The potatoes get a 20-minute head start in the oven. While they roast, the sirloin chunks sear in a hot skillet just long enough to brown.
Both meet in one baking dish with melted garlic and thyme butter, and white cheddar goes over the top for a final 8 to 10 minutes.
Potatoes in the Oven, Steak on the Stove
The first 20 minutes run on two tracks so the potatoes and steak are ready at the same time.
In the oven
- Start
Oven to 425°F; halved potatoes tossed with olive oil and half the salt.
- 20 minutes
Roasted cut-side down until golden underneath.
On the stove
- While the potatoes roast
Steak patted dry and seasoned with the remaining salt.
- Hot skillet
Seared just until browned outside, not cooked through.
- Last
Butter melted with garlic and thyme.
One dish under white cheddar
Steak, potatoes and garlic-thyme butter tossed in a baking dish, covered with white cheddar and baked 8 to 10 minutes. Parsley to finish, the largest steak pieces checked for at least 145°F, and the bake rested 3 minutes.
Why This Recipe Works
- Roasting the halved potatoes cut-side down gives them flat golden faces before anything else joins them.
- The steak is only browned in the skillet because it spends more time in the oven under the cheese.
- Garlic and thyme melted into the butter coat the steak and potatoes evenly when everything is tossed together.
- White cheddar melts pale and browns in patches in a hot oven instead of turning oily.
How to Make It
Potatoes roasted cut-side down for 20 minutes
Heat the oven to 425°F. Toss the potatoes with the olive oil and half the salt and roast them cut-side down for 20 minutes.
Sirloin chunks seared just until browned
Meanwhile, pat the steak dry, season it with the rest of the salt, and sear it in a hot skillet just until browned on the outside.
Garlic-thyme butter tossed through
Melt the butter with the garlic and thyme and toss it with the seared steak and roasted potatoes in a baking dish.
White cheddar melted and browned, parsley
Top with the white cheddar and bake 8 to 10 minutes, until the cheese melts and browns lightly. Finish with parsley.
Largest steak pieces checked for 145°F, bake rested 3 minutes
Check that the largest steak pieces reach at least 145°F, then let the bake rest 3 minutes before serving.
Ingredient Notes
- Baby Yukon Gold potatoes
- One pound, halved. They are roasted, not sliced or mashed.
- Sirloin steak
- Cut into 1 1/2-inch chunks so each piece browns on the outside and can be checked for 145°F after the bake.
- White cheddar
- A cup and a half, shredded. It melts pale with light browning rather than bright orange.
Frequently Asked Questions
What temperature should the steak reach?
At least 145°F, checked in the largest steak pieces after the bake. Then let the bake rest 3 minutes before serving.
Why is the steak seared so briefly?
It goes back into a 425°F oven with the potatoes and cheese, so a long sear would overcook it.
Why white cheddar?
It gives the pale, lightly browned melted layer this bake is meant to have.
Success Tips
- Leave space between the steak chunks in the skillet so they brown quickly rather than stewing.
- Resist searing the steak longer; it keeps cooking under the cheese.
- Shred the cheddar yourself for a smoother melt over the dish.
Serving Ideas
Serve from the baking dish at the table, scooping steak, potatoes and the browned cheese together, with parsley scattered over.
