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Sheet Pan Steak And Potatoes

Sheet Pan Steak and Potatoes Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 570
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs baby Yukon Gold potatoes, halved
  • 3 tbsp olive oil, divided
  • 1 ½ tsp kosher salt, divided
  • ½ tsp black pepper
  • 2 strip steaks, about 1 inch thick (about 12 oz each)
  • 3 tbsp unsalted butter, softened
  • 3 garlic cloves, minced
  • 1 tbsp chopped fresh rosemary

Method
 

  1. 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.
  2. Pat steaks dry, rub with remaining 1 tbsp olive oil and ½ tsp salt. Let sit at room temperature.
  3. Push potatoes to the sides, place steaks in center. Roast until 130°F for medium-rare, 7–9 minutes.
  4. Rest steaks 5 minutes. Mix butter with garlic and rosemary, toss with hot potatoes. Slice steak, drizzle pan juices over the top, and serve.

Notes

The 7 to 9 minute steak time is for a 1-inch cut. Thinner steaks will cook faster, so start checking at 5 minutes. For the best crust, don’t flip the steaks during roasting.