Steakhouse Sheet Pan Dinner

Date night just got a lot easier -- and less expensive. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32ij0Rg Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Steakhouse Sheet Pan Dinner for Two Recipe courtesy of Food Network Kitchen Total: 1 hr 15 min Active: 30 min Yield: 2 servings Level: Easy Ingredients 2 tablespoons unsalted butter, melted, plus more for greasing the sheet pan 4 tail-on jumbo shrimp, peeled and deveined 2 teaspoons fresh thyme leaves 3 small cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan 2/3 cup heavy cream 1 pound Yukon gold potatoes (about 6), sliced into 1/8-inch rounds 2 ounces cream cheese, at room temperature One 10-ounce package frozen spinach, thawed and squeezed completely dry 2/3 cup shredded Gruyere (about 5 ounces) Two 8-ounce New York strip steaks (1 to 1 1/2 inches thick) Directions Special equipment: two 4-ounce ramekins Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter. Toss the shrimp with the melted butter, 1 teaspoon thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl until well coated; set aside. Mix the Parmesan, 1/3 cup heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl. Arrange half 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 with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes. Whisk together the cream cheese, remaining 1/3 cup heavy cream and remaining garlic in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top. Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyere. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side. Bake until an instant-read thermometer inserted into the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted into the middle of the steak reaches 115 degrees F, the shrimp are cooked through and no longer opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SteakhouseSheetPanDinnerforTwo #FoodNetwork Steakhouse Sheet Pan Dinner | Food Network https://youtu.be/2mOc4P2OUWE