Side Dishes
This Lawry's steak and potatoes recipe transforms a classic comfort meal into a restaurant-worthy experience with herb-infused gravy that ties every bite together.
After years of perfecting the balance between tender steak and perfectly cooked potatoes, I’ve developed a method that delivers foolproof results—whether you’re cooking for a family dinner or a special occasion.
The secret lies in slow-cooked potatoes that develop a crispy exterior while staying fluffy inside, paired with steak seasoned to develop a rich crust without drying out.
The herb-infused gravy is where this dish truly shines—it’s rich, aromatic, and packed with savory depth that elevates both the steak and potatoes. I use a blend of fresh thyme, rosemary, and garlic to infuse the gravy, ensuring every spoonful adds another layer of flavor.
The potatoes are roasted until golden and crispy, while the steak is seared to medium-rare perfection, then finished with a touch of butter and fresh herbs for brightness.
What you’ll end up with is a well-balanced meal that’s hearty yet refined—tender steak, crispy potatoes, and gravy so flavorful it feels like a hug in a bowl. This recipe is designed to be professional yet approachable, with clear steps to ensure success even for home cooks.
The combination of textures and flavors makes it a standout dish that’s sure to impress.
Serve this complete dish with a simple green salad or steamed vegetables to round out the meal. The gravy can also be made ahead and reheated, making this a great option for meal prep or entertaining.
Let’s get started on creating a dish that feels like a five-star restaurant experience at home.
Ingredients for lawry's steak and potatoes
Twelve essential ingredients transform simple steak and potatoes into a restaurant-worthy masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Bone-in preferred, 1-inch thick |
| Yukon Gold Potatoes 🥔 | 2 lb | Medium-sized, halved lengthwise |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed for browning |
| Fresh Thyme Leaves 🌿 | ½ cup | Packed, stems removed |
| Fresh Rosemary Sprigs 🌿 | ¼ cup | Finely chopped, aromatic |
| Garlic Cloves 🧄 | 6 cloves | Peeled, lightly crushed |
| Beef Broth 💧 | 1 ½ cups | Low-sodium, homemade preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tbsp | For seasoning and gravy |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked, coarse |
| All-Purpose Flour 🌾 | 2 tbsp | For gravy thickening |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For roasting potatoes |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Fresh Parsley Leaves 🌿 | ¼ cup | Chopped, for garnish |
The ribeye steak serves as the foundation—bone-in cuts develop richer flavor during searing. Source from local butchers or high-end grocers like Whole Foods for optimal marbling. Yukon Gold potatoes are non-negotiable; their waxy texture prevents mealiness while roasting. Fresh herbs must be vibrant—Costco's organic selection or your local farmers market yield the best results. The garlic should be freshly peeled, never pre-minced from jars, to preserve its aromatic oils.
Substitutions require strategic thinking: New York strip steak works if ribeye is unavailable, though it yields slightly less fat. For potatoes, Russets can replace Yukon Golds but need longer roasting. Pre-minced garlic? Freshly crushed cloves are mandatory for authentic flavor. The beef broth can be substituted with homemade chicken broth plus 1 tsp soy sauce for depth. Diamond Crystal kosher salt is preferred—Morton's works but lacks the same delicate crystal structure. Flour for thickening? Arrowroot powder creates a smoother gravy but requires 1 tbsp less.
Steak and potatoes can be prepped 24 hours ahead—store separately in airtight containers. The gravy reheats beautifully; simply whisk in 1 tbsp cold water per cup of reheated gravy to restore its velvety texture. Fresh herbs should be stored in damp paper towels within sealed containers for up to 5 days. The finished dish holds for 3 days refrigerated or 3 months frozen, with gravy reheating best over low heat to prevent skin formation.
Why You'll Love This Recipe
- I’ll be real: most steak leftovers are sad. Not these. The potatoes stay tender, the meat stays moist, and reheating is a breeze—just a quick pan sear or microwave. Packs lunch for days without the regret.
- One-Pan Magic: That’s right—just one pan, minimal cleanup, and zero fuss. The potatoes roast right alongside the steak, soaking up all that rendered butter and herb magic while you focus on searing that ribeye to golden perfection.
