Garlic Butter Sheet Pan Steak and Fries
Sheet pan steak and fries is the kind of dinner that feels special but barely dirties a dish. The steak sears under the broiler while the fries crisp alongside, all on one pan.
You get a juicy steak with a garlicky crust, golden fries, and about ten minutes of actual hands-on work. Weeknights just got a lot better.
Why This Steak and Fries Works
The butter melts into every nook of the steak and pools around the potatoes, so nothing tastes dry. Garlic and rosemary hit the hot sheet tray and get toasty instead of burned, which keeps the flavor mellow.
The fries get a head start, so they finish crunchy and blistered right when the steak hits medium rare. No separate skillet, no splattered stovetop, and only one pan to wash.
Ingredients
- 2 boneless strip steaks, about 8 oz each and 1 inch thick: ribeye or sirloin work here too, just keep the thickness even
- 1 lb Yukon Gold potatoes, cut into ½-inch wedges: russets get even crispier, but Golds have a buttery texture
- 2 tbsp neutral oil like avocado or vegetable: high heat oil that won’t smoke under the broiler
- 3 tbsp unsalted butter, softened: salted butter is fine, just ease up on the added salt
- 3 garlic cloves, minced: fresh garlic, not jarred, for the best punch
- 1 tsp finely chopped fresh rosemary: thyme or oregano also work, or skip the herb entirely
- 1 tsp kosher salt: use half that amount if you only have fine table salt
- ½ tsp black pepper
Variations / Substitutions
- Swap the steak cut: flank or hanger steak needs a few more minutes under the broiler since they are often thinner; just watch the internal temp closely
- Add parmesan to the fries: toss the hot fries with 2 tbsp grated parm right when they come out of the oven, the residual heat melts it into lacy bits
- Make it spicy: stir a pinch of cayenne or a spoonful of chili crisp into the butter before spreading it on the steaks
- Use a different herb: fresh thyme, oregano, or even a little chopped sage all hold up well under high heat
For a version with a crust of black pepper and brandy, try my steak au poivre next.
How To Make Garlic Butter Sheet Pan Steak and Fries
Step 1: Prep and Parbake the Fries
Arrange a rack 6 inches from the broiler element and turn the broiler to high. Toss the potato wedges with 1 tbsp of the oil and ½ tsp salt, then spread them in a single layer on a rimmed baking sheet. Slide the sheet under the broiler and cook for 10 minutes, flipping halfway through with a spatula.
After 10 minutes the potatoes should be starting to brown at the edges but still a little firm in the middle. They will finish cooking alongside the steak, so a slight underdoneness at this stage is what you want.
Step 2: Season the Steaks
While the potatoes get their head start, pat the steaks dry with paper towels. Rub both sides with the remaining 1 tbsp oil, then season generously with the remaining ½ tsp salt and all of the pepper. The oil helps the salt stick and encourages a quick sear under the broiler.
The steaks need to be dry when they hit the hot pan, otherwise they steam instead of browning. Let them sit at room temperature for the 10 minutes the potatoes are cooking.
Step 3: Add Steaks and Butter to the Pan
Take the sheet out of the oven and push the potatoes toward the edges, clearing two spots in the center for the steaks. Place the steaks in the cleared area, then mix the softened butter, garlic, and rosemary together and smear half of it over the top of each steak.
Return the sheet to the broiler and cook for 6 to 8 minutes for medium rare (125°F internal). The butter will melt and sizzle around the meat, basting it and mingling with the potato juices on the tray.
Step 4: Rest and Slice the Steaks
Pull the pan from the oven and immediately transfer the steaks to a cutting board. Let them rest for 5 minutes so the juices settle, then slice against the grain into thick strips.
Scrape the garlicky drippings from the sheet pan over the sliced steak and mound the crispy fries alongside. Serve while everything is still hot and the butter is glossy on the plate.
A Few Notes Before You Cook
- The potato wedges can be cut ahead and stored in cold water in the fridge for a few hours; just drain and dry them very well before tossing with oil
- If your broiler runs hot, pull the steak a minute earlier and check the temperature, you can always put it back for another minute
- Leftover steak and fries chopped up with a fried egg on top make a killer breakfast the next morning
Broil times for a 1-inch steak on the center rack:
| Doneness | Internal Temp | Time After Adding Steaks |
|---|---|---|
| Rare | 120°F | 4 to 5 mins |
| Medium rare | 125°F | 6 to 8 mins |
| Medium | 135°F | 8 to 10 mins |
Storing Leftovers
- Refrigerate: Cool completely, then pack steak and fries together in an airtight container for up to 3 days
- Reheating: A quick trip under the broiler or in a hot oven (400°F) for 5 minutes brings the fries back to crisp and warms the steak without overcooking it; avoid the microwave if you can
What To Serve With Sheet Pan Steak and Fries
A simple arugula salad with lemon and shaved parmesan cuts through the richness of the butter. For something green and quick, blistered green beans tossed in the same pan drippings work beautifully. A dollop of horseradish cream on the side adds a sharp bite that wakes up the whole plate.
Frequently Asked Questions
Can I use frozen fries instead of fresh potatoes?
No, frozen fries won’t get the same crisp edges under the broiler and tend to dry out before the steak cooks through. Fresh potatoes give you control over size and texture.
What if I don’t have a broiler?
You can use a 425°F oven on a convection setting, but increase the initial potato time to 15 minutes and the combined cooking time by about 5 minutes. The sear won’t be as pronounced but the steak will still brown.
Which steak cut gives the most flavor?
Ribeye has more marbling and stays juicier, while strip steak gives you a cleaner beefy flavor. Flank steak is fantastic too, just slice it very thin against the grain.
Why aren’t my fries crispy?
Most likely the pan is overcrowded or the potatoes were wet. Give them space, dry them completely after cutting, and don’t skip the first high-heat blast without the steak.
Garlic Butter Sheet Pan Steak and Fries Recipe
Ingredients
Method
- Preheat broiler with a rack 6 inches from the heat. Toss potato wedges with 1 tbsp oil and ½ tsp salt, spread on a sheet pan, and broil 10 minutes, flipping halfway.
- Pat steaks dry, rub with remaining 1 tbsp oil, and season with remaining salt and pepper.
- Push potatoes to the edges of the pan, place steaks in the center, and top each with half of the butter-garlic-rosemary mixture. Broil 6 to 8 minutes for medium rare.
- Rest steaks on a cutting board for 5 minutes, slice against the grain, and serve with fries and pan drippings.
