Cast-Iron Steak with Crispy Potatoes and Herb Sauce
October 5, 2026 • 2 min read
Cook this recipe
Serves
4
Prep
15 minutes
Cook
35 minutes
Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
The potatoes roast while the steak rests, and a quick parsley sauce can be made in the same time. Choose steaks of even thickness so they cook at a similar pace. Use a thermometer for the doneness you prefer, and follow the 145°F minimum with a 3-minute rest for whole cuts.
Ingredients
1 1/2 pounds baby Yukon Gold potatoes
3 tablespoons olive oil, divided
1 teaspoon fine salt, divided
1/2 teaspoon black pepper
4 boneless sirloin steaks, about 6 ounces each and 1 inch thick
1 cup flat-leaf parsley leaves, finely chopped
1 small garlic clove, finely grated
2 tablespoons red-wine vinegar
1/4 teaspoon red pepper flakes, optional
1/3 cup neutral oil
1 tablespoon butter
Directions
Heat the oven to 425°F. Put the potatoes in a saucepan, cover with water, and boil for 12 to 15 minutes, until just tender. Drain and let them steam-dry for 2 minutes.
Arrange the potatoes on a rimmed sheet pan. Press each gently with the bottom of a glass to flatten without breaking it apart. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and pepper, and roast for 20 to 25 minutes, turning once, until crisp at the edges.
Stir together the parsley, garlic, vinegar, red pepper flakes, remaining 2 tablespoons olive oil, and neutral oil. Season with the remaining salt and set aside.
Pat the steaks dry and season with a little salt and pepper. Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes per side, turning once. Add the butter for the final minute and spoon it over the steaks.
Check the thickest steak with a thermometer. For the recommended minimum for whole beef cuts, cook to 145°F and rest for 3 minutes; continue cooking for a higher preferred doneness.
Rest the steaks on a clean plate while the potatoes finish. Slice across the grain and serve with potatoes and parsley sauce.
Recipe notes
Variations
Use strip steaks or rib-eye of similar thickness, adjusting the searing time as needed. Add a small handful of chopped mint or oregano to the sauce. If you prefer a milder garlic flavor, leave the sauce for 10 minutes before serving.
Storage and reheating
Refrigerate steak, potatoes, and sauce separately in covered containers and use within 3 to 4 days. Reheat steak gently in a skillet, and return potatoes to a hot oven or pan to restore some crispness.
The potatoes roast while the steak rests, and a quick parsley sauce can be made in the same time. Choose steaks of even thickness so they cook at a similar pace. Use a thermometer for the doneness you prefer, and follow the 145°F minimum with a 3-minute rest for whole cuts.
Serves: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
1 1/2 pounds baby Yukon Gold potatoes
3 tablespoons olive oil, divided
1 teaspoon fine salt, divided
1/2 teaspoon black pepper
4 boneless sirloin steaks, about 6 ounces each and 1 inch thick
1 cup flat-leaf parsley leaves, finely chopped
1 small garlic clove, finely grated
2 tablespoons red-wine vinegar
1/4 teaspoon red pepper flakes, optional
1/3 cup neutral oil
1 tablespoon butter
Method
Heat the oven to 425°F. Put the potatoes in a saucepan, cover with water, and boil for 12 to 15 minutes, until just tender. Drain and let them steam-dry for 2 minutes.
Arrange the potatoes on a rimmed sheet pan. Press each gently with the bottom of a glass to flatten without breaking it apart. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and pepper, and roast for 20 to 25 minutes, turning once, until crisp at the edges.
Stir together the parsley, garlic, vinegar, red pepper flakes, remaining 2 tablespoons olive oil, and neutral oil. Season with the remaining salt and set aside.
Pat the steaks dry and season with a little salt and pepper. Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes per side, turning once. Add the butter for the final minute and spoon it over the steaks.
Check the thickest steak with a thermometer. For the recommended minimum for whole beef cuts, cook to 145°F and rest for 3 minutes; continue cooking for a higher preferred doneness.
Rest the steaks on a clean plate while the potatoes finish. Slice across the grain and serve with potatoes and parsley sauce.
Variations
Use strip steaks or rib-eye of similar thickness, adjusting the searing time as needed. Add a small handful of chopped mint or oregano to the sauce. If you prefer a milder garlic flavor, leave the sauce for 10 minutes before serving.
Storage and reheating
Refrigerate steak, potatoes, and sauce separately in covered containers and use within 3 to 4 days. Reheat steak gently in a skillet, and return potatoes to a hot oven or pan to restore some crispness.
The potatoes roast while the steak rests, and a quick parsley sauce can be made in the same time. Choose steaks of even thickness so they cook at a similar pace. Use a thermometer for the doneness you prefer, and follow the 145°F minimum with a 3-minute rest for whole cuts.
Serves: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
1 1/2 pounds baby Yukon Gold potatoes
3 tablespoons olive oil, divided
1 teaspoon fine salt, divided
1/2 teaspoon black pepper
4 boneless sirloin steaks, about 6 ounces each and 1 inch thick
1 cup flat-leaf parsley leaves, finely chopped
1 small garlic clove, finely grated
2 tablespoons red-wine vinegar
1/4 teaspoon red pepper flakes, optional
1/3 cup neutral oil
1 tablespoon butter
Method
Heat the oven to 425°F. Put the potatoes in a saucepan, cover with water, and boil for 12 to 15 minutes, until just tender. Drain and let them steam-dry for 2 minutes.
Arrange the potatoes on a rimmed sheet pan. Press each gently with the bottom of a glass to flatten without breaking it apart. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and pepper, and roast for 20 to 25 minutes, turning once, until crisp at the edges.
Stir together the parsley, garlic, vinegar, red pepper flakes, remaining 2 tablespoons olive oil, and neutral oil. Season with the remaining salt and set aside.
Pat the steaks dry and season with a little salt and pepper. Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes per side, turning once. Add the butter for the final minute and spoon it over the steaks.
Check the thickest steak with a thermometer. For the recommended minimum for whole beef cuts, cook to 145°F and rest for 3 minutes; continue cooking for a higher preferred doneness.
Rest the steaks on a clean plate while the potatoes finish. Slice across the grain and serve with potatoes and parsley sauce.
Variations
Use strip steaks or rib-eye of similar thickness, adjusting the searing time as needed. Add a small handful of chopped mint or oregano to the sauce. If you prefer a milder garlic flavor, leave the sauce for 10 minutes before serving.
Storage and reheating
Refrigerate steak, potatoes, and sauce separately in covered containers and use within 3 to 4 days. Reheat steak gently in a skillet, and return potatoes to a hot oven or pan to restore some crispness.
