Side Dishes
This Lawry's steak and potatoes recipe delivers restaurant-quality comfort food right in your home kitchen. The secret lies in a crispy cornmeal crust that encases tender, juicy steak while the potatoes achieve that signature creamy, buttery texture with golden edges.
I perfected this method after years of testing—every bite delivers the bold, savory depth of Lawry's seasoning blend without the restaurant price tag.
The beauty of this recipe is its simplicity: a pan-seared ribeye with a cornmeal crust that locks in moisture while creating that irresistible crunch, paired with perfectly seasoned potatoes that are neither mushy nor dry.
The Lawry's seasoning transforms ordinary ingredients into something extraordinary—think tender, flavorful beef with a crust that crackles at every bite, and potatoes so rich they taste like they simmered for hours.
What makes this dish truly special is how the flavors come together. The cornmeal crust on the steak adds a satisfying texture contrast to the juicy pink centers, while the Lawry's seasoning infuses every bite with its signature savory warmth.
The potatoes emerge from the oven with just the right resistance—creamy inside, crisp at the edges—soaking up all that delicious beef drippings for maximum flavor.
This recipe serves four and comes together in about 45 minutes, making it perfect for a cozy weeknight dinner or a special occasion when you want to impress without spending hours in the kitchen.
The combination of perfectly cooked steak and potatoes creates a meal that feels like a hug on a plate—comforting, satisfying, and impossible to resist.
Ingredients for lawry's steak and potatoes
Fourteen ingredients transform into restaurant-style Lawry's steak and potatoes with crispy crusts and juicy centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Center-cut, 1-inch thick slices |
| Russet Potatoes 🥔 | 2 lb | Medium, unpeeled, cut into 1.5-inch chunks |
| Cornmeal 🌽 | ½ cup | Fine grind for optimal adhesion |
| Lawry's Seasoning Blend 🧂 | 2 tbsp | Original blend, not salt substitute |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even coating |
| Heavy Cream 🥛 | ¼ cup | Full-fat for optimal richness |
| Garlic Cloves 🧄 | 4 cloves | Minced, for potato seasoning |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, for potato aroma |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For precise seasoning balance |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for intensity |
| Vegetable Oil 🫒 | ¼ cup | High smoke point for searing |
| Beef Broth 💧 | ½ cup | Low-sodium for flavor control |
| All-Purpose Flour 🌾 | ¼ cup | For cornmeal crust adhesion |
The ribeye selection is critical for this recipe. Opt for center-cut steaks with visible marbling—Costco or Whole Foods carry excellent options, but any reputable butcher will have suitable cuts. For the potatoes, Russet varieties are ideal due to their high starch content, which creates that signature creamy texture. Avoid waxy potatoes like Yukon Golds, as they'll remain dense. The Lawry's seasoning blend should be the original version—the salt substitute variant lacks the depth of flavor required for this dish. Purchase it in bulk if you'll use it frequently, as it maintains potency for up to 12 months when stored in a cool, dark place.
Substitutions are possible but require careful balance. If you can't find ribeye, sirloin or strip steak work well, though they may yield slightly less juicy results. For the cornmeal, semolina or fine-ground grits can be used in equal measure, though texture may vary slightly. The heavy cream can be substituted with half-and-half for a lighter option, though richness will be compromised. Fresh rosemary can be replaced with 1 tsp dried rosemary, but fresh imparts significantly more aroma. The beef broth can be omitted entirely if you prefer a drier potato preparation, though it adds essential depth of flavor. For those avoiding gluten, ensure your cornmeal is certified gluten-free and substitute the flour with an equal amount of cornstarch.
Proper storage extends the life of these components without compromising quality. The steak should be consumed within 2 days of purchase if not cooked immediately, while the potatoes can be refrigerated for up to 5 days before cooking. The Lawry's seasoning blend maintains its potency for 12 months in a sealed container, though it's best used within 6 months for optimal flavor. Leftover cooked steak reheats beautifully when wrapped in foil and warmed in a 350°F oven for 10-15 minutes. The potatoes, when reheated, benefit from a quick broil for 2-3 minutes to restore crispiness. For meal prep, portion the cooked components separately—they reheat more evenly and maintain texture when stored individually.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not scrub a million dishes—just toss the potatoes in cornmeal and Lawry’s, roast them alongside the steak, and boom. Done. The potatoes crisp up while the steak sizzles, and the pan’s already half-cleaned by the time we’re done.
