There are some meals that just feel like a warm hug on a plate, and for me, a perfectly cooked steak with crispy potatoes and a rich, savoury gravy is the ultimate example. It’s a meal that speaks of care and generosity without being overly complicated. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it. It proves that you don’t need a long list of fancy ingredients to create something truly memorable.

What we’re aiming for here is a beautiful harmony of textures and flavours. The steak will have a deeply browned, flavourful crust while remaining tender and juicy inside. The potatoes are fluffy on the inside with a satisfyingly crisp, golden exterior, seasoned simply to let their earthy flavour shine. And the gravy? Oh, the gravy. It’s a luscious, glossy sauce made right in the same pan, capturing all those wonderful steak drippings. It’s the element that ties everything together into one cohesive, deeply satisfying dish.

This recipe for Steak and Potatoes with Gravy is ideal when you want to mark a special occasion at home, like an anniversary or a birthday, but it’s also straightforward enough for a standout weekend dinner. It’s a meal that feels both rustic and refined, and it always gets rave reviews from my family. Let’s get cooking!

Recipe Overview

This recipe guides you through creating a complete steak dinner, from searing the perfect steak to roasting crispy potatoes and making a flavourful pan gravy from scratch. After testing this many times, I’ve found that letting the steak rest is non-negotiable; it’s the key to ensuring every slice is juicy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2 people
• Difficulty: Medium

Why You’ll Love This Steak And Potatoes With Gravy

• Genuine Flavour: The gravy is made using the real beef drippings from the pan, giving it a deep, authentic flavour you just can’t get from a packet. It’s rich with notes of thyme and a hint of garlic.
• Ready in Under an Hour: From start to finish, this impressive meal comes together in about 45 minutes, making it achievable even on a busy weeknight when you fancy a treat.
• Flexible Recipe: You can easily swap the potato variety—King Edwards work well too. Don’t have shallots? A finely diced small onion will do the trick in the gravy.
• Great for Date Night: This is my go-to recipe when I need something special but impressive for a quiet evening in. It feels luxurious and thoughtful without requiring hours in the kitchen.
• Family Tested: My husband, who is a true steak aficionado, says this is one of the best he’s ever had at home. The combination of textures is what he enjoys the most.

Steak And Potatoes With Gravy

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 2 servings

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Ingredients You’ll Need

For the best results, start with high-quality ingredients. A good steak from your local butcher makes all the difference. I often use Knorr Rich Beef Stock Pots for the gravy as they have a wonderful depth of flavour that complements the pan drippings beautifully.

• 2 sirloin or rib-eye steaks, about 225g each and 2.5cm (1-inch) thick
• 500g Maris Piper potatoes, scrubbed and cut into 3cm chunks
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic, lightly crushed
• 2 sprigs fresh thyme
• Sea salt and freshly ground black pepper
• For the Gravy:
• 1 shallot, very finely chopped
• 1 tbsp plain flour
• 150ml full-bodied red wine (like a Merlot or Cabernet Sauvignon)
• 300ml rich beef stock
• 1 tsp Worcestershire sauce

Sara’s Tip: Take your steaks out of the fridge a good 30 minutes before you plan to cook them. Letting them come to room temperature ensures they cook more evenly for that perfect edge-to-edge pinkness.

How to Make Steak And Potatoes With Gravy

We’ll start by getting the potatoes in the oven, as they take the longest. While they’re roasting to golden perfection, we can focus on cooking the steak and whipping up that incredible pan gravy.

