Garlic Herb Steak Potato Sheet Pan With Roasted Potatoes
A savory and satisfying one-pan meal featuring herb-crusted steak and crispy roasted potatoes.
Equipment
- 1 Sheet Pan large
- 1 Mixing Bowl medium
- 1 Meat Thermometer
Ingredients
Steak and Seasoning
- 2 ribeye steaks about 1 inch thick
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- Salt and pepper to taste
Roasted Potatoes
- 1 lb baby potatoes halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels.
- In a medium mixing bowl, combine olive oil, minced garlic, rosemary, and thyme. Rub this mixture evenly over both sides of the steaks. Season generously with salt and pepper.
Roasting
- Preheat your oven to 425°F and ensure your oven rack is in the middle position.
- In a large bowl, toss the halved potatoes with olive oil, salt, and pepper. Ensure they are well-coated.
- Place the seasoned steak and potatoes on a large sheet pan, ensuring they are in a single layer with some space between them for even cooking.
- Roast in the preheated oven for 20-25 minutes, or until the steak reaches your desired doneness and the potatoes are golden brown and tender.
- Use a meat thermometer to check that the steak has reached at least 135°F for medium-rare. Adjust cooking time as needed.
- Remove the sheet pan from the oven and let the steak rest for 5-10 minutes before slicing.
Serving and Storage
- Slice the steak against the grain and serve alongside the roasted potatoes. Garnish with fresh parsley if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Ensure the steak is at room temperature before cooking for an even sear. Use fresh herbs for the most vibrant flavor. Space the ingredients on the sheet pan to allow for proper airflow and even cooking. Ingredient Substitutions: Try using sirloin steak for a leaner option. Red potatoes can be used in place of baby potatoes. How to Serve: Serve with a green salad or crusty bread. Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the garlic herb rub in advance and store it in the refrigerator for up to 2 days.