Tiffany Haney
Baking steak on a sheet pan is an easy way to cook a delicious steak dinner with minimal cleanup. This technique is perfect for those who don't have a grill or simply want to enjoy a juicy steak in the comfort of their home. By using a sheet pan, you can cook the steak along with vegetables like potatoes, asparagus, and broccoli, creating a well-rounded meal with minimal effort. The key to success is in the preparation and knowing the right temperature and timing for your desired level of doneness. With a few simple steps and some basic ingredients, you'll be on your way to enjoying a restaurant-quality steak right from your own oven.
| Characteristics | Values |
|---|---|
| Steak Type | Top sirloin, tri-tip, flank steak, NY strip, boneless ribeye |
| Steak Thickness | 1-1 1/4 inches |
| Steak Temperature | Room temperature |
| Baking Sheet Temperature | 375°F |
| Baking Sheet Preparation | Cooking spray, aluminum foil, parchment paper |
| Potato Type | Russet, gold, yellow |
| Potato Preparation | Wash, dry, cut into wedges, parboiled |
| Potato Seasoning | Olive oil, garlic, thyme, salt, pepper |
| Additional Ingredients | Broccoli, asparagus, tomatoes, mushrooms, carrots, green beans |
| Steak Seasoning | Salt, pepper, garlic, rosemary, thyme, oregano |
| Steak Temperature | 125°F (rare), 135°F (medium-rare), 145°F (medium) |
| Steak Resting Time | 5-10 minutes |
| Steak Calories | 327 kcal |
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What You'll Learn
- Prepare your ingredients: wash and dry potatoes, snap asparagus spears, and pat steaks dry
- Use a marinade or rub: a simple marinade can be made with orange juice, cider vinegar, and Worcestershire sauce
- Preheat the oven: place the rack in the centre, not the top, to avoid overcooking the meat
- Cook the potatoes first: parboil, then add to the sheet pan with broccoli, olive oil, garlic, and seasoning
- Add the steak: place the steak on the sheet pan and broil until the steak is browned and charred at the edges
Prepare your ingredients: wash and dry potatoes, snap asparagus spears, and pat steaks dry
To prepare your ingredients, start by washing and drying the potatoes. You can use any type of potato you like, such as russet, gold, or yellow potatoes. Cut the potatoes into wedges or slices, aiming for evenly sized pieces. If you're making steak frites, peel the potatoes and cut them into shoestring fries. Soak the cut potatoes in cold water to prevent discolouration, then dry them thoroughly before tossing with oil, garlic, and seasoning.
Next, snap the woody ends off the asparagus spears. You can leave the spears whole or chop them into bite-sized pieces. If you're not a fan of asparagus, feel free to substitute it with other vegetables like broccoli, green beans, carrots, or mushrooms. Drizzle olive oil over the asparagus and season with salt.
Finally, take the steaks out of the fridge and bring them to room temperature. Pat the steaks dry with a paper towel before seasoning them with salt and pepper or your preferred steak rub. You can also puncture the steaks with a sharp knife and insert a garlic herb compound butter before cooking.
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Use a marinade or rub: a simple marinade can be made with orange juice, cider vinegar, and Worcestershire sauce
To bake steak on a sheet pan, you can use a marinade or rub to enhance the flavour and texture of the meat. A simple marinade can be made with orange juice, cider vinegar, and Worcestershire sauce. Here's a step-by-step guide to creating a delicious steak dinner using this marinade:
Prepare the Marinade
Combine equal parts orange juice and cider vinegar in a bowl. Add a generous amount of Worcestershire sauce to taste. You can also include other ingredients like olive oil, soy sauce, garlic, mustard, and your choice of herbs and spices. Mix these ingredients well to create a flavourful marinade.
Marinate the Steak
Place your steak in a resealable plastic bag or container. Pour the marinade over the steak, ensuring it is well-coated. You can let the steak marinate in the refrigerator for as little as an hour or up to 12 hours, depending on your time constraints and desired flavour intensity. Remember that the vinegar in the marinade will start to break down the meat after 24 hours, so don't exceed this marination time.
