Steak and potatoes in oven recipe with toss sirloin steak, baby Yukon potatoes, butter, fresh garlic, thyme, paprika, salt, and pepper for one-pan meal.
Essential Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye or sirloin steak | 1.5–2 pounds | Cut into 1-inch cubes or leave whole |
| Baby Yukon or red potatoes | 1.5 pounds | Halved or quartered for even cooking |
| Olive oil or melted butter | 3–4 tablespoons | Butter adds richer flavor |
| Fresh garlic | 4–5 cloves, minced | Or 1 tsp garlic powder in a pinch |
| Fresh rosemary & thyme | 2–3 sprigs each | Chopped, or 1 tsp dried each |
| Kosher salt | 1–1.5 teaspoons | Adjust to taste |
| Black pepper | 1 teaspoon | Freshly cracked is best |
| Optional: green beans | 1 pound | Trimmed, for extra veggies |
How to Make Steak and Potatoes in Oven
Prep the Ingredients
Cut your juicy tender steak into pieces if needed, and halve the potatoes. Mince garlic and chop herbs for that garlic herb butter kick.
Season Everything
In a bowl, toss potatoes with olive oil, salt, pepper, and rosemary thyme seasoning. Do the same for the steak, adding garlic for extra flavor in this oven baked steak and potatoes.
Bake the Potatoes First
Spread potatoes on a sheet pan and roast at 425°F for 15-20 minutes until they start getting crispy roasted potatoes edges. This is key for sheet pan steak and potatoes.
Add the Steak
Push potatoes aside, add seasoned steak, and bake another 10-15 minutes. Check doneness—aim for medium-rare at 135°F inside.
Rest and Serve
Let it sit a few minutes for melt-in-your-mouth beef. That’s your easy one pan steak dinner ready.
Variations for Steak and Potatoes in Oven Recipe
Change the Steak Cut
Try flank steak for a leaner bite or ribeye for extra richness in your oven baked steak and potatoes.
Mix Up the Herbs
Swap rosemary thyme seasoning for Italian herbs or add smoked paprika to the garlic herb butter.
Add More Veggies
Toss in asparagus or broccoli alongside the potatoes for a quick 30 minute steak and veggies version.
Cheese Finish
Sprinkle parmesan over the potatoes in the last few minutes for parmesan crusted potatoes.
Spicy Kick
Mix chili flakes into the seasoning for a bolder sheet pan steak and potatoes.
Storage and Reheating
| Step | Details | Tips |
|---|---|---|
| Cool Quickly | Let cool to room temp within 2 hours | Prevents bacteria growth |
| Store in Fridge | Airtight container, up to 3-4 days | Separate steak and potatoes if possible |
| Freeze for Longer | Wrap tightly, up to 2 months | Use freezer bags to avoid freezer burn |
| Reheat in Oven | 350°F for 10-15 minutes | Best way to keep crispy roasted potatoes |
| Microwave Option | Short bursts, covered | Add a splash of broth for juicy tender steak |
| Avoid Sogginess | Reheat on a sheet pan | Brings back that sheet pan steak and potatoes texture |
Serving Suggestions for Steak and Potatoes in Oven
Keep It Simple
Serve straight from the sheet pan with a sprinkle of fresh parsley over the juicy tender steak and crispy roasted potatoes.
Light and Fresh
Add a green salad with lemon vinaigrette to cut through the garlic herb butter richness.
Heartier Options
Pair with crusty bread to soak up juices, or steamed broccoli for more color on the plate.
Drink Matches
A bold red wine works well, or keep it casual with iced tea for family weeknight dinner ideas.
Portions
One pan easily feeds four, great for leftovers in tomorrow’s lunch.
Nutrition for Steak and Potatoes in Oven Recipe
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 520 | – |
| Total Fat | 28g | 36% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 110mg | 37% |
| Sodium | 680mg | 30% |
| Total Carbohydrates | 32g | 12% |
| Dietary Fiber | 4g | 14% |
| Sugars | 2g | – |
| Protein | 42g | 84% |
FAQs of Steak and Potatoes in Oven Recipe
Q1. Can I use a different steak cut?
Yes, sirloin keeps it affordable, ribeye adds more fat for juicy tender steak, or flank works if you slice thin.
Q2. Will the steak dry out in the oven?
Not if you add it after the potatoes have a head start and pull it at 135°F for medium-rare.
Q3. Do I need to flip everything halfway?
Only the steak once, potatoes are fine with one good toss before the steak goes in.
Q4. Can I make this ahead?
Prep and season everything earlier, then bake when ready, just don’t let cut potatoes sit too long or they brown.
Q5. Is it okay to crowd the pan?
No, space helps crispy roasted potatoes form instead of steaming.
