FREE 5-Ingredient Recipe EBook

• Steak And Potatoes: Why You’ll Love This Recipe
• Ingredients & Substitutions
• How To Cook Steak And Potatoes
• Time Chart For Steak And Potatoes
• Storage Instructions
• What To Serve With Steak And Potatoes
• More Steak Dinner Recipes
• Tools For This Recipe
• Steak And Potatoes (One Pan Recipe) Recipe card
• Recipe Reviews

If you consider yourself a “steak and potatoes” person, then this simple steak and potatoes recipe is made just for you! While there are definitely healthier dinner options, sometimes you just want comfort food — and this meal achieves that with whole, natural ingredients.

Although you can easily cook sirloin steak in the oven by itself (or chop it into steak bites ) and serve roasted potatoes on the side, this recipe for steak and potatoes in the oven cooks up everything one pan. Plus, you’ll love the mouthwatering caramelized onion butter!

Steak And Potatoes: Why You’ll Love This Recipe

• Savory meaty and caramelized onion flavor
• Tender beef with a browned outside and juicy inside
• No marinade needed
• Soft, golden potatoes
• Uses basic pantry and fridge staples
• Cooks all in one skillet
• Pairs with your favorite steakhouse side dishes!

Ingredients & Substitutions

Here I explain the best ingredients for potatoes and steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Top Sirloin Steaks – If possible, choose steaks that are 1.5 inch thick, as they are less likely to overcook. Although you can use other cuts of meat (such as New York strip steak, T-bone, ribeye steak , porterhouse, chuck eye steak , sliced tenderloin, or flank steak ), their searing times will differ and you’ll want to use a probe meat thermometer to ensure doneness.
• Yellow Onions – I chose these for their classic flavor when caramelized, but you can use white onions, sweet onions, or Vidalia onions if you prefer.
• Worcestershire Sauce – For enhancing the meaty flavor in the steak. Soy sauce or coconut aminos can work as substitutes.
• Olive Oil – For creating a golden crust on the steak. Feel free to substitute your favorite neutral cooking oil, such as avocado oil.
• Dry Red Wine – Try a merlot, pinot noir, or cabernet sauvignon.
• Unsalted Butter – I prefer grass-fed butter for its excellent flavor, but use your favorite unsalted variety.
• Garlic – I recommend fresh garlic cloves for this steak and potato recipe, but minced garlic from a jar will also work.
• Yukon Gold Baby Potatoes – Cut them into quarters. You can also use conventional Yukon Gold potatoes or Russet potatoes, but they will need to be cut into smaller pieces. Any other potatoes you like will also work.
• Fresh Thyme – Adds depth and aromatic flavor to the steak and potato skillet. Other fresh herbs, like oregano or rosemary, would work well, too.
• Sea Salt & Black Pepper

How To Cook Steak And Potatoes

This section shows how to make a garlic butter steak and potatoes skillet, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card .

1. Season the steaks. Pat the steaks dry with paper towels. Sprinkle salt and pepper on both sides of steak and set aside to come to room temperature. (This helps the steak cook more evenly.)
2. Caramelize the onions. Add olive oil to a large skillet over medium high heat. Add onions, red wine, and Worcestershire sauce. Cook for 5 minutes. Season onions with remaining salt and cook until caramelized.
3. Make the onion butter. Puree all but 1/4 cup of the caramelized onions in a food processor . Add the butter and garlic, pulsing until combined.
4. Sear the steaks. Heat more olive oil in a cast iron skillet over high heat. Add the steaks and sear on both sides, until browned. (They do not need to be cooked through at this step.)

1. Add the potatoes. Remove the pan from heat, move the steaks to one side, and add the potatoes. Top with the butter mixture and sprigs of thyme.
2. Bake steak and potatoes. Cook in the oven, until the steak internal temperature reaches desired doneness with a meat thermometer (see time recommendations below). Remove steaks to rest and continue baking potatoes until fork tender.

1. Serve. Serve steak and potatoes with the remaining caramelized onions spooned over them, or in a small bowl on the side.

Time Chart For Steak And Potatoes

Steak and potatoes cooked this way will take longer in the oven than sirloin steaks cooked alone, since the pan is more crowded, but the upside is that it’s a one-pan meal.

