Have I mentioned we’re back in the swing of things? I have, haven’t I? I can’t even remember what I walked into this room for, much less what I wrote about last week.
Wait, wait, I remember now. I came in here to sit down and write about this tremendously delicious sheet pan recipe that I really, really want you to try. Why do I want you to try it?
Well, I’m so glad you asked. I think you’re really going to like it, because:
It makes a beautiful medium-rare steak
On a dang sheet pan
With lots of crispy Brussels sprouts and
Also lots of crispy potatoes, and
You get to smother it in…
(it deserves its own bullet point)
GORGONZOLA BUTTER
If I’m being a little dramatic, just you wait. Just you wait until you try it, and you will be dramatic, too! We will be dramatic together, waving passers-by over so we can tell them how much we like this recipe! That last part might have been sparked by the wine we shared over our tender steak and crispy veg, but I digress.
Really, in this season of life, it’s all about what I can get on the table and quick. We’re usually always late for some sort of sport, and we’re eating at 4:25 PM anyway. A sheet pan meal just really does it for me, except they’re too often like slow cooker recipes—over- or undercooked, lacking flavor, generally underwhelming.
This sheet pan recipe, though, feels like it belongs in a classic steakhouse with Frank Sinatra crooning in the background.
Here’s how you make it:
Toss the Brussels and potatoes with oil and seasonings, then roast them for a while.
Make the Gorgonzola butter while the veg roast: mash a few things together, and you’re set.
Add the steak to the pan and roast another 10 minutes or so, then take everything out of the oven, let the steak rest a bit, then slice and serve.
The Gorgonzola butter: She’s such a star, and I just love her so much. If you don’t like blue cheese, don’t worry; it’s really a mild cheese and is beautifully balanced here by the lemon zest. But if you really don’t like it or don’t have any on hand, you can swap it out for some Boursin, or just make my very delicious garlic-herb butter!
Important tip: Make sure you use a large sheet pan, so the veg have plenty of space to roast vs. steam. If they’re too close together, they’ll steam and won’t get crispy like you want. Spread them out in a single layer, and you can totally use two sheet pans if you need to.
Let’s make it.
Sheet Pan Steak with Roasted Brussels Sprouts & Gorgonzola Butter
Serves: 4 | Prep: 15 min | Cook: 20 min
This is weeknight steakhouse made super quick and easy: juicy, oven-roasted medium-rare steak, crispy potatoes, caramelized Brussels sprouts, and a deliciously rich gorgonzola butter that melts right over the top. One pan, minimal effort, and max flavor.
Ingredients
For the steak & veggies:
1 ½ lbs sirloin, strip, or ribeye steaks (about 1-inch thick)
1 lb Brussels sprouts, trimmed and halved
1 lb baby potatoes, halved
2 tbsp olive oil, divided
1 ½ tsp kosher salt, divided
¾ tsp freshly cracked black pepper, divided
1 tsp smoked paprika
For the Gorgonzola butter:
4 tbsp unsalted butter, softened
2 oz Gorgonzola cheese, crumbled
1 tbsp fresh parsley, chopped
½ tsp lemon zest
Instructions
Preheat the oven to 425°F and line a large sheet pan with parchment paper.
Prep the veggies: On the sheet pan, toss Brussels sprouts and potatoes with 1 ½ tbsp olive oil, 1 tsp salt, ½ tsp pepper, and smoked paprika. Spread them into an even layer.
Roast: Bake for 20 minutes, flipping halfway, until potatoes are golden and sprouts are caramelized.
Mix the butter: In a small bowl, mash together softened butter, Gorgonzola, parsley, and lemon zest. Set aside.
Add the steak: Push the veggies to one side. Place steaks on the empty side, drizzle with the remaining ½ tbsp olive oil, and season with the rest of the salt and pepper.
Roast the steak: Return pan to oven and roast 9–11 minutes for medium-rare (about 130°F), or a little longer if you prefer it more done.
Rest & finish: Transfer steaks to a cutting board, top with a spoonful of Gorgonzola butter, and let rest 5 minutes.
Serve: Slice steak against the grain and serve with roasted potatoes and sprouts. Don’t forget an extra swipe of butter.