1. Roast the Potatoes: Preheat your oven to 200°C (180°C fan). Toss the potato chunks with 1 tablespoon of olive oil, a generous pinch of salt, and pepper on a baking tray. Spread them in a single layer and roast for 30-35 minutes, turning halfway, until they are golden brown and wonderfully crisp.
2. Prepare the Steaks: While the potatoes are roasting, pat your steaks completely dry with a paper towel. This is crucial for getting a good crust. Season both sides very generously with sea salt and freshly ground black pepper.
3. Sear the Steaks: Heat the remaining tablespoon of olive oil in a heavy-based frying pan (cast iron is excellent here) over a high heat until it’s almost smoking. Carefully place the steaks in the pan. Don’t touch them! Let them sear for 2-3 minutes per side for a perfect medium-rare. Adjust the time based on your preference—you can find a helpful temperature guide on the Food Standards Agency website.
4. Baste with Butter: In the final minute of cooking, add the butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the foaming, aromatic butter. I find this little step adds so much flavour and moisture.
5. Rest the Meat: This is the most important step! Transfer the steaks to a plate or a small board, cover loosely with foil, and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a tender, succulent steak.
6. Start the Gravy: Do not wipe out the pan! Reduce the heat to medium and add the finely chopped shallot. Sauté for 2-3 minutes until softened, scraping up any browned bits from the bottom of the pan.
7. Make the Roux: Stir in the plain flour and cook for 1 minute until it forms a paste. This will thicken our gravy.
8. Deglaze and Simmer: Pour in the red wine to deglaze the pan, stirring constantly to get all that flavour off the bottom. Let it bubble away and reduce by about half. Then, gradually pour in the beef stock, whisking as you go to avoid lumps. Add the Worcestershire sauce.
9. Finish the Gravy: Bring the gravy to a simmer and let it cook for 4-5 minutes, or until it has thickened to your desired consistency. Taste and season with more salt and pepper if needed. Any juices from the resting steaks should be poured straight into the gravy.
10. Serve: Slice the rested steak against the grain. Serve immediately with the crispy roast potatoes and a generous ladle of the rich, homemade gravy.

Tips From My Kitchen

• Temperature Control: A screaming hot pan is essential for a good sear. If the pan isn’t hot enough, the steak will steam rather than brown, and you’ll miss out on the Maillard reaction—the chemical process that creates that delicious crust.
• The Secret Step: Don’t skip basting the steak with butter, garlic, and thyme. I learned that this simple technique not only adds layers of flavour but also helps to cook the steak gently and evenly in the final moments.
• Make-Ahead: The potatoes can be par-boiled earlier in the day. Just drain them, let them cool, and pop them in the fridge. They’ll need the same amount of time in the oven later. You can also chop the shallot and have your gravy ingredients measured out and ready to go.
• Storage: If you have any leftovers (which is rare in my house!), store the steak and potatoes in separate airtight containers in the fridge for up to 2 days. The gravy can also be stored and gently reheated on the hob.

Equipment You’ll Need

• Heavy-based frying pan or cast-iron skillet
• Meat thermometer
• Tongs
• Baking tray

Common Mistakes to Avoid

• Overcrowding the pan: Whether it’s the potatoes on the baking tray or the steaks in the frying pan, giving your ingredients space is key. Overcrowding traps steam and prevents browning, leading to soggy potatoes and grey steak. Cook in batches if you need to.
• Wrong temperature: Cooking steak on too low a heat will boil it. Too high for too long, and you’ll burn the outside before the inside is cooked. A high initial heat for the sear, followed by a slightly lower heat for basting, is the method that works best for me.
• Skipping the rest time: If you slice into a steak right after it comes off the heat, all its delicious juices will run out onto the board. Resting allows the muscle fibres to relax and reabsorb that moisture, ensuring a tender bite every time.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. It’s a very forgiving dish that you can easily adapt to your own tastes or what you have in the cupboard.

• Spicy Version: Add a pinch of red pepper flakes to the potatoes before roasting, and a dash of hot sauce or finely chopped red chilli to the gravy while it simmers for a fiery kick.
• Mushroom Gravy: Sauté 150g of sliced chestnut mushrooms in the pan before you add the shallots to create a wonderfully earthy mushroom and steak gravy.
• Different Protein: This method works beautifully with other proteins. A thick-cut pork chop would be fantastic. If you’re looking for a poultry option, a pan-seared chicken breast is also great, similar to the one in my Bruschetta Chicken recipe.

What to Serve With Steak And Potatoes With Gravy

While this is a complete meal in itself, a simple green vegetable complements the richness of the steak and gravy beautifully.

