Steak Sheet Pan Supper by Ree Drummond - Quick and Easy!
2 red bell and 2 yellow bell peppers cut into rounds
1 large yellow onion cut into large rings only
2 cups whole cherry tomatoes
2 12oz Boneless Ribeye Steaks about 1 to 1 1/2 inches thick
4 teaspoons Montreal steak seasoning
4 Tablespoons Olive Oil
4 Tablespoons salted butter
1 loaf crusty, artisan French bread, for serving
Position an oven rack on the highest level in the oven and preheat to broil on high
Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and tomatoes. This will create a bed of vegetables for the steaks to sit on.
Lay the steaks directly on the vegetables with an inch or two between the steaks. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon of olive oil and top each with 1 tablespoon butter.
Broil until the tops of the steaks are niceley browned, about 5 minutes. Remove the pan from the oven and flip the steaks over. Season the other side with both Montreal seasoning, olive oil, and butter. Slide the pan back into the oven and broil the other side for 3 minutes.
Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread. Enjoy!