Do steak and potatoes really need much convincing?

Not when the steak is browned, the potatoes are crisp around the edges, and there’s a creamy garlicky sauce running through the whole pan.

 

 

There’s a reason steak and potatoes never really gets old.

Here, the potatoes are cut into chunks and cooked until they’ve got those deep golden edges, while the steak stays in proper bite-sized pieces instead of being sliced too thin.

Then everything gets pulled together with a creamy pan sauce and plenty of herbs.

I like that the sauce sits around the steak and potatoes rather than drowning them, because you still get the crisp bits and all that browning from the pan.

A little chopped chive over the top is enough.

It’s rich, yes, but not fussy.

And if you’re serving this straight from the skillet, I’d make sure there’s a spoon nearby for that sauce.

 

What You’ll Need

For the crispy potatoes

• 700 g potatoes, peeled or scrubbed and cut into roughly 3 cm cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

For the steak bites

• 600 g sirloin steak or rump steak
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

For the roasted garlic cream sauce

• 1 whole garlic bulb
• 1 teaspoon olive oil
• 1 tablespoon butter
• 1 small shallot, finely chopped
• 250 ml cooking cream or double cream
• 100 ml beef stock
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper
• Salt, to taste
• 3 tablespoons finely chopped fresh chives

 

 

Roast the garlic while the potatoes cook

Roasted garlic works much better here than raw garlic dumped straight into cream.

It loses that harsh bite and turns soft, sweet and almost buttery.

You can squeeze it straight out of the skin and mash it into the sauce.

It also means the garlic flavour tastes properly built into the cream rather than sitting on top of it.

Cut the top off the bulb so the cloves are slightly exposed, drizzle with a little olive oil, wrap it loosely in foil and roast it alongside the potatoes.

By the time the potatoes are golden, the garlic should be soft enough to squeeze.

Very convenient.

Very little washing up.

I approve.

How to Make It

Roast the potatoes

• Heat the oven to 220°C / 200°C fan / 425°F.
• Add the potato cubes to a large bowl.
• Toss with olive oil, garlic powder, paprika, salt and black pepper.
• Spread them over a large baking tray in a single layer.
• Roast for 35 to 40 minutes.
• Turn them after about 20 minutes so several sides have a chance to brown.
• Keep roasting until the potatoes are deep golden at the edges and crisp outside.

Roast the garlic

• Slice the very top off the garlic bulb.
• Drizzle the exposed cloves with 1 teaspoon olive oil.
• Wrap loosely in foil.
• Place it in the oven while the potatoes roast.
• Roast for around 35 to 40 minutes, until the cloves are very soft.
• Set aside until cool enough to handle.

Prepare the steak

• Cut the steak into chunky bite-sized pieces.
• Pat the pieces dry very well.
• Season with salt and black pepper.
• Heat a large heavy frying pan over high heat.
• Add the olive oil.
• Once the pan is hot, add the steak in a single layer.
• Do not crowd the pan; cook in two batches if necessary.
• Sear for about 1 to 2 minutes on each side, depending on the size of your pieces and how you like your steak cooked.
• Add the butter during the final minute and toss the steak through it.
• Transfer the steak to a plate.

Make the cream sauce

• Reduce the heat to medium.
• Add the butter to the same pan.
• Add the finely chopped shallot.
• Cook for 2 to 3 minutes until softened.
• Squeeze the roasted garlic cloves from their skins.
• Mash them lightly with a fork.
• Add the roasted garlic to the pan and stir it through the shallot.
• Pour in the beef stock.
• Scrape the bottom of the pan to loosen all the browned steak bits.
• Let the stock bubble for 1 to 2 minutes.
• Pour in the cream.
• Stir in the Dijon mustard and black pepper.
• Let the sauce simmer gently for 3 to 5 minutes until slightly thickened.
• Stir through about two-thirds of the chopped chives.
• Taste before adding any extra salt.

Bring the skillet together

• Return the steak bites and any resting juices to the pan.
• Stir gently through the sauce.
• Add the crispy roasted potatoes.
• Toss just enough to coat some of the potatoes while leaving plenty of their golden surfaces exposed.
• Warm everything together for 1 to 2 minutes.
• Scatter over the remaining chopped chives.
• Serve immediately.

 

The potatoes should go into the sauce last

This is probably the most important part of the recipe.

Do not roast those potatoes until crisp and then let them simmer in cream for ten minutes.

That would be a spectacular waste of a good potato.

They should go in right at the end.

You want some sauce clinging to them, but you should still be able to see those browned, crisp edges.

The contrast is the whole point.

A soft potato in cream is fine.

A crisp potato in cream is much better.

Give the steak enough room

Steak bites only brown properly if the pan is genuinely hot and the meat has space.