• Steamed Green Beans: A side of tender-crisp green beans or asparagus tossed in a little butter provides a fresh, clean contrast. My simple Chicken Breast And Green Beans recipe shows how simple veg can be a star.
• A Simple Steak and Potatoes with Gravy Board: For a more interactive meal, slice the steak and arrange it on a large wooden board with the potatoes, a small jug of gravy, and some pots of mustard and horseradish sauce for dipping.
• Wine Pairing: A bold red wine like a Malbec or a Shiraz stands up to the rich flavours of the beef and the gravy perfectly.

Frequently Asked Questions

Steak And Potatoes With Gravy

A classic and satisfying meal featuring perfectly seared sirloin steaks and crispy roast potatoes, all brought together with a rich, homemade red wine gravy.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: American

Calories: 860

Ingredients Method Notes

Ingredients

  

• 2 sirloin or rib-eye steaks about 225g each and 2.5cm (1-inch) thick
• 500 g Maris Piper potatoes scrubbed and cut into 3cm chunks
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic lightly crushed
• 2 sprigs fresh thyme
• Sea salt and freshly ground black pepper

For the Gravy

• 1 shallot very finely chopped
• 1 tbsp plain flour
• 150 ml full-bodied red wine like a Merlot or Cabernet Sauvignon
• 300 ml rich beef stock
• 1 tsp Worcestershire sauce

Method

 

1. Roast the Potatoes: Preheat your oven to 200°C (180°C fan). Toss the potato chunks with 1 tablespoon of olive oil, a generous pinch of salt, and pepper on a baking tray. Spread them in a single layer and roast for 30-35 minutes, turning halfway, until they are golden brown and wonderfully crisp.
2. Prepare the Steaks: While the potatoes are roasting, pat your steaks completely dry with a paper towel. This is crucial for getting a good crust. Season both sides very generously with sea salt and freshly ground black pepper.
3. Sear the Steaks: Heat the remaining tablespoon of olive oil in a heavy-based frying pan (cast iron is excellent here) over a high heat until it's almost smoking. Carefully place the steaks in the pan. Don't touch them! Let them sear for 2-3 minutes per side for a perfect medium-rare. Adjust the time based on your preference—you can find a helpful temperature guide on the Food Standards Agency website.
4. Baste with Butter: In the final minute of cooking, add the butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the foaming, aromatic butter. I find this little step adds so much flavour and moisture.
5. Rest the Meat: This is the most important step! Transfer the steaks to a plate or a small board, cover loosely with foil, and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a tender, succulent steak.
6. Start the Gravy: Do not wipe out the pan! Reduce the heat to medium and add the finely chopped shallot. Sauté for 2-3 minutes until softened, scraping up any browned bits from the bottom of the pan.
7. Make the Roux: Stir in the plain flour and cook for 1 minute until it forms a paste. This will thicken our gravy.
8. Deglaze and Simmer: Pour in the red wine to deglaze the pan, stirring constantly to get all that flavour off the bottom. Let it bubble away and reduce by about half. Then, gradually pour in the beef stock, whisking as you go to avoid lumps. Add the Worcestershire sauce.
9. Finish the Gravy: Bring the gravy to a simmer and let it cook for 4-5 minutes, or until it has thickened to your desired consistency. Taste and season with more salt and pepper if needed. Any juices from the resting steaks should be poured straight into the gravy.
10. Serve: Slice the rested steak against the grain. Serve immediately with the crispy roast potatoes and a generous ladle of the rich, homemade gravy.

Notes

For a complete meal, serve with a side of steamed green beans or asparagus. Remember to pour any juices from the resting steaks into the gravy for maximum flavour.

I truly hope you give this Steak and Potatoes with Gravy recipe a go. It’s one of those dinners that just makes you feel good, from the cooking process right through to the last bite. It’s a real testament to how incredible simple, well-cooked ingredients can be. If you try it, please let me know how it turned out in the comments below. I love hearing from you!

Happy cooking,
Sara Gomez