Oven-Baked Steak with Roasted Red Potatoes: Simple Weeknight Recipe

This dish is perfect for date night or a comforting family dinner. Simple, flavorful, and quick to prepare, this oven-baked steak with potatoes is a reliable favorite for steak lovers.

Boneless baked steak and red potatoes don’t get much better. Tender, savory, and satisfying — give this one a try!

A popular dish from my YouTube channel

Hi, I’m PBJ. I began sharing cooking videos on YouTube in 2014, and this oven-baked steak was a fan favorite long before I added exact measurements. Many early recipes I posted relied on instinct and taste — how my grandmothers taught me — but now I’m updating classic dishes with clear measurements so you can recreate them consistently.

My goal with these updated posts is to give you precise amounts so the dish tastes the same every time. That consistency helps both novice cooks and seasoned home chefs reproduce results that match what I serve.

I learned to cook from southern women who measured with their eyes and adjusted seasoning by taste. Translating that knowledge into exact measurements makes these recipes easier to follow while preserving the soulful flavors.

Why I love this recipe

I love a tender steak, and while this bake doesn’t produce a traditional gravy, the pan juices develop a rich, slightly thickened sauce as it rests — even better the next day. It’s ideal for a small family dinner or a romantic meal for two. Here’s the updated, measured recipe so you can make it with confidence.

Recipe Ingredients

• Boneless chuck steak: Tender with a bit of fat for flavor.
• Red potatoes: Chop into pieces; Yukon Gold works as a substitute.
• Water: A small amount in the baking dish to keep things moist and prevent sticking.
• Yellow onions: Sliced to add savory depth.
• Minced garlic: Adds classic garlic flavor; optional but recommended.
• Worcestershire sauce: Adds umami and complements beef.
• A1 steak sauce: Optional but gives the dish a signature tangy note.
• Seasonings: Seasoning salt, garlic powder, onion powder, Italian seasoning, thyme, parsley flakes, and black pepper for balanced flavor.

How to make oven-baked steak

1. Slice the steak while still slightly frozen into the size you prefer.
2. Soak the slices in a bowl with a few quarts of water and a couple tablespoons of salt and a splash of vinegar or lemon juice for 20–25 minutes.
3. Scrub and rinse the meat if needed, then pat dry.
4. Poke several holes in the steak with a knife, then transfer to a medium bowl.
5. Add Worcestershire sauce, minced garlic, and any garlic juice to the bowl.
6. Stir in the sliced onions.
7. Add the seasonings and toss everything to coat the steak evenly.
8. Cover with plastic wrap and marinate in the refrigerator for at least 4–8 hours or overnight.
9. Preheat the oven to 350°F (175°C).
10. Place the steak in a baking dish, add 1 cup of water, and cover tightly with aluminum foil.
11. Bake covered for 1 hour, then remove from the oven.
12. Stir in A1 steak sauce to the pan juices if using.
13. Add the chopped red potatoes (cut into quarters or bite-sized pieces), return to the baking dish, and cover with foil.
14. Bake another 30 minutes, then remove and let rest briefly before serving.

Serving suggestions:

• Vegetable sides: Steamed or sauteed greens, buttery corn, or stove-top cabbage pair well with the steak’s rich flavors.
• Classic sides: Deviled eggs, creamy macaroni salad, or a simple tossed salad complement this oven-baked steak for a balanced meal.

Storage and reheating

• Store: Cover tightly with plastic wrap, foil, or place in an airtight container and refrigerate.
• Freeze: Yes — place in a freezer-safe bag or container with as much air removed as possible to avoid freezer burn.
• Reheat in a skillet: Simmer over medium heat until heated through, about 10 minutes.
• Reheat in the oven: Warm at 350°F for about 20 minutes.
• Reheat in the microwave: Heat in a microwave-safe dish for about 2 minutes, flipping after 1 minute; times may vary by microwave.

Frequently Asked Questions

• Can I replace the water with beef broth? You can, but beef broth is saltier. Since the steak and sauces already add salt, plain water helps control sodium and prevents over-salting.

Below is the measured ingredient list and clear instructions so you can recreate this dish reliably.

Enjoy — later!
PBJ