Sheet Pan Steak with Cabbage Wedges and Creole Ranch
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
Ingredients
- 2 (10- to 11-ounce) ribeye steaks
- 2 tablespoons Olive oil, divided
- 2 tablespoons steak seasoning
- 1 pound green cabbage, thickly sliced (about ½ head)
- 1 teaspoon Kosher salt
- 1⁄2 teaspoon ground black pepper, divided
- 1⁄4 cup mayonnaise
- 1⁄4 cup whole buttermilk
- 2 tablespoons finely chopped green onion
- 1 tablespoon chopped fresh dill
- 3⁄4 teaspoon Creole seasoning
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon onion powder
- 3 green onions
- chopped green onions, for garnish
Directions
Position oven rack at center level. Preheat oven to broil. Line a rimmed baking sheet with foil.
Coat steaks with 1 tablespoon oil. Sprinkle evenly with steak seasoning, and place on prepared pan.
In a large bowl, gently toss together cabbage, salt, 1⁄4 teaspoon pepper, and remaining 1 tablespoon oil. Arrange in a single layer around steak.
Broil until steak and cabbage are browned on one side, 5 to 7 minutes.
Meanwhile, in a medium bowl, whisk together mayonnaise, buttermilk, finely chopped green onion, dill, Creole seasoning, garlic powder, onion powder, and remaining 1⁄4 teaspoon pepper.
Turn steak and cabbage. Place green onions on pan.
Broil until cabbage is tender, steak is browned on remaining side, and an instant-read thermometer inserted in steak registers 135°, 5 to 7 minutes, or to desired degree of doneness. Let steak stand for 10 minutes before slicing. Serve with mayonnaise mixture. Garnish with chopped green onion, if desired.