One complete meal cooked on one sheet pan is one smart idea, and one of the hottest trends in cooking today!
Are you in the mood for steak and potatoes? Salmon and veggies?
Sausage and peppers? It can all be done at once sheet pan cooking-style!
It’s the perfect method for busy families of today who want a delicious dinner on the table quickly and with very little cleanup. It seems to me that sheet pan cooking might have been how our grandmothers prepared the meal. It was out of necessity then, and it’s out of necessity today for different reasons. Back then there were limited resources. Today, it’s limited time. But sheet pan cooking has once again come to our rescue.
Here I’m sharing the recipe for steak and veggies. I chose a T-Bone because bone-in steaks are loaded with flavor. I created a flavor bomb with herbed butter to add even more flavor! I tossed the veggies lightly in oil and seasonings and then cooked everything up at once. Before you begin, here are a couple of my favorite sheet pan cooking tips:
1. If you really want to make sure that your steak has a nice sear on the outside, you can cook your steak in a hot skillet to sear before finishing it off in the oven to desired temperatures.
2. If using potatoes, cut them into wedges or smaller pieces, and cook in microwave for 2 minutes to soften. Then, add them to the other vegetables.
Now, grab a pan and discover why Sheet Pan Cooking is today’s cooks choice!
Sheet Pan Steak and Veggies
Protein of your choice (Steak, Chicken, Fish)
3-4 or more fresh veggies (1-2 cups each)
Olive oil to coat veggies
Salt, pepper and seasonings of your choice to taste
Preheat oven to 475 degrees. Coat a sheet pan lightly with olive oil.
Season your steak with salt and pepper.
Combine your seasonal veggies in a bowl, add your favorite seasonings (Salt, pepper, garlic salt, etc), drizzle with some olive oil, and then toss to combine.
When sheet pan is hot, lay proteins on (The hotter the pan, the better of a sear you’ll get on your steak.)
Lay the seasoned veggies right next to the protein.
Return pan to oven and cook until proteins and vegetables are cooked to desired doneness.
1 cube (8 tablespoons) unsalted butter
1 teaspoon fresh garlic minced
2 teaspoons fresh or dried herbs of your choice. (All herbs combined should equal 2 teaspoons)
1/2 teaspoon salt (or more to taste)
Soften butter just enough to combine herbs, garlic and salt.
Mix together, spoon into container. Or, spoon herbed butter on parchment paper, cover and roll into a log and chill in the freezer for 30 minutes, then slice!
Place a pat of the herbed butter over top of steak after cooked.