Side Dishes
Cooking a Lawry's steak and potatoes recipe that rivals your favorite restaurant starts with the right seasoning and technique—this method delivers tender, herb-buttered steak paired with crisp, vinegar-kissed potato wedges.
The secret lies in balancing bold flavors without overpowering the natural taste of the meat, while achieving that perfect golden crust on the potatoes through precise timing and acidity. I’ve perfected this dish over countless dinner parties, ensuring every bite is restaurant-quality without the fuss.
This recipe transforms a simple steak and potatoes meal into something special by using Lawry’s seasoning blend as the flavor foundation, then elevating it with garlic-infused butter and a touch of vinegar for the potatoes.
The steak cooks to medium-rare perfection in just 20 minutes, while the wedges develop crispy edges and fluffy interiors thanks to a high-heat roast. No advanced skills required—just attention to detail and a few key steps that make all the difference.
What you’ll end up with is a plate that looks and tastes like it came from a steakhouse: a juicy, herb-buttered steak sliced against the grain, served alongside crisp potato wedges that hold their shape while delivering a tangy crunch.
The aroma alone will have everyone gathering at the table, and the flavors—rich, savory, and slightly tangy—balance perfectly. This is comfort food at its finest, elevated just enough to feel like a celebration.
The best part? This recipe scales effortlessly for a crowd, and leftovers reheat beautifully for lunch the next day. Whether you’re hosting a dinner party or simply craving a hearty meal, this combination delivers satisfaction every time. Let’s get started with the ingredients—where the magic begins.
Ingredients for lawry's steak and potatoes
Transform simple steak and potatoes into restaurant-quality with these carefully chosen ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Center-cut, 1-inch thick slices |
| Russet Potatoes 🥔 | 2 lb | Large, waxy variety preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| Fresh Garlic Cloves 🧄 | 6 cloves | Minced, for butter infusion |
| Lawry's Seasoned Salt 🧂 | 2 tbsp | Plus 1 tsp extra for potatoes |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, finely chopped |
| White Vinegar 💧 | ¼ cup | Distilled, for crisping potatoes |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin, for potato toss |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For final seasoning adjustment |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked, coarse grind |
| Vegetable Oil 🫒 | ½ cup | High smoke point for roasting |
The ribeye steak is the centerpiece, so prioritize quality. Look for center-cut ribeye with good marbling—ask your butcher for 1-inch thick slices if buying whole. Costco or Whole Foods typically carry excellent cuts. Fresh herbs are non-negotiable here; Trader Joe's sells pre-chopped rosemary and thyme that saves time without sacrificing quality. For the Lawry's seasoned salt, grab the original blend—it's the backbone of this dish's signature flavor profile. The potatoes should be uniformly large and firm; Idaho-grown russets are ideal for their high starch content, which creates that perfect crisp exterior.
No ribeye? New York strip or sirloin work equally well, though ribeye's marbling adds unmatched richness. Fresh herbs unavailable? Dried rosemary and thyme at half the amount suffice, though texture will differ. The vinegar can be swapped for lemon juice or apple cider vinegar—just adjust the acidity to taste. For the butter, European-style unsalted (like Plugrá) melts more cleanly than American varieties. The vegetable oil for roasting? Avocado or grapeseed oil both have high smoke points and neutral flavors, but standard vegetable oil works perfectly fine for home cooking.
Store the steak in its original packaging on the lowest shelf of your fridge—use within 3-4 days for peak tenderness. Potatoes keep for up to 2 weeks in a cool, dark place, but refrigerate them only after cutting to prevent sogginess. The herb butter mixture can be prepped 1 day ahead and stored in an airtight container in the fridge; bring it to room temperature before using. For the potatoes, cut them just before roasting to maintain crispness. If prepping ahead, toss cut potatoes with a tiny bit of vinegar and store in a sealed container—this prevents browning and keeps them crispy when reheated.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just toss the potatoes and steak on a sheet pan, sprinkle with Lawry’s, and roast. The butter pools into golden rivers while you’re flipping the steak, and suddenly, dinner’s done.
- Garlic Butter Bliss: That moment when you slice into the steak and the butter’s melted into the crust? Chef’s kiss. The garlic cloves caramelize just enough to add depth without overpowering, and the Lawry’s salt ties everything together like a hug.