If you pile everything into the pan at once, the steak releases moisture and starts steaming.

Then you get grey little cubes sitting in beef juice wondering what happened.

Work in batches if your pan is not large.

It takes a few extra minutes, but it gives you the deep brown crust that makes this dish taste much better.

And pat the steak dry first.

That tiny step does more than half the fancy tricks people argue about online.

Which steak works best?

Sirloin is my favourite here.

It is tender enough for quick cooking, but it still has enough flavour to stand up to the cream sauce.

Rump steak is also very good and usually a little cheaper.

Ribeye would be delicious, although it is richer and can release more fat into the pan.

I would avoid very lean steaks because the small pieces can dry out quickly.

Whatever cut you use, keep the chunks fairly large.

Tiny steak cubes go from juicy to overcooked while you are still looking for the tongs.

The sauce should stay loose enough to spoon

This is a cooking cream sauce, not a cheese sauce.

It should be thick enough to coat the steak but still move around the pan.

If it becomes too thick, add a splash of beef stock.

If it is too thin, simmer it for another minute before returning the steak.

Do not keep simmering once the steak is back in.

The sauce can wait.

The steak cannot.

Also, resist the urge to add flour unless you really need it.

Cream reduces nicely on its own, and the finished sauce is much silkier without a floury thickness.

Roasted garlic changes the flavour completely

Six raw garlic cloves would not taste the same as one whole roasted bulb.

Raw garlic is sharper.

Roasted garlic is softer, sweeter and much more mellow.

It also melts into the cream sauce beautifully.

If you have never squeezed a whole roasted garlic bulb before, there is something slightly ridiculous and satisfying about it.

The cloves basically surrender.

No chopping board drama required.

Chives make more sense here than parsley

Parsley would work.

But chives suit this pan better.

They have a light onion flavour that cuts through the richness without taking over.

Use plenty.

A tiny ceremonial pinch is not enough.

You want little green flecks running through the cream sauce and scattered over the steak and potatoes.

Add most of them right at the end so they stay fresh.

What to serve with it

You really do not need another starch.

The potatoes have already turned up in force.

Something green is much more useful.

Good options include:

• Steamed tenderstem broccoli
• Green beans
• Asparagus
• Wilted spinach
• A crisp green salad
• Roasted Brussels sprouts

I would personally go with broccoli or green beans.

Something simple and fresh works better than piling more richness onto an already generous pan.

Can you make the potatoes in an air fryer?

Yes, and they turn out very well.

Toss the potato cubes with the same oil and seasoning, then air fry at 200°C / 400°F for around 20 to 25 minutes.

Shake the basket a couple of times during cooking.

Depending on the size of your air fryer, you may need to work in batches.

Crowding applies there too.

Apparently potatoes also value personal space.

Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days.

The potatoes will soften once refrigerated in the sauce.

There is no magical way around that.

Still tasty, just less crisp.

Reheat gently in a frying pan over medium-low heat with a small splash of stock or cream.

Try not to cook it for longer than necessary because reheating steak is where things can get chewy quickly.

If you know you are deliberately making extra, keep some of the roasted potatoes separate and reheat those in the oven or air fryer.

That gives you a much better second-day plate.

Q&A

Can I use baby potatoes?

Yes.

Cut them into chunks so you still get plenty of browned surfaces.

Leaving them whole would not give the same crisp finish.

Can I use garlic paste instead of roasted garlic?

You can, but the flavour will be noticeably different.

Roasted garlic is sweeter and much less sharp.

If using garlic paste, start with a small amount.

Can I use single cream?

Yes.

The sauce will be lighter and may take slightly longer to thicken.

Keep the heat gentle.

Do I have to use Dijon mustard?

No, but the small amount helps cut through the cream and makes the sauce taste more rounded.

It should not taste strongly of mustard.

Can I use chicken instead of steak?

Yes.

Chicken breast or thigh pieces would both work.

Cook them completely before making the sauce, then return them at the end.

Why did my steak turn tough?

It probably cooked for too long.

The steak pieces only need a quick sear, especially if they are not very large.

Remember that they warm again when returned to the sauce.

Can I make the garlic ahead?

Yes.

Roasted garlic can be made a day or two ahead and kept covered in the fridge.

That makes this dinner even quicker.

What if my potatoes are not browning?

They may be too crowded.

Use a larger tray, make sure the oven is fully hot and leave enough space between the cubes for hot air to circulate.

Can I add mushrooms?

You can, but I would brown them separately after the steak so they develop colour rather than watering down the sauce.

They would work especially well with the roasted garlic.

Can I make this without cream?

You could make a lighter pan sauce using beef stock and butter, but it would be a different recipe.

The rich roasted garlic cream sauce is a major part of what makes this version work.