Steak and sweet potatoes with garlic butter is a simple, filling home cooked meal to have in your rotation. Sear the steaks in a hot pan, roast or air fry the sweet potatoes until tender, then finish everything with garlic butter spooned over the top. This is real food, easy enough to make any day of the week.
Steak and sweet potatoes make a simple, filling dinner. Sear the steak in a hot pan, cook the sweet potatoes until tender, then finish with garlic butter spooned over the top.
Steak and Potatoes
Steak and sweet potatoes make an easy, high-protein dinner that's ready fast and keeps you full. A ribeye or strip steak gives you rich flavor and solid protein, while sweet potatoes bring a little natural sweetness to balance the plate.
Cook the sweet potatoes first since they take longer. Roast them in the oven or air fryer until tender. While they cook, let the steak sit out, then sear it in a hot pan with salt, pepper, and butter.
Dinner comes together in minutes once the steak hits the pan. Add a green salad or roasted asparagus if you want something fresh on the side.
Ingredients
- Sweet potatoes
- Kosher salt and black pepper
- Ribeye or New York strip steaks
- Olive oil
- Butter
- Garlic cloves
- Fresh herbs (thyme, parsley, or rosemary), optional
See recipe card below for quantities.
Cook the Sweet Potatoes
- Sweet Potatoes take about 40 minutes in the air fryer or up to an hour in the oven, so plan ahead. Air fry on the roast setting at 400°F until tender when pierced with a knife, about 30 minutes for medium potatoes.
- In the oven, preheat to 400°F. Place the whole sweet potatoes on a baking sheet or directly on the oven rack. Bake for 45 to 60 minutes, depending on size, until soft in the center.
- Once they're done, split them open and add butter and a pinch of salt.
Bring The Steaks to Room Temperature
- While the sweet potatoes cook, take the steaks out of the fridge and let them sit on the counter for 20 to 30 minutes. This helps them cook more evenly and prevents a cold center.
- Pat the steaks dry with paper towels before cooking. Season with salt and black pepper just before they go into the pan.
Cook The Steaks
- Place a heavy bottomed stainless steel or cast iron skillet over medium-high heat and let it get hot. Add a little olive oil.
- Set the steaks in the pan and leave them alone for 3 to 4 minutes. Once they release easily, flip and cook another 3 to 4 minutes.
- Remove the steaks to a plate.
- Add a tablespoon of butter, the crushed garlic, and a spoonful of herbs to the pan. Let the butter melt and cook for about a minute until fragrant.
- Spoon the butter and garlic from the pan over the steaks.
- Let the steaks rest for 5 minutes, then serve with the pan juices.
Serving Suggestions
You've got a great meal ready to serve. A little horseradish sauce on the side and you're all set.
Add a few sides to round it out:
- Crusty Baguette or Almond Flour Breadsticks
- Kalamata olives with extra-virgin olive oil
- Mixed Garden Salad
- Sautéed White Button Mushrooms
- Sheet Pan Asparagus
Storage and Reheating
Store leftover steak and sweet potatoes in an airtight container in the fridge for up to 3 days.
To reheat steak, warm it gently in a skillet over low heat with a little butter. Spoon the melted butter over the top as it heats so it doesn't dry out. You can also slice it first to help it warm through faster.
For sweet potatoes, reheat in the microwave or place them in a 350°F oven until heated through.
More Easy Dinner Ideas
- Pan Fried Ribeye Steak
- Fish and Mashed Potatoes
- Baked Sweet Potato Cubes
- Small Standing Rib Roast
- Pan Seared Chuck Steak
- Air Fryer Sweet Potatoes
Check out Easy Steak Dinners for more ideas.
FAQ
Plan on 4 to 6 ounces of steak per person when served with sides like sweet potatoes, salad, or bread. For a larger appetite or fewer sides, go up to 8 ounces.
Ribeye or New York strip are good choices for a tender, flavorful steak. Sirloin is a leaner option if you want something lighter.
Gently press down on the steak with your finger. Undercooked steak will feel very soft, medium rare or medium will give a little. Use an instant read meat thermometer accurate results. Medium rare is 130-135°F, medium is 140-145°F. Pull it off the heat about 5 degrees early.
Yes. Let it rest for 5 minutes so the juices stay in the meat.
You can serve it whole or slice it before serving. If you slice it, cut against the grain. This shortens the muscle fibers and makes each bite easier to chew.
You can cook the sweet potatoes ahead of time. Steak is best cooked fresh, but leftovers reheat well if done gently.
Steak and Sweet Potatoes with Garlic Butter
Ingredients
- 2 ribeye or New York strip steaks, 8 to 12 ounces each
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1 -3 garlic cloves, smashed
- 2 teaspoons fresh herbs (thyme, parsley, or rosemary), optional
- kosher salt and black pepper
Instructions
- Cook the sweet potatoes first. Preheat the air fryer or oven to 400°F. Prick the potatoes with a fork in several places to allow steam to escape. Air fry for 30 to 40 minutes or bake for 45 to 60 minutes, until tender when pierced with a knife.
- While the potatoes cook, take the steaks out of the fridge and let them sit at room temperature for 20 to 30 minutes. Pat dry with paper towels and season both sides with salt and black pepper.
- Place a heavy bottomed skillet over medium-high heat and add olive oil. Set the steaks in the pan and cook for 3 to 4 minutes without moving. Flip and cook another 3 to 4 minutes, or until the internal temperature reaches 130-135°F for medium rare. Remove the steaks to a plate to rest.
- Add 2 tablespoons of butter, the crushed garlic, and a spoonful of fresh herbs to the pan. Let the butter melt and cook for about a minute, whisking to scrape up the browned bits from the bottom, until fragrant.
- Split the sweet potatoes open, add remaining butter and season with salt, and serve with the steaks.
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