Striploin Steak with Corn and Herby Potatoes

There’s something truly special about a classic steak dinner. It feels like a feast, yet with the right recipe, it’s a meal you can easily make at home. This recipe for Striploin Steak with Corn and Herby Potatoes is the perfect example. It’s a hearty, flavor-packed plate that brings together a juicy, perfectly seared steak, golden and crispy herby potatoes, and sweet, buttery corn. Each component is simple to prepare but contributes to a delicious and satisfying meal that is guaranteed to be a hit.

Why I love This Recipe

I’m a huge fan of recipes that feel more indulgent than they actually are, and this one is a true hero in my kitchen. What I love most is that it’s a complete meal all on one plate, with a perfect balance of flavors and textures. The steak is seared to a beautiful crust and basted with butter, garlic, and herbs, making it incredibly juicy and tender. The herby potatoes are a perfect complement, with their crispy exterior and fluffy interior. The best part? The entire meal comes together beautifully, with a perfect balance of savory, herby, and buttery flavors.

Ingredients

For the Striploin:

• 2 striploin steaks (about 1 inch thick)
• Salt & black pepper
• 1 tbsp olive oil
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary
• 1 tbsp butter (for basting)

For the Herby Potatoes:

• 3−4 medium potatoes, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary or thyme
• Salt & pepper to taste
• Fresh parsley (for garnish)

For the Corn:

• 2 ears of corn (or 121​ cups corn kernels)
• 1 tbsp butter
• Salt to taste
• Optional: sprinkle of chili flakes or smoked paprika

Swaps and Notes

• Steak: Striploin steak is a great choice for this recipe due to its marbling and flavor. You can also use other cuts like a ribeye or a sirloin. The key is to choose a steak that is about 1 inch thick for a good sear and even cooking.
• Potatoes: Yukon Gold or russet potatoes are great choices for roasting. They get wonderfully crispy on the outside while staying fluffy on the inside. You can also use sweet potatoes for a sweeter flavor profile.
• Herbs: Fresh thyme or rosemary adds a wonderful, fragrant flavor to the steak. The dried herbs on the potatoes give them an earthy, savory taste. You can also use other herbs like sage or oregano.
• Corn: Fresh corn on the cob is best, but you can also use frozen corn kernels for convenience. The chili flakes or smoked paprika add a little kick and a smoky flavor that is a great complement to the buttery corn.
• Basting: Basting the steak with butter, garlic, and herbs is a crucial step. It adds an incredible amount of flavor and ensures the steak is juicy and tender.

Instructions

1. Make the Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced potatoes with olive oil, dried herbs, garlic powder, salt, and pepper. Spread the potatoes in a single layer on a baking sheet. Roast for 30−35 minutes, flipping them halfway through, until they are golden and crispy.
2. Cook the Corn: While the potatoes are roasting, cook the corn. You can either boil it, grill it, or sauté it. Cook for about 5−7 minutes until it is tender. Toss the corn with butter and season with salt. Add chili flakes or paprika for an extra kick.
3. Cook the Steak: Pat the striploin steaks dry with a paper towel. Season them generously with salt and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering, add the steaks and sear for 2−3minutes per side.
4. Baste the Steak: Reduce the heat to low. Add the butter, smashed garlic, and fresh herbs to the pan. Tilt the skillet and use a spoon to baste the steaks with the melted butter for 1−2 minutes. Cook the steak to your preferred doneness, using a meat thermometer to check. For medium-rare, the internal temperature should be about 130°F(54°C).
5. Rest the Steak: Remove the steaks from the skillet and let them rest for 5−10 minutes before slicing. This is a crucial step that allows the juices to redistribute, ensuring a tender and juicy steak.
6. Assemble the Plate: Slice the steak against the grain, and plate it with the crispy herby potatoes and buttery corn. Garnish with fresh parsley or thyme.

Tips for Success

• Pat the Steak Dry: Moisture is the enemy of a good sear. Patting the steak dry before seasoning ensures you get a beautiful, browned crust.
• Use a Meat Thermometer: The best way to know if your steak is cooked to your preferred doneness is to use a meat thermometer.
• Don’t Overcrowd the Pan: When roasting the potatoes, make sure they are in a single layer. If the pan is too crowded, they will steam instead of roast, and you’ll miss out on those delicious crispy edges.
• Rest the Steak: Don’t skip the resting step! This is essential for a juicy, tender steak. Resting allows the juices to flow back into the meat, instead of running out all over the plate.

Serving Suggestions and Pairings

This meal is a complete, balanced plate on its own. For a drink pairing, a full-bodied red wine like a Cabernet Sauvignon or a Merlot would be a perfect complement to the rich, savory flavors of the steak.

Nutritional Information

(Please note that this is an estimate and will vary based on specific brands and portion sizes)

This is a hearty, satisfying meal that is a good source of protein from the steak. The potatoes provide carbohydrates, and the corn and fresh herbs provide vitamins and fiber. While it is higher in calories, it’s a delicious and well-rounded meal.

Storage and Leftover Tips

Leftovers of this dish are wonderful! Store any remaining portions in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is to use a toaster oven or air fryer to bring back some of the crispy texture of the potatoes. You can also reheat the steak in a skillet over low heat until it’s hot again.

Final Thoughts

This Striploin Steak with Corn and Herby Potatoes recipe is a timeless classic for a reason. It’s a comforting, delicious, and easy meal that is perfect for any occasion. The combination of a perfectly cooked steak and delicious roasted vegetables is simply irresistible. I hope you enjoy this effortless and delicious meal as much as I do!

Striploin Steak with Corn and Herby Potatoes: A Perfect Dinner

There’s something truly special about a classic steak dinner. It feels like a feast, yet with the right recipe, it’s a meal you can easily make at home. This recipe for Striploin Steak with Corn and Herby Potatoes is the perfect example. It’s a hearty, flavor-packed plate that brings together a juicy, perfectly seared steak, golden and crispy herby potatoes, and sweet, buttery corn. Each component is simple to prepare but contributes to a delicious and satisfying meal that is guaranteed to be a hit.

By Jason GriffithPublished on August 5, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings4 servings

Category: Dinner

Cuisine: American

Ingredients

• 1 tsp dried rosemary or thyme
• 4 striploin steaks
• 2 cups baby potatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 ears of corn, husked
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with olive oil, dried rosemary or thyme, salt, and pepper.
3. Spread the potatoes on a baking sheet and roast in the oven for about 25 minutes, or until golden and crispy.
4. While the potatoes are roasting, season the striploin steaks with salt and pepper.
5. Heat a skillet over medium-high heat and add a little olive oil.
6. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness.
7. During the last few minutes of cooking, add the corn to the skillet and cook until it's tender and slightly charred.
8. Remove the steaks and corn from the skillet; let the steaks rest for a few minutes.
9. Add butter to the corn in the skillet and stir until melted.
10. Serve the steaks with herby potatoes and corn, garnished with fresh parsley.

Nutrition Information

@type: NutritionInformation

Calories: 600 calories

Protein Content: 45g

Carbohydrate Content: 50g

Fat Content: 30g

Tags: steak dinner, striploin steak, herby potatoes, corn recipe, American cuisine

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