There are few meals as satisfying and universally loved as a perfectly grilled steak paired with golden, crispy roasted potatoes. Grilled Steak with Roasted Potatoes is a culinary classic that delivers bold, savory flavors, incredible texture, and comforting familiarity. Whether you’re hosting a weekend dinner party, planning a special date-night meal, or simply treating yourself to a hearty homemade feast, this recipe is a guaranteed crowd-pleaser.

With juicy, herb-infused ribeye or sirloin and tender roasted potatoes tossed in aromatic spices, this dish is both simple to prepare and elegant on the plate.

Who This Recipe is For

This recipe is for:

• Steak lovers who want to elevate their home grilling game

• Busy cooks who need a straightforward, delicious two-part meal

• Entertainers looking for a reliable centerpiece dish that impresses without stress

• Home chefs who crave restaurant-quality flavor in a budget-friendly, manageable way

You don’t need to be a grill master to achieve a beautifully seared steak or golden-roasted potatoes. This guide breaks it down with foolproof techniques and practical tips for guaranteed success.

Ingredients You’ll Need

For the Steak:

• 2 ribeye or sirloin steaks (about 1-inch thick)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary or thyme, chopped

• Salt and pepper to taste

• 2 tablespoons unsalted butter (for basting)

• Fresh parsley for garnish

For the Roasted Potatoes:

• 1 lb baby potatoes or Yukon gold potatoes, quartered

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and pepper to taste

• Fresh parsley or rosemary for garnish

Optional: Drizzle a little balsamic vinegar over the potatoes before roasting for an extra layer of flavor.

Kitchen Equipment Needed

• Grill or grill pan

• Oven and baking sheet

• Mixing bowls

• Tongs or spatula

• Sharp knife and cutting board

• Basting brush (optional)

• Meat thermometer (recommended for perfect doneness)

Step-by-Step Instructions

1. Prep and Roast the Potatoes

Preheat your oven to 425°F (220°C). In a large bowl, toss quartered baby or Yukon gold potatoes with:

• Olive oil

• Garlic powder

• Paprika

• Salt and pepper

Spread the potatoes in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through. They should be crisp on the outside and tender inside. Garnish with chopped parsley or rosemary before serving.

Pro Tip: Roasting potatoes in a preheated oven ensures even browning. Don’t overcrowd the pan or they’ll steam instead of crisp!

2. Season and Rest the Steaks

While the potatoes roast, pat your steaks dry with paper towels (this helps them sear better). Rub them with:

• Olive oil

• Minced garlic

• Chopped fresh herbs (rosemary or thyme)

• Generous salt and pepper

Let them rest at room temperature for 20–30 minutes. This ensures even cooking from edge to center.

3. Grill to Perfection

Preheat your grill or grill pan over medium-high heat. Grill steaks for 4–5 minutes per side for medium-rare (adjust for your desired doneness). Use a meat thermometer for accuracy:

• Rare: 120–125°F (49–52°C)

• Medium-Rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

During the last minute, add butter to the pan or brush melted butter over the steak. Spoon it over repeatedly for a rich, glossy finish.

4. Let the Meat Rest

Remove steaks from heat and let them rest for 5 minutes before slicing. This allows juices to redistribute, keeping the steak tender and juicy.

5. Assemble and Serve

Serve your perfectly grilled steak alongside the crispy roasted potatoes. Garnish both with fresh parsley and, if desired, a light squeeze of lemon juice or your favorite steak sauce.

Helpful Tips & Tricks

• Marinate in advance for deeper flavor: Combine olive oil, garlic, herbs, and a touch of balsamic vinegar and marinate steaks for up to 2 hours.

• Use cast iron for an indoor sear if you don’t have a grill. It holds heat well and gives you a fantastic crust.

• Let your meat breathe before cooking. Cold meat straight from the fridge can lead to uneven results.

• Cut potatoes uniformly so they roast evenly and at the same rate.

• Dry steaks well before seasoning for a better sear.

Flavor and Texture Highlights

• The steak: Juicy, herbaceous, and tender, with a flavorful crust from the garlic and herbs.

• The potatoes: Crisp on the outside, creamy within, and lightly smoky from paprika.

This dish balances bold and subtle beautifully—a restaurant-quality meal right from your kitchen.

Variations and Substitutions

• Swap the steak: Try filet mignon, strip steak, or even lamb chops.

• Use sweet potatoes: They roast beautifully and add a touch of sweetness.

• Add vegetables: Roast carrots, Brussels sprouts, or red onions on the same tray as the potatoes.

• Add a sauce: Chimichurri, garlic herb butter, or creamy peppercorn sauce complements the steak beautifully.

Storage and Reheating

Leftover Steak:
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or slice cold over salads and sandwiches.

Leftover Potatoes:
Store in a separate container for up to 4 days. Reheat in the oven or air fryer for best texture.

Freezing tip: Steak can be frozen for up to a month. Potatoes are best enjoyed fresh, but you can freeze them if needed—just note they may lose some texture.

Pairing Suggestions

Wine Pairings:

• Cabernet Sauvignon

• Malbec

• Syrah/Shiraz

Beer Pairings:

• Amber ale

• Brown ale

• Porter

Sides:

• Light green salad with vinaigrette

• Grilled asparagus or green beans

• Garlic bread or dinner rolls

Frequently Asked Questions (FAQ)

Can I cook the steak in the oven instead of grilling?
Yes! Sear the steaks in a hot skillet first, then finish in a 400°F oven for 5–7 minutes depending on thickness and desired doneness.

What’s the best way to know when my steak is done?
Use a meat thermometer! It’s the most accurate way to check doneness without cutting into the steak.

Can I prep this meal ahead of time?
Absolutely. You can season the steaks and refrigerate them up to 24 hours ahead. Potatoes can be chopped and seasoned in advance, too.

What’s the difference between ribeye and sirloin?
Ribeye has more marbling (fat), making it juicier and more flavorful. Sirloin is leaner but still tender and delicious.

Make It Tonight and Taste the Difference

Whether it’s a weeknight indulgence or a weekend gathering, Grilled Steak with Roasted Potatoes is a meal that never disappoints. It’s hearty, flavorful, and easy to make with just a few quality ingredients.

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