Sheet Pan Garlic Butter Steak and Potatoes Recipe

Ingredients

• 2 large steaks, about 4 cm (1½ inches) thickribeye or sirloin steaks, at room temperature
• 454 g (1 lb)baby yellow potatoes, halved
• 454 g (1 lb)fresh green beans, trimmed
• 30 ml (2 tablespoons)avocado oil
• 5 ml (1 teaspoon)garlic powder
• 2.5 ml (½ teaspoon)onion powder
• 1.25 ml (¼ teaspoon)salt
• 1.25 ml (¼ teaspoon)black pepper
• 57 g (¼ cup)salted butter, softened to room temperature
• 1 clovegarlic, minced
• 7.5 ml (1½ teaspoons)grated Parmesan cheese
• 5 ml (1 teaspoon)fresh chives, chopped
• 1.25 ml (¼ teaspoon)fresh parsley, chopped

Instructions

1. 1

   Heat the oven

   Heat the oven to 190°C (375°F) and grease a large baking sheet. If needed, take the steaks out of the fridge and leave them on the counter to come to room temperature.

2. 2

   Oil the vegetables

   Arrange the 454 g (1 lb) of halved baby potatoes and 454 g (1 lb) of trimmed green beans on the baking sheet. Toss them with 30 ml (2 tablespoons) of avocado oil.

3. 3

   Mix the seasoning

   In a small bowl, combine 5 ml (1 teaspoon) garlic powder, 2.5 ml (½ teaspoon) onion powder, 1.25 ml (¼ teaspoon) salt and 1.25 ml (¼ teaspoon) black pepper. Set aside 1 teaspoon of the mixture, then scatter the rest over the vegetables.

4. 4

   Roast the vegetables

   Roast the vegetables for 25 minutes. Take the tray out, turn and stir the vegetables, then carefully move them to one side to make space for the steaks.

5. 5

   Make garlic butter

   While the vegetables roast, combine the softened butter, minced garlic, grated Parmesan, chopped chives and chopped parsley in a small bowl. Set the mixture aside.

6. 6

   Broil the steaks

   Put the steaks on the baking sheet and sprinkle them with the reserved 1 teaspoon of seasoning. Broil for 3–4 minutes, then take the tray out. Cover the vegetables with aluminium foil, turn the steaks over and broil for another 3–4 minutes.

7. 7

   Rest with butter

   Remove the tray from the oven and spread the garlic butter over the steaks. Carefully cover the baking sheet with aluminium foil and leave everything to rest for about 10 minutes.

8. 8

   Serve the dinner

   Serve the steaks with the roasted potatoes and green beans.

What is sheet pan steak and potatoes?

Steak and potatoes is a familiar American steakhouse-style pairing, brought together here on a single baking sheet with green beans. The method gives the vegetables time to roast before the steaks are broiled on the same tray.

One-pan timing: The potatoes and beans begin cooking first, while a finishing layer of garlic butter adds richness to the steak. It is a practical approach when you want a complete dinner without juggling several pans.

Nutrition and macros by portion

The nutrition label shows one serving as written: 956 calories, 44g protein, 66g carbs, 60g fat.

The potatoes provide most of the carbohydrates, while the steak contributes protein and much of the fat; the butter and avocado oil also add fat. To balance the plate, serve a generous share of the green beans alongside the steak and potatoes.

Choosing the steak

Ribeye or sirloin: Either cut works, and the recipe calls for steaks about 4 cm (1½ inches) thick. Bringing them to room temperature before cooking is part of the method and helps them start from a less chilled state.

Thickness matters: The broiling time is specified for steaks of this thickness. Thinner or thicker steaks may cook at a different rate, so use the stated time as a guide rather than assuming every cut will finish identically.

Roasting the vegetables

Potatoes first: Halving the baby potatoes gives them a cut side that can brown against the hot tray. Tossing them with oil before roasting helps coat their surfaces.

Green beans too: The beans roast alongside the potatoes, so spread the vegetables across the pan before cooking. After 25 minutes, turn and stir them so they cook more evenly before making room for the steaks.

Getting the timing right

First roast: Give the vegetables their full 25 minutes before adding the steaks. The tray is then returned to the oven for two short broiling rounds of 3–4 minutes each.

Resting time: Once the garlic butter is spread over the steaks, cover the tray with foil and leave it for about 10 minutes. This rest is included after cooking, so allow for it when planning when to serve.

How to handle the broiling stage

Make space carefully: After turning the vegetables, push them to one side of the baking sheet to accommodate the steaks. Take care when handling the hot tray.

Protect the vegetables: Cover their section with foil before turning the steaks and broiling the second side. The recipe uses this step to shield the vegetables while the steaks finish under the broiler.

The garlic butter finish

Softened butter: Let the salted butter soften to room temperature so it is easier to mix with the minced garlic, Parmesan, chives and parsley. Set the mixture aside while the vegetables cook.

Spread after cooking: Add the garlic butter once the tray comes out of the oven, rather than before broiling. It melts over the steaks during the covered rest.

What to serve with it

The potatoes and green beans are already cooked on the tray, so they make the meal a complete plate without requiring another side dish. Serve the vegetables alongside the steak and spoon any garlic butter from the pan over the meat.

For a fresh contrast, you could add a simple green salad at the table. Keep it separate from the tray so the roasted vegetables retain their browned surfaces.

Recipe notes & tips

• Bring the steaks to room temperature before adding them to the tray, as the method directs.
• Halve the potatoes before roasting so their cut sides sit against the baking sheet.
• Reserve exactly 1 teaspoon of the seasoning mixture for the steaks before seasoning the vegetables.
• Prepare the garlic butter while the vegetables roast to keep the cooking stages moving.
• Use care when shifting vegetables and covering the hot tray with foil.
• Leave the cooked steaks covered for about 10 minutes before serving.

Variations

• Use sirloin: Choose sirloin in place of ribeye while keeping the steaks about 4 cm (1½ inches) thick.
• Use ribeye: Pick ribeye for a richer steak option, as offered in the original ingredient list.
• Swap the oil: Use another cooking oil you have on hand in place of avocado oil.
• Add herbs: Adjust the chives and parsley in the garlic butter to suit your preferred fresh herbs.
• Change the vegetables: Replace the green beans with another vegetable that can roast alongside potatoes, adjusting cooking as needed.

Common mistakes to avoid

• Skipping the seasoning reserve: Set aside 1 teaspoon before seasoning the vegetables so there is enough for the steaks.
• Crowding the tray: Move the vegetables to one side after turning them to leave room for both steaks.
• Forgetting to turn: Turn and stir the vegetables after their first 25 minutes of roasting.
• Leaving vegetables uncovered: Cover their portion of the pan with foil before broiling the steaks for the second time.
• Skipping the rest: Keep the tray covered for about 10 minutes after spreading on the garlic butter.
• Using cold butter: Soften it to room temperature so it can be combined with the garlic, cheese and herbs.

How to store

Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat gently in the oven or microwave until hot; the steak may become more cooked when reheated.

Frequently asked questions