Sheet-Pan Garlic Butter Steak and Potatoes Delight

ByJasmine
- 1 lb sirloin steak, cut into 1-inch cubes - 1 lb baby potatoes, halved - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon fresh rosemary, chopped - 1 teaspoon fresh thyme, chopped - 1 teaspoon paprika - Salt and black pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) When I gather my ingredients for Sheet-Pan Garlic Butter Steak and Potatoes, I focus on quality. The sirloin steak should be fresh, with a nice marbling. This means more flavor! Baby potatoes add a sweet touch and cook evenly. Melting unsalted butter gives that rich flavor. Fresh garlic brings the dish alive. I love the herbs in this recipe. Rosemary and thyme offer a lovely aroma. Paprika adds warmth and color. Seasoning with salt and pepper is key. It balances the dish perfectly. Olive oil helps everything cook well and adds richness. For garnish, I use fresh parsley. It adds a pop of color and fresh taste. These ingredients come together to make a meal everyone will enjoy! - Preheat your oven to 425°F (220°C). - Line a large sheet pan with parchment paper. Preheating the oven is key. It helps the food cook evenly. The parchment paper makes cleanup easy. This simple step sets you up for success. - Combine potatoes with butter, garlic, and seasonings. - Toss potatoes until well coated. In a big bowl, add your halved baby potatoes. Pour in 2 tablespoons of melted butter and half of the minced garlic. Add rosemary, thyme, paprika, and a pinch of salt and pepper. Toss everything well. This ensures each potato is flavorful. - Roast potatoes for initial 15-20 minutes. - Marinate steak while potatoes are roasting. Spread the seasoned potatoes on one side of the pan. Roast them for 15-20 minutes. They should start to soften and turn golden brown. While they roast, mix your steak cubes with the rest of the melted butter, the remaining garlic, olive oil, and more salt and pepper. Let the steak marinate for about 10 minutes. - Combine potatoes and steak on the sheet pan. - Roast for an additional 10-12 minutes. After 20 minutes, take the pan out. Push the potatoes to one side. Add the marinated steak to the empty side. Roast everything together for another 10-12 minutes. Stir halfway through. This step helps the steak cook evenly. Enjoy the delicious smell filling your kitchen! To get the best steak doneness, use a meat thermometer. Aim for 130°F for medium-rare and 145°F for medium. Remember, the steak will cook a bit more after you take it out of the oven. When checking the potatoes, look for a golden color. They should feel soft but not mushy. The edges should have a nice crispness too. You can add different herbs to the garlic butter. Try basil, oregano, or even a pinch of chili flakes for heat. These can change the dish's flavor. For a twist on the garlic butter, mix in lemon zest or parmesan cheese. This adds a fresh taste that brightens the whole dish. A standard sheet pan, about 18x13 inches, works best for this recipe. This size allows even cooking and enough space for all the ingredients. Use a sharp chef's knife for cutting steak and vegetables. A good knife helps you cut clean, even pieces, which cook better. A paring knife is great for peeling potatoes or small tasks. {{image_2}} You can swap sirloin steak for other cuts. Ribeye adds more fat and flavor. Filet mignon offers tenderness but costs more. Flank steak has a robust taste and works great if sliced thin. Each cut brings its own profile, so think about what you enjoy. Baby potatoes are ideal, but you can try red, Yukon gold, or sweet potatoes. Each type gives a unique flavor and texture. You can also add veggies like carrots, bell peppers, or broccoli to the pan. This mix adds color and makes the meal more nutritious. To make this dish gluten-free, ensure your seasonings and butter are gluten-free. For a lower-fat option, use lean cuts of steak like flank or strip steak. You can also cut down on butter or use a light olive oil instead. These changes keep the taste while making the dish healthier. To store your leftover sheet-pan garlic butter steak and potatoes, let them cool first. Place them in an airtight container. This keeps them fresh. You can refrigerate them for up to three days. If you want to keep them longer, freezing is a good option. When you're ready to eat again, reheating is simple. You can use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the dish in a baking dish and cover it with foil. Heat for about 15-20 minutes. This keeps the steak tender and the potatoes soft. If you use a microwave, heat in short bursts. Stir in between to keep the heat even. Yes, you can freeze this dish! To freeze, let it cool completely. Then, portion it into freezer bags or airtight containers. Squeeze out any air to prevent freezer burn. Label each bag with the date. It can last for up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. To cut sirloin steak well, start with a sharp knife. This helps you make clean cuts. - Trim excess fat from the steak. - Place it on a cutting board. - Cut the steak against the grain. This makes the meat tender and easy to chew. - Aim for 1-inch cubes for even cooking. This size helps the steak cook quickly and evenly. You can check the steak's doneness by using a meat thermometer. - For rare steak, aim for 125°F (52°C). - For medium-rare, cook until it reaches 135°F (57°C). - For medium, look for 145°F (63°C). - For medium-well, 150°F (66°C) is best. - Well-done steak should reach 160°F (71°C) or higher. Using a thermometer takes the guesswork out of cooking steak. Yes, you can prepare parts of this dish ahead of time. - Cut the steak and potatoes a day before. Store them in the fridge in separate containers. - You can also mix the garlic butter and herbs in advance. For the best taste, cook the dish fresh. If you need to reheat, do this: - Preheat your oven to 350°F (175°C). - Place the steak and potatoes on a baking sheet. - Bake for about 15 minutes, or until heated through. This keeps the flavors and texture nice. This blog post covered a simple and delicious steak and potato recipe. We looked at key ingredients, cooking steps, and useful tips to help you achieve the best results. You learned how to prepare and roast your meal to perfection, along with helpful storage and reheating options. Remember, cooking is about having fun and exploring flavors. Don't hesitate to try new ingredients or tweak this recipe to fit your taste. Enjoy your cooking journey!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty dinner? You’ve found it! My Sheet-Pan Garlic Butter Steak and Potatoes is a game-changer. This dish combines juicy sirloin, golden baby potatoes, and rich garlic butter, all in one easy step. Best of all, it bakes in the oven, saving you time and cleanup. Let’s dive into the simple ingredients and steps that make this meal a weeknight winner!

