Sheet Pan Steak with Cabbage Wedges and Creole Ranch
Serves: 4
 
Ingredients
  • 2 (10- to 11-ounce) rib eye steaks
  • 2 tablespoons olive oil, divided
  • 2 tablespoons steak seasoning
  • 1 pound green cabbage (about 1⁄2 head), thicky sliced
  • 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
  • Garnish: chopped green onion
Instructions
  1. Position oven rack at center level. Preheat oven to broil. Line a rimmed baking sheet with foil.
  2. Coat steaks with 1 tablespoon oil. Sprinkle evenly with steak seasoning, and place on prepared pan.
  3. 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.
  4. Broil until steak and cabbage are browned on one side, 5 to 7 minutes.
  5. 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.
  6. Turn steak and cabbage. Place green onions on pan.
  7. 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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sheet-pan-steak-with-cabbage-wedges-and-creole-ranch/