It’s best use a meat thermometer or even better, a probe thermometer , to check when your steak is done. To give you an idea, a perfect medium-rare steak like the pictures above was seared for 2 minutes per side on the stovetop followed by 8-10 minutes in the oven .

For 1.5-inch-thick steaks and an oven temperature of 375 degrees F, here is a temperature and time chart to get the doneness you want:

Note: The times and temperatures above are what you want when removing steaks from the oven. The temperature will rise an additional 5 degrees as they rest.

Once the steak is done, remove it and continue baking the potatoes for about 10 more minutes , until fork tender.

Storage Instructions

• Store: Keep any leftover steak and potato in an airtight container in the refrigerator for up to 3 days.
• Meal prep: Caramelize onions ahead of time, prepare the caramelized onion butter, and store separately until the rest of the recipe is ready to cook. You can also dice the potatoes ahead of time and store submerged in water in the fridge (drain and pat dry before cooking).
• Reheat: Warm up leftovers in an oven at low heat, or briefly on the stovetop. The microwave is fine for the potatoes, but is likely to overcook and dry out the steak.
• Freeze: You can freeze roasted steak and potatoes for up to 3 months, but the texture of the potatoes may change.

What To Serve With Steak And Potatoes

This dish is a filling meal all on its own, but I always like to include veggies! Try these healthy sides :

• Easy Veggies – Make oven roasted brussels sprouts , simple roasted garlic green beans , or buttery sauteeed mushrooms to pair with this hearty dish.
• Simple Salads – Try this meal with 7 layer salad if you want to prep ahead, quick creamy cucumber salad , or a more interesting spinach bacon salad .
• Steakhouse Sides – This dish pairs perfectly with classic creamed spinach , easy Instant Pot baked potatoes (make them in your pressure cooker while you have the steak and potatoes in the oven), mashed potatoes (or mashed cauliflower ), or cheesy yellow squash casserole .

More Steak Dinner Recipes

Never run out of ways to cook steak with these easy recipes!

Surf And Turf

Reverse Sear Steak

Carne Asada

Filet Mignon

Tools For This Recipe

• Food Processor – For fluffy whipped compound butters!
• Cast Iron Skillet – Creates the best sear on meat and potatoes.
• Meat Thermometer – Essential for perfectly cooked steak.

Ingredients

Tap underlined ingredients to see the ones I use.

• 5 8-oz Top sirloin steaks (preferably 1 1/2" thick) ▢
• 2 1/4 tsp Sea salt (divided into 2 tsp and 1/4 tsp) ▢
• 1/2 tsp Black pepper ▢
• 3 medium Yellow onions (sliced thinly) ▢
• 1 tbsp Worcestershire sauce ▢
• 3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp) ▢
• 2 tbsp Dry red wine ▢
• 1/2 cup Unsalted butter ▢
• 7 cloves Garlic ▢
• 2 lbs Yukon gold mini potatoes (cut into quarters or eighths) ▢
• 10 sprigs Fresh thyme (plus more for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the steaks dry with paper towels. Use a total of 2 teaspoons (12g) of salt and 1/2 teaspoon (1g) of pepper to season the steaks on both sides. Set aside to come to room temperature.
2. Meanwhile, in a large skillet over medium-high heat, heat 2 tablespoons (29.5 ml) of olive oil, until shimmering.
3. Add the onions, red wine, and Worcestershire sauce. Cook for 5 minutes .
4. Season the onions with the remaining 1/4 teaspoon (1.5 g) of salt. Continue to cook, stirring frequently, for about 25 minutes , until the onions are caramelized.
5. Preheat the oven to 375 degrees F (190 degrees C).
6. Place the caramelized onions (all but 1/4 cup – reserve 1/4 cup for serving) into the food processor . Puree until smooth.
7. Add the butter and garlic to the food processor. Pulse until combined.
8. Heat a cast iron skillet over high heat. Add the remaining tablespoon (14.7 ml) of olive oil and swirl to coat.
9. Add the steaks to the pan in a single layer. Sear for 2 minutes per side , until golden brown. (The steaks will not be cooked through at this point.)
10. Remove the pan from heat. Working quickly to avoid overcooking the steak, move the steak over to one side of the pan and add the potatoes to the other side. Top each steak with a heaping spoonful of the caramelized onion butter, then dollop the remaining caramelized onion butter over the potatoes. Place sprigs of time over the whole pan.
11. Transfer the pan to the oven and bake for about 8-10 minutes for medium rare steak, or adjust time accordingly to reach your desired doneness. For best results, insert a probe thermometer into the center of one of the steaks before placing in the oven, and set the temperature to your desired doneness – 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, and 160 degrees for well done. (This is the internal temperature you want when removing steaks from the oven; the temperature will rise an additional 5 degrees as it rests.)
12. Immediately remove the steaks from the pan, to prevent them from cooking in the residual heat. Rest for 10 minutes on a plate or cutting board. Discard the thyme sprigs.
13. Meanwhile, as the steaks rest, return the potatoes to the oven for about 10 minutes , until fork tender.
14. Serve steak and potatoes with the reserved 1/4 cup (32 g) of caramelized onions, and if desired, additional fresh thyme.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 8-oz steak with 1 cup potatoes

📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Steak And Potatoes In The Oven

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Steak And Potatoes (One Pan Recipe)

Make perfect steak and potatoes all in one pan! This mouthwatering recipe makes an easy, hearty meal with simple ingredients and big flavor.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/steak-and-potatoes/

Ingredients

• 5 8-oz Top sirloin steaks (preferably 1 1/2" thick)
• 2 1/4 tsp Sea salt (divided into 2 tsp and 1/4 tsp)
• 1/2 tsp Black pepper
• 3 medium Yellow onions (sliced thinly)
• 1 tbsp Worcestershire sauce
• 3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp)
• 2 tbsp Dry red wine
• 1/2 cup Unsalted butter
• 7 cloves Garlic
• 2 lbs Yukon gold mini potatoes (cut into quarters or eighths)
• 10 sprigs Fresh thyme (plus more for serving)

Instructions

1. Pat the steaks dry with paper towels. Use a total of 2 teaspoons (12g) of salt and 1/2 teaspoon (1g) of pepper to season the steaks on both sides. Set aside to come to room temperature.
2. Meanwhile, in a large skillet over medium-high heat, heat 2 tablespoons (29.5 ml) of olive oil, until shimmering.
3. Add the onions, red wine, and Worcestershire sauce. Cook for 5 minutes .
4. Season the onions with the remaining 1/4 teaspoon (1.5 g) of salt. Continue to cook, stirring frequently, for about 25 minutes , until the onions are caramelized.
5. Preheat the oven to 375 degrees F (190 degrees C).
6. Place the caramelized onions (all but 1/4 cup – reserve 1/4 cup for serving) into the food processor . Puree until smooth.
7. Add the butter and garlic to the food processor. Pulse until combined.
8. Heat a cast iron skillet over high heat. Add the remaining tablespoon (14.7 ml) of olive oil and swirl to coat.
9. Add the steaks to the pan in a single layer. Sear for 2 minutes per side , until golden brown. (The steaks will not be cooked through at this point.)
10. Remove the pan from heat. Working quickly to avoid overcooking the steak, move the steak over to one side of the pan and add the potatoes to the other side. Top each steak with a heaping spoonful of the caramelized onion butter, then dollop the remaining caramelized onion butter over the potatoes. Place sprigs of time over the whole pan.
11. Transfer the pan to the oven and bake for about 8-10 minutes for medium rare steak, or adjust time accordingly to reach your desired doneness. For best results, insert a probe thermometer into the center of one of the steaks before placing in the oven, and set the temperature to your desired doneness – 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, and 160 degrees for well done. (This is the internal temperature you want when removing steaks from the oven; the temperature will rise an additional 5 degrees as it rests.)
12. Immediately remove the steaks from the pan, to prevent them from cooking in the residual heat. Rest for 10 minutes on a plate or cutting board. Discard the thyme sprigs.
13. Meanwhile, as the steaks rest, return the potatoes to the oven for about 10 minutes , until fork tender.
14. Serve steak and potatoes with the reserved 1/4 cup (32 g) of caramelized onions, and if desired, additional fresh thyme.

Maya’s Recipe Notes

Serving size: 1 8-oz steak with 1 cup potatoes

📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)