Side Dishes
This Lawry's Steak and Potatoes recipe delivers restaurant-quality results with a crispy cornmeal crust on the steak and creamy garlic pull-apart potatoes that steal the show. The secret lies in precise searing techniques and a dry rub that transforms tough cuts into tender, flavorful bites.
I've perfected this method after years of testing, ensuring every element comes together harmoniously for a complete dinner experience.
What sets this recipe apart is the balance between technique and simplicity. The steak develops a golden crust while staying juicy inside, thanks to proper seasoning and resting times.
Meanwhile, the potatoes achieve that signature creamy texture with crispy edges, all thanks to a garlic-infused broth that enhances their natural flavor. This isn't just a side dish—it's a complete meal that pairs perfectly with the steak.
The result is a plate where every bite offers contrast: tender steak with a crispy exterior, creamy potatoes with a pull-apart texture, and a harmony of flavors that makes this dish unforgettable.
The cornmeal crust adds an extra layer of satisfaction, while the garlic-infused potatoes bring depth that elevates the entire meal. This is comfort food at its finest, ready in about 45 minutes.
Whether you're cooking for a special occasion or a weeknight dinner, this recipe delivers professional-quality results without the complexity. The key is attention to detail—proper seasoning, precise cooking times, and the right techniques to achieve that perfect balance of textures. Let's get started on creating this complete dinner experience.
Ingredients for lawry's steak and potatoes
The secret to restaurant-quality steak and potatoes lies in these carefully selected ingredients—each playing a precise role for crispy crusts and creamy textures.
| Ingredient | Amount | Notes |
|---|---|---|
| New York Strip Steak 🥩 | 1 ½ lb | 1-inch thick, room temperature |
| Russet Potatoes 🥔 | 2 lbs | Waxy variety preferred, cut into 2-inch chunks |
| Cornmeal 🌽 | ½ cup | Fine grind for even coating |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High smoke point for searing |
| Garlic Cloves 🧄 | 8 whole | Minced, for potatoes and rub |
| Butter 🧈 | ½ cup | Unsalted, cubed for potatoes |
| Chicken Broth 💧 | 2 cups | Low-sodium for seasoning control |
| Salt 🧂 | 2 tbsp | Kosher, coarse grind preferred |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked for intensity |
| Smoked Paprika 🌶️ | 1 tbsp | For dry rub depth |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Fresh Rosemary 🌿 | ½ tsp | Chopped, for aromatic touch |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Parsley 🌿 | ¼ cup | Chopped, for garnish |
The steak cut is non-negotiable here—New York strip delivers the perfect balance of tenderness and flavor. Look for cuts with good marbling at Whole Foods or your butcher shop; the Costco Kirkland brand is a reliable grocery store option. For the potatoes, russet is ideal due to its waxy texture, though Yukon Golds work well too. The cornmeal should be fine grind—coarse varieties won't adhere properly to the steak. Fresh herbs are worth the investment: Penzeys or local farmers' markets offer the best quality for thyme and rosemary. Pre-minced garlic from jars lacks freshness—peel and chop your own for that bright, pungent flavor that makes these potatoes unforgettable.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close, though the flavor won't be identical. Substituting butter with olive oil for the potatoes works in a pinch, but you'll lose that rich, velvety texture. For the steak rub, dried oregano at half the amount can replace thyme if needed. The chicken broth should be low-sodium—most store-bought versions contain hidden salt that will overpower your dish. If you're short on time, instant potatoes can replace fresh, though they'll lack the same creamy texture. The heavy cream is crucial for that signature velvety finish—half-and-half works but won't be as rich.
Freshly cracked peppercorns keep their flavor for about 6 months in an airtight container, while dried herbs maintain potency for 1 year. Store the steak uncovered on a plate in the fridge for up to 2 days before cooking to allow for proper seasoning penetration. The potato mixture reheats beautifully—simply warm in a saucepan with a splash of broth or water. For make-ahead convenience, prep the potato mixture a day ahead and refrigerate; the flavors deepen overnight. The cornmeal crust stays crispy for about 1 hour after cooking, so serve the steak immediately for that perfect crunch.
Why You'll Love This Recipe
- I’ll be real: most steak leftovers turn into sad, dry scraps. Not this. The potatoes stay crispy when reheated (thanks, cornmeal), and the steak slices up like butter. Pack it for lunch, freeze portions, or serve it cold in sandwiches—it’s always a win. No sad desk lunches here.
