Imagine a dish that perfectly marries tender, juicy beef with crispy, flavorful potatoes, all stacked into a stunning and satisfying meal. This Steak and Potatoes Stacks Recipe is exactly that—a simple yet elegant combination that will quickly become a favorite in your dinner rotation. Each bite delivers layers of savory goodness, accented by a hint of fresh tarragon and the luxurious touch of truffle oil, making it both approachable and special. Whether you’re hosting friends or treating yourself after a long day, these stacks bring comfort and gourmet appeal together effortlessly.

The image shows multiple stacks of three layers each, arranged neatly on a white marbled surface. Each stack starts with a round, golden-brown, crispy potato slice at the bottom, followed by a small piece of cooked dark brown meat in the middle, and topped with another round, golden-brown potato slice. Each stack is garnished with finely chopped green herbs on top. The stacks have a rustic, slightly uneven look, highlighting their homemade style. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every great dish starts with a handful of ingredients that play essential roles in flavor and texture. For this Steak and Potatoes Stacks Recipe, each component is carefully chosen to contribute balance, from the creamy potatoes to the seasoning that makes the beef sing.

Yellow flesh potatoes (5 medium): Idaho® golds are perfect for their creamy texture and natural sweetness that crisps up beautifully in the oven.
Extra virgin olive oil (5 tablespoons): Divided use for roasting potatoes and searing steak, it adds rich flavor and helps develop that gorgeous golden crust.
Garlic powder (1 teaspoon): Adds a warm, savory base note to the potatoes without overwhelming the dish.
Onion powder (1 teaspoon): Complements the garlic powder, enhancing the overall seasoning profile.
Sweet paprika (1 teaspoon): Brings a subtle smokiness and vibrant color to the potatoes.
Freshly ground black pepper (1 ½ teaspoons): Divided to season both potatoes and beef for a well-rounded heat.
Kosher salt (1 ½ teaspoons): Balances and brightens the flavors in the potatoes and steak.
Beef tenderloin (1 ¼ pounds): The star protein, chosen for its tenderness and rich flavor that pairs so well with the potatoes.
Fresh tarragon leaves (2 tablespoons): Roughly chopped to sprinkle atop the stacks, adding a fresh, slightly anise-like aroma.
Truffle oil (2 teaspoons, optional): Highly recommended to drizzle over each stack for a luxurious, earthy depth.
Parchment paper and rimmed baking sheet: Essential for roasting the potatoes evenly without sticking.

How to Make Steak and Potatoes Stacks Recipe

Step 1: Prepare the Potatoes

Start by preheating your oven to 425ºF. Peel each potato and slice a tiny sliver off the ends to create flat surfaces. Then, slice the potatoes crosswise into ½-inch thick rounds—this consistency is key for stacking. You should have approximately 4 to 5 slices per potato. The potatoes need to be tender enough to stack without crumbling but still hold their shape.

Step 2: Season and Roast the Potatoes

Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl to create the seasoning blend. Toss the potato slices with three tablespoons of olive oil and the spice mixture, ensuring each slice is evenly coated. Lay them out in a single layer on a parchment-lined baking sheet. Roast for 20 to 30 minutes until tender and lightly golden. Keep them warm by tenting with foil.

Step 3: Slice the Steak

While the potatoes roast, it’s time to cut your beef tenderloin. Remember the ratio here: each stack uses three potato slices to two steak slices. Slice the beef horizontally into ½-inch thick cuts, then cut these into smaller pieces to match the number of potato slices. This step is crucial for even stacking and presentation.

Step 4: Season and Sear the Beef

Sprinkle the sliced steak pieces with the remaining salt and pepper. Heat one tablespoon of olive oil in a cast iron skillet or non-stick pan over medium-high heat. Sear half of the steak pieces for about 1 ½ to 2 minutes per side for medium-rare perfection. Transfer cooked pieces to a plate and repeat with the remaining steak. This quick sear locks in the juicy flavor you want in every bite.