Why I Love This Recipe

  1. Easy Preparation: This dish requires minimal prep time, making it perfect for busy weeknights.
  2. One-Pan Wonder: Cooking everything on a single sheet pan means less cleanup and more time to enjoy your meal.
  3. Flavor Packed: The combination of garlic butter, herbs, and spices makes for a delicious and satisfying meal.
  4. Versatile Ingredients: Feel free to swap out the steak or potatoes for your favorite proteins and veggies!

Ingredients

Main Ingredients

  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1 lb baby potatoes, halved
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced

Seasonings and Oils

  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Garnish

  • Fresh parsley, chopped (for garnish)

When I gather my ingredients for Sheet-Pan Garlic Butter Steak and Potatoes, I focus on quality. The sirloin steak should be fresh, with a nice marbling. This means more flavor! Baby potatoes add a sweet touch and cook evenly. Melting unsalted butter gives that rich flavor. Fresh garlic brings the dish alive.

I love the herbs in this recipe. Rosemary and thyme offer a lovely aroma. Paprika adds warmth and color. Seasoning with salt and pepper is key. It balances the dish perfectly. Olive oil helps everything cook well and adds richness.

For garnish, I use fresh parsley. It adds a pop of color and fresh taste. These ingredients come together to make a meal everyone will enjoy!

Step-by-Step Instructions

Preheating the Oven

  • Preheat your oven to 425°F (220°C).
  • Line a large sheet pan with parchment paper.

Preheating the oven is key. It helps the food cook evenly. The parchment paper makes cleanup easy. This simple step sets you up for success.

Preparing the Potatoes

  • Combine potatoes with butter, garlic, and seasonings.
  • Toss potatoes until well coated.

In a big bowl, add your halved baby potatoes. Pour in 2 tablespoons of melted butter and half of the minced garlic. Add rosemary, thyme, paprika, and a pinch of salt and pepper. Toss everything well. This ensures each potato is flavorful.

Roasting Process

  • Roast potatoes for initial 15-20 minutes.
  • Marinate steak while potatoes are roasting.

