Steakhouse Sheet-Pan Dinner

Time :1 15

Yield :2 servings

Recipe Background

Need a table for two this Valentine's Day? Well, take a seat. We've got the fanciest, simplest, (shh, don't tell anyone that!) tastiest meal for you and your date, and y'all don't even have to dress to the nines to enjoy it. Steakhouse Sheet-Pan Dinner serves you a pair of juicy, rosy, savory steaks, a set of two heart-shaped, plump, pink shrimp, a couple of containers of rich, garlicky creamed spinach, and a whole bunch of cheesy, tender potatoes all in one pan. We guess you could say the best things come in twos! Now, sit back, relax, and enjoy your dearly beloved (meaning your date... and also, Steakhouse Sheet-Pan Dinner); dinner at home has never tasted this luxurious!

Ingredients

2 tablespoons unsalted butter melted, plus more for the sheet pan
4 jumbo shrimp tail-on, peeled and deveined
2 teaspoons fresh thyme leaves divided
3 small cloves garlic minced
kosher salt to taste
freshly ground black pepper to taste
1/4 cup parmesan grated
2/3 cup heavy cream divided
1 pound Yukon gold potatoes sliced into 1/8-inch rounds
2 ounces cream cheese room temperature
1 (10-ounce) package frozen spinach thawed and squeezed completely dry
2/3 cup Gruyère cheese shredded
2 (8-ounce) New York strip steaks pounded to 1-1 1/2-inch thickness

Directions

Position an oven rack in the top third of the oven.
Preheat the oven to 450 degrees F.
Lightly grease 1/3 of an 18x13-inch sheet pan with the extra butter.
In a medium bowl, toss the shrimp in the melted butter, 1 teaspoon of the thyme, 1/3 of the minced garlic, the salt, and the pepper until they are well coated.
In a small bowl, mix the parmesan, 1/3 cup of the heavy cream, the remaining thyme, 1/2 of the remaining garlic, the salt, and the pepper.
Arrange 1/2 of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top.
Top the heavy cream mixture with the remaining potato slices.
Cover the potato mixture with foil and bake until the potatoes are tender when pierced with a fork, about 15-20 minutes.
In a medium bowl, whisk the cream cheese, the remaining heavy cream, the remaining garlic, and the salt together until it is smooth.
Fold the spinach into the whisked cream cheese mixture until it is well coated.
Divide the spinach mixture between two 4-inch ramekins and gently press the spinach down in each dish so that it is flat and the cream mixture is pooling a bit on the top.
Transfer the potato mixture from the oven, remove the foil, and sprinkle with the Gruyère cheese.
Place the steaks in the middle of the sheet pan and generously sprinkle with the salt and the pepper.
Put the ramekins on one end of the empty third of the pan so that they are side-by-side.
Bake the steak mixture until the meat reaches an internal temperature of 95 degrees F, about 12-14 minutes.
Transfer the pan from the oven and turn on the broiler.
Carefully place the coated shrimp on the sheet pan next to the ramekins. To create two hearts, when arranging the shrimp connect the tails of 2 shrimp and repeat with the remaining shrimp.
Broil the steak mixture until the steaks start to brown in some spots and they reach an internal temperature of at least 145 degrees F, the shrimp are opaque, and the cheese on the potatoes has turned golden and begins to crisp, about 3-4 minutes.
Let the steak mixture rest, about 5-10 minutes.
Slice the steak against the grain and plate it alongside the shrimp, the potatoes, and the creamed spinach.
Serve.