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Sheet pan steak sliced with roasted Brussels sprouts, browned and crispy
Dreena Grace Burthon

Sheet-Pan Steak with Brussels Sprouts

A simple one-pan dinner with steak and roasted Brussels sprouts. Filling, low effort, and good for nights when you want real food without a lot of cleanup.
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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 38 minutes
Servings: 4 people
Course: dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil divided
  • 1.5 lb steak sirloin, strip, or ribeye
  • 1 lb Brussels sprouts trimmed and halved
  • 1 tsp salt more if needed
  • 0.5 tsp black pepper to taste
  • 2 cloves garlic optional, chopped or smashed
  • 1 tbsp butter optional, for finishing
  • 0.5 tsp red pepper flakes optional
  • 1 tsp balsamic vinegar optional, after roasting

Equipment

  • 1 Sheet Pan Standard size. Bigger is better.
  • 1 Oven Preheated. That part matters.
  • 1 Cutting board For trimming Brussels sprouts and resting the steak.
  • 1 Knife Sharp enough to slice steak. Nothing fancy.
  • 1 Tongs Optional, but useful for flipping and moving things.

Method
 

  1. Heat the oven to 425°F. Do this first. A hot oven matters more than perfect timing.
  2. Trim the Brussels sprouts and cut them in half. Quarter the big ones. Pat them dry.
  3. Toss the Brussels sprouts with about half the olive oil, salt, and pepper. Use your hands. Spread them out on a sheet pan, cut side down.
  4. Put the pan in the oven and roast for about 10 minutes. This gives them a head start.
  5. While they roast, pat the steak dry on both sides. Season well with salt and pepper. Let it sit on the counter.
  6. Put the pan in the oven and roast for about 10 minutes. This gives them a head start.
  7. While they roast, pat the steak dry on both sides. Season well with salt and pepper. Let it sit on the counter.
  8. Pull the pan out. Push the Brussels sprouts to the sides to make space in the middle.
  9. Place the steak in the center of the pan. If using garlic, scatter it around now.
  10. Return the pan to the oven and roast for 6 to 10 minutes, depending on steak thickness and how you like it cooked.
  11. Check the steak early. Touch it. Soft is rare, a little spring is medium rare, firm is more done.
  12. Remove the steak from the pan and place it on a cutting board. Let it rest for about 5 minutes.
  13. If the Brussels sprouts need more color, put the pan back in the oven while the steak rests.
  14. Finish the steak with butter if using. Slice or leave whole.
  15. Serve everything straight from the pan or plate it up. Eat while it is hot.

Notes

  • If the steak finishes before the Brussels sprouts, pull it and let it rest longer. That is fine.
  • If the Brussels sprouts finish first, pull them and leave the steak in. Also fine.
  • Pat the steak and Brussels sprouts dry. Wet food does not roast well.
  • Do not crowd the pan. If everything is touching, use two pans.
  • Check early the first time you make this. Ovens vary more than people admit.
  • Resting the steak matters, even a few minutes helps.
  • Leftover steak reheats best sliced thin with low heat.
  • Brussels sprouts reheat better in a pan than the microwave, but both work.
  • If the flavor feels flat, add salt at the end. That usually fixes it.