- Butter-Basted Bliss: That first bite? The ribeye’s got this perfect crust from the cornmeal, then melts into juicy perfection with butter basted right on the pan. Meanwhile, the potatoes soak up the savory, herby Lawry’s blend—like a hug for your taste buds. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Between us, most steak leftovers turn into sad, dry hockey pucks. Not this. The Lawry’s seasoning keeps the potatoes from getting gummy, and the steak stays tender enough to slice for sandwiches or reheat for breakfast. I’ve sent this to work in a thermos—zero complaints.
- Budget-Friendly Feast: Ribeye can feel fancy, but here’s the trick: you’re not overpaying for a tiny portion. One steak feeds four with these potatoes, and the Lawry’s blend stretches the flavor without breaking the bank. Honestly, it’s the kind of meal that makes me feel like I’m treating myself without actually splurging.
Step-by-step instructions for Lawry's steak and potatoes
Master this classic combination with a perfect balance of crispy cornmeal crust and tender, juicy steak.
Prepare the Ribeye for Crispy Perfection
Pat the 1.5 lb ribeye steak dry with paper towels, removing any surface moisture. This step is critical for achieving a proper sear and crispy crust. Season both sides generously with 1.5 tsp diamond crystal kosher salt and 1 tsp freshly cracked ground black pepper, pressing the seasoning into the meat to ensure even distribution.
Create a cornmeal crust by mixing 0.5 cup fine grind cornmeal with 2 tbsp Lawry's seasoning blend in a shallow dish. Dredge each steak slice through the cornmeal mixture, pressing firmly to adhere the coating evenly. Let the seasoned steaks rest at room temperature for 15 minutes before cooking—this allows the seasoning to penetrate slightly and ensures more even cooking.
Sear the Steak in Vegetable Oil
Heat 0.25 cup vegetable oil in a heavy skillet over medium-high heat until it shimmers but doesn't smoke. Add the ribeye steaks and cook for 3-4 minutes per side, or until they develop a deep golden-brown crust. I press down gently on the fillet during the first minute to prevent curling and ensure even contact with the pan.
Remove the steaks from the skillet and transfer to a warm plate. Let them rest for 5 minutes before slicing—this resting period is crucial for redistributing the juices and preventing them from running out when you cut. The internal temperature should reach 130-135°F for medium-rare perfection.
Parboil and Season the Potatoes
While the steak rests, place the 2 lb russet potatoes in a large pot and cover with cold water. Add 1.5 tsp diamond crystal kosher salt and bring to a boil. Once boiling, reduce heat to medium and parboil for 8-10 minutes until the potatoes are slightly tender but still firm when pierced with a knife.
Drain the potatoes and return them to the pot. Add 0.5 cup cubed unsalted butter, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 0.5 cup beef broth. Toss gently to coat the potatoes evenly with the butter mixture. This step infuses the potatoes with flavor while keeping them tender.
Roast the Potatoes to Golden Perfection
Preheat your oven to 425°F. Spread the buttered potatoes on a rimmed baking sheet in a single layer, ensuring they don't overlap. Roast for 25-30 minutes, stirring once halfway through, until the potatoes are golden brown and crispy in spots. The edges should be caramelized while the centers remain tender.
During the last 5 minutes of roasting, increase the oven temperature to 450°F to enhance browning. This high-heat finish creates that desirable crispy texture while keeping the insides fluffy. Remove from the oven and keep warm while you prepare the final sauce.
Create the Creamy Pan Sauce
Return the skillet with the steak drippings to medium heat. Add 0.25 cup all-purpose flour and whisk vigorously for 1 minute to create a roux. Slowly pour in 0.25 cup heavy cream while continuing to whisk to prevent lumps from forming.
Simmer the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon. Taste and adjust seasoning with additional salt and pepper if needed. The sauce should be rich and velvety, with a subtle depth of flavor from the steak drippings. Serve the sauce immediately over the sliced ribeye and alongside the crispy roasted potatoes.
Pro Tips For Making Lawry'S Steak And Potatoes
- SEAR STEAK ON DRY SKILLET: Skip the oil—this isn’t French cuisine, it’s Lawry’s country comfort. A hot, dry cast-iron skillet (no butter yet) builds that crust faster than you’d think. I learned this the hard way after greasing the pan and ending up with steak that tasted more like a biscuit than ribeye.
- CUT POTATOES UNIFORMLY: No one likes mushy potatoes or undercooked edges. Use a mandoline for ¼-inch slices—consistency matters here. If you’re slicing by hand, keep them the same size or they’ll cook at different rates, and suddenly you’ve got a sad, uneven pile.