- Herb-Infused Richness: Between the rosemary’s piney kick and thyme’s earthy warmth, every bite feels like a hug. The butter bastes everything into pure, buttery indulgence—no fancy sauces needed, just deep, savory satisfaction.
- Weeknight or Weekend: Honestly, this works for both. Toss it together for a quick Tuesday dinner or let it shine at a Sunday brunch with friends. The steak stays juicy, the potatoes crisp up just right, and no one will guess it took less than 45 minutes.
Step-by-step instructions for herb-infused steak and potatoes
This method delivers restaurant-quality results with perfectly seared steak and tender, herb-kissed potatoes.
Season and Sear the Ribeye Steak
Pat the 1.5 lb ribeye steak completely dry with paper towels, focusing on the fat cap and any moisture pockets. Season both sides aggressively with 1.5 tbsp diamond crystal kosher salt and 1 tbsp ground black pepper, pressing firmly so the seasoning adheres. Let the steak sit at room temperature for 30 minutes while you prepare the potatoes.
Heat a cast-iron skillet over high heat until smoking, then add 2 tbsp extra-virgin olive oil. Once shimmering, place the steak in the pan and sear undisturbed for 4-5 minutes until a deep golden-brown crust forms. Flip and sear the other side for another 4-5 minutes for medium-rare doneness. Remove the steak and let it rest on a wire rack for 10 minutes—this crucial step prevents juices from escaping when sliced.
Roast the Yukon Gold Potatoes with Herbs
Preheat your oven to 425°F. Toss the 2 lb yukon gold potatoes (halved lengthwise) in a large bowl with 0.5 cup extra-virgin olive oil, 0.5 cup fresh thyme leaves, and 0.25 cup finely chopped fresh rosemary sprigs. Spread them in a single layer on two rimmed baking sheets, cut-side down. Roast for 30 minutes, then flip and roast another 20-25 minutes until the edges are crispy and the internal temperature reaches 205°F—they should feel tender when pierced with a fork.
For extra flavor, sprinkle the potatoes with an additional 0.5 tbsp diamond crystal kosher salt halfway through roasting. The high heat and herb infusion create a crispy exterior while keeping the interiors fluffy and flavorful.
Build the Herb-Infused Gravy
Return the searing skillet to medium heat and add 6 lightly crushed garlic cloves, cooking for 30 seconds until fragrant. Sprinkle in 2 tbsp all-purpose flour and whisk vigorously for 1 minute to remove any raw taste. Slowly pour in 1.5 cups beef broth, whisking constantly to prevent lumps. Bring to a gentle simmer and let it reduce by half—about 5-7 minutes—until the sauce thickens enough to coat the back of a spoon.
Remove the skillet from heat and stir in 0.5 cup heavy cream and 0.25 cup chopped fresh parsley leaves. Season with an additional 0.5 tbsp diamond crystal kosher salt and 0.5 tbsp ground black pepper to taste. The gravy should be velvety with a rich, herby depth—this is the signature element that elevates the dish.
Plate and Serve with Confidence
Slice the rested ribeye steak against the grain into ½-inch thick portions. Arrange 4-5 potato halves per plate, fanning them slightly to showcase their crispy edges. Spoon the herb-infused gravy generously over the steak and potatoes, ensuring each bite is generously coated. Garnish with an additional sprinkle of fresh parsley leaves for a pop of color and freshness.
Serve immediately while the steak is still slightly warm in the center and the potatoes retain their crispy texture. The combination of seared steak, herb-roasted potatoes, and aromatic gravy creates a harmonious balance of textures and flavors that rivals any restaurant dish.
Pro Tips For Making Lawry'S Steak And Potatoes
- CRACK THE POTATOES FIRST: Start your potatoes in cold, salted water—no peeling, just scrubbed—and let them simmer until they’re just fork-tender (about 12-15 minutes). This keeps them from falling apart when you finish them in the pan with the steak, and the rough skin adds texture. (Yes, even if you’re tempted to rush them.)
- SALT THE STEAK LIKE THE OCEAN: Generously season the ribeye at least 40 minutes before cooking—more if it’s thick-cut—and don’t hold back. The salt needs time to penetrate, and the crust will form better when the surface is properly hydrated. Trust me, the first time you skip this, you’ll taste the difference.
