The Easy Weeknight Dinner I Make When I Don’t Want a Sink Full of Dishes
Some nights I want a real dinner, and I also do not want to wash a mountain of dishes afterward. Steak always felt like a weekend thing to me, because of the splatter, the stuck-on bits, and the pile of pans waiting in the sink.
Here’s the setup I use now. It’s two pans, one cutting board, and about 30 minutes. Cleanup takes a few minutes.
What makes the cleanup easy
I make this in my GoodCook Ceramic Nonstick Removable Handle set in Sage Green, and a few things in that set help:
The nonstick actually releases food. Steak drippings and roasted veggies wipe out with a sponge, with no soaking or scrubbing.
The pans are dishwasher safe. The handle is hand wash only, so I just rinse it separately.
The handle comes off. It clicks on from the outside, so it stays out of the food, and the pans stack neatly when you’re done.
A few care rules keep the pans in good shape. Skip metal utensils, because they scratch ceramic. Keep the heat at medium to medium-high instead of maxed out. And take the handle off before anything goes in the oven, since the handle isn’t oven safe.
What you need (serves 2)
Steak
2 ribeye steaks, about 1 inch thick
Salt and pepper
1 tbsp high heat oil, like avocado oil
2 tbsp butter
4 to 5 garlic cloves, smashed
2 to 3 sprigs fresh rosemary
Veggies
2 small potatoes, cut into bite-size cubes
2 tomatoes, cut into wedges
A couple handfuls of bok choy or other leafy greens, roughly chopped
1 tbsp olive oil
Salt, pepper, and garlic powder
How to make it
1. Prep once, on one board. Cut the potatoes first, then the tomatoes, then the greens. Everything goes on the same board, so you only wash it once. Pat the steaks dry and season them with salt and pepper. If you have 30 minutes, let them sit out of the fridge while you chop.
2. Start the potatoes. Heat the olive oil in one pan over medium heat. Add the potatoes with a pinch of salt, cover, and cook for 10 to 12 minutes, stirring a couple of times, until almost tender.
3. Sear the steaks. Heat the second pan over medium to medium-high heat and add the oil. Lay the steaks in and leave them alone for 3 to 4 minutes until a dark brown crust forms. Flip.
4. Baste. Add the butter, garlic, and rosemary. Tilt the pan and spoon the melted butter over the steaks for 1 to 2 minutes. A silicone or wooden spoon works well here.
5. Rest the steaks. For medium-rare, pull them at about 130 to 135°F. Move them to a plate and let them rest 5 to 10 minutes while you finish the veggies. This keeps the juices in the steak instead of on your plate.
6. Finish the veggies. Add the tomatoes and greens to the potatoes, along with the garlic powder and pepper. Cook 3 to 4 minutes, until the greens wilt and the tomatoes soften.
7. Plate and eat. Top the steaks with the garlic and rosemary from the pan and spoon over any leftover butter. Serve with the veggies on the side.
Tips to keep the dish count low
Season on the plate you’ll rest the steak on. It saves you from using a separate dish.
Cook the veggies and steak in the same order every time. Potatoes first, steak second, greens last. Once it’s habit, you’ll never wait on anything.
Wipe the pans while they’re still warm. Warm ceramic cleans easiest. Let the pan cool a minute so it’s safe to touch, then wipe it out before anything dries on.
Want even fewer dishes? Cook the veggies first, move them to a bowl or plate, and use that same pan for the steak.
Final thoughts
This is the dinner I make when I want something that feels like a treat but doesn’t leave me with a huge cleanup. If your sink fills up every time you cook, try this routine for a week. Fewer dishes makes weeknight cooking a lot more doable.