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Sheet-Pan Steakhouse Dinner

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Sheet-Pan Steakhouse Dinner
  • Prep 20 min
  • Total 55 min
  • Servings 4
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We all have our favorite steakhouse, and a go-to meal on their menu, but you don't have to wait to be seated with our sheet pan steak. With just 20 minutes of prep you can serve up sheet pan steak, potatoes and asparagus just like your favorite steakhouse would, but in the comfort of your own home. But it's more than just steak and potatoes, the fresh herb butter gives this recipe that steakhouse touch and a depth of flavor you'll fall in love with all over again.
By Betty Crocker Kitchens
Updated Oct 19, 2020

Ingredients

  • 1 3/4 lb baby Yukon gold potatoes (about 20), cut in half lengthwise
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, softened
  • 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon finely chopped garlic
  • 1 lb asparagus, trimmed
  • 4 boneless beef New York strip steaks, 3/4 to 1 inch thick (about 2 lb total)
  • 4 teaspoons Montreal steak grill seasoning

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

720 Calories, 35g Total Fat, 61g Protein, 40g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
720
Calories from Fat
310
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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