If you’re craving a hearty, flavor-packed meal with minimal cleanup, this one-pot recipe is exactly what you need. Juicy, perfectly seared steaks meet crispy golden potatoes, all topped with a bold and zesty herb sauce inspired by Argentinean chimichurri.
It’s an easy way to elevate a simple meat-and-potatoes dish into something extraordinary. Best of all, everything cooks in the same skillet, allowing the flavors to build beautifully while keeping dishes to a minimum.
Why This One-Pot Recipe Works
One-pot recipes shine when they bring together rich flavors and simple techniques. This dish uses a single skillet to cook both the steak and the potatoes, letting the meaty juices infuse the potatoes with extra depth.
The process starts with a fresh herb sauce that bursts with garlic, olive oil, red wine vinegar, and red pepper flakes. Then, the steak is seared to perfection, locking in moisture and creating a delicious crust.
Finally, the potatoes are cooked in the same pan, absorbing all the leftover seasoning.
How to Perfectly Sear Your Steaks
A great steak is all about the sear. To achieve that restaurant-quality crust, follow these simple steps:
- Start with a hot pan – A preheated skillet ensures a deep, golden-brown crust.
- Pat the steaks dry – Removing excess moisture helps the meat brown instead of steam.
- Use the right oil – A small amount of olive oil prevents sticking while enhancing flavor.
- Don’t move the steak – Letting it sit undisturbed for a few minutes allows a proper sear to form.
- Finish at the right temperature – Medium-rare (120-125°F) keeps the meat tender and juicy.
Achieving Crispy, Flavorful Potatoes
Potatoes cooked in the same pan as the steak take on incredible flavor. To get them crispy on the outside and tender inside, follow these tips:
- Cut into even wedges – Uniform sizes ensure even cooking.
- Pre-cook in the microwave – This step softens the potatoes so they crisp up quickly in the skillet.
- Use leftover pan juices – The steak drippings enhance the potatoes’ color and taste.
- Stir occasionally – This helps all sides develop a golden-brown crust.
Customizing Your Herb Sauce
The herb sauce ties everything together with a fresh and vibrant contrast. While parsley, red onion, garlic, and red wine vinegar create a bold chimichurri-style base, you can tweak it to fit your preferences:
- Like more heat? Add extra red pepper flakes.
- Prefer a milder version? Reduce the garlic and vinegar for a softer balance.
- Want more variety? Try a mix of basil, cilantro, or even mint for a unique twist.
The Perfect One-Pot Meal for Any Occasion
This steak and potatoes recipe is perfect for weeknight dinners, special occasions, or even meal prep. It’s simple enough to make in under an hour but impressive enough to serve guests.
Plus, with only one pan to clean, you get all the satisfaction of a gourmet meal without the hassle of extra dishes.
Try this one-pot recipe tonight and enjoy a flavorful, satisfying meal with minimal effort!
Best Seared Steaks with Crispy Potatoes & Herb Sauce One-Pot Recipe
Equipment
- 12-inch nonstick skillet
- Microwave-safe bowl
Ingredients
For the Herb Sauce:
- 1 cup minced fresh parsley basil, and/or cilantro
- ½ cup extra-virgin olive oil divided
- ¼ cup finely chopped red onion
- ¼ cup red wine vinegar
- 4 garlic cloves minced
- 1 teaspoon table salt
- ¼ teaspoon red pepper flakes
For the Potatoes and Steak:
- 1½ pounds red potatoes unpeeled, cut into 1-inch wedges
- 1¼ teaspoons table salt divided
- ½ teaspoon black pepper divided
- 2 1-pound boneless strip or rib-eye steaks, 1½ to 1¾ inches thick, trimmed
Instructions
- Prepare the Herb Sauce: Combine parsley, ½ cup olive oil, red onion, vinegar, garlic, 1 teaspoon salt, and red pepper flakes in a bowl. Stir well and set aside.
- Cook the Potatoes: Toss potato wedges with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a microwave-safe bowl. Cover and microwave, stirring occasionally, for 5 to 7 minutes until they start to soften. Drain well.
- Sear the Steaks: Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Pat steaks dry with paper towels and season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Place steaks in the skillet and sear without moving for 3 to 5 minutes until browned. Flip, reduce heat to medium, and cook for 5 to 7 minutes until the internal temperature reaches 120–125°F for medium-rare. Transfer to a cutting board, tent with foil, and let rest.
- Finish the Potatoes: In the same skillet, add the remaining 2 tablespoons olive oil over medium heat until shimmering. Add potatoes and cook, stirring occasionally, until browned and crisp, about 10 minutes.
- Serve: Slice steaks ¼ inch thick and serve alongside crispy potatoes, passing the herb sauce at the table.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.