Spread the seasoned potatoes on one side of the pan. Roast them for 15-20 minutes. They should start to soften and turn golden brown. While they roast, mix your steak cubes with the rest of the melted butter, the remaining garlic, olive oil, and more salt and pepper. Let the steak marinate for about 10 minutes.

Final Cooking Steps

  • Combine potatoes and steak on the sheet pan.
  • Roast for an additional 10-12 minutes.

After 20 minutes, take the pan out. Push the potatoes to one side. Add the marinated steak to the empty side. Roast everything together for another 10-12 minutes. Stir halfway through. This step helps the steak cook evenly. Enjoy the delicious smell filling your kitchen!

Pro Tips

  1. Choose the Right Cut: For the best flavor and tenderness, use sirloin steak. It holds up well during roasting and pairs beautifully with the garlic butter.
  2. Uniform Potato Sizing: Ensure all potato halves are similar in size to promote even cooking. This prevents some from being undercooked while others are overdone.
  3. Let the Steak Rest: After cooking, allow the steak to rest for a few minutes before serving. This helps retain juices, making the meat more flavorful and tender.
  4. Experiment with Herbs: Feel free to mix and match other herbs like thyme or oregano for different flavor profiles. Fresh herbs add a lovely aroma and taste to the dish.

Tips & Tricks

Ensuring Perfect Roast

To get the best steak doneness, use a meat thermometer. Aim for 130°F for medium-rare and 145°F for medium. Remember, the steak will cook a bit more after you take it out of the oven.

When checking the potatoes, look for a golden color. They should feel soft but not mushy. The edges should have a nice crispness too.

Flavor Enhancements

You can add different herbs to the garlic butter. Try basil, oregano, or even a pinch of chili flakes for heat. These can change the dish’s flavor.

For a twist on the garlic butter, mix in lemon zest or parmesan cheese. This adds a fresh taste that brightens the whole dish.

Helpful Kitchen Tools

A standard sheet pan, about 18×13 inches, works best for this recipe. This size allows even cooking and enough space for all the ingredients.

Use a sharp chef’s knife for cutting steak and vegetables. A good knife helps you cut clean, even pieces, which cook better. A paring knife is great for peeling potatoes or small tasks.

Variations

Different Cuts of Steak

You can swap sirloin steak for other cuts. Ribeye adds more fat and flavor. Filet mignon offers tenderness but costs more. Flank steak has a robust taste and works great if sliced thin. Each cut brings its own profile, so think about what you enjoy.

Potato Alternatives

Baby potatoes are ideal, but you can try red, Yukon gold, or sweet potatoes. Each type gives a unique flavor and texture. You can also add veggies like carrots, bell peppers, or broccoli to the pan. This mix adds color and makes the meal more nutritious.

Dietary Modifications

To make this dish gluten-free, ensure your seasonings and butter are gluten-free. For a lower-fat option, use lean cuts of steak like flank or strip steak. You can also cut down on butter or use a light olive oil instead. These changes keep the taste while making the dish healthier.

Storage Info

Storing Leftovers

To store your leftover sheet-pan garlic butter steak and potatoes, let them cool first. Place them in an airtight container. This keeps them fresh. You can refrigerate them for up to three days. If you want to keep them longer, freezing is a good option.

Reheating Instructions

When you’re ready to eat again, reheating is simple. You can use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the dish in a baking dish and cover it with foil. Heat for about 15-20 minutes. This keeps the steak tender and the potatoes soft. If you use a microwave, heat in short bursts. Stir in between to keep the heat even.

Freezing Possibilities

Yes, you can freeze this dish! To freeze, let it cool completely. Then, portion it into freezer bags or airtight containers. Squeeze out any air to prevent freezer burn. Label each bag with the date. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating.

FAQs

What is the best way to cut sirloin steak for this recipe?

To cut sirloin steak well, start with a sharp knife. This helps you make clean cuts.

  • Trim excess fat from the steak.
  • Place it on a cutting board.
  • Cut the steak against the grain. This makes the meat tender and easy to chew.
  • Aim for 1-inch cubes for even cooking. This size helps the steak cook quickly and evenly.

How can I tell when the steak is done cooking?

You can check the steak’s doneness by using a meat thermometer.