- No-Fuss Prep: I swear by this recipe because it’s the kind of meal where you can actually talk to your guests instead of hovering over the stove. Toss the potatoes in cornmeal and olive oil, pop them in the oven—done. The steak? Season, sear, rest. That’s it. No peeling, no chopping, no stress.
- Garlic Butter Magic: Between us, the garlic cloves roasted right on the potatoes? Chef’s kiss. They caramelize into this sweet, sticky glaze while the steak gets its perfect crust from the same oil. The cornmeal gives the potatoes this addictive crunch, and suddenly, you’ve got restaurant-quality flavor without the fuss.
- Weeknight or Weekend: Honestly, this is my go-to for both. Need a quick dinner after work? The potatoes bake while you grill the steak—minimal overlap. Hosting a Sunday brunch? Double the batch, add a side salad, and boom: crowd-pleaser with zero effort. It’s that reliable.
Step-by-step instructions for lawry's steak and potatoes recipe
Master this classic with perfectly seared steak and tender, pull-apart potatoes—crispy crust and creamy garlic center guaranteed.
Prepare the Steak for Maximum Crisp
Pat the 1.5 lb New York Strip Steak completely dry with paper towels, then season both sides generously with 1 tbsp salt, 1 tbsp black peppercorns, and 1 tbsp smoked paprika. Let it sit at room temperature for 30 minutes—this ensures even cooking and better sear. While it rests, heat 0.25 cup extra-virgin olive oil in a heavy skillet over medium-high heat until shimmering.
Place the steak in the pan and sear for 4-5 minutes per side for medium-rare, pressing down gently during the first minute to prevent curling. You'll know it's ready when the internal temperature reaches 130°F (use an instant-read thermometer) and the crust is deep golden brown. Transfer to a cutting board and let rest for 10 minutes before slicing—this keeps the juices locked in.
Create the Garlic Butter Potatoes
In a large pot, combine 2 lbs russet potatoes (cut into 2-inch chunks), 2 cups chicken broth, 0.5 cup butter, 8 minced garlic cloves, 1 tsp dried thyme, and 0.5 tsp chopped fresh rosemary. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until the potatoes are fork-tender but not falling apart.
Drain the potatoes, reserving 1 cup broth, and return them to the pot. Stir in 0.5 cup heavy cream and 0.5 cup cornmeal, mixing until the cornmeal is fully absorbed and the potatoes are coated. The mixture should look thick and creamy—if it's too dry, add 1-2 tablespoons of the reserved broth to loosen it.
Form and Bake the Potato Casserole
Preheat your oven to 375°F. Transfer the potato mixture to a greased 9x13-inch baking dish, spreading it evenly and pressing down gently to compact it. This step ensures the potatoes hold their shape and develop that signature crispy crust. Bake uncovered for 25-30 minutes until the top is golden brown and the edges are set.
For the final touch, increase the oven temperature to broil and broil for 2-3 minutes until the top is deeply browned and crispy. Watch closely—broilers vary, and you want it golden, not burnt. Remove from the oven and let rest for 5 minutes before serving.
Slice and Serve with Garnish
Slice the 1.5 lb New York Strip Steak into ½-inch thick pieces against the grain. Cut the potato casserole into 4 equal squares—the cornmeal crust will hold them together perfectly. Plate the steak alongside a square of potatoes, drizzling any pan juices from the steak over the top for extra flavor.
Garnish with 0.25 cup chopped parsley and serve immediately. The contrast of the crispy, golden crust with the creamy, pull-apart garlic potatoes and perfectly seared steak is what makes this dish legendary. Each bite delivers the richness of the steak, the aromatic garlic butter, and the satisfying texture of the cornmeal crust.
Pro Tips For Making Lawry'S Steak And Potatoes
- CRANK THE POTATOES FIRST: I learned this the hard way—starting potatoes in boiling water while the steak rests is a recipe for soggy spuds. Get them in the oven or boiling pot immediately after prepping the steak, so they’re done by the time you finish searing. That 10-minute head start makes all the difference when you’re juggling both.
