Tender, juicy steak surrounded by a colorful assortment of roasted vegetables is easy to pull-off any night of the week when you make it all on a sheet pan. Add some garlic butter and this becomes a special occasion meal.
If there’s one thing that I love more than dinner being nearly effortless, it’s a meal that looks like I slaved away in the kitchen. ;) This recipe meets both of those criteria.
Tender, juicy steaks nestled in between colorful, perfectly roasted veggies is what this meal is all about.
What is a Sheet Pan Dinner?
Simply put, a Sheet Pan Dinner is a dish that utilizes a rimmed baking sheet and the oven to get a complete meal, main dish and sides, on the table at the same time. They’re great for week-night cooking because of the simplicity and versatility. And who doesn’t love a minimal amount of dishes to clean up?
How to Make Sheet Pan Steak Dinner
There is very little effort in getting this dish to the table. But there are some steps that will take this dish from passable to perfect.
The first important step is to prep the steaks. By prepping, I mean seasoning the steaks on both sides with salt and allowing them to rest for at least 25 minutes. I talk more about the reasoning behind this in my post, How to Cook Steak Perfectly.
The next step is to set up the racks in your oven before preheating. We’ll be employing two cooking methods for this recipe. The first is roasting the vegetables and the second is using the broiler to cook the steaks.
To set up the oven, place one rack in the center of the oven and the second rack 4-inches from the broiler element. Once that’s done, preheat the oven to 400˚F.
Very similarly to the Sheet Pan Shrimp Boil, we will be staggering when the ingredients go onto the sheet pan so that they all come out perfectly done.
The potatoes and broccoli go into the oven first. Place them in a large mixing bowl, drizzle with olive oil and season with salt and pepper. Arrange them in a single layer on a half-sized rimmed baking sheet.
Place the baking sheet in the oven and roast the veggies for 8 minutes.
As the veggies are roasting, prep the mushrooms. Using the same large mixing bowl (no need to rinse it out) you prepped the potatoes and broccoli in, toss the mushrooms, melted butter, thyme, salt, and pepper together.
Remove the sheet pan from the oven, stir the vegetables around and then scatter the mushrooms onto the baking sheet. Return the pan to the oven and roast for another 10 minutes.
Once the cooking time is up, remove the sheet pan from the oven, stir the veggies a bit, and place the steaks on the sheet pan arranging the veggies around them. Brush the tops of the steak with some olive oil.
Switch the oven to broil, and place the sheet pan on the top rack under the broiler and cook until the steaks have browned, which is about for 6 – 7 minutes. Turn the steaks, brush with a little more olive oil, and broil until the tops are browned, another 5 – 6 minutes.
This amount of time will result in a medium-rare doneness. If you prefer more or less done, adjust the time to suit your desired cook. If you are cooking past medium-rare, make sure to keep you eye on the veggies as they will go from beautifully blistered to burnt very quickly.
I like to use an instant read thermometer to determine when the steaks are done. If you’re not sure about the correct temperatures, here is a list of temperatures and their respective doneness.
Rare – 115˚ – 120˚F
Medium-rare – 120˚ – 125˚F
Medium – 130˚ – 135˚F
Medium-well – 140˚ – 145˚F
Well-done – F 150 and up
P.S. The USDA recommends a minimum temp of 145˚ F for food safety.
Let the steaks rest for about 5 minutes, allowing the juices to be reabsorbed into the meat.
To turn this from a delicious week-night meal into a special occasion dish, consider making The Best Garlic Butter and put a pat on top of each of the steaks.
Arrange one rack in the center of the oven and the second rack 4-inches from the broiler. Preheat oven to 400˚F.
Remove your steaks from the refrigerator and pat dry. Season each side of the steak with 1/2 teaspoon of salt. Allow to sit for 25 – 30 minutes to come to room temperature.
Place potatoes and broccoli in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast for 8 minutes.
While the potatoes and broccoli are baking, prepare the mushrooms. In the same large bowl used for the potatoes and broccoli, place the mushrooms, drizzle with butter and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme.
Remove pan from oven and scatter the mushrooms over the sheet pan. Bake for 10 minutes until the vegetables are slightly browned.
Remove pan from the oven. Set the oven to broil. Arrange the steaks on the pan moving the vegetables to make room for the steaks. Broil on top rack, until the steak has browned, about 6 – 7 minutes. Turn the steaks and brush with olive oil. Broil until the tops are nicely browned, about 5 – 6 minutes for medium-rare, or until your desired doneness is achieved.
Allow steaks to rest for 5 minutes.
If using the garlic butter, place a teaspoon on each of the steaks, just before serving. Alternatively, use 1 teaspoon of softened butter.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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