  • For rare steak, aim for 125°F (52°C).
  • For medium-rare, cook until it reaches 135°F (57°C).
  • For medium, look for 145°F (63°C).
  • For medium-well, 150°F (66°C) is best.
  • Well-done steak should reach 160°F (71°C) or higher.

Using a thermometer takes the guesswork out of cooking steak.

Can I make this recipe ahead of time?

Yes, you can prepare parts of this dish ahead of time.

  • Cut the steak and potatoes a day before. Store them in the fridge in separate containers.
  • You can also mix the garlic butter and herbs in advance.

For the best taste, cook the dish fresh. If you need to reheat, do this:

  • Preheat your oven to 350°F (175°C).
  • Place the steak and potatoes on a baking sheet.
  • Bake for about 15 minutes, or until heated through.

This keeps the flavors and texture nice.

This blog post covered a simple and delicious steak and potato recipe. We looked at key ingredients, cooking steps, and useful tips to help you achieve the best results. You learned how to prepare and roast your meal to perfection, along with helpful storage and reheating options.

Remember, cooking is about having fun and exploring flavors. Don’t hesitate to try new ingredients or tweak this recipe to fit your taste. Enjoy your cooking journey!

- 1 lb sirloin steak, cut into 1-inch cubes - 1 lb baby potatoes, halved - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon fresh rosemary, chopped - 1 teaspoon fresh thyme, chopped - 1 teaspoon paprika - Salt and black pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) When I gather my ingredients for Sheet-Pan Garlic Butter Steak and Potatoes, I focus on quality. The sirloin steak should be fresh, with a nice marbling. This means more flavor! Baby potatoes add a sweet touch and cook evenly. Melting unsalted butter gives that rich flavor. Fresh garlic brings the dish alive. I love the herbs in this recipe. Rosemary and thyme offer a lovely aroma. Paprika adds warmth and color. Seasoning with salt and pepper is key. It balances the dish perfectly. Olive oil helps everything cook well and adds richness. For garnish, I use fresh parsley. It adds a pop of color and fresh taste. These ingredients come together to make a meal everyone will enjoy! - Preheat your oven to 425°F (220°C). - Line a large sheet pan with parchment paper. Preheating the oven is key. It helps the food cook evenly. The parchment paper makes cleanup easy. This simple step sets you up for success. - Combine potatoes with butter, garlic, and seasonings. - Toss potatoes until well coated. In a big bowl, add your halved baby potatoes. Pour in 2 tablespoons of melted butter and half of the minced garlic. Add rosemary, thyme, paprika, and a pinch of salt and pepper. Toss everything well. This ensures each potato is flavorful. - Roast potatoes for initial 15-20 minutes. - Marinate steak while potatoes are roasting. Spread the seasoned potatoes on one side of the pan. Roast them for 15-20 minutes. They should start to soften and turn golden brown. While they roast, mix your steak cubes with the rest of the melted butter, the remaining garlic, olive oil, and more salt and pepper. Let the steak marinate for about 10 minutes. - Combine potatoes and steak on the sheet pan. - Roast for an additional 10-12 minutes. After 20 minutes, take the pan out. Push the potatoes to one side. Add the marinated steak to the empty side. Roast everything together for another 10-12 minutes. Stir halfway through. This step helps the steak cook evenly. Enjoy the delicious smell filling your kitchen! To get the best steak doneness, use a meat thermometer. Aim for 130°F for medium-rare and 145°F for medium. Remember, the steak will cook a bit more after you take it out of the oven. When checking the potatoes, look for a golden color. They should feel soft but not mushy. The edges should have a nice crispness too. You can add different herbs to the garlic butter. Try basil, oregano, or even a pinch of chili flakes for heat. These can change the dish's flavor. For a twist on the garlic butter, mix in lemon zest or parmesan cheese. This adds a fresh taste that brightens the whole dish. A standard sheet pan, about 18x13 inches, works best for this recipe. This size allows even cooking and enough space for all the ingredients. Use a sharp chef's knife for cutting steak and vegetables. A good knife helps you cut clean, even pieces, which cook better. A paring knife is great for peeling potatoes or small tasks. {{image_2}} You can swap sirloin steak for other cuts. Ribeye adds more fat and flavor. Filet mignon offers tenderness but costs more. Flank steak has a robust taste and works great if sliced thin. Each cut brings its own profile, so think about what you enjoy. Baby potatoes are ideal, but you can try red, Yukon gold, or sweet potatoes. Each type gives a unique flavor and texture. You can also add veggies like carrots, bell peppers, or broccoli to the pan. This mix adds color and makes the meal more nutritious. To make this dish gluten-free, ensure your seasonings and butter are gluten-free. For a lower-fat option, use lean cuts of steak like flank or strip steak. You can also cut down on butter or use a light olive oil instead. These changes keep the taste while making the dish healthier. To store your leftover sheet-pan garlic butter steak and potatoes, let them cool first. Place them in an airtight container. This keeps them fresh. You can refrigerate them for up to three days. If you want to keep them longer, freezing is a good option. When you're ready to eat again, reheating is simple. You can use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the dish in a baking dish and cover it with foil. Heat for about 15-20 minutes. This keeps the steak tender and the potatoes soft. If you use a microwave, heat in short bursts. Stir in between to keep the heat even. Yes, you can freeze this dish! To freeze, let it cool completely. Then, portion it into freezer bags or airtight containers. Squeeze out any air to prevent freezer burn. Label each bag with the date. It can last for up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. To cut sirloin steak well, start with a sharp knife. This helps you make clean cuts. - Trim excess fat from the steak. - Place it on a cutting board. - Cut the steak against the grain. This makes the meat tender and easy to chew. - Aim for 1-inch cubes for even cooking. This size helps the steak cook quickly and evenly. You can check the steak's doneness by using a meat thermometer. - For rare steak, aim for 125°F (52°C). - For medium-rare, cook until it reaches 135°F (57°C). - For medium, look for 145°F (63°C). - For medium-well, 150°F (66°C) is best. - Well-done steak should reach 160°F (71°C) or higher. Using a thermometer takes the guesswork out of cooking steak. Yes, you can prepare parts of this dish ahead of time. - Cut the steak and potatoes a day before. Store them in the fridge in separate containers. - You can also mix the garlic butter and herbs in advance. For the best taste, cook the dish fresh. If you need to reheat, do this: - Preheat your oven to 350°F (175°C). - Place the steak and potatoes on a baking sheet. - Bake for about 15 minutes, or until heated through. This keeps the flavors and texture nice. This blog post covered a simple and delicious steak and potato recipe. We looked at key ingredients, cooking steps, and useful tips to help you achieve the best results. You learned how to prepare and roast your meal to perfection, along with helpful storage and reheating options. Remember, cooking is about having fun and exploring flavors. Don't hesitate to try new ingredients or tweak this recipe to fit your taste. Enjoy your cooking journey!