- DON’T SKIP THE CORNMEAL RUB: This isn’t just for texture—it’s the thing that keeps the steak from sticking to the pan like glue. Pat the steak bone-dry first, then press the cornmeal into every side (yes, even the fat cap) before searing. It’s messy, but it guarantees that perfect crust without wrestling with a stuck steak.
- WAIT 5 MINUTES AFTER SEARING: I was skeptical until I tried it: resting the steak under foil for 5 minutes after searing locks in juices that would otherwise pool out when you cut into it. Skip this, and you’ll end up with a steak that’s dry on the outside and raw in the middle—no matter how long you cooked it.
- USE GARLIC LIKE A PRO: Don’t just smash those cloves—peel them first, then slice them lengthwise into thin slivers. Tuck 2-3 under the steak’s fat cap while it rests, and the garlic will infuse the meat without burning. It’s the easiest way to add flavor without overpowering the dish.
Dietary considerations for this lawry's steak and potatoes
Gluten-Free Adaptations
For a gluten-free version, replace the ½ cup cornmeal in the potato mixture with ½ cup gluten-free all-purpose flour or cornstarch—Bob's Red Mill brands work perfectly. The texture will be slightly lighter but still creamy.
For the steak crust, skip the cornmeal entirely and use 1 tbsp gluten-free flour mixed with 1 tbsp potato starch as a dredge before searing. 🌾
Dairy-Free Options
To make this dish dairy-free, swap the ½ cup butter and ½ cup heavy cream for ½ cup olive oil and ½ cup full-fat coconut milk. The potatoes will still be creamy, though slightly lighter.
For the steak, use regular olive oil for searing—no substitutions needed there. The flavor remains rich, just with a subtle coconut undertone.
Lower-Carb Modifications
Cut carbs by replacing the potatoes with cauliflower mash—steam 2 lbs cauliflower florets until tender, then blend with 2 tbsp butter, ¼ cup heavy cream, and 1 tsp garlic powder.
For the crust, use ¼ cup almond flour mixed with 2 tbsp cornmeal to keep some texture. The dish stays satisfying while reducing carb content significantly.
Allergen-Friendly Adjustments
For nut allergies, avoid almond flour and stick with cornstarch or tapioca starch for binding. If avoiding garlic, substitute with 1 tsp asafoetida powder (hing) for a similar savory depth.
For egg-free options, the original recipe doesn't require eggs, but if you're using pre-made mixes, check labels carefully. Always verify ingredient sources to prevent cross-contamination.
Protein Swaps
For a vegetarian version, replace the steak with portobello mushrooms—slice 4 large mushrooms and marinate in 2 tbsp balsamic vinegar, 1 tbsp olive oil, and 1 tsp smoked paprika for 30 minutes before grilling.
For a chicken option, use 2 boneless, skinless chicken breasts seasoned identically and cooked to 165°F internal temperature. The potato side remains the same for a complete meal.
Nutrition facts
Frequently asked questions
Can I use a different cut of steak for this recipe?
While New York strip is ideal, you can substitute with ribeye or filet mignon—just adjust cooking times. For thicker cuts like ribeye, sear 5-6 minutes per side to reach 130°F internal temp. Avoid lean cuts like sirloin—they won't develop the same flavorful crust.
Why do the potatoes need to be pressed down in the baking dish?
Pressing creates a compact base that prevents the potatoes from falling apart when sliced. The cornmeal crust needs this foundation to crisp properly. Without pressing, the edges won't get as golden or hold their shape when serving. Think of it like making a firm cake batter—structure matters!
How do I fix overcooked steak in this recipe?
If your steak is dry, slice it thinly against the grain and serve with extra pan juices. For future attempts, use an instant-read thermometer and remove from heat at 125°F for medium-rare. Let it rest 10 minutes—this is when carryover cooking finishes. Never overcrowd the pan during searing!
Can I make this ahead of time?
Prep the potato mixture a day ahead and refrigerate. Reheat gently in a saucepan with 1 tbsp broth until warm. For the steak, season it 24 hours early and refrigerate uncovered—this enhances flavor penetration. Cook fresh for best texture, though.
What's the secret to getting that crispy cornmeal crust?
The crust comes from three key steps: using fine cornmeal, pressing the potatoes firmly in the dish, and broiling at the end. For extra crunch, sprinkle 1 tbsp cornmeal on top before broiling. Avoid opening the oven door during baking—this causes steam and softens the crust.