Introduction
There is something deeply satisfying about a well-seared steak paired with crispy potatoes and sweet caramelized onions. Pan-Seared Steak with Potatoes and Onions is the kind of meal that feels rustic yet refined, simple yet impressive. The beauty of this recipe lies in its balance—tender, juicy steak contrasts beautifully with golden potatoes and soft, flavorful onions. I once tried finishing the potatoes in the same pan after searing the steak, allowing them to absorb the savory drippings, and the result was extraordinary. This dish requires only a handful of everyday ingredients, yet it delivers bold, comforting flavors that make it ideal for both weeknight dinners and special occasions. With the right technique and a hot skillet, you can achieve a steakhouse-quality meal in your own kitchen, all while keeping cleanup minimal thanks to the one-pan method.
Why You’ll Love This Recipe
This recipe combines protein and hearty vegetables in one skillet, making it convenient and satisfying. The potatoes become crispy on the outside while staying tender inside. The onions caramelize gently, adding natural sweetness that complements the savory steak. It requires minimal preparation and uses simple ingredients. The one-pan approach also means fewer dishes and maximum flavor from shared cooking juices.
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Pan-Seared Steak with Potatoes and Onions: A Hearty One-Pan Classic
- Total Time: 40 minutes
- Yield: 2 servings
- Diet: Halal
Description
A hearty and flavorful pan-seared steak served with crispy golden potatoes and caramelized onions, all cooked together in a single skillet for an easy, satisfying meal.
Ingredients
- 2 ribeye or sirloin steaks (about 1-inch thick, 10–12 oz each)
- 1 lb baby potatoes, halved
- 1 large yellow onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Remove steaks from the refrigerator 30 minutes before cooking and pat dry with paper towels. Season both sides with salt, pepper, paprika, and dried thyme.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add halved potatoes cut-side down and cook for 8–10 minutes until golden and tender. Stir occasionally.
- Add sliced onions to the skillet with the potatoes and cook until softened and caramelized, about 5 minutes. Remove potatoes and onions from the skillet and set aside.
- Increase heat to medium-high and add remaining olive oil. Place steaks in the hot skillet and sear for 3–4 minutes per side for medium-rare, adjusting time to preferred doneness.
- Add butter and minced garlic to the skillet. Spoon the melted garlic butter over the steaks for 1–2 minutes.
- Return the potatoes and onions to the skillet and toss gently to coat in the garlic butter.
- Remove steaks from the skillet and let rest for 5–10 minutes.
- Slice steak if desired, garnish with fresh parsley, and serve warm with potatoes and onions.
Notes
- Use a cast iron skillet for best searing results.
- For extra crispy potatoes, parboil them for 5 minutes before pan-frying.
- Use a meat thermometer for accuracy (130°F for medium-rare).
- Add fresh rosemary or thyme for additional flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (Ribeye, Sirloin, or Strip Steak)
Choose a well-marbled cut for optimal flavor and tenderness. Thicker steaks work best for achieving a crisp crust while maintaining a juicy center.
Yukon Gold or Russet Potatoes
These varieties crisp beautifully when pan-seared. Yukon Gold offers a buttery texture, while Russet provides a slightly fluffier interior.
Yellow or White Onions
Onions soften and caramelize during cooking, adding depth and subtle sweetness to the dish.
Olive Oil
Used for searing both the steak and vegetables, olive oil helps create a golden crust without overpowering the natural flavors.
Unsalted Butter
Butter enhances richness and can be added during the final stages of cooking for extra flavor.
Garlic
Freshly minced garlic provides aromatic depth and enhances both the steak and vegetables.
Fresh Thyme or Rosemary
These herbs add earthy, fragrant notes that pair beautifully with beef and potatoes.
Salt
Essential for drawing out flavor and creating a proper sear on the steak.
Black Pepper
Freshly ground black pepper adds mild heat and enhances the savory profile.
Directions
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat it dry thoroughly and season generously with salt and black pepper on both sides.
Heat a large heavy skillet over medium-high heat and add olive oil. Once the oil is shimmering, place the steak in the pan and cook undisturbed for 3 to 4 minutes to develop a deep golden crust. Flip and cook for another 3 to 5 minutes, depending on thickness and desired doneness. Transfer the steak to a plate and tent loosely with foil to rest.
In the same skillet, add a bit more oil if needed and reduce the heat to medium. Add the diced potatoes in a single layer. Cook for 10 to 15 minutes, stirring occasionally, until golden and tender. Add sliced onions and continue cooking until they soften and begin to caramelize.
Stir in minced garlic and fresh herbs during the final few minutes of cooking. Return the steak to the skillet briefly to warm through, spooning any buttery pan juices over the top. Slice the steak against the grain and serve alongside the potatoes and onions.
Equipment needed : Must-Have Tools to Get Rolling Here’s what you’ll want to have on hand:
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 2 to 3 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Resting time: 10 minutes
Total time: 50 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve texture, adding a small amount of oil or butter if necessary to prevent sticking.
Variations and Customizations
This recipe is highly adaptable depending on your taste preferences. For added depth, sprinkle smoked paprika or a pinch of chili flakes over the potatoes while they cook. If you prefer additional vegetables, mushrooms or bell peppers can be added to the skillet alongside the onions.
I once substituted sweet potatoes for Yukon Gold, and the subtle sweetness created a pleasant contrast with the savory steak. You can also add a splash of balsamic vinegar toward the end of cooking to enhance the caramelized onions with a touch of acidity.
For a dairy-free version, omit the butter and rely solely on olive oil while maintaining the garlic and herbs. If cooking for a larger group, you can finish thicker steaks in a preheated oven at 400°F after searing to ensure even cooking.
Different steak cuts will yield varied textures. Flank steak works well when sliced thinly against the grain, while ribeye offers superior marbling and richness. The versatility of this one-pan meal makes it easy to adjust according to available ingredients and dietary preferences.
Nutrition and Dietary Info
Approximate values per serving (based on 3 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 610 kcal |
| Protein | 40 g |
| Carbs | 35 g |
| Fat | 36 g |
| Saturated Fat | 12 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 650 mg |
This meal provides a balanced combination of protein, carbohydrates, and fats, making it a satisfying and energizing option.
Expert Tips & Customizations
Achieve a Proper Sear
Ensure the skillet is thoroughly heated before adding the steak.
Cut Potatoes Evenly
Uniform pieces promote even cooking and crispness.
Do Not Overcrowd
Allow space in the pan so the potatoes brown rather than steam.
Rest the Steak
Resting ensures the juices redistribute evenly for maximum tenderness.
Season in Layers
Season both the steak and vegetables separately to build depth of flavor.
FAQs
What is the best cut of steak for this recipe?
Ribeye, sirloin, or strip steak all work well, depending on your preference for marbling and tenderness.
How do I keep the potatoes crispy?
Cook them in a single layer and avoid stirring too frequently.
Can I prepare this dish ahead of time?
It is best enjoyed fresh, but leftovers can be stored and reheated gently.
Should I peel the potatoes?
Peeling is optional; leaving the skin on adds texture and nutrients.
How do I know when the steak is done?
Use a meat thermometer for accuracy; 130°F for medium-rare and 140°F for medium.
Can I use dried herbs instead of fresh?
Yes, but use smaller amounts as dried herbs are more concentrated.
Conclusion
Pan-Seared Steak with Potatoes and Onions is a timeless, comforting dish that delivers bold flavor with minimal effort. The combination of juicy steak, crispy potatoes, and caramelized onions creates a satisfying meal suitable for any occasion. With proper technique and simple ingredients, this one-pan recipe offers dependable, delicious results every time.
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