Sheet-Pan Garlic Butter Steak and Potatoes

Savor the deliciousness of Savory Sheet-Pan Garlic Butter Steak & Potatoes! This easy recipe combines tender sirloin steak and flavorful baby potatoes roasted to perfection with garlic, herbs, and butter. Ready in just 40 minutes, it’s perfect for a quick weeknight dinner or a cozy weekend meal. Get ready to impress your family and friends! Click through to explore this mouthwatering recipe and elevate your dinner game!
Print Recipe Pin Recipe

Ingredients
  

1 lb sirloin steak, cut into 1-inch cubes

1 lb baby potatoes, halved

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon paprika

Salt and black pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    Prepare the Potatoes: In a large bowl, combine the halved baby potatoes with 2 tablespoons of melted butter, half of the minced garlic, rosemary, thyme, paprika, and a pinch of salt and pepper. Toss everything together until the potatoes are well coated.

      Roast the Potatoes: Spread the seasoned potatoes evenly on one side of the prepared sheet pan. Roast in the preheated oven for 15-20 minutes, or until they start to soften and turn golden brown.

        Marinate the Steak: While the potatoes are roasting, in another bowl, mix the steak cubes with the remaining melted butter, minced garlic, olive oil, and a generous sprinkle of salt and pepper. Let it marinate for about 10 minutes.

