Ree cooks an entire meal in one sheet pan with thick, juicy rib-eyes on a bed of veggies!
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Steak Sheet Pan Dinner
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 20 minutes
Active: 20 min
Yield: 2 servings

Active ingredients

2 red bell peppers, cut into thick rounds
2 yellow bell peppers, cut into thick rounds
1 large yellow onion, cut into thick rounds (large rings just).
2 cups entire cherry tomatoes.
2 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick.
4 teaspoons Montreal steak spices.
4 tablespoon olive oil.
4 tablespoons salted butter.
1 loaf crusty, artisan-style French bread, for serving.

Instructions.

Position an oven rack on the highest level in the oven. Pre-heat the broiler on high.

Set up the peppers on a sheet pan in a single layer. Do the very same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to rest on.

Lay the steaks directly on the vegetables with an inch or more between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak flavoring. Drizzle the top of each steak with 1 tablespoon olive oil. Leading each steak with 1 tablespoon butter.

Broil up until the tops of the steaks are perfectly browned, about 5 minutes. Eliminate the pan from the oven and use a set of tongs to flip the steaks over. Spray the opposite of each steak with 1 teaspoon Montreal steak spices. Drizzle each steak with 1 tablespoon olive oil and leading each with 1 tablespoon butter. Move the pan back into the oven and broil the other side for 3 minutes.

Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

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Ree Drummond's Steak Sheet Pan Supper|The Pioneer Lady|Food Network.