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Sheet Pan Steak and Potatoes

A comforting dish featuring succulent steak and crispy potatoes, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds juicy cuts of beef steak (flank, sirloin, or ribeye) Choose your favorite cut for the best flavor.
  • 2 pounds fresh potatoes (Yukon Gold or red) Cut into bite-sized pieces for even cooking.
Seasonings and Oils
  • 4 cloves fresh garlic Crushed for flavor.
  • 1 tablespoon fresh thyme Fresh is preferred for the best aroma.
  • 2 teaspoons salt Adjust to taste.
  • 1 teaspoon black pepper Freshly ground for the best flavor.
  • 2 tablespoons olive oil or melted butter For drizzling over potatoes.
Optional Add-ins
  • 1 cup seasonal vegetables (carrots or Brussels sprouts) Add for extra flavor and color.
  • 1 teaspoon smoked paprika Optional for depth of flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Pat the steak dry with a paper towel and season generously with salt, pepper, and desired herbs.
  3. Chop the potatoes into bite-sized pieces, ensuring they are roughly the same size.
  4. In a large bowl, toss the potatoes with olive oil, crushed garlic, salt, and pepper until well-coated.
Cooking
  1. Spread the seasoned potatoes in a single layer on a large sheet pan, leaving space for the steak.
  2. Roast the potatoes in the oven for about 20 minutes, flipping halfway through.
  3. Create a space in the center of the pan and add the seasoned steak, then return the pan to the oven.
  4. Cook for an additional 12-15 minutes, based on your preferred steak doneness.
  5. Remove the pan from the oven and allow the steak to rest for 5 minutes before slicing.
Serving
  1. Serve the sliced steak alongside the crispy potatoes and enjoy the comfort this dish brings!

Notes

To achieve perfect results, let your steak reach room temperature before cooking and avoid overcrowding the sheet pan. Remember to let the steak rest after cooking for maximum juiciness.