          Combine and Roast: After 20 minutes, remove the sheet pan from the oven. Push the potatoes to one side and add the marinated steak to the empty side of the pan.

            Final Roast: Return the sheet pan to the oven and roast for another 10-12 minutes, or until the steak reaches your desired level of doneness. Stir halfway through to ensure even cooking.

              Garnish and Serve: Once cooked, remove the pan from the oven. Garnish with chopped fresh parsley and serve immediately.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                  - 1 lb sirloin steak, cut into 1-inch cubes - 1 lb baby potatoes, halved - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon fresh rosemary, chopped - 1 teaspoon fresh thyme, chopped - 1 teaspoon paprika - Salt and black pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) When I gather my ingredients for Sheet-Pan Garlic Butter Steak and Potatoes, I focus on quality. The sirloin steak should be fresh, with a nice marbling. This means more flavor! Baby potatoes add a sweet touch and cook evenly. Melting unsalted butter gives that rich flavor. Fresh garlic brings the dish alive. I love the herbs in this recipe. Rosemary and thyme offer a lovely aroma. Paprika adds warmth and color. Seasoning with salt and pepper is key. It balances the dish perfectly. Olive oil helps everything cook well and adds richness. For garnish, I use fresh parsley. It adds a pop of color and fresh taste. These ingredients come together to make a meal everyone will enjoy! - Preheat your oven to 425°F (220°C). - Line a large sheet pan with parchment paper. Preheating the oven is key. It helps the food cook evenly. The parchment paper makes cleanup easy. This simple step sets you up for success. - Combine potatoes with butter, garlic, and seasonings. - Toss potatoes until well coated. In a big bowl, add your halved baby potatoes. Pour in 2 tablespoons of melted butter and half of the minced garlic. Add rosemary, thyme, paprika, and a pinch of salt and pepper. Toss everything well. This ensures each potato is flavorful. - Roast potatoes for initial 15-20 minutes. - Marinate steak while potatoes are roasting. Spread the seasoned potatoes on one side of the pan. Roast them for 15-20 minutes. They should start to soften and turn golden brown. While they roast, mix your steak cubes with the rest of the melted butter, the remaining garlic, olive oil, and more salt and pepper. Let the steak marinate for about 10 minutes. - Combine potatoes and steak on the sheet pan. - Roast for an additional 10-12 minutes. After 20 minutes, take the pan out. Push the potatoes to one side. Add the marinated steak to the empty side. Roast everything together for another 10-12 minutes. Stir halfway through. This step helps the steak cook evenly. Enjoy the delicious smell filling your kitchen! To get the best steak doneness, use a meat thermometer. Aim for 130°F for medium-rare and 145°F for medium. Remember, the steak will cook a bit more after you take it out of the oven. When checking the potatoes, look for a golden color. They should feel soft but not mushy. The edges should have a nice crispness too. You can add different herbs to the garlic butter. Try basil, oregano, or even a pinch of chili flakes for heat. These can change the dish's flavor. For a twist on the garlic butter, mix in lemon zest or parmesan cheese. This adds a fresh taste that brightens the whole dish. A standard sheet pan, about 18x13 inches, works best for this recipe. This size allows even cooking and enough space for all the ingredients. Use a sharp chef's knife for cutting steak and vegetables. A good knife helps you cut clean, even pieces, which cook better. A paring knife is great for peeling potatoes or small tasks. {{image_2}} You can swap sirloin steak for other cuts. Ribeye adds more fat and flavor. Filet mignon offers tenderness but costs more. Flank steak has a robust taste and works great if sliced thin. Each cut brings its own profile, so think about what you enjoy. Baby potatoes are ideal, but you can try red, Yukon gold, or sweet potatoes. Each type gives a unique flavor and texture. You can also add veggies like carrots, bell peppers, or broccoli to the pan. This mix adds color and makes the meal more nutritious. To make this dish gluten-free, ensure your seasonings and butter are gluten-free. For a lower-fat option, use lean cuts of steak like flank or strip steak. You can also cut down on butter or use a light olive oil instead. These changes keep the taste while making the dish healthier. To store your leftover sheet-pan garlic butter steak and potatoes, let them cool first. Place them in an airtight container. This keeps them fresh. You can refrigerate them for up to three days. If you want to keep them longer, freezing is a good option. When you're ready to eat again, reheating is simple. You can use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the dish in a baking dish and cover it with foil. Heat for about 15-20 minutes. This keeps the steak tender and the potatoes soft. If you use a microwave, heat in short bursts. Stir in between to keep the heat even. Yes, you can freeze this dish! To freeze, let it cool completely. Then, portion it into freezer bags or airtight containers. Squeeze out any air to prevent freezer burn. Label each bag with the date. It can last for up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. To cut sirloin steak well, start with a sharp knife. This helps you make clean cuts. - Trim excess fat from the steak. - Place it on a cutting board. - Cut the steak against the grain. This makes the meat tender and easy to chew. - Aim for 1-inch cubes for even cooking. This size helps the steak cook quickly and evenly. You can check the steak's doneness by using a meat thermometer. - For rare steak, aim for 125°F (52°C). - For medium-rare, cook until it reaches 135°F (57°C). - For medium, look for 145°F (63°C). - For medium-well, 150°F (66°C) is best. - Well-done steak should reach 160°F (71°C) or higher. Using a thermometer takes the guesswork out of cooking steak. Yes, you can prepare parts of this dish ahead of time. - Cut the steak and potatoes a day before. Store them in the fridge in separate containers. - You can also mix the garlic butter and herbs in advance. For the best taste, cook the dish fresh. If you need to reheat, do this: - Preheat your oven to 350°F (175°C). - Place the steak and potatoes on a baking sheet. - Bake for about 15 minutes, or until heated through. This keeps the flavors and texture nice. This blog post covered a simple and delicious steak and potato recipe. We looked at key ingredients, cooking steps, and useful tips to help you achieve the best results. You learned how to prepare and roast your meal to perfection, along with helpful storage and reheating options. Remember, cooking is about having fun and exploring flavors. Don't hesitate to try new ingredients or tweak this recipe to fit your taste. Enjoy your cooking journey!

