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Sliced steak with roasted potato wedges, vegetables, and a savory pan sauce

Sheet-Pan Dinners

Garlic-Butter Sheet-Pan Ribeye, Potatoes & Broccoli

Crisp potato wedges and roasted broccoli meet quick-broiled ribeye and a glossy garlic-herb butter finish.

Developed for DishGal · Updated 2026-08-24

Prep15 min
Cook35 min
Total50 min
Cost$7.90

Directions

  1. Start the potatoes

    Heat the oven to 450°F with a rack 6 inches below the broiler. Toss potatoes with 2 tablespoons oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and paprika on a large rimmed pan. Roast cut-side down for 18 minutes.

  2. Add the broccoli

    Toss broccoli with the remaining oil and 1/2 teaspoon salt. Turn the potatoes, add broccoli to the open spaces, and roast for 8 to 10 minutes until the vegetables are nearly tender.

  3. Mix the garlic butter

    Stir softened butter, garlic, parsley, lemon zest, and 1/4 teaspoon pepper together. Pat the ribeyes dry and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  4. Broil the ribeyes

    Push the vegetables to the edges of the pan and place the steaks in the center. Switch the oven to high broil. Broil for 4 to 5 minutes, turn, and broil for 3 to 5 minutes more, checking the center with a thermometer.

  5. Rest and finish

    Transfer the steaks to a board, spread with half the garlic butter, and rest for at least 5 minutes. Toss the hot potatoes and broccoli with the remaining butter, then slice the beef and return it to the pan for serving.

Why this works

Why it worksStarting dense potatoes first gives every component time to finish together.
Why it worksThe broiler browns steak fast while the vegetables crisp at the pan edges.
Why it worksDividing the garlic butter seasons both the resting beef and the vegetables.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Rimmed sheet pan holding roasted potatoes and asparagus Compare on AmazonHalf-sheet pansHeavy-gauge, rimmed pans give food room to roast.See current options → Digital cooking thermometer beside prepared ingredients Compare on AmazonInstant-read thermometerCheck food safely without cutting into every piece.See current options → Two heat-safe oven mitts hanging above kitchen pots and pans Compare on AmazonHeat-safe oven mittsGrip and forearm coverage matter when moving a loaded pan.See current options →

Swaps & notes

Easy swaps

  • Use asparagus instead of broccoli and add it only for the broiling stage.
  • Replace baby potatoes with 3/4-inch sweet potato cubes and roast them for the same initial time.
  • Use strip steaks of similar thickness, adjusting time by temperature.

Cook notes

  • Use a sturdy uncoated metal pan that is approved for broiler heat.
  • Broilers vary dramatically; stay nearby and begin checking early.
  • USDA guidance for whole beef steaks is a minimum 145°F followed by a 3-minute rest.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat the vegetables in a 400°F oven and add sliced steak for the final few minutes, or heat all leftovers to 165°F in a covered skillet.

Questions

Will the steak juices make the potatoes soggy?

The potatoes are already crisp before the steak goes on. Keep them at the pan edges and slice the rested steak only when ready to serve.

Can I use frozen broccoli?

Fresh works best here. Frozen broccoli releases more water; roast it on a separate preheated pan if that is what you have.

Can I double the recipe?

Use two sheet pans and rotate their oven positions before broiling. Overcrowding one pan will steam the vegetables.

Garlic-Butter Sheet-Pan Ribeye, Potatoes & Broccoli
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1. Start the potatoesHeat the oven to 450°F with a rack 6 inches below the broiler. Toss potatoes with 2 tablespoons oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and paprika on a large rimmed pan. Roast cut-side down for 18 minutes.
2. Add the broccoliToss broccoli with the remaining oil and 1/2 teaspoon salt. Turn the potatoes, add broccoli to the open spaces, and roast for 8 to 10 minutes until the vegetables are nearly tender.
3. Mix the garlic butterStir softened butter, garlic, parsley, lemon zest, and 1/4 teaspoon pepper together. Pat the ribeyes dry and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Broil the ribeyesPush the vegetables to the edges of the pan and place the steaks in the center. Switch the oven to high broil. Broil for 4 to 5 minutes, turn, and broil for 3 to 5 minutes more, checking the center with a thermometer.
5. Rest and finishTransfer the steaks to a board, spread with half the garlic butter, and rest for at least 5 minutes. Toss the hot potatoes and broccoli with the remaining butter, then slice the beef and return it to the pan for serving.