Garlic butter steak and potatoes on one sheet pan is a steakhouse style dinner without the pile of dishes. Thick top sirloin steaks get a quick broil right on the pan, golden Yukon Gold potatoes and green beans roast alongside, and a spoonful of garlic herb butter melts over everything just before you eat.
The method is simple but the order matters. The potatoes go into a hot oven at 400 degrees F first, the green beans join them partway through, and the steaks cook last under the broiler so they stay juicy and do not overcook while the vegetables finish. You end up with a full meal in about an hour.
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Why This Garlic Butter Steak and Potatoes Recipe Works
Top sirloin is a lean, beefy steak that cooks well under the broiler and costs less than ribeye or filet. Cut about 1 1/2 inches thick, it gets a brown crust while the center stays tender. A short rest and a smear of soft garlic butter give it the rich finish that sirloin needs.
Roasting the vegetables first has two benefits. The potatoes get a head start, since they take much longer than green beans or steak, and the pan is already hot and holding flavorful oil when the steaks go on. Everything finishes together, so no one is waiting on a side dish.
Ingredients for Garlic Butter Steak and Potatoes
- 1 pound Yukon Gold potatoes, small ones halved and larger ones quartered
- 1/2 pound green beans, trimmed and cut in half
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 cloves garlic, minced, divided
- 3/4 teaspoon garlic powder, divided
- 1 1/2 teaspoons Italian seasoning, divided
- 2 top sirloin steaks, about 1 1/2 inches thick (1 1/2 pounds total)
- 1/4 cup salted butter, softened
- 2 tablespoons chopped fresh parsley
Top sirloin steaks. They are lean and flavorful. New York strip or ribeye of the same thickness work too, though fattier cuts may cook a little faster, so check the temperature sooner.
Yukon Gold potatoes. Their thin skins and creamy centers crisp nicely on a sheet pan. Cut them evenly so every piece is tender at the same time.
Green beans. They add color and a fresh snap. Asparagus or broccoli can take their place, but add them in the last 10 minutes of roasting.
Garlic herb butter. Softened salted butter blended with garlic, garlic powder, Italian seasoning and parsley melts into the hot steak and makes its own sauce.
How to Make Garlic Butter Steak and Potatoes
1. Make the butter. Stir the softened butter with 1 minced garlic clove, 1/4 teaspoon garlic powder, 1/2 teaspoon Italian seasoning and the parsley. Set it aside at room temperature.
2. Heat the oven. Put a rack in the upper third of the oven and heat it to 400 degrees F. Take the steaks out of the refrigerator about 20 minutes before cooking.
3. Roast the potatoes. Toss the potatoes on a large rimmed sheet pan with 1 tablespoon of the oil, 1/2 teaspoon of the salt, 1/4 teaspoon pepper, 1 minced garlic clove, 1/2 teaspoon garlic powder and 1 teaspoon Italian seasoning. Roast for 15 minutes.
4. Add the green beans. Toss the green beans with the remaining oil, add them to the pan and roast for 10 more minutes, until the potatoes are golden at the edges.
5. Make room and broil. Push the vegetables to one side. Pat the steaks dry, season them with the remaining salt and pepper and set them on the open side of the pan. Switch the oven to broil on high.
6. Broil the steaks. Broil for 5 to 7 minutes on the first side, flip, and cook 5 to 7 minutes more, until a thermometer reads 145 degrees F in the thickest part.
7. Rest and butter. Move the steaks to a cutting board, spread half of the garlic butter over the tops and rest for 5 minutes under loose foil.
8. Slice and serve. Slice the steaks against the grain and serve with the vegetables, the remaining butter and a little extra parsley.
How to Serve Garlic Butter Steak and Potatoes
Slice the steak and serve it with the vegetables, spooning any melted butter from the board over the top. A simple salad or crusty bread is all you need. For other easy dinners with the same warm flavors, try sheet pan garlic shrimp and asparagus, slow cooker flank steak fajitas, smoked sausage and potatoes skillet and a side of Yukon Gold potato salad with dill.
