Steak House Dinner Food

SHEET-PAN STEAKHOUSE DINNER

Sheet-Pan Steakhouse Dinner image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 11

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:

Move one oven rack to center and one 6 inches below broiler.
Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
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.
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.
Remove pan from oven, and transfer potatoes to plate; cover to keep warm.
Set oven control to broil.
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.
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.
Place a dollop of the butter mixture on top of each of the steaks. Serve steaks with potatoes and asparagus.

Nutrition Facts : Calories 720, Carbohydrate 40 g, Cholesterol 190 mg, Fat 6, Fiber 6 g, Protein 61 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1930 mg, Sugar 4 g, TransFat 1 g

STEAK-HOUSE DINNER

Steak-House Dinner image

Provided by Ian Knauer

Categories Milk/Cream Beef Sauté Quick & Easy Father's Day Dinner Blue Cheese Steak Spinach Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 1 servings

Number Of Ingredients 8

Ingredients

1 (1-inch-thick) boneless beef top loin (strip) steak (1/2 pound)
1 teaspoon olive oil
1 teaspoon unsalted butter
1 small shallot, thinly sliced
1/4 cup heavy cream
1 tablespoon Saga Blue cheese
5 ounces baby spinach (10 cups)
1 1/2 teaspoon fresh lemon juice

Steps:

Pat steak dry and sprinkle all over with a scant 1/2 tsp salt and 1/4 tsp pepper.
Heat oil and butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook steak, turning once, until well browned, 7 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand, uncovered, 10 minutes.
Add shallot to skillet and cook, stirring, until softened, about 3 minutes. Add cream, blue cheese, and spinach and cook, scraping up brown bits from bottom of skillet and turning spinach with tongs, until spinach is wilted, about 2 minutes.
Stir in lemon juice and salt and pepper to taste. Thinly slice steak and serve with spinach.

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