Bake the Steak
Preheat your oven to a suitable temperature, typically around 450°F for thicker cuts and broiling for thinner cuts. While the oven heats up, prepare a baking sheet by covering it with parchment paper. Remove the steak from the marinade, shake off any excess, and place the steak on the prepared baking sheet.
Cooking Time and Temperature
For thicker cuts, bake the steak in the preheated oven for approximately 8 minutes. For thinner cuts, broil for about 6 minutes per side, flipping halfway through. Use a meat thermometer to ensure your steak is cooked to your desired level of doneness. For a rare steak, aim for an internal temperature of 125°F; for medium-rare, 135°F; and for medium, 145°F.
Rest and Serve
After removing the steak from the oven, transfer it to a cutting board and let it rest for about 10 minutes. This allows the juices to redistribute and ensures a juicy, tender steak. Finally, slice the steak against the grain and serve it with your choice of sides. Enjoy your perfectly baked sheet pan steak!
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Preheat the oven: place the rack in the centre, not the top, to avoid overcooking the meat
To bake a steak on a sheet pan, it is important to preheat your oven and place the rack in the centre, not the top, to avoid overcooking the meat. Place the rack in the middle of the oven and heat to 375°F. If you are using a thicker cut of meat, you can expect about 8 minutes in a 450° oven, after searing on the stovetop. For thinner cuts, broil for about 6 minutes per side, flipping the steak halfway through. The steak will continue to cook while it rests, so it is important to keep that in mind and err on the side of caution.
If you are using a baking sheet, rub the steak with oil and season generously with salt and pepper. You can also add other seasonings like garlic, rosemary, thyme, or oregano. Place the steak on the sheet pan and put it in the oven. Broiling gives a nice charred, caramelized flavour. Broil for about 4 minutes on each side for a medium-rare steak, or until your desired level of doneness.
An instant-read thermometer can be used to check the doneness of your steak. For a rare steak, the internal temperature should be 125°F; for medium-rare, 135°F; and for medium, 145°F.
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Cook the potatoes first: parboil, then add to the sheet pan with broccoli, olive oil, garlic, and seasoning
To cook the potatoes first, start by washing and drying them. The potatoes should be dry before roasting, as too much water will create steam and prevent the intense dry heat you're looking for. Cut the potatoes into wedges or slices, aiming for evenly sized pieces. If you're making steak frites, cut the potatoes into shoestring fries. Next, parboil the potatoes in a large pot of salted water for 12 to 15 minutes. Drain the water and set the potatoes aside.
Place the potatoes on a parchment paper-covered baking sheet. Drizzle with olive oil and add minced garlic, thyme, and seasoning to taste. Toss gently to combine. Place the baking sheet in the oven and let the potatoes roast for about 10 to 12 minutes. You can also add broccoli to the sheet pan with the potatoes. Cut the broccoli into florets, and season with olive oil, salt, and garlic.
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Add the steak: place the steak on the sheet pan and broil until the steak is browned and charred at the edges
When you're ready to cook your steak, preheat your oven to broil. Lightly oil a baking sheet or coat it with nonstick spray. If you're cooking steak frites, you'll first need to par-bake the fries. Peel and cut the potatoes into shoestring fries, then arrange them on the prepared baking sheet in a single layer. Bake without stirring or turning for 10 to 12 minutes.
Next, add the steak to the sheet pan. Place the steaks on a cutting board and, using the tip of a sharp knife, make 8 to 10 punctures in each. Cut off any visible gristle or silverskin, but leave the fatty edge. Sprinkle both sides of the steaks with salt and pepper, or your preferred seasoning. You can also use a steak rub, or keep it simple with salt and pepper. Place the steaks on the sheet pan and put them in the oven. Broil the steaks for 4 to 5 minutes per side for medium-rare, or until your desired level of doneness. For thicker cuts, expect about 8 minutes in a 450°F oven, and for thinner cuts, broil for about 6 minutes per side, flipping the steak halfway through.
The steak is ready when it's browned and charred at the edges. The internal temperature should reach 145°F for medium (a warm pink center). Broiling steak gives a nice charred, caramelized flavor, and the baking sheet allows for greater surface contact, resulting in a locked-in seasoning flavor.
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