Step 5: Assemble the Stacks

Now comes the fun part—you get to build your stacks. Start with the largest potato slices at the bottom as a sturdy base, then add the largest steak slices, followed by medium potato slices, smaller steak pieces, and finally top off with the smallest potato slices. Drizzle each completed stack with ¼ teaspoon of truffle oil and sprinkle generously with fresh tarragon. Serve these beauties warm or at room temperature to let the flavors fully shine.

How to Serve Steak and Potatoes Stacks Recipe

A close-up view of a stack made of four layers, starting with a golden-brown round piece of fried polenta at the bottom, followed by a thick, juicy piece of grilled beef with a dark brown sear, then another round piece of fried polenta with a crispy edge, topped again by a thicker grilled beef slice, and finished with a final round piece of fried polenta on top, garnished with small chopped green herbs. The stack is placed on a white marbled surface, showing a warm, textured look from the food's crispiness and grill marks. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh tarragon leaves add a burst of herbal brightness that contrasts beautifully with the richness of the beef and potatoes. For an extra touch, a light drizzle of truffle oil elevates the aroma and flavor, making this dish feel truly special. Remember, these garnishes are not just decoration—they enhance every mouthwatering bite.

Side Dishes

While the stacks are a meal on their own, pairing them with a crisp green salad or roasted seasonal vegetables adds freshness and crunch. A simple arugula salad with lemon vinaigrette or sautéed green beans with slivered almonds provides the perfect balance to the earthy and hearty stacks.

Creative Ways to Present

For an impressive dinner party, serve these stacks on individual plates with microgreens sprinkled on top for color and flair. You could also add a smear of garlic aioli or a dollop of horseradish cream on the side for dipping, giving guests an extra layer of flavor to experiment with. Presentation matters, and these stacks make a striking centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the assembled stacks in an airtight container in the refrigerator for up to 3 days. It’s best to separate the steak and potatoes if possible to prevent sogginess, but if stacked, reheat gently to preserve texture.

Freezing

This Steak and Potatoes Stacks Recipe doesn’t freeze very well due to the delicate layering and texture of the potatoes, which can become watery. It’s recommended to freeze steak and potatoes separately if you want to save components for later use, then reassemble freshly after thawing.

Reheating

Reheat leftovers in a skillet over medium heat, covered with a lid, to warm through evenly without drying out. Alternatively, use your oven set to 350ºF, placing stacks on a baking sheet and warming for about 10-12 minutes. Avoid microwaving to keep the crispiness intact.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While beef tenderloin is tender and perfect for this dish, ribeye or sirloin can work as well. Just adjust cooking times for thicker or thinner cuts to keep the steak juicy.

Is truffle oil necessary for the Steak and Potatoes Stacks Recipe?

Truffle oil is optional but highly recommended. It adds a rich, earthy aroma that takes this dish to the next level, but you can omit it if you prefer a simpler flavor.

Can I prep this dish ahead of time for a party?

Yes, you can roast the potatoes and slice the steak in advance. Keep them separate until just before serving to maintain texture. Assemble and add garnishes right before serving for the best presentation.

What’s the best way to slice the steak evenly?

Using a very sharp knife, slice the beef tenderloin horizontally into even ½-inch thick layers, then cut into smaller pieces as needed. This ensures uniform stacks that cook evenly and look beautiful.

Can I make smaller or larger portions?

Definitely! This recipe is flexible. Just maintain the 3 slices of potato to 2 slices of steak ratio for balanced stacks. Adjust quantities based on the number of servings you want.

Final Thoughts

This Steak and Potatoes Stacks Recipe is one of those dishes that feels both comforting and indulgent, perfect for sharing with family or impressing guests. The layered textures, fresh herbs, and well-seasoned beef and potatoes combine to create something truly special that you’ll want to make again and again. So grab your ingredients and start stacking—your taste buds will thank you!

Steak and Potatoes Stacks Recipe