                  Sheet-Pan Garlic Butter Steak and Potatoes

                  A delicious and easy one-pan meal featuring tender steak and roasted baby potatoes, all infused with garlic and herbs.
                  Print Recipe Pin Recipe
                  Prep Time 15 minutes
                  Cook Time 25 minutes
                  Total Time 40 minutes
                  Course Main Course
                  Cuisine American
                  Servings 4 servings
                  Calories 450 kcal

                  Ingredients
                    

                  • 1 lb sirloin steak, cut into 1-inch cubes
                  • 1 lb baby potatoes, halved
                  • 4 tablespoons unsalted butter, melted
                  • 4 cloves garlic, minced
                  • 1 teaspoon fresh rosemary, chopped
                  • 1 teaspoon fresh thyme, chopped
                  • 1 teaspoon paprika
                  • to taste salt and black pepper
                  • 1 tablespoon olive oil
                  • for garnish fresh parsley, chopped

                  Instructions
                   

                  • Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
                  • In a large bowl, combine the halved baby potatoes with 2 tablespoons of melted butter, half of the minced garlic, rosemary, thyme, paprika, and a pinch of salt and pepper. Toss everything together until the potatoes are well coated.
                  • Spread the seasoned potatoes evenly on one side of the prepared sheet pan. Roast in the preheated oven for 15-20 minutes, or until they start to soften and turn golden brown.
                  • While the potatoes are roasting, in another bowl, mix the steak cubes with the remaining melted butter, minced garlic, olive oil, and a generous sprinkle of salt and pepper. Let it marinate for about 10 minutes.
                  • After 20 minutes, remove the sheet pan from the oven. Push the potatoes to one side and add the marinated steak to the empty side of the pan.
                  • Return the sheet pan to the oven and roast for another 10-12 minutes, or until the steak reaches your desired level of doneness. Stir halfway through to ensure even cooking.
                  • Once cooked, remove the pan from the oven. Garnish with chopped fresh parsley and serve immediately.

                  Notes

                  Feel free to adjust the herbs and spices to your taste.
                  Keyword butter, garlic, potatoes, sheet pan, steak

                  WANT TO SAVE THIS RECIPE?

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