Easy Cowboy Butter Sheet Pan Steak Dinner
If steak night and sheet pan dinner had a slightly chaotic, flavor-obsessed child… this would be it.
Juicy flat iron steaks.
Golden baby potatoes.
Roasted green beans, peppers, and onions.
And a melted garlic cowboy butter situation that makes everything taste like it came from a steakhouse.
Except you made it on one pan.
Honestly? That’s powerful.
What Is Cowboy Butter, Exactly?
Cowboy butter is basically melted butter that decided to live its best life.
It’s rich.
It’s garlicky.
It has that little punch from Worcestershire sauce.
And in this version, we’re adding Kinder’s Cowboy Butter seasoning to give it that bold, slightly smoky, herby flavor.
Fun fact: Flat iron steak comes from the shoulder of the cow and is known for being one of the most tender cuts outside of filet. But it’s way more affordable. We love a smart steak decision.
Why This Sheet Pan Method Actually Works
Sheet pan steak can go very wrong.
If you roast everything together from the start, you end up with overcooked steak and underdeveloped veggies.
So here’s the move:
- Parboil the baby gold potatoes first so they get tender inside.
- Roast the vegetables alone at high heat (450°F) so they start to caramelize.
- Add the seasoned flat iron steaks on top.
- Switch to broil to get that beautiful sear.
The top rack being 4–6 inches from the broiler is key. That’s how you get a proper finish without drying out the meat.
Let’s Talk About the Golden Cowboy Butter
While the potatoes are cooking, you melt the butter and stir in:
- Fresh minced garlic
- Kinder’s Cowboy Butter seasoning
- A few dashes of Worcestershire
Half of it coats the vegetables before roasting.
The other half gets drizzled directly over the steaks before they hit the broiler.
That layering is what makes every bite taste intentional.
It’s not just butter.
It’s strategy.
How to Nail the Steak Every Time
Pat the flat iron steaks dry before seasoning. Moisture is the enemy of browning.
Season generously with salt and freshly ground pepper.
Broil 4 minutes, flip, then 3–4 more minutes for medium-rare.
Then — and this is non-negotiable — rest the steaks for 5–10 minutes before slicing.
Resting lets the juices redistribute so they stay in the meat instead of running all over your cutting board.
No one wants steak juice soup on their sheet pan.
Why This Is a Weeknight Power Move
- One pan
- Minimal cleanup
- Bold flavor
- Feels fancy
- Actually easy
It’s hearty enough for winter but bright enough with peppers and green beans that it doesn’t feel heavy.
Ingredient Notes & Easy Swaps
Here’s how I typically make it — plus a few flexible swaps if you need them:
Steak – I often make this using flat iron steak because it’s tender, flavorful, and cooks beautifully under the broiler. But skirt steak or flank steak would absolutely work here too. Just be sure to slice against the grain for maximum tenderness.
Potatoes – I use baby gold potatoes and cut them in halves. They roast up buttery and creamy inside. If you only have regular-sized potatoes, just cut them down (i usually do 1/8ths) so they cook evenly.
Green Beans – Fresh green beans give great texture and roast nicely at high heat.
Onions – Yellow onions are my go-to, but red onions work beautifully as well and add a slightly sharper bite once roasted.
Mushrooms – We don’t include mushrooms (my family is not interested 😅), but if you love them, baby bella or cremini mushrooms would roast well right alongside everything else.
Butter – We’re using unsalted butter to build that golden cowboy butter. It coats the veggies first, then gets drizzled over the steaks before broiling for bold flavor in every bite.
Garlic – Four cloves is perfect for my garlic-loving tastebuds. If you’re more subtle, dial it back to three. If you’re bold? You know what to do.
Kinder’s Cowboy Butter Seasoning – A must. It brings that smoky, herby, steakhouse flavor without needing a million extra ingredients. It’s doing serious heavy lifting here.
Easy Cowboy Butter Sheet Pan Steak Dinner
Ingredients
Steak & Veggies
- 1½ pounds baby gold potatoes halved
- Salt and freshly ground black pepper to taste
- 1 red bell pepper sliced
- 1 large yellow onion sliced
- 12 ounces fresh green beans
- 2 –3 6 oz flat iron steaks
Golden Cowboy Butter
- ½ cup unsalted butter melted
- 4 cloves garlic minced
- 1 tablespoon Kinder’s Cowboy Butter seasoning
- A couple dashes Worcestershire sauce
Instructions
- Preheat your oven to 450°F with the top rack positioned about 4–6 inches from the broiler.
- Place the potatoes in a large pot and cover with cold water. Season the water generously with salt. Cover and bring to a boil over high heat. Once boiling, remove the lid and cook for 5–10 minutes, or until the potatoes are fork tender.
- Drain the potatoes and pat them dry with a paper towel.
- While the potatoes are cooking, combine the melted butter, minced garlic, Kinder’s Cowboy Butter seasoning, and Worcestershire sauce in a bowl. Stir well and set aside.
- Spray a large sheet pan (preferably 21 x 15-inch) with cooking spray.
- Arrange the potatoes, green beans, sliced red bell pepper, and sliced onion on the sheet pan. Drizzle half of the cowboy butter over the vegetables and gently toss to coat evenly. Season with salt and pepper.
- Roast the vegetables for 20 minutes. They should be tender but not fully caramelized yet.
- Pat the flat iron steaks dry and season both sides generously with salt and freshly ground black pepper.
- Place the steaks over the roasted vegetables and drizzle with the remaining cowboy butter.
- Turn the oven to the broil setting and place the sheet pan under the broiler. Broil for 4 minutes, then flip the steaks and broil for another 3–4 minutes for medium-rare.
- Remove the pan from the oven and let the steaks rest for 5–10 minutes before slicing and serving.
Notes
After boiling, make sure to potatoes dry in the colander. Removing excess moisture helps them roast instead of steam, which means better browning. 2. Don’t overcrowd the pan.
Use a large 21 x 15-inch sheet pan if possible. If the vegetables are too crowded, they’ll steam instead of caramelize. 3. Pat the steaks dry before seasoning.
Surface moisture prevents browning. A quick pat with paper towels helps the broiler do its job. 4. Watch the broiler closely.
Broilers are intense, and every oven runs a little differently. Keep an eye on the steaks during those final minutes so they don’t overcook. 5. Use a thermometer if you want precision.
For medium-rare, aim for about 130–135°F before resting. The temperature will rise slightly as it rests. 6. Always rest the steak.
Letting the steaks rest 5–10 minutes allows the juices to redistribute, keeping the meat tender and juicy. 7. Slice against the grain.
Flat iron steak becomes even more tender when sliced thinly against the grain. 8. Want more caramelization on the veggies?
If you prefer deeper browning, you can let the vegetables roast an extra 3–5 minutes before adding the steaks.