How to Store and Reheat Garlic Butter Steak and Potatoes
Refrigerate leftover steak and vegetables in an airtight container within two hours, and eat them within 3 to 4 days. Reheat the steak gently in a covered skillet over medium low heat or in a hot oven at 300 degrees F until hot, so it does not turn tough, and crisp the potatoes in a hot oven or air fryer. Keep any leftover garlic butter in a covered dish in the refrigerator.
Tips and Variations for Garlic Butter Steak and Potatoes
Cut the potatoes evenly. Similar sized pieces roast at the same speed, which matters because they spend the longest time in the oven.
Pat the steaks dry. Dry meat browns instead of steams, so blot the surface with paper towels before seasoning.
Use a thermometer. Thickness and oven strength vary, so a thermometer is the only way to know. The USDA safe minimum for whole steaks is 145 degrees F.
Watch the broiler. Every broiler is different. Stay nearby and move the rack lower if the steaks darken too quickly.
Do not skip the rest. Five minutes lets the juices settle so they stay in the meat rather than running onto the board.
Change the vegetables. Carrots, broccoli florets or asparagus can replace the green beans. Add quick cooking vegetables for the last 10 minutes.
Make the butter ahead. Garlic herb butter keeps well in the refrigerator. You can roll it into a log in plastic wrap and slice rounds to place on the hot steaks.
Keep leftovers safe. For general guidance on cooling and storing leftovers, see the University of Minnesota Extension leftovers guide, which recommends 3 to 4 days in the refrigerator.
Frequently Asked Questions About Garlic Butter Steak and Potatoes
What is the ideal steak for garlic butter steak and potatoes?
Top sirloin cut about 1 1/2 inches thick is ideal because it is lean, beefy and affordable. Strip steak or ribeye of the same thickness also works, though ribeye may cook a little faster.
Can I cook the garlic butter steak and potatoes without broiling?
Yes. After the vegetables roast, sear the steaks in a hot skillet for a few minutes per side, then finish them in the oven until they reach 145 degrees F, and rest them before slicing.
How do I know when the steak is done?
Use an instant read thermometer in the thickest part. 145 degrees F is the USDA safe minimum for whole cuts of beef, followed by a short rest.
Can I use russet potatoes?
Yes, but cut them into 1 inch chunks and expect a fluffier, drier interior. Yukon Gold stays creamier.
Can I prep garlic butter steak and potatoes ahead?
Yes. Make the butter and cut the vegetables a day ahead. Season and cook the steak just before serving.
Sheet Pan Garlic Butter Steak and Potatoes
Equipment
- Large rimmed sheet pan
- Instant read thermometer
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb Yukon Gold potatoes halved or quartered
- ½ lb green beans trimmed and halved
- 2 tbsp olive oil divided
- 1 tsp salt divided
- ½ tsp black pepper divided
- 2 cloves garlic minced, divided
- ¾ tsp garlic powder divided
- 1 ½ tsp Italian seasoning divided
- 1 ½ lb top sirloin steaks 2 steaks, about 1 1/2 inches thick, patted dry
- ¼ cup salted butter softened
- 2 tbsp chopped fresh parsley
Instructions
Cooking
- Make butter. Mix the butter with 1 garlic clove, 1/4 teaspoon garlic powder, 1/2 teaspoon Italian seasoning and the parsley.
- Roast potatoes. Heat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon oil, half of the salt and pepper, 1 garlic clove, 1/2 teaspoon garlic powder and 1 teaspoon Italian seasoning, and roast 15 minutes.
- Add beans. Toss the green beans with the remaining oil, add to the pan and roast 10 minutes.
- Broil steaks. Push the vegetables aside, add the seasoned steaks, switch to broil and cook 5 to 7 minutes per side, until 145 degrees F.
- Rest. Spread half the butter on the steaks and rest them 5 minutes under foil.
- Serve. Slice against the grain and serve with the vegetables and remaining butter.
