Preheat oven to 425°F (220°C). Line a sheet pan with parchment or foil.
Toss potatoes with olive oil, garlic powder, salt, pepper, and herbs. Spread in a single layer.
Roast for 25 minutes, flipping once halfway.
Mix softened butter with garlic, parsley, rosemary/thyme, lemon juice, and a pinch of salt.
Set aside (or chill briefly if your kitchen is warm).
After potatoes have roasted 25 minutes, push them to one side of the pan.
Toss green beans with olive oil (and garlic if using), salt, and pepper. Spread on the empty side.
Roast another 10–12 minutes until beans are tender-crisp and potatoes are golden.
When the veggies go into their final roast, heat a skillet (cast iron is best) over medium-high heat until very hot.
Add 1 tbsp oil. Sear steaks 3–4 minutes per side for medium-rare (timing varies by thickness).
For extra flavor, spoon a bit of garlic-herb butter into the pan during the last minute and baste.
Transfer steaks to a plate and rest 5–10 minutes. This keeps them juicy.
Top each steak with a generous dollop of garlic-herb butter.
Plate steak with roasted potatoes and green beans. Finish with lemon wedges, parsley, or Parmesan if desired.
Serving and Storage:
Serve this meal immediately for the best steak texture and crisp potatoes. A simple side salad or a glass of sparkling water
with lemon makes it feel extra “steakhouse.” For sauces, chimichurri, peppercorn sauce, or a quick pan sauce (deglaze the steak
pan with broth and a splash of cream) are all excellent.
Storage: Refrigerate leftovers in airtight containers for up to 3 days.
Reheating: Reheat potatoes and green beans in the oven or air fryer at 375°F (190°C) for 6–10 minutes.
For steak, reheat gently (low oven or quick skillet warm-up) to avoid overcooking.
Tips:
- Dry steak = better sear: Pat dry before cooking to get a crisp crust.
- Use high heat: A hot pan gives you steakhouse browning.
- Don’t crowd the sheet pan: Space helps potatoes roast instead of steam.
- Rest your steak: Resting keeps juices inside instead of running onto the plate.
- Cut against the grain: Especially for sirloin—this makes slices more tender.
Variations:
- Honey-garlic green beans: Add 1 tsp honey and a splash of soy sauce after roasting.
- Spicy steak: Add chili flakes or cayenne to the steak seasoning.
- Garlic Parmesan potatoes: Toss roasted potatoes with Parmesan and parsley after baking.
- Air fryer method: Air fry potatoes at 400°F (200°C) 18–22 minutes; green beans 6–8 minutes; sear steak separately.
- Different protein: Swap steak for pork chops or chicken breasts using the same garlic-herb butter.
Tips:
- Use a thermometer: 130–135°F (54–57°C) medium-rare, 140–145°F (60–63°C) medium.
- Upgrade the butter: Add a teaspoon of Dijon mustard or a pinch of chili flakes.
- Crispier potatoes: Preheat the sheet pan in the oven before adding potatoes.
- Finish with acid: A squeeze of lemon brightens everything and balances richness.
Conclusion:
This Garlic-Herb Steak with Roasted Potatoes and Green Beans proves you can make a steakhouse-quality dinner
at home without stress. With a hot sear, a simple herb butter, and perfectly roasted sides, you get bold flavor, great texture,
and a meal that feels special any night of the week. Make it once, and it’ll become one of your most reliable “impress with ease”
recipes.
FAQ:
What’s the best steak cut for this recipe?
Ribeye is the richest, strip steak is classic, sirloin is budget-friendly, and filet is the most tender.
Choose 1–1 1/4 inch thickness for best results.
Can I cook the steak in the oven instead of the skillet?
Yes. Sear first for crust, then finish in a 400°F (200°C) oven until it reaches your desired temperature.
How do I keep green beans bright green?
Don’t overcook. Roast just until tender-crisp and add a squeeze of lemon right after cooking.
Can I use frozen green beans?
Yes, but they release more moisture and may roast softer. Pat dry and roast a few minutes longer.
What if my potatoes aren’t crispy?
Your pan may be crowded or your oven not hot enough. Spread potatoes in a single layer and roast at 425°F (220°C).
