Go Back
To make this tasty dish, you need: - 2 ribeye steaks (about 1 inch thick) - 1 pound baby potatoes, halved - 4 tablespoons unsalted butter, divided - 4 cloves garlic, minced - 1 teaspoon dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap ingredients if you need to. Here are some easy swaps: - Steak: You can use sirloin or flank steak instead of ribeye. - Potatoes: Yukon gold or red potatoes work well too. - Butter: Olive oil can replace butter for a lighter taste. - Garlic: Garlic powder can be a quick substitute if you lack fresh garlic. - Herbs: If you don’t have rosemary, thyme or oregano can add nice flavor. Choosing the right steak is key for great flavor. Ribeye steaks are rich and juicy. They have a good amount of fat, which adds flavor. Look for steaks that have a nice marbling. This fat helps keep the meat tender and tasty when cooked. If you want a leaner cut, sirloin is a good choice. It is still flavorful but has less fat. Flank steak is another option. It has a bold taste but is best when cooked medium-rare. Avoid tough cuts like round steak, as they need longer cooking times. When selecting your steak, always check for freshness. Fresh meat should have a bright color. It should also smell clean. By choosing the best steak, you set the stage for a delicious meal. To make the garlic butter mixture, first, melt 2 tablespoons of unsalted butter in a small bowl. Add 4 minced garlic cloves, 1 teaspoon of dried rosemary, and 1 teaspoon of paprika. Mix well. Season with salt and pepper to taste. This mixture is vital for adding flavor to the steak. It will bring out the best in your dish. Next, take 1 pound of baby potatoes and cut them in half. Place them on a large sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss the potatoes until they are well coated. Spread them out in a single layer to ensure even cooking. Roast the potatoes in a preheated oven at 425°F (220°C) for about 15 minutes. You want them to start softening but still hold their shape. While the potatoes roast, season 2 ribeye steaks on both sides with salt and pepper. After 15 minutes, take the sheet pan out of the oven. Move the potatoes to the edges of the pan to make space for the steaks. Place the seasoned steaks in the center. Brush the garlic butter mixture generously over the steaks. Return the pan to the oven. Roast for 10 to 12 minutes for medium-rare. Adjust cooking time for your desired doneness. Once cooked, let the steaks rest for 5 minutes before slicing against the grain. Serve with the roasted potatoes and any remaining garlic butter drizzled on top. To get the perfect steak, use a meat thermometer. For medium-rare, aim for 135°F (57°C). Insert the thermometer in the thickest part of the steak. Let the steak rest for five minutes after cooking. This helps the juices stay inside. If you prefer it more done, add a few more minutes. Steak thickness plays a big role in cooking time. Roast the potatoes first to ensure they soften. Toss them in olive oil and seasonings before baking. Spread them out evenly on the pan. If they start to brown too much, cover them lightly with foil. This keeps them cooking without burning. Check them regularly while the steaks are cooking. Add extra herbs to elevate the flavor. Fresh thyme or oregano work well. You can also try adding a pinch of cayenne for heat. A splash of lemon juice brightens the dish too. Feel free to mix and match spices based on your taste. Experimenting can lead to exciting new flavors. This makes the dish uniquely yours. {{image_2}} Adding vegetables can boost flavor and nutrition. You can include carrots, bell peppers, or green beans. Cut them into similar sizes as the potatoes. Toss with olive oil, salt, and pepper. Place them on the sheet pan with the potatoes. This way, they roast together and soak up the garlic butter taste. If you want a change from steak, try chicken thighs or pork chops. Both cook well in the oven and absorb flavors nicely. Season them just like you do the ribeye steaks. Adjust cooking time as needed. Chicken usually takes about 20-25 minutes, while pork can be around 15-20 minutes, depending on thickness. Experimenting with seasonings can make this dish unique. Swap out the paprika for chili powder for heat. Or use Italian herbs like oregano and basil for a fresh twist. You can even try a citrus zest for a bright flavor. Just remember to keep the garlic butter, as it ties everything together beautifully. To store your leftovers, let the dish cool completely. Place the steak and potatoes in an airtight container. Make sure to separate them to keep the steak juicy. Store in the fridge for up to three days. If you want to keep them longer, freezing is a good option. When you’re ready to eat, reheating is simple. Preheat your oven to 350°F (175°C). Place the steak and potatoes on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes until warm. You can also use a microwave, but it may dry out the steak. Freezing this dish is easy. Wrap each steak and portion of potatoes in plastic wrap. Then place them in a freezer-safe bag. This helps prevent freezer burn. You can freeze them for up to three months. To thaw, move them to the fridge overnight before reheating. Enjoy your meal anytime! Yes, you can use other cuts of steak. Cuts like sirloin, flank, or strip work well. Each cut has a different taste and texture. Ribeye is juicy and flavorful, but sirloin is leaner. Just adjust the cooking time. Thinner steaks may need less time. This dish pairs well with a fresh salad. A simple green salad adds a nice crunch. You could also serve it with steamed veggies. Broccoli or green beans complement the steak well. For a cozy touch, add some warm bread. To keep potatoes firm, cut them evenly. Halve baby potatoes for uniform cooking. Make sure they roast in a single layer on the pan. Avoid overcrowding, as steam can make them mushy. Roasting at 425°F helps them crisp up nicely. Keep an eye on them and adjust cooking time as needed. In this post, we explored tasty ingredients, step-by-step cooking, and helpful tips for your meal. You learned how to prepare garlic butter, roast potatoes, and achieve perfect steak doneness. Remember to choose the best cuts and avoid mushy potatoes. You can mix in other veggies and try new seasonings for variety. Store your leftovers well, and enjoy this dish later. Cooking can be simple and fun. Get creative, and make it your own!

Sheet-Pan Garlic Butter Steak and Potatoes

Satisfy your cravings with this Sizzling Garlic Butter Steak & Potato Delight! This easy recipe features juicy ribeye steaks paired with perfectly roasted baby potatoes, all drizzled in a rich garlic butter sauce. In just 35 minutes, you can create a mouthwatering meal that's perfect for any night. Ready to impress your taste buds? Click through to discover the full recipe and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

2 ribeye steaks (about 1 inch thick)

1 pound baby potatoes, halved

4 tablespoons unsalted butter, divided

4 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix 2 tablespoons of melted butter, minced garlic, rosemary, paprika, salt, and pepper to create a garlic butter mixture.

      Place the halved baby potatoes on a large sheet pan. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Spread them out in a single layer.

        Roast the potatoes in the oven for about 15 minutes, or until they begin to soften.

          While the potatoes are roasting, season both sides of the steaks with salt and pepper.

            After 15 minutes, remove the sheet pan from the oven and push the potatoes to the sides to make room for the steaks.

              Place the seasoned ribeye steaks in the center of the sheet pan. Brush the garlic butter mixture generously over the steaks.

                Return the sheet pan to the oven and roast for an additional 10-12 minutes for medium-rare, or cook to your desired doneness.

                  Once cooked, remove from the oven and let the steaks rest for 5 minutes.

                    For serving, slice the steaks against the grain, and scoop the roasted potatoes alongside. Drizzle any remaining garlic butter over the top and sprinkle with fresh parsley for garnish.

                      Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 2

                        - Enjoy this dish straight from the sheet pan to keep it cozy and casual!