This creamy steak and potato skillet is made with juicy ribeye steaks, buttery baby Dutch potatoes and asparagus, all brought together in one skillet with a rich heavy cream sauce. It’s hearty, savory and surprisingly simple, making it one of those dinners that feels a little special without requiring a ton of work.
There’s something about steak and potatoes that will always feel like a proper dinner to me. It’s classic, filling and usually a guaranteed hit in my house. But instead of serving everything separately, this recipe brings the entire meal together in one skillet.
You start by getting a beautiful sear on the ribeye steaks, then use that same skillet to cook the potatoes and asparagus. The browned bits and steak drippings left behind become the foundation for a simple heavy cream sauce that coats everything.
It’s cozy, creamy and exactly the kind of dinner I want when I’m craving steak but don’t necessarily want the production of a traditional steakhouse-style meal.
For starters, everything happens in one skillet. My favorite one here.
You have the steak, potatoes and vegetable all in one place, plus a creamy pan sauce that ties everything together. That means you don’t need to worry about coming up with separate side dishes or dirtying a bunch of pots and pans.
I also love that ribeye does so much of the work for you here. It has enough marbling to stay juicy and flavorful, and all of that flavor left behind in the skillet gets incorporated into the rest of the dish.
The baby Dutch potatoes soak up the creamy sauce, the asparagus gives the skillet some freshness and the steak makes the whole thing feel hearty and satisfying.
This is one of those recipes where you absolutely do not want to clean the pan between steps.
Once the ribeyes are seared, you’re left with all those little browned bits on the bottom of the skillet. That is flavor, and we’re using every bit of it.
The potatoes and asparagus cook in that same skillet, picking up the steak drippings along the way. Then the heavy cream goes in and pulls everything together into a silky sauce.
By the time the steak goes back into the skillet, every component tastes like it belongs together.
I use two ribeye steaks for this recipe because ribeye is naturally tender, beautifully marbled and perfect for skillet cooking.
Look for steaks that are relatively similar in thickness so they cook at about the same rate. I also recommend letting your steaks sit at room temperature for about 20 to 30 minutes before cooking and patting them completely dry before seasoning.
That dry surface is what helps you get a really good crust instead of steaming the steak.
And don’t be afraid to get your skillet hot. You want to hear that sizzle as soon as the steak hits the pan.
The exact cooking time for the ribeye will depend on the thickness of your steaks, so an instant-read thermometer is the easiest way to get the doneness you want. I like to remove the steak slightly before it reaches my final desired temperature because it will continue cooking as it rests and again when it’s added back to the skillet.
Baby Dutch potatoes are perfect here because they’re naturally creamy on the inside and don’t require much prep. Halving them also gives you a flat surface that can make direct contact with the skillet and get nice and golden. If your potatoes are larger, quarter them instead.
The asparagus goes in toward the end because it cooks much faster than the potatoes. You want it tender but still bright green with a little texture. You could also swap it for broccoli, green beans, Brussels sprouts or spinach depending on what you have.
The heavy cream sauce is intentionally simple because the skillet has already built so much flavor. The steak drippings and browned bits at the bottom of the pan become the base of the sauce. As the heavy cream gently reduces, it becomes rich and silky and coats the potatoes, asparagus and steak.
This steak and potato skillet is also one of those recipes you can use more as a formula than a strict set of rules. Swap the ribeye for New York strip or sirloin, use baby Yukon Gold or fingerling potatoes instead of Dutch potatoes and change the vegetable based on what’s in your refrigerator.
The important part is keeping that basic formula: seared steak + potatoes + vegetable + simple creamy pan sauce.
This creamy steak and potato skillet with asparagus gives you a beautifully seared ribeye, golden baby potatoes, tender asparagus and a silky cream sauce all in one pan. It feels indulgent without being complicated and is just as realistic for a weeknight as it is for a cozy weekend dinner at home.
There’s steak and potatoes, and then there’s steak and potatoes swimming in a creamy skillet sauce. I’ll take the latter.
Creamy Steak and Potato Skillet
Equipment
Ingredients
- 2 ribeye steaks
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder, to taste
- Olive oil, as needed
- 1 pound baby Dutch potatoes, halved
- Kinder’s Organic Seasoning – The Blend, to taste
- 1 teaspoon paprika
- 1 bunch asparagus, trimmed and cut into bite-size pieces
- 1 small onion, thinly sliced
- Butter, as needed
- 1/2 cup Heavy cream, for the sauce
- Splash of chicken stock, just enough to loosen the sauce
Instructions
- Remove the ribeyes from the refrigerator about 20 to 30 minutes before cooking. Pat the steaks very dry with paper towels, then season generously on both sides with salt, black pepper and garlic powder.
- Cut the baby Dutch potatoes in half and place them in a microwave-safe potato bag. Microwave according to the potato bag instructions until the potatoes are par-cooked and just beginning to soften but not completely tender. You want them firm enough to hold their shape because they’ll finish cooking in the skillet. Carefully remove the potatoes from the bag and season with Kinder’s Organic Seasoning – The Blend and the paprika. Set aside.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the skillet is hot, add the ribeyes and cook undisturbed until a deep golden-brown crust develops, about 3 to 5 minutes per side, depending on the thickness of the steaks and your desired doneness.
- Transfer the steaks to a cutting board and allow them to rest while you finish the skillet. Do not wipe out the pan. Those steak drippings and browned bits are going to add flavor to the cream sauce.
- Reduce the heat to medium and add the sliced onions to the same skillet. Add a little butter or olive oil if the pan looks dry. Cook the onions, stirring occasionally, until softened and lightly golden, scraping up some of the browned bits from the bottom of the skillet as they cook.
- Add the par-cooked potatoes to the skillet with the onions and toss to coat them in the pan drippings. Arrange the potatoes cut-side down when possible and allow them to cook for a few minutes until they begin to turn golden.
- Add the asparagus and cook for another 2 to 3 minutes, stirring occasionally. The asparagus should begin to soften but still be bright green since it will continue cooking in the sauce.
- Reduce the heat to medium-low and pour in the heavy cream and splash of chicken stock. Stir everything together, scraping up any remaining browned bits from the bottom of the skillet. Bring the cream to a gentle simmer, not a hard boil, and cook until the sauce begins to thicken and the potatoes are completely fork-tender. I like to do the tooth pick test to be sure.
- Taste the sauce and adjust the seasoning with salt and black pepper as needed. If the sauce becomes too thick before the potatoes are tender, add a small splash of additional chicken stock to loosen it.
- Slice the rested ribeyes against the grain into thick strips or dice into cubes. Return the steak and any juices that have collected on the cutting board to the skillet. Spoon the creamy onion sauce over the steak and cook for 1 to 2 minutes, just until the steak is warmed through. Avoid simmering the steak in the sauce for too long so it stays juicy.
- Remove the skillet from the heat and serve immediately, making sure each serving gets plenty of creamy potatoes, asparagus, onions and steak.
Nutrition information is automatically calculated, so should only be used as an approximation.
