Imagine a single sheet pan delivering a restaurant‑quality steak dinner with caramelized potatoes, all drenched in a silky garlic butter sauce. This Garlic Butter Steak & Potato Sheet Pan Recipe brings that wow‑factor to your home kitchen without the hassle of multiple pans or a complicated timeline.
What makes this dish truly special is the marriage of three classic flavors—rich butter, aromatic garlic, and a hint of fresh herbs—against the backdrop of perfectly seared steak and golden‑crisp potatoes. The butter melts into the pan, creating a glossy glaze that clings to every bite.
Busy families, weekend entertainers, and anyone craving a hearty dinner will love this recipe. It’s ideal for a quick weeknight meal, a casual weekend gathering, or even a low‑key date night when you want to impress without spending hours in the kitchen.
The process is straightforward: season the steak, toss the potatoes in garlic butter, arrange everything on a sheet pan, roast until the steak reaches your desired doneness, and finish with a burst of fresh herbs. In less than an hour you’ll have a complete, balanced dinner on the table.
Why You'll Love This Recipe
One‑Pan Convenience: All the components cook together on a single sheet pan, meaning fewer dishes, less cleanup, and more time to enjoy the meal.
Maximum Flavor: The garlic butter sauce caramelizes the edges of the steak and potatoes, delivering a deep, buttery richness in every bite.
Customizable Doneness: By finishing the steak in the oven, you can easily achieve rare, medium‑rare, or well‑done without guessing.
Balanced Nutrition: Lean beef provides protein and iron, while potatoes add complex carbs and fiber, making the dish both satisfying and nourishing.
Ingredients
For this sheet‑pan masterpiece I rely on a handful of high‑quality ingredients that each play a specific role. The rib‑eye or strip steak supplies a buttery texture and robust flavor, while Yukon Gold potatoes hold their shape and develop a crispy exterior. Fresh garlic and herb‑infused butter create a fragrant sauce that coats everything evenly. A splash of lemon juice brightens the finish, and simple seasonings bring everything together in harmony.
Main Ingredients
- 4 (8‑oz) rib‑eye steaks, about 1‑inch thick
- 1.5 pounds Yukon Gold potatoes, cut into ½‑inch wedges
Garlic Butter Sauce
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon zest
Seasonings & Extras
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly cracked black pepper, divided
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
These ingredients work together to create a dish that’s both indulgent and balanced. The butter and olive oil provide a rich cooking medium, while the garlic and parsley infuse the sauce with aromatic depth. Salt and pepper are split to season both the steak and potatoes evenly, ensuring every bite is perfectly seasoned. Finally, the lemon juice adds a subtle acidity that cuts through the richness, leaving the palate refreshed.
Step-by-Step Instructions
Preparing the Ingredients
Start by preheating your oven to 425°F (220°C). While the oven warms, pat the steak dry with paper towels—dry meat browns better. Season both sides of each steak with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Toss the potato wedges in a bowl with olive oil, the remaining 1 teaspoon salt, and ½ teaspoon pepper until evenly coated.
Arranging the Sheet Pan
Line a large rimmed baking sheet with parchment or a silicone mat. Spread the seasoned potatoes in a single layer, leaving space for the steaks. Drizzle half of the melted butter over the potatoes, then sprinkle half of the minced garlic. This ensures the potatoes begin to caramelize while the steak cooks.
Cooking the Steak & Potatoes
- Sear the Steaks. Heat a large cast‑iron skillet over medium‑high heat for 2‑3 minutes until it’s hot. Add a splash of olive oil, then place the steaks in the pan. Sear for 2 minutes per side without moving them; this creates a flavorful crust that locks in juices.
- Transfer to Oven. After searing, move the skillet (if oven‑safe) or place the steaks directly on the sheet pan beside the potatoes. Roast everything for 12‑15 minutes, depending on desired doneness (125°F for rare, 135°F for medium‑rare). The high heat continues to develop a caramelized exterior while the interior reaches the perfect temperature.
- Add Remaining Butter & Garlic. While the steak rests, melt the remaining butter in a small saucepan over low heat. Stir in the leftover garlic, lemon zest, and lemon juice; cook just until fragrant, about 30 seconds. This quick sauce preserves the garlic’s bright flavor without burning.