- DON’T SKIP THE REST: Let that steak rest for a solid 5-10 minutes under foil after pulling it from the pan. I learned this the hard way—cutting into it too soon turns your perfect medium-rare into a sad, juicy mess. The potatoes can wait; the steak can’t recover.
- USE THE PAN JUICES: After searing the steak, don’t toss out that golden butter-thyme-rosemary pool in the pan. Deglaze it with a splash of water, scrape up the fond, and pour it over the potatoes at the end. That’s where all the flavor hides—don’t let it go to waste.
Storing and reheating your leftovers
Refrigerator Storage
Store leftover steak and potatoes in separate airtight containers for up to 3 days. The steak should be wrapped in plastic wrap first, then placed in a container to maintain moisture.
Potatoes can be stored directly in the container but lose crispiness after 24 hours. I recommend reheating steak separately to avoid soggy textures—potatoes reheat best on their own. 🥔
Freezer Storage
For longer storage, freeze components individually: steak in vacuum-sealed bags for 3 months, potatoes in a single layer before transferring to a freezer bag (to prevent sticking) for 2 months.
The gravy freezes beautifully—pour it into ice cube trays, then transfer cubes to a bag for easy reheating. Label everything with dates to track freshness. ❄️
Reheating Steak
Thaw steak in the refrigerator overnight. Reheat in a cast-iron skillet over medium heat with 1 tbsp butter for 3-4 minutes per side until reaching 135°F (medium-rare). For microwave reheating, use low power for 1-2 minutes, then finish in the skillet to restore crust.
Avoid overcooking—steak reheats best when kept warm, not fully cooked again. 🔥
Reheating Potatoes
Thaw frozen potatoes in the fridge overnight. Reheat in a 400°F oven for 20-25 minutes on a baking sheet until crispy again. For stovetop, pan-fry in 1 tbsp olive oil over medium heat for 5-7 minutes per side.
Microwave reheating works but results in softer textures—always finish with a quick stovetop crisp for best results. 🌡️
Reviving Gravy
Thaw frozen gravy in the fridge overnight. Reheat over low heat on the stovetop, whisking constantly to prevent skin formation. If it thickens too much, whisk in 1 tbsp cold water or heavy cream to restore smoothness.
Never boil gravy—keep it at a gentle simmer to preserve its rich texture. For reheating from the fridge, expect 3-5 minutes of simmering. ✨
Plating Leftovers
Reassemble leftovers by reheating components separately, then plating as originally served. Spoon fresh gravy over the steak and potatoes, and garnish with extra parsley for brightness. Serve with steamed green beans or a simple salad to balance the meal.
The key is maintaining texture contrast—crispy potatoes and tender steak should always shine. 💫
Nutrition facts
Frequently asked questions
What's the secret to getting crispy potatoes like Lawry's?
Roast Yukon Gold potatoes at 425°F cut-side down for 30 minutes before flipping. The high heat caramelizes the natural sugars while the cut surface releases moisture, creating that signature crispy texture.
Can I substitute ribeye with another steak cut?
Yes! Use New York strip or filet mignon—both work well. For filet, add a 1-inch thick slice of bacon to the pan during searing for extra flavor since it has less natural fat.
How do I adjust the recipe for fewer/more servings?
Steak and potatoes scale evenly: ½ lb steak + 1 lb potatoes per serving. For 2 servings, use 1 lb steak + 1 lb potatoes. Gravy can be doubled by adding ½ cup more broth + 1 tbsp flour.
Why does my gravy get lumpy?
Lumps form when flour isn't fully dissolved in fat before adding liquid. Whisk vigorously for 1 full minute after adding flour to create a smooth paste. For extra insurance, blend the gravy briefly after simmering.
Can I make this dish ahead of time?
Yes! Roast potatoes and sear steak 1 day ahead, then refrigerate separately. Reheat potatoes in the oven (400°F for 20 minutes) and steak in a skillet (medium heat for 3-4 minutes). Make gravy fresh or freeze it in cubes to reheat quickly.