- DON’T OVERMIX CORNMEAL: The moment you stir the cornmeal into the butter, stop. Just fold it in gently—overmixing makes the potatoes gummy. My grandmother swore by this, and she was right: the texture should look like wet sand, not glue.
- REST STEAK UNDER FOIL: Give it a solid 5-10 minutes under foil after cooking—yes, even if you’re impatient like me. This keeps the juices locked in while you finish the potatoes. Cutting into it too soon is how you end up with a dry steak that tastes like regret.
Troubleshooting perfect results
Steak Not Browning
If your steak isn't developing that golden-brown crust, your oil might not be hot enough. Use an instant-read thermometer to check for 350-375°F—if it's lower, let the oil heat longer.
I also recommend using a heavy cast-iron skillet like Lodge for superior heat retention. For extra insurance, pat the steaks extra dry with paper towels before searing. 🔥
Potatoes Too Mushy
Over-boiling is the usual culprit here. Stick to 8-10 minutes max in boiling water—test with a fork for slight resistance. After draining, immediately return them to the pot with butter and roast at 425°F for 25-30 minutes.
For extra crispiness, spread them in a single layer on the baking sheet and avoid overcrowding. 🥔
Cornmeal Crust Falling Off
The flour in your cornmeal mixture acts as the glue—make sure you're using all-purpose flour (not cornstarch) and mixing it thoroughly with the cornmeal. Let the coated steaks rest for 15 minutes before cooking to help the crust adhere.
For extra grip, lightly dust the steaks with flour before pressing into the cornmeal mixture. 🌽
Sauce Too Thin
If your pan sauce isn't thickening properly, reduce the heat to medium-low and simmer longer—it should coat the back of a spoon. For a quicker fix, mix 1 tsp cornstarch with 1 tbsp cold water and whisk into the sauce.
Alternatively, reduce the cream by 2 tbsp next time to give the sauce more body. 🍲
Uneven Cooking
Thicker steak slices (1-inch) cook more evenly than thinner cuts. If your steak has uneven doneness, try brining for 30 minutes before cooking to help with moisture distribution.
For potatoes, cut them into uniform 1.5-inch chunks so they cook at the same rate. Rotate the baking sheet halfway through roasting for even browning. ⚖️
Dry Steak
Overcooking is the main cause of dry steak. Use a meat thermometer and remove at 130-135°F for medium-rare. Let it rest for 5 minutes before slicing—this redistributes juices.
For extra moisture, add 1 tbsp beef broth to the pan sauce or baste the steak with melted butter during the last minute of cooking. 💧
Nutrition facts
Frequently asked questions
Can I substitute sirloin for ribeye in this recipe?
Sirloin works perfectly and is often more budget-friendly. For best results, trim excess fat and use a 1-inch thick cut to ensure even cooking. The cornmeal crust will still adhere beautifully, though sirloin's slightly leaner profile means you might want to baste with butter during the last 2 minutes of searing to add moisture.
How do I make this dish ahead of time?
Prep the steak and potatoes separately for maximum freshness. Cook the steak up to 2 days ahead and store wrapped in foil at room temperature, then reheat in a 350°F oven for 10 minutes. The potatoes can be roasted 1 day ahead and reheated in the oven for 5-10 minutes at 400°F to restore crispiness. Never refrigerate cooked steak - it loses tenderness.
What's the secret to the perfect cornmeal crust?
The magic lies in the flour-cornmeal ratio and proper adhesion. Mix 0.25 cup flour with the cornmeal to create a sticky base that clings to the steak. Press the coating firmly during dredging, then let the steaks rest 15 minutes before cooking. For extra grip, chill the coated steaks in the fridge for 30 minutes before searing.
Can I use Yukon Gold potatoes instead of Russets?
Yukon Golds will work but won't achieve the same creamy texture. Their lower starch content makes them denser. If you prefer them, parboil for 12-15 minutes (2 minutes longer) and roast at 400°F instead of 425°F to prevent drying. For best results, stick with Russets for that signature Lawry's-style creaminess.
How do I adjust this recipe for a crowd?
Double all ingredients and use two 12-inch cast-iron skillets for the steak. For potatoes, spread them on two baking sheets to prevent overcrowding. Cook in batches if needed - the steak should rest 5 minutes between batches. For serving, use a chafing dish to keep everything warm while you finish cooking.