There is something about a steak, broccoli and potatoes on a black plate that makes a weeknight dinner feel like a steakhouse event. The dark plate makes the charred crust on the steak pop, the broccoli turns deep emerald, and the golden potato wedges look like they came out of a professional kitchen.
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This version keeps everything on two pans and one cutting board: potatoes roast first because they need the longest time, broccoli joins them for the final stretch, and the steak sears in a screaming-hot skillet while the vegetables finish. A quick garlic-herb butter gets spooned over everything at the end so no bite is dry.
The timing is built so all three components land on the plate hot at the same moment. Read the steps once before you start, and the whole thing runs like clockwork.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) sirloin or ribeye steaks, about 1 inch thick, patted dry
Look for steaks with good marbling and a uniform thickness so they cook evenly. Strip steak or flat iron work well as substitutes and need the same sear time.
1 1/2 lb (680g) baby Yukon Gold potatoes, halved lengthwise
Baby Yukons roast creamy inside and crisp outside; red potatoes are a fine substitute but may need 5 extra minutes. Avoid waxy fingerlings here, they brown unevenly.
1 large head broccoli (about 1 lb/450g), cut into 1 1/2-inch florets
Choose a head with tight, dark green buds and a firm stalk. If the broccoli is limp, soak the cut florets in ice water for 10 minutes to crisp them back up.
3 tbsp olive oil, divided
Regular (not extra-virgin) olive oil handles the 425F oven heat better. Avocado oil is a good high-heat substitute if you have it.
1 1/4 tsp kosher salt, divided
Diamond Crystal kosher salt is less dense than table salt, so use half the amount if substituting fine salt. Season the steak right before searing, not hours ahead.
3/4 tsp freshly ground black pepper, divided
Coarse cracked pepper gives better crust texture than fine dust. A peppercorn blend adds a little extra warmth.
4 tbsp unsalted butter
European-style butter browns faster thanks to lower water content. Salted butter works too, just reduce the added salt by a pinch.
3 garlic cloves, smashed and peeled
Smashing releases more allicin than mincing, which flavors the butter faster. Garlic paste from a tube is a last-resort substitute, use 1 tsp.
4 fresh thyme sprigs (or 1/2 tsp dried thyme)
Rosemary or oregano sprigs swap in nicely. Dried herbs go in with the butter rather than steeping in it.
1 tbsp fresh lemon juice (about 1/2 lemon)
Fresh juice brightens the roasted broccoli; bottled lemon juice tastes flat here. Lime juice is a sharper but workable substitute.
Tips & Tricks
Dry the steak thoroughly
Moisture is the enemy of a crust. Pat the steaks dry and let them sit uncovered in the fridge for 20 minutes while the oven heats so the surface dehydrates and sears faster.
Give the potatoes space
Crowded potatoes steam instead of roast. Use a large sheet pan and arrange them cut-side down so the flat faces get direct contact with the hot metal.
Rest before slicing
Cutting a steak immediately after cooking loses the juices to the board. A full 5 to 8 minutes of rest lets the fibers relax so every slice stays juicy.
Pro Tips
Step-by-Step Instructions
1. Heat the oven and pan
Preheat the oven to 425F (220C) with a large rimmed sheet pan inside for 5 minutes. The hot pan gives the potatoes an instant sear on contact.
2. Season the potatoes
Toss the halved potatoes with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Arrange them cut-side down on the hot sheet pan in a single layer.
3. Roast the potatoes
Roast for 20 minutes until the cut sides are golden brown and a knife slides in with slight resistance. Do not flip them yet, the browned face is the best part.
4. Add the broccoli
Push the potatoes to one side, toss the broccoli with the remaining 1 1/2 tbsp olive oil and add it to the pan. Roast 14 to 16 minutes more until the florets are tender and the tips are dark and crisp, about 425F (220C) the whole time.
5. Season and sear the steak
Pat the steaks dry and season both sides with the remaining 3/4 tsp salt and 1/2 tsp pepper. Heat a cast-iron skillet over high heat until it just begins to smoke, about 2 minutes, then add the steaks and sear 3 to 4 minutes per side without moving them until a deep brown crust forms.
6. Baste with garlic butter
Reduce the heat to medium, add the butter, garlic, and thyme, and tilt the pan to spoon the foaming butter over the steaks for 60 seconds. Pull the steaks when an instant-read thermometer reads 130F (54C) for medium-rare, or 140F (60C) for medium.
7. Rest the steak
Transfer the steaks to a cutting board and rest 5 to 8 minutes. The internal temperature will rise about 5F (3C) as the juices redistribute.
8. Finish and plate
Toss the roasted broccoli with lemon juice and a pinch of salt. Slice the steak against the grain, spoon the pan butter over everything, and arrange the steak, broccoli, and potatoes on a black plate.
Delicious Variations
Garlic-Parmesan Version
Toss the hot potatoes and broccoli with 1/4 cup grated Parmesan and an extra smashed garlic clove right out of the oven.
