Description
Sheet Pan Parmesan Steak and Potatoes combines juicy steak with crispy Yukon Gold potatoes coated in Parmesan, garlic, rosemary, and thyme. Everything cooks on one pan for a hearty dinner with simple cleanup.
Ingredients
- 2 ribeye or sirloin steaks, about 1 1/2 inches thick
- 1 1/2 pounds baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon cracked black pepper
- Salt, to taste
- Fresh parsley, chopped, for serving
Instructions
1. Preheat the oven to 425°F (220°C). Set the steaks on the counter for about 15 minutes. Pat them dry with paper towels.
2. Combine olive oil, garlic, thyme, rosemary, black pepper, and salt in a large bowl. Add the potatoes and toss well. Add most of the Parmesan and toss again.
3. Arrange the potatoes cut-side down in a single layer on a large sheet pan. Roast for 15 to 20 minutes.
4. Season both sides of the steaks with salt and black pepper. Remove the sheet pan from the oven, move the potatoes toward the sides, and place the steaks in the center.
5. Return the pan to the oven and roast until the steaks reach your preferred doneness. Use an instant-read thermometer to check the internal temperature.
6. Sprinkle the remaining Parmesan over the potatoes during the final minutes of cooking. For extra crisp potatoes, briefly broil them while watching carefully.
7. Transfer the steaks to a cutting board and rest for at least 5 minutes. Slice against the grain, add fresh parsley, and serve with the crispy Parmesan potatoes.
Notes
- Use thick-cut steaks for easier control over doneness.
- Place the potatoes cut-side down for better browning.
- Avoid overcrowding the sheet pan so the potatoes roast instead of steam.
- Freshly grated Parmesan gives the potatoes excellent flavor and texture.
- Use an instant-read thermometer rather than relying only on cooking time.
- Whole cuts of beef should reach 145°F followed by a three-minute rest according to USDA food-safety guidance.
- If the steak finishes before the potatoes, remove the steak and let the potatoes continue roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan / Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 690mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg