled steak is paired with creamy mashed potatoes infused with roasted garlic and Parmesan cheese. The richness of the potatoes complements the savory, smoky steak, making this an irresistible dish perfect for both special occasions and casual weeknight dinners.

Ingredients:

2 ribeye steaks
Salt and pepper to taste
1 tbsp olive oil
4 large russet potatoes, peeled and diced
4 cloves garlic, roasted
½ cup grated Parmesan cheese
½ cup heavy cream
4 tbsp unsalted butter
Fresh parsley for garnish (optional)

Instructions:

Cook the potatoes: Bring a pot of salted water to a boil and cook the diced potatoes for 15-20 minutes, or until tender. Drain and set aside.
Prepare the mashed potatoes: In a large bowl, mash the potatoes with roasted garlic, Parmesan cheese, heavy cream, and butter. Stir until smooth and creamy. Season with salt and pepper to taste.
Grill the steak: Preheat the grill to medium-high heat. Season the steaks with olive oil, salt, and pepper. Grill for 4-5 minutes on each side for medium-rare, adjusting for desired doneness. Let the steak rest for 5 minutes before serving.
Serve: Plate the steak alongside the creamy garlic Parmesan mashed potatoes. Garnish with fresh parsley for added color and flavor.

This Grilled Steak with Garlic Parmesan Mashed Potatoes recipe offers the perfect combination of rich, creamy mashed potatoes and flavorful, juicy steak. The roasted garlic and Parmesan elevate the mashed potatoes to new heights, making them the ideal side dish for a perfectly grilled steak. Whether you’re hosting a dinner party or just enjoying a night in, this dish is sure to impress.

Steak with Loaded Baked Potatoes

This Steak with Loaded Baked Potatoes recipe combines the indulgence of a juicy, pan-seared steak with the satisfying comfort of loaded baked potatoes. The baked potatoes are filled with cheese, sour cream, bacon, and chives, creating a rich and decadent side dish. It’s the ultimate steak and potato meal for those who enjoy classic, hearty flavors with a gourmet touch.

Ingredients:

2 ribeye or strip steaks
4 large russet potatoes
1 tbsp olive oil
4 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
½ cup sour cream
2 tbsp unsalted butter
2 tbsp chives, chopped
Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C).
Bake the potatoes: Pierce the potatoes with a fork, rub them with olive oil, and place them on a baking sheet. Bake for 45-50 minutes, or until soft and tender.
Prepare the steaks: Season the steaks with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Sear the steaks for 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steaks rest for 5 minutes before serving.
Prepare the loaded baked potatoes: Once the potatoes are cooked, slice them open and fluff the insides with a fork. Top each potato with butter, shredded cheese, sour cream, bacon crumbles, and chives.
Serve: Plate the steaks alongside the loaded baked potatoes and enjoy the rich, hearty flavors.

This Steak with Loaded Baked Potatoes recipe is perfect for when you want to enjoy a rich and satisfying meal. The combination of juicy steak and indulgent baked potatoes loaded with cheese, bacon, and sour cream creates a classic and comforting dinner that’s sure to be a hit with family and friends. It’s an ideal choice for steak lovers who want something hearty and delicious.

Steak and Roasted Potatoes with Blue Cheese Butter

Steak and Roasted Potatoes with Blue Cheese Butter is a sophisticated take on steak and potatoes, perfect for gourmet dinners. The steak is seared to perfection and topped with a rich and tangy blue cheese butter that melts into the meat, enhancing its flavor. Paired with crispy roasted potatoes, this meal delivers both comfort and elegance in every bite.

Ingredients:

2 filet mignon or ribeye steaks
1 lb baby potatoes, halved
2 tbsp olive oil
Salt and pepper to taste
4 tbsp unsalted butter, softened
¼ cup crumbled blue cheese
1 tsp fresh thyme, chopped

Instructions:

Preheat the oven to 425°F (220°C).
Roast the potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until crispy and golden.
Prepare the steaks: Season the steaks with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the steaks for 4-5 minutes per side for medium-rare, or adjust for your preferred doneness. Let the steaks rest for 5 minutes before serving.
Make the blue cheese butter: In a small bowl, combine the softened butter, crumbled blue cheese, and fresh thyme. Mix until well combined.
Serve: Plate the steaks and top each with a generous dollop of blue cheese butter. Serve alongside the roasted potatoes for a decadent, flavorful meal.

Steak and Roasted Potatoes with Blue Cheese Butter is the perfect dish for steak lovers who appreciate bold flavors. The creamy, tangy blue cheese butter melts over the warm steak, creating a rich, savory experience that pairs beautifully with the crispy roasted potatoes. This recipe is great for a special dinner or when you want to enjoy a gourmet meal at home.

