Garlic Herb Steak with Broccolini (Printable)
Herb-marinated ribeye paired with roasted broccolini and zesty lemon for a bold, satisfying dinner.
# List of ingredients:
→ Steak & Marinade
01 - 4 boneless ribeye steaks, 8 oz each
02 - 3 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh rosemary, finely chopped
05 - 1 tbsp fresh thyme, finely chopped
06 - 1 tsp kosher salt
07 - ½ tsp freshly ground black pepper
08 - 2 tbsp unsalted butter
→ Roasted Broccolini
09 - 1 lb broccolini, trimmed
10 - 2 tbsp olive oil
11 - ½ tsp kosher salt
12 - ¼ tsp freshly ground black pepper
→ Finishing
13 - 1 lemon, zested and cut into wedges
14 - Flaky sea salt, for serving (optional)
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper if desired.
02 - In a small bowl, combine 3 tbsp olive oil, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper. Rub the mixture evenly over both sides of each steak. Let steaks rest at room temperature for 15 minutes to absorb the flavors.
03 - Toss the trimmed broccolini with 2 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
04 - Roast broccolini for 15 to 18 minutes, tossing halfway through, until crisp-tender with lightly charred edges.
05 - While the broccolini roasts, heat a large cast-iron skillet over medium-high heat. Sear steaks for 3 to 4 minutes per side for medium-rare doneness. Add 1 tbsp butter to the pan during the last minute and baste the steaks with the melted butter.
06 - Transfer steaks to a cutting board and top each with a small pat of the remaining butter. Allow to rest for 5 minutes so the juices redistribute.
07 - Arrange steaks and broccolini on serving plates. Sprinkle broccolini with lemon zest and serve with lemon wedges alongside. Finish with flaky sea salt to taste.
# Expert Advice:
01 -
- The garlic herb paste creates a crust so fragrant you will catch yourself leaning over the stove just to breathe it in.
- Basting with butter in the final minute is the kind of small move that turns a good steak into one people text you about the next day.
- Broccolini roasted until slightly charred edges appear is genuinely addictive, especially with lemon zest brightening every bite.
02 -
- Skipping the 15 minute room temperature rest for the steaks will leave you with unevenly cooked meat that is cold in the center and overdone at the edges.
- Overcrowding the broccolini on the baking sheet causes steaming instead of roasting, so use two sheets if necessary to keep everything in a single layer.
- The butter basting only works if the pan is already ripping hot when you add it, otherwise the butter just simmers without creating that nutty golden foam.
03 -
- Press the herb paste onto the steaks with your hands and really massage it in, because a timid sprinkle just falls off during the sear and leaves you with plain meat.
- Let the cast iron skillet heat for a full three minutes before adding the steaks, because patience here is the difference between a proper crust and a pale gray disappointment.