Easy Sheet Pan Steak and Potatoes with Garlic Butter
Sheet pan steak and potatoes is the kind of dinner that feels like a treat but comes together with almost no cleanup. Everything roasts on one pan, and the potatoes pick up all the savory juices from the steak.
The potatoes get a head start in the oven until the edges turn crisp and golden. Then the steak joins the pan for a quick roast, and a garlic butter drizzle at the end pulls it all together.
Why This Sheet Pan Dinner Works
The single pan keeps effort low. You brown potatoes, cook a steak, and finish with butter all in one go, so you spend maybe ten minutes actively cooking.
The method also plays to each ingredient’s strengths. The dry oven heat crisps the potato skins while the steak stays tender, and the garlic butter melts into both right as you serve.
Ingredients
- 1 ½ lbs baby Yukon Gold potatoes, halved: their thin skins get crisp and the insides turn creamy.
- 3 tbsp olive oil, divided: half for the potatoes, half for the steak.
- 1 ½ tsp kosher salt, divided: season in layers so nothing tastes bland.
- ½ tsp black pepper: fresh cracked if you have it.
- 2 strip steaks, about 1 inch thick (about 12 oz each): look for good marbling. Sirloin also works.
- 3 tbsp unsalted butter, softened: room temperature blends with the garlic easily.
- 3 garlic cloves, minced: use fresh for a mellow, savory kick.
- 1 tbsp chopped fresh rosemary: swap for thyme if you like a softer herb note.
Variations / Substitutions
- Swap the protein: use thick boneless chicken breasts or a salmon fillet. Chicken needs a few extra minutes, salmon often takes less.
- Change up the potatoes: sweet potatoes or halved fingerlings work well, just watch them so they don’t dry out.
- Toss in a vegetable: add trimmed asparagus or green beans to the pan during the last 5 minutes of roasting.
If you want a lighter night, this Lemon Herb Chicken and Asparagus Sheet Pan Dinner follows a similar rhythm.
How to Make Sheet Pan Steak and Potatoes
Step 1: Roast the Potatoes
Heat your oven to 425°F (220°C). On a large rimmed baking sheet, toss the halved potatoes with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and all the pepper. Spread them in a single layer, cut sides down, and roast for 20 minutes.
You’ll see the edges start to brown and the bottoms release easily from the pan with a thin spatula. The potatoes won’t be fully tender yet, but that golden start sets up the final texture.
Step 2: Season the Steak
While the potatoes roast, pat the steaks completely dry with paper towels. Rub both sides with the remaining 1 tablespoon olive oil and the remaining ½ teaspoon salt.
A dry surface lets the meat brown instead of steam in the oven. Let the steaks sit at room temperature while the potatoes finish their first stint.
Step 3: Add the Steak and Finish Roasting
Pull the pan from the oven after the 20 minutes and push the potatoes to the sides, creating space in the center. Place the steaks in the middle of the pan and return it to the oven. Roast until an instant-read thermometer inserted into the thickest part of a steak reads 130°F (54°C) for medium-rare, about 7 to 9 minutes.
The potatoes will deepen to a deep gold and absorb a little beefy flavor from the pan drippings. A darker crust on the steak’s edges is a good sign; it means you’re getting a nice roasted exterior.
Step 4: Drizzle and Serve
Transfer the steaks to a cutting board and let them rest for 5 minutes. While they rest, mash the softened butter with the minced garlic and rosemary. Spoon the garlic butter over the hot potatoes on the sheet pan and toss gently so they coat evenly.
Slice the steak against the grain, arrange on a platter with the buttered potatoes, and pour any juices from the board over the top. Everything stays glossy and warm, and the kitchen smells like a steakhouse.
A Few Tips for the Best Sheet Pan Steak
- Bring steak close to room temperature before roasting. Cold meat can cook unevenly and seize up in the hot oven.
- Don’t crowd the pan. If the potatoes are packed too tightly, they steam instead of roast. Use two pans if needed.
- Use a meat thermometer. Oven times vary, and the window between perfectly medium-rare and overdone is a few minutes. The number, not the timer, tells you when it’s ready.
- Rest the steak on a warm board. A cooled surface leaches heat out fast. Even a warm plate helps keep the meat juicy.
Cooking times for a 1-inch thick strip steak after the potato head start:
| Doneness | Internal Temp | Oven Time (after adding steak) |
|---|---|---|
| Rare | 120–125°F (49–52°C) | 5–6 mins |
| Medium-rare | 130–135°F (54–57°C) | 7–9 mins |
| Medium | 140–145°F (60–63°C) | 10–12 mins |
Storing Leftovers
- Refrigerate: Place steak and potatoes in separate airtight containers for up to 3 days. Keeping them apart prevents the potatoes from turning mushy.
- Reheating: Warm the potatoes in a 350°F oven for 10 minutes or air fryer for a few minutes to re-crisp. Gently warm the sliced steak in a dry skillet over low heat just until no longer cold.
What to Serve with Sheet Pan Steak and Potatoes
A simple lemony arugula salad cuts through the richness without adding another cooked dish. For something green and fast, blistered green beans with a squeeze of lemon are ready in minutes. A glass of a bold red like Cabernet or Malbec makes the whole meal feel more special, the tannins match the beef’s fat.
Frequently Asked Questions
Can I use ribeye instead of strip steak?
Yes. Ribeye has more marbling and may cook a minute or two faster, so check the temperature early. The butter is still a great finish.
What if I don’t have a meat thermometer?
You can gauge doneness by touch, but it takes practice. Press the center gently: a rare steak feels soft like the fleshy part of your palm under your thumb; medium-rare has a slight spring back. Still, a thermometer is the most reliable way.
Can I swap sweet potatoes for the Yukon golds?
Absolutely. Sweet potatoes roast faster and can burn at the edges, so check them after 15 minutes of the initial roast. You might need a slightly lower oven or shorter time.
How do I make this without an oven?
Sear the steak in a hot cast-iron skillet and boil or pan-fry the potatoes separately. You’ll lose the one-pan ease, but the garlic butter still ties the plate together.
Sheet Pan Steak and Potatoes Recipe
Ingredients
Method
- Heat oven to 425°F (220°C). Toss potatoes with 2 tbsp olive oil, 1 tsp salt, and pepper on a baking sheet. Roast cut sides down for 20 minutes.
- Pat steaks dry, rub with remaining 1 tbsp olive oil and ½ tsp salt. Let sit at room temperature.
- Push potatoes to the sides, place steaks in center. Roast until 130°F for medium-rare, 7–9 minutes.
- Rest steaks 5 minutes. Mix butter with garlic and rosemary, toss with hot potatoes. Slice steak, drizzle pan juices over the top, and serve.