Steak with Roasted Sweet Potatoes and Balsamic Glaze

Steak with Roasted Sweet Potatoes and Balsamic Glaze brings a sweet and savory combination to your dinner plate. The juicy, seared steak pairs perfectly with roasted sweet potatoes, which are caramelized to perfection. The balsamic glaze adds a tangy sweetness, tying everything together in a balanced and flavorful way. This dish is perfect for those looking to add a touch of sophistication to their steak and potatoes meal.

Ingredients:

2 sirloin or ribeye steaks
2 large sweet potatoes, peeled and cubed
2 tbsp olive oil
Salt and pepper to taste
½ cup balsamic vinegar
1 tbsp honey
1 tsp fresh thyme (optional)

Instructions:

Preheat the oven to 400°F (200°C).
Roast the sweet potatoes: Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.
Cook the steak: Season the steaks with salt and pepper. Heat a skillet over medium-high heat with 1 tablespoon of olive oil. Sear the steaks for 4-5 minutes on each side for medium-rare or adjust for your preferred doneness. Let the steaks rest for 5 minutes.
Make the balsamic glaze: In a small saucepan, simmer the balsamic vinegar and honey over medium heat until it reduces by half and becomes syrupy, about 5-7 minutes.
Serve: Plate the steak with the roasted sweet potatoes. Drizzle the balsamic glaze over the steak and sweet potatoes, and garnish with fresh thyme for an extra touch of flavor.

This Steak with Roasted Sweet Potatoes and Balsamic Glaze delivers a delicious balance of savory and sweet. The balsamic glaze adds a tangy richness that complements the tender steak, while the sweet potatoes offer a caramelized contrast. It’s a perfect dish for a more refined take on the classic steak and potatoes combo, ideal for any occasion from a cozy dinner at home to an elegant dinner party.

Peppercorn-Crusted Steak with Herb Roasted Potatoes

Peppercorn-Crusted Steak with Herb Roasted Potatoes is a bold and flavorful dish. The cracked peppercorn crust gives the steak a spicy, aromatic kick, while the herb-roasted potatoes bring a rustic, comforting flavor to the meal. This recipe is ideal for steak lovers who enjoy a bit of heat paired with tender, crispy potatoes seasoned with fresh herbs.

Ingredients:

2 New York strip steaks
2 tbsp cracked black peppercorns
1 tbsp olive oil
1 lb baby potatoes, halved
2 tbsp olive oil (for potatoes)
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 425°F (220°C).
Roast the potatoes: Toss the baby potatoes with olive oil, rosemary, thyme, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until crispy and golden.
Prepare the steak: Press the cracked black peppercorns onto both sides of the steaks, pressing firmly to ensure they stick. Heat a skillet over medium-high heat with olive oil. Sear the steaks for 4-5 minutes on each side for medium-rare or adjust for preferred doneness. Let the steaks rest for 5 minutes.
Serve: Plate the peppercorn-crusted steak with the herb-roasted potatoes, and garnish with additional fresh herbs if desired.

Peppercorn-Crusted Steak with Herb Roasted Potatoes brings bold flavors and rustic comfort to the table. The peppercorn crust adds a zesty heat to the steak, balanced perfectly by the earthy, herbaceous potatoes. This dish is a great choice for anyone looking to elevate a traditional steak and potatoes meal with a bit of spice and flair.

Filet Mignon with Truffle Mashed Potatoes

Filet Mignon with Truffle Mashed Potatoes is a luxurious, restaurant-quality dish that’s surprisingly easy to make at home. The tender, melt-in-your-mouth filet mignon is paired with rich and creamy truffle-infused mashed potatoes. This decadent combination creates a sophisticated steak and potatoes dish that’s perfect for special occasions or an indulgent treat.

Ingredients:

2 filet mignon steaks
2 tbsp olive oil
Salt and pepper to taste
4 large Yukon Gold potatoes, peeled and diced
½ cup heavy cream
4 tbsp unsalted butter
1-2 tsp truffle oil (to taste)
Fresh chives for garnish (optional)

Instructions:

Cook the potatoes: Boil the diced potatoes in salted water for about 15-20 minutes until tender. Drain and return to the pot.
Make the truffle mashed potatoes: Mash the potatoes with butter, heavy cream, and truffle oil. Stir until smooth and creamy. Season with salt and pepper to taste.
Cook the filet mignon: Preheat the oven to 400°F (200°C). Season the steaks with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side, then transfer to the oven to finish cooking for 5-7 minutes for medium-rare, or adjust for desired doneness.
Serve: Plate the filet mignon alongside a generous scoop of truffle mashed potatoes. Garnish with fresh chives if desired.

Filet Mignon with Truffle Mashed Potatoes offers an indulgent, elegant dining experience. The truffle oil adds a luxurious, earthy richness to the creamy mashed potatoes, perfectly complementing the tender filet mignon. This dish is ideal for special celebrations, romantic dinners, or whenever you want to enjoy an elevated steak and potatoes meal in the comfort of your own home.

2 weeks agoLast Updated: November 3, 2024

19 minutes read