Steak & Potatoes Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Toss halved potatoes with 1 tbsp olive oil, 1 tbsp melted butter, 0.5 tsp garlic powder, 1 tsp chopped rosemary, 0.75 tsp salt and 0.5 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, flipping once at 12–15 minutes, until golden brown and tender when pierced with a fork. Keep warm when done.

Sauté aromatics

While potatoes roast, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add finely chopped onion and cook 4–5 minutes until softened and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 1 tbsp tomato paste and cook 1 minute. Add 14 oz crushed tomatoes and 1 tbsp red wine (if using). Add 0.5 tsp dried oregano, 0.5 tsp sugar, 0.75 tsp salt and 0.5 tsp black pepper. Bring to a gentle simmer.

Simmer the sauce, uncovered, 10–12 minutes to concentrate flavors, stirring occasionally. Taste and adjust seasoning. Stir in 1 tbsp chopped fresh basil (if using) just before removing from heat. Keep warm until plating.

Bring steaks to room temperature

Pat steaks dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature 20–30 minutes while potatoes and sauce finish.

Sear and roast (pan-sear and finish in oven)

Preheat oven to 400°F (200°C) if not still hot from potatoes. Heat 2 tbsp olive oil in a heavy oven-safe skillet over high heat until just smoking. Add steaks and sear without moving 2–3 minutes until a brown crust forms. Flip and sear the other side 1.5–2 minutes.

Add 2 tbsp butter, smashed garlic cloves and 2 thyme sprigs to the pan. Spoon melted butter over steaks (baste) for 30 seconds. Transfer skillet to preheated oven and roast 4–8 minutes depending on thickness and desired doneness (about 4–5 minutes for rare, 6–7 for medium-rare). Use an instant-read thermometer: 120–125°F rare, 125–130°F medium-rare, 135°F medium.

Remove steaks from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute.

Slice steaks against the grain into 1/2-inch slices or serve whole. Rewarm red sauce briefly if needed.

Plate: spoon a generous portion of red sauce onto each plate, arrange steak slices or whole steak beside it, and add a portion of roasted potatoes. Spoon any resting juices from the cutting board over the steak, sprinkle chopped parsley over potatoes and steak, and serve with a lemon wedge if desired.