Garlic Herb Steak with Asparagus (Printable)
Pan-seared garlic-herb steak with roasted asparagus and lemon — simple, elegant main for four in 35 minutes.
# List of ingredients:
→ For the Steak
01 - 4 boneless ribeye or sirloin steaks (8 ounces each)
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 4 garlic cloves, minced
05 - 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried
06 - 2 tablespoons fresh thyme, chopped or 2 teaspoons dried
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ For the Roasted Asparagus
09 - 1 pound fresh asparagus, trimmed
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 lemon, cut into wedges, for serving
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly. Set aside.
03 - Pat the steaks thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 2 to 3 minutes per side, until a deep golden crust develops.
05 - Reduce heat to medium. Add unsalted butter, minced garlic, rosemary, and thyme to the skillet. Spoon the melted herb butter over the steaks for 1 to 2 minutes, cooking to desired doneness (approximately 130°F for medium-rare).
06 - Transfer steaks to a plate and cover loosely with foil. Allow to rest for 5 minutes to retain juices.
07 - While steaks rest, roast the asparagus in the preheated oven for 10 to 12 minutes, until tender and slightly crisp.
08 - Arrange the steaks on plates with roasted asparagus. Serve with lemon wedges on the side.
# Expert Advice:
01 -
- The garlic-infused butter turns a simple steak into something that tastes straight from a bistro.
- The roasted asparagus comes out perfectly tender with zero fuss every single time.
02 -
- If you skip drying the steaks, you&apost;ll never get that perfect crust—it&apost;s essential.
- Letting the steaks rest before serving changed everything; now they never leak juices all over the plate.
03 -
- Check the internal temperature with a thermometer if you want your steak just right—aim for 130°F for medium-rare.
- Spoon the herb butter over the steak while tilting the pan slightly—this coats every inch and keeps things juicy.