Easy Cowboy Butter Sheet Pan Steak Dinner
Juicy flat iron steaks broiled over roasted baby gold potatoes, green beans, peppers, and onions — all coated in a rich, garlicky golden cowboy butter. A bold, one-pan dinner that feels steakhouse-worthy but is easy enough for a weeknight.
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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
1. Dry the potatoes well.
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.
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.
Servings: 3