- Finish and Garnish. Remove the sheet pan from the oven. Drizzle the garlic‑lemon butter over both the steak and potatoes, making sure every surface glistens. Sprinkle chopped parsley for color and a fresh herbal note. Let the steak rest for 5 minutes before slicing to retain its juices.
Serving the Dish
Slice the steak against the grain into ½‑inch strips, arrange on a platter alongside the golden potatoes, and spoon any remaining pan juices over the top. Serve immediately while the butter is still glossy and the potatoes are crisp.
Tips & Tricks
Perfecting the Recipe
Room‑Temperature Steak: Let the meat sit out for 15‑20 minutes before searing. This promotes even cooking and prevents a cold center.
Pat Dry: Moisture on the surface sabotages browning. Use paper towels to dry both steak and potatoes thoroughly.
Use a Meat Thermometer: Check internal temperature for precise doneness; it’s the most reliable way to avoid overcooking.
Rest Before Cutting: Allow the steak to rest 5 minutes after oven time. Resting redistributes juices for a moist bite.
Flavor Enhancements
Add a pinch of smoked paprika to the potatoes for subtle heat and depth. Finish with a splash of balsamic reduction for a sweet‑tart contrast. For extra richness, swirl a tablespoon of cream into the garlic butter just before drizzling.
Common Mistakes to Avoid
Avoid moving the steak during the initial sear; constant flipping prevents the Maillard reaction. Also, don’t overcrowd the pan—crowding creates steam, resulting in soggy potatoes rather than crisp edges.
Pro Tips
High‑Smoke‑Point Oil: Use a splash of avocado or grapeseed oil for the sear; they tolerate higher temperatures without burning.
Finish with Flaky Sea Salt: Sprinkle a pinch of flaky kosher salt just before serving for a satisfying crunch.
Batch Prep: Cut and season potatoes a day ahead; they’ll absorb flavors and save time on busy evenings.
Use a Cast‑Iron Skillet: Its heat retention gives a superior sear, and you can transfer it directly to the oven for a seamless workflow.
Variations
Ingredient Swaps
Swap rib‑eye for a New York strip or a sirloin if you prefer a leaner cut. Replace Yukon Gold potatoes with sweet potatoes for a sweeter profile, or use baby potatoes for a bite‑size option. For a herbaceous twist, try rosemary instead of parsley.
Dietary Adjustments
To make the dish gluten‑free, ensure any seasoning blends are certified gluten‑free. For dairy‑free, substitute butter with a plant‑based margarine or extra‑virgin olive oil. Keto diners can reduce the potato portion and serve the steak over cauliflower rice or a simple green salad.
Serving Suggestions
Pair the steak and potatoes with a crisp arugula salad dressed in lemon vinaigrette, or serve alongside steamed asparagus for a bright, green contrast. A side of buttery garlic bread is perfect for mopping up any remaining sauce.
Storage Info
Leftover Storage
Allow the leftovers to cool to room temperature, then transfer the steak slices and potatoes into separate airtight containers. Store in the refrigerator for up to 4 days. For longer keeping, freeze in freezer‑grade bags; they’ll retain quality for up to 3 months when wrapped tightly.
Reheating Instructions
Reheat in a preheated 350°F oven for 10‑12 minutes, covering the dish with foil to prevent drying. For a quicker option, microwave on medium power for 2‑3 minutes, stirring halfway and adding a splash of broth or butter to restore moisture.
Frequently Asked Questions
This Garlic Butter Steak & Potato Sheet Pan Recipe delivers a restaurant‑style experience with minimal effort, thanks to a simple prep routine, a high‑heat oven, and a luxurious butter‑garlic glaze. By following the detailed steps, using the suggested tips, and exploring the variations, you’ll consistently achieve a juicy steak, crispy potatoes, and a sauce that ties everything together. Feel free to experiment with herbs, spices, or side dishes—cooking is an adventure, and this recipe is a perfect canvas. Enjoy the hearty, buttery goodness and share it with those you love!
