Sheet Pan Garlic Butter Steak and Potatoes

One of my all-time faves for those days when the Midwestern weather decides to throw a little chill in the air is a hearty plate of Garlic Butter Steak and Potatoes. It’s a classic dish with rustic roots that’s been warming folks up for generations. It’s especially perfect for anyone looking to get a delicious, home-cooked meal on the table without spending hours in the kitchen. This sheet pan wonder combines mouthwatering steak with adorable baby potatoes in a symphony of flavor jazzed up with a knob of garlic butter. It’s like giving your taste buds a bear hug!

For this dish, simplicity is your friend. A crisp green salad drizzled with a nice vinaigrette or some steamed green beans can add a pop of color and a fresh crunch to your meal. If you want to indulge a touch, a slice of crusty bread to mop up that divine garlic butter wouldn’t go astray.


– 1 1/2 pounds baby potatoes, halved (or quartered if large)
– 2 tablespoons olive oil
– Salt and fresh ground pepper, to taste
– 4 (6-ounce) steaks of your choice (ribeye, sirloin, or filet work well)
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 teaspoon fresh thyme leaves, chopped
– 1 teaspoon fresh rosemary, chopped
– Additional chopped fresh herbs for garnishing (optional)


1. Preheat your oven to 425°F. You want it nice and hot to get those potatoes perfectly roasted.

2. In a large bowl, toss the baby potatoes with olive oil, salt, and pepper until they’re all cozied up and coated. Spread them out on a sheet pan in an even layer and pop them into the oven for about 20 minutes. They should start getting tender and golden brown.

3. While your spuds are getting a tan, let’s talk steak. Pat your steaks dry with some paper towels—dry steak equals a great sear. Season both sides generously with salt and pepper. Let them hang out at room temperature until the potatoes have had their 20 minutes.

4. Meanwhile, mix up the softened butter with minced garlic, thyme, and rosemary to make your garlic butter.

5. When the potatoes have done their initial roast, move them to the edges of the pan to make room for the steaks in the center. Place the steaks on the pan and pop it back into the oven.

6. If you’re aiming for medium-rare, give your steaks about 4-5 minutes per side in the oven. Use a meat thermometer to make sure they’ve reached the perfect internal temperature: 135°F for medium-rare.

7. As soon as those steaks are done and out of the oven, slather them with a generous dollop of that dreamy garlic butter. Let the steaks rest for a few minutes (tough I know, but it’s worth it!).

8. Plate it up! Steaks on the center of the plate, surround them with those crispy baby potatoes, and maybe sprinkle over some additional fresh herbs if you’re feeling fancy.

Variations & Tips

– If you’re not a fan of rosemary or thyme, feel free to use whatever herbs you love. Parsley or chives could be super tasty, too.
– For an extra zest, squeeze a little lemon over the potatoes right when they come out of the oven.
– To make this meal even quicker, you can cut larger chunks of potatoes in the morning, so they’re ready to go when it’s game time.
– If baby potatoes aren’t available, no sweat, just use regular ones cut into 1-inch pieces. Aim for bite-size bliss!
– And a final tip from your Midwest pal: Always let your meat rest after cooking. It makes sure all those wonderful juices stay where they should be – inside your steak!

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