Juicy ribeyes with crispy baby potatoes and roasted vegetables tossed in garlic, rosemary and smoked paprika—one pan, big flavor.
# What You Need:
→ Meats
01 - 4 boneless ribeye or sirloin steaks, 8 oz each
→ Vegetables
02 - 1 1/2 lb baby potatoes, halved
03 - 1 large red onion, sliced
04 - 1 red bell pepper, sliced
05 - 1 medium 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 freshly ground black pepper, to taste
→ Garnish (optional)
13 - 2 tbsp fresh parsley, chopped
14 - 1 tbsp unsalted butter (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - In a large bowl, combine potatoes, onion, bell pepper, zucchini and green beans with olive oil, rosemary, thyme, minced garlic, smoked paprika, salt and pepper; toss until evenly coated.
03 - Spread the seasoned vegetables in a single layer on the prepared pan, leaving space in the center or along one side for the steaks.
04 - Place the pan in the oven and roast vegetables for 15 minutes to begin browning and soften the potatoes.
05 - While vegetables roast, pat steaks dry with paper towels and season both sides generously with salt and pepper.
06 - Remove the pan from the oven and nestle the seasoned steaks among the vegetables, ensuring even spacing for air circulation.
07 - Return the pan to the oven and roast an additional 10–15 minutes, or until steaks reach target temperature (130°F for medium-rare, 140°F for medium); adjust time based on thickness.
08 - If desired, switch oven to broil and broil on high for 1–2 minutes to develop a crust on the steaks and crisp the potato edges—watch closely to avoid burning.
09 - Transfer steaks to a cutting board and rest 5 minutes. Top each steak with a pat of butter if using and sprinkle with chopped parsley before serving with the roasted vegetables.