- Leftovers That Don’t Suck: Here’s what sold me—this dish actually tastes better the next day. Cold steak? Still tender. Potatoes? Still crispy on the edges. I meal prep it for lunches, and my coworkers ask for the recipe every time. (Yes, even on a Tuesday.)
- Budget Steakhouse Vibes: Ribeye feels fancy, but this recipe makes it feel like a splurge without the price tag. The Lawry’s seasoning cuts through the richness, and the potatoes soak up all the flavor—so you’re basically getting two meals for the cost of one. My wallet thanks me.
Step-by-step instructions for herb-buttered roast with vinegar-kissed crisp wedges
This method delivers perfectly seared ribeye and vinegar-brushed potatoes with herb butter that ties everything together.
Prepare the Herb-Butter Infusion
In a medium saucepan, combine the 0.5 cup unsalted butter and 6 cloves fresh garlic cloves over low heat. Melt the butter slowly, stirring constantly to prevent burning. As the butter foams, add the 0.25 cup fresh rosemary and 0.25 cup fresh thyme, stirring until the herbs are fragrant and the butter turns a pale golden color.
Remove from heat and immediately pour the infused butter into a shallow dish to cool slightly. This infusion captures the aromatic oils from the garlic and herbs, which will later create a luxurious coating for the steak. Keep the butter at room temperature for easier spreading later.
Season and Roast the Ribeye
Preheat your oven to 425°F. Pat the 1.5 lb ribeye steak dry with paper towels—this ensures maximum browning. Season both sides generously with 2 tbsp Lawry's seasoned salt and 1 tsp freshly cracked black peppercorns, pressing the seasoning into the meat.
Heat a heavy skillet (cast iron works best) over high heat until smoking, then add 2 tbsp olive oil. Place the steak in the pan and sear for 3-4 minutes per side until a deep brown crust forms. Transfer the steak to a baking dish and roast in the preheated oven for 8-10 minutes for medium-rare (internal temperature 130°F). Let the steak rest for 10 minutes before slicing.
Create Vinegar-Kissed Potato Wedges
Cut the 2 lb russet potatoes into 1-inch wedges, leaving the skin intact. Toss the wedges in a large bowl with 0.5 cup vegetable oil, 1 tsp diamond crystal kosher salt, and 1 tsp Lawry's seasoned salt until evenly coated. Arrange them in a single layer on a parchment-lined baking sheet.
Bake at 425°F for 25 minutes, flipping halfway through, until the edges are golden. Remove from the oven and immediately toss the potatoes with 0.25 cup white vinegar and 2 tbsp olive oil for a bright, crisp finish. Return to the oven for 5 minutes to set the vinegar glaze.
Assemble and Serve
Slice the rested steak against the grain into ½-inch thick portions. Arrange the potato wedges on a platter, spooning the herb butter over the steak slices and drizzling any remaining butter from the dish over the potatoes. Garnish with additional fresh rosemary and fresh thyme for presentation.
Serve immediately while the steak is still juicy and the potatoes maintain their crisp edges. The vinegar-kissed potatoes provide a tangy contrast to the rich, herb-infused steak, creating a balanced, restaurant-quality meal.
Pro Tips For Making Lawry'S Steak And Potatoes
- CRANK THE HEAT FIRST: Sear the ribeye over screaming-hot cast iron or stainless steel for 2-3 minutes per side—you want that butter to sizzle like a small fire, not simmer like tea. I learned this the hard way after serving steak that was just "cooked through" but tasted bland; high heat builds flavor fast.
- SLICE POTATOES THINLY: Cut the Russets into ¼-inch slices (yes, measure it) so they cook through in the same pan as the steak without turning to mush. Thicker slices make you wait, and nobody has time for sad, gummy potatoes when you’re this close to a perfect meal.
- SKIP THE CROWDED PAN: Don’t pile all the potatoes in at once—they’ll steam instead of crisp. Work in batches if needed, and give them space to develop that golden crust. I used to ignore this and ended up with a sad, soggy mess that tasted like boiled spuds.
- REST THE STEAK UNDER FOIL: After pulling the steak from the pan, tent it loosely with foil and let it sit for 5-10 minutes. This keeps it juicy while you finish the potatoes—no one wants to cut into a well-done brick, even if it’s technically "done." (Your knife will thank you too.)