Chimichurri Steak Plate
Skip the herb butter and spoon a bright chimichurri of parsley, oregano, garlic, red wine vinegar, and olive oil over the sliced steak.
Spicy Harissa Roast
Whisk 1 tbsp harissa paste into the olive oil before tossing the potatoes and broccoli for a smoky, chili-forward plate.
How to Store Steak, Broccoli and Potatoes on a Black Plate
Refrigerator
Store components separately in airtight containers for up to 3 days; keep the steak whole and unsliced so it does not dry out.
Freezer
Freeze sliced steak and roasted vegetables in separate freezer bags for up to 2 months; potatoes will soften slightly on thaw.
Reheating
Reheat potatoes and broccoli on a sheet pan at 400F (200C) for 8 minutes, and warm the steak gently in a covered skillet over low heat for 2 to 3 minutes per side.
Frequently Asked Questions
Q: How do I cook steak, broccoli and potatoes so everything is ready at the same time?
Roast the potatoes first for 20 minutes, add the broccoli for the last 15, and sear the steak during that final stretch. The steak needs only 8 to 10 minutes in the pan plus a short rest, so it finishes right as the vegetables come out of the oven.
Q: What temperature should I cook steak to for medium-rare?
Pull the steak off the heat at 130F (54C) and let it rest 5 to 8 minutes, which brings it to about 135F (57C). For medium, cook to 140F (60C) before resting.
Q: Can I use frozen broccoli for this recipe?
Yes, but roast it straight from frozen and add 5 extra minutes, and expect softer florets with less browning. Fresh broccoli gives a crisper texture and better charred edges.
Q: How do I keep the steak from getting tough?
Do not overcook it past 140F (60C), rest it before slicing, and always cut against the grain. Slicing across the muscle fibers shortens them and makes every bite tender.
Q: What cut of steak is best for a steak and potatoes dinner?
Sirloin, ribeye, or strip steak all work well because they are about 1 inch thick and sear in 3 to 4 minutes per side. Ribeye has the most marbling and flavor, while sirloin is leaner and more budget-friendly.
If you make this steak, broccoli and potatoes on a black plate, snap a photo and tag me, I love seeing how your crust turns out. Save the recipe for your next steak night and rate it below so other cooks know how it went.
Steak, Broccoli and Potatoes on a Black Plate
Steak, broccoli and potatoes on a black plate delivers a restaurant-worthy seared sirloin dinner with crisp roasted florets and buttery spuds in 50 minutes.
🧂 Ingredients
- 2 lb (900g) sirloin or ribeye steaks, about 1 inch thick, patted dry
- 1 1/2 lb (680g) baby Yukon Gold potatoes, halved lengthwise
- 1 large head broccoli (about 1 lb/450g), cut into 1 1/2-inch florets
- 3 tbsp olive oil, divided
- 1 1/4 tsp kosher salt, divided
- 3/4 tsp freshly ground black pepper, divided
- 4 tbsp unsalted butter
- 3 garlic cloves, smashed and peeled
- 4 fresh thyme sprigs (or 1/2 tsp dried thyme)
- 1 tbsp fresh lemon juice (about 1/2 lemon)
📋 Instructions
- 1Heat the oven and pan — Preheat the oven to 425F (220C) with a large rimmed sheet pan inside for 5 minutes. The hot pan gives the potatoes an instant sear on contact.
- 2Season the potatoes — Toss the halved potatoes with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Arrange them cut-side down on the hot sheet pan in a single layer.
- 3Roast the potatoes — Roast for 20 minutes until the cut sides are golden brown and a knife slides in with slight resistance. Do not flip them yet, the browned face is the best part.
- 4Add the broccoli — Push the potatoes to one side, toss the broccoli with the remaining 1 1/2 tbsp olive oil and add it to the pan. Roast 14 to 16 minutes more until the florets are tender and the tips are dark and crisp, about 425F (220C) the whole time.
- 5Season and sear the steak — Pat the steaks dry and season both sides with the remaining 3/4 tsp salt and 1/2 tsp pepper. Heat a cast-iron skillet over high heat until it just begins to smoke, about 2 minutes, then add the steaks and sear 3 to 4 minutes per side without moving them until a deep brown crust forms.
- 6Baste with garlic butter — Reduce the heat to medium, add the butter, garlic, and thyme, and tilt the pan to spoon the foaming butter over the steaks for 60 seconds. Pull the steaks when an instant-read thermometer reads 130F (54C) for medium-rare, or 140F (60C) for medium.
- 7Rest the steak — Transfer the steaks to a cutting board and rest 5 to 8 minutes. The internal temperature will rise about 5F (3C) as the juices redistribute.
- 8Finish and plate — Toss the roasted broccoli with lemon juice and a pinch of salt. Slice the steak against the grain, spoon the pan butter over everything, and arrange the steak, broccoli, and potatoes on a black plate.
