If you don’t have a cast-iron baking pan, sear the steaks in a 12-inch cast-iron skillet and use a traditional metal rimmed baking sheet for steps 4 through 6.
Sheet Pan Steak with Smoked Paprika Potatoes
Serves: 6-8 servings
- 2 pounds rib-eye steaks (1-inch thick)
- 3¼ teaspoons kosher salt, divided
- 1¼ teaspoons ground black pepper, divided
- ¾ teaspoon garlic powder
- 4 tablespoons vegetable oil, divided
- 1 pound baby Yukon gold potatoes, halved
- ¾ pound baby red potatoes, halved
- 1 tablespoon chopped fresh oregano
- 2 teaspoons smoked paprika
- 6 medium green onions, roots trimmed
- Garnish: fresh oregano
- Preheat oven to 400°. Sprinkle steaks with 1¾ teaspoons salt, ¾ teaspoon pepper, and garlic powder. Let stand at room temperature for 30 minutes.
- Heat a 14-inch cast-iron baking pan on the stove top over high heat; add 2 tablespoons oil. Carefully swirl pan to coat surface.
- Pat steaks dry. Add steaks to pan; cook until browned and a crust forms, about 3 minutes per side. Remove pan from heat; transfer steaks to a plate.
- In a large bowl, stir together potatoes, oregano, paprika, remaining 2 tablespoons oil, remaining 1½ teaspoons salt, and remaining ½ teaspoon pepper. Spread onto baking pan.
- Bake for 10 minutes. Stir potatoes; add green onion to pan. Bake until potatoes are tender, about 15 minutes more.
- Push vegetables to edge of pan; place steaks in middle, and turn once to coat in oil. Bake until a meat thermometer inserted in thickest portion of steaks reads 130° to 135° for medium-rare to medium, 3 to 5 minutes, or until steaks reach desired doneness. Let steaks stand for 10 minutes before serving. Garnish with oregano, if desired.