Father's Day Steak and Potato (Print View)

One-pan roast of ribeye, baby potatoes and seasonal veg seasoned with garlic, rosemary and thyme.

# Components:

→ Meats

01 - 4 (8 oz) boneless ribeye or sirloin steaks

→ Vegetables

02 - 1 ½ lbs baby potatoes, halved
03 - 1 large red onion, sliced
04 - 1 red bell pepper, sliced
05 - 1 zucchini, sliced
06 - 2 cups green beans, trimmed

→ Marinade & Seasoning

07 - 3 tbsp olive oil
08 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
09 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
10 - 4 garlic cloves, minced
11 - 1 tsp smoked paprika
12 - Salt and pepper, to taste

→ Garnish (optional)

13 - 2 tbsp chopped fresh parsley
14 - 1 tbsp unsalted butter

# Directions:

01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss potatoes, onion, bell pepper, zucchini, and green beans with olive oil, rosemary, thyme, garlic, paprika, salt, and pepper until evenly coated.
03 - Arrange vegetables in a single layer on the prepared sheet pan, leaving space for the steaks.
04 - Roast vegetables for 15 minutes.
05 - Pat steaks dry with paper towels. Season steaks generously with salt and pepper on both sides.
06 - Remove the sheet pan from the oven. Add steaks to the pan, nestling them among the vegetables.
07 - Return the pan to the oven and roast for an additional 10–15 minutes, or until the steaks reach your desired doneness (use a meat thermometer: 130°F for medium-rare, 140°F for medium).
08 - If desired, broil on high for 2 minutes to brown the steaks and crisp up the potatoes.
09 - Rest steaks for 5 minutes. Top with a pat of butter and sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • This whole dinner comes together on a single pan, so cleaning up is a breeze—honestly, that’s its own reward.
  • The blend of fresh herbs and roasted veggies infuses every bite of steak with more flavor than you’d ever expect from an “easy” dish.
02 -
  • Never skip blotting the steaks dry—I learned the hard way that excess moisture steams the meat instead of searing it.
  • Adding the steak too soon will overcook it; timing truly makes this dish a winner.
03 -
  • Use a meat thermometer—it takes the guesswork out and guarantees your steak is just right.
  • Letting the pan rest five minutes lets all the flavors settle together (and makes carving cleaner).
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