Regional styles of lawry's steak and potatoes
Southern Steakhouse Style
In the South, this dish becomes a showstopper with a brown sugar glaze drizzled over the steak after searing. I use 2 tbsp brown sugar mixed with 1 tbsp apple cider vinegar and 1 tsp smoked paprika, brushed on during the last 2 minutes of oven roasting.
For the potatoes, swap the vinegar for honey mustard—toss them in 2 tbsp Dijon mustard and 1 tbsp honey after roasting for a caramelized finish. Serve with a side of creamy mac and cheese to complete the Southern experience. 🌶️
Midwest Roast Beef Tradition
The Midwest takes this dish to heart with a garlic-herb crust on the steak. After searing, I coat the steak with a paste of 2 tbsp minced garlic, 1 tbsp olive oil, and 1 tbsp Worcestershire sauce before roasting.
The potatoes become garlic-parmesan wedges—toss them with 2 tbsp grated parmesan and 1 tsp garlic powder after roasting. A side of buttery corn on the cob rounds out this hearty, comforting meal. 🌽
Western Grillhouse Twist
Out West, the focus is on smoky flavors and bold seasonings. I swap the Lawry’s seasoning for a mix of 1 tbsp chili powder, 1 tsp cumin, and ½ tsp cayenne for the steak.
The potatoes become smoky chipotle wedges—toss them in 1 tbsp adobo sauce and ½ tsp smoked salt after roasting. Serve with a cool avocado-lime salsa to cut through the richness. This version feels like a backyard BBQ with restaurant-level flair. 🌵
New England Classic
In New England, the dish leans into simple, clean flavors with a focus on fresh herbs. I skip the vinegar on the potatoes and instead toss them with 1 tbsp fresh chives and 1 tsp lemon zest after roasting.
The steak is seasoned with extra fresh thyme and a pinch of nutmeg, giving it a subtle warmth. A side of steamed green beans with almonds adds a touch of elegance, making this perfect for a cozy winter dinner. ❄️
Texas BBQ Fusion
For a Texas-inspired take, I transform the steak into a reverse-seared brisket-style cut. After seasoning with Lawry’s, I slow-cook the steak at 275°F for 3 hours before searing. The potatoes become crispy hash browns—shred them into ½-inch cubes and pan-fry in 2 tbsp bacon fat until golden.
Serve with pickled red onions and a side of white beans for a Texan-style feast. 🔥
Nutrition facts
Frequently asked questions
Can I use Lawry's seasoning on other cuts of steak?
Lawry's works beautifully on New York strip, sirloin, or even flank steak. For thicker cuts like ribeye, stick to 1-inch thickness to ensure even cooking. Adjust seasoning slightly for leaner cuts like sirloin—use 1.5 tbsp instead of 2 tbsp to avoid overpowering the flavor. The key is to let the seasoning enhance, not dominate, the natural taste of the meat.
What's the best way to store leftovers?
Store steak and potatoes separately in airtight containers to maintain texture. The steak reheats best wrapped in foil in a 350°F oven for 10-12 minutes—this keeps it juicy. Potatoes reheat best in the oven too: toss with 1 tbsp oil and bake at 400°F for 15 minutes to restore crispiness. Leftovers keep for 3-4 days in the fridge, but potatoes lose crispness after 2 days.
Why do my potato wedges turn out soggy?
Soggy potatoes usually mean one of two things: too much moisture in the pan or not enough oil. Make sure your baking sheet is completely dry before roasting, and use enough oil (0.5 cup for 2 lbs) to coat the wedges thoroughly. Also, flip them only once halfway through cooking—over-flipping releases steam. For extra insurance, pat wedges very dry with paper towels before seasoning.
Can I make this dish ahead of time?
Yes! Prep the herb butter 1 day ahead and store it in the fridge. For the steak, season it 4-6 hours before cooking and refrigerate uncovered for better texture. Potatoes can be cut into wedges up to 12 hours ahead, but toss them with 1 tsp vinegar to prevent browning. Store in an airtight container in the fridge. On cook day, just follow the same instructions—no extra steps needed!
What's the secret to perfectly crispy potato wedges?
The magic happens with high heat (425°F), enough oil, and the vinegar toss. Use vegetable oil (high smoke point) and arrange wedges in a single layer with space between them. The vinegar toss after roasting creates a glazed finish while the final 5 minutes in the oven sets that crispy texture. Pro tip: Use waxy potatoes like Yukon Golds for extra crispiness!