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125

Sheet-Pan Steakhouse Dinner

Prep 20 min
Total 55 min
Servings 4

Treat yourself to a classic steakhouse dinner without the fuss. A sheet pan is all you need to make perfectly cooked steak, roasted potatoes and asparagus. Top it all off with a fresh herb butter for extra indulgence. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 9, 2018

Ingredients

1 3/4

lb baby Yukon gold potatoes (about 20), cut in half lengthwise

tablespoons olive oil

3/4

teaspoon salt

1/2

teaspoon pepper

1/4

cup butter, softened

tablespoon finely chopped fresh Italian (flat-leaf) parsley

teaspoon finely chopped fresh thyme leaves

teaspoon finely chopped garlic

lb asparagus, trimmed

boneless beef New York strip steaks, 3/4 to 1 inch thick (about 2 lb total)

teaspoons Montreal steak grill seasoning

Steps

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1

Move one oven rack to center and one 6 inches below broiler.
2

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
3

Toss potatoes in 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan, cut side down. Bake on center rack 25 to 30 minutes or until tender.
4

Meanwhile, in small bowl, mix butter, parsley, thyme, garlic and remaining 1/4 teaspoon pepper; set aside. In shallow bowl, mix asparagus, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Gently toss to combine.
5

Remove pan from oven, and transfer potatoes to plate; cover to keep warm.
6

Set oven control to broil.
7

Season each of the steaks with 1 teaspoon grill seasoning; place on sheet pan. Place sheet pan on top rack; broil steaks 5 minutes. Remove pan from oven, turn steaks over and arrange asparagus around steaks. Place back on top rack, and continue to broil 4 to 6 minutes or until steaks are desired doneness (135°F for medium) and asparagus is just tender. Turn oven off.
8

Transfer steaks to cutting board; let stand 5 minutes. Meanwhile, place potatoes back on pan with asparagus, and return to oven, which is turned off, 4 to 5 minutes or until potatoes are warm and asparagus is tender.
9

Place a dollop of the butter mixture on top of each of the steaks. Serve steaks with potatoes and asparagus.

Expert Tips

Baby potatoes usually are about 1 to 1 1/2 inches in diameter. If your potatoes are larger than that, you may want to cut them into quarters.
Sheet-pan dinners usually have a few moving parts. In this recipe, we roast the potatoes in a hot oven, turn the oven to broil to cook the steaks and asparagus, then turn the oven off and let the potatoes and asparagus keep warm while the steaks rest. The technique isn’t difficult, but following the instructions closely will ensure success.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 720
Calories from Fat: 310

% Daily Value

Total Fat: 35g; 53%
Saturated Fat 14g 72% Trans Fat 1g
Cholesterol: 190mg; 63%
Sodium: 1930mg; 80%
Potassium: 1550mg; 44%
Total Carbohydrate: 40g; 13%
Dietary Fiber 6g 24% Sugars 4g
Protein: 61g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 20%; 20%
Calcium: 8%; 8%
Iron: 50%; 50%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 7 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;