Sheet Pan Steak and Potatoes

As a ranch wife, steak is my specialty, and this sheet pan steak and potatoes recipe is one I’ve perfected for an easy, flavorful dinner with perfectly cooked, tender steak every time. Made with simple ingredients and roasted all on one pan, this steak and potatoes recipe is ideal for busy weeknights while still delivering that hearty, steakhouse-quality meal at home.

Easy Sheet Pan Steak and Potatoes

Let me start by saying, I could eat this meal every single day and not get tired of it. As a ranch wife, steak is something I cook often, and I’ve tested this recipe to make sure the steak stays tender, flavorful, and perfectly cooked right alongside the potatoes. It’s ideal for anyone who loves a great steak dinner but needs something quick, simple, and reliable for busy nights—the best of both worlds.

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

Helpful Ingredient Tips

• Ribeye Steak – For this recipe, I love to use ribeye steak. It has marbling throughout the steak and has so much flavor. It’s also so tender so you don’t end up having tough pieces of steak. If you need some beef, you can find that on our website here 😉
• Red Potatoes – I love red potatoes! Red potatoes are smooth, creamy, and slightly sweet, with thin skins that crisp up beautifully when roasted. They hold their shape well, making them perfect for hearty dishes where you want tender bites without falling apart.
• Yukon Gold Potatoes – Yukon Gold potatoes are rich and buttery with a naturally creamy texture that almost melts in your mouth. They roast up golden and flavorful, giving you that perfect balance of crispy edges and soft, fluffy centers.

seasonings

• Kosher Salt
• Pepper
• Garlic Powder
• Onion Powder
• Parsley

Tools You’ll Need

• Measuring Cups & Spoons
• Baking Sheet Pan

Sheet Pan Steak and Potatoes Recipe

1. Preheat oven to 400°F.
2. Cut the potatoes into small, bite-sized pieces and place them in a large bowl (leave the skins on if you like). Drizzle with olive oil, then season with onion powder, garlic powder, parsley, salt, and pepper. Toss until evenly coated.
3. Spread the potatoes in an even layer on a sheet pan. Bake for 20–25 minutes, or until tender and lightly crispy.
4. While the potatoes cook, pat the steak dry and cut into bite-sized pieces. Add to a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat.
5. Once the potatoes are tender and starting to crisp, remove the pan from the oven and evenly layer the steak over the top. Return to the oven and bake for 7–10 minutes, or until the steak reaches your desired doneness.
6. Remove from the oven and serve warm.
7. Enjoy!

Steak Doneness Temperature Chart (Internal Temperature):

• Rare: 120–125°F (cool red center)
• Medium Rare: 130–135°F (warm red center)
• Medium: 140–145°F (warm pink center)
• Medium Well: 150–155°F (slightly pink center)
• Well Done: 160°F+ (little to no pink)

Tip: Remove steak from the oven about 5°F before your target temperature, as it will continue to cook while resting.

Storage and Reheating

Storage:
Allow the steak and potatoes to cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. For best quality, keep any leftover steak pieces larger if possible so they don’t dry out as quickly.

Reheating:
Reheat in the oven at 350°F until warmed through to help the potatoes stay crisp and the steak heat evenly. You can also reheat in a skillet over medium heat for a few minutes, or use the microwave for convenience—just be careful not to overheat the steak so it stays tender.