Garlic Herb Steak with Broccolini (Printable)

Pan-seared steak with garlic and herbs, paired with lemon-roasted broccolini for a hearty, gluten-free meal.

# List of ingredients:

→ Steak

01 - 4 boneless ribeye or sirloin steaks, 8 oz each
02 - 2 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 2 tablespoons fresh thyme leaves
06 - 2 tablespoons unsalted butter
07 - Salt and freshly ground black pepper, to taste

→ Roasted Broccolini

08 - 1 lb broccolini, trimmed
09 - 2 tablespoons olive oil
10 - Zest of 1 lemon
11 - 1 tablespoon fresh lemon juice
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - Lemon wedges, for serving

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper if desired.
02 - Arrange the broccolini on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with lemon zest, half the minced garlic, salt, and pepper. Toss to coat evenly. Roast for 18–20 minutes, turning once halfway through, until tender and slightly crispy at the edges.
03 - Remove the broccolini from the oven and drizzle with fresh lemon juice. Set aside.
04 - Pat the steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
05 - In a small bowl, combine the remaining minced garlic, chopped rosemary, and thyme leaves.
06 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear for 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
07 - In the last minute of cooking, add the butter and garlic-herb mixture to the skillet. Tilt the pan and continuously spoon the melted herb butter over the steaks to baste.
08 - Transfer the steaks to a plate, tent loosely with foil, and rest for 5 minutes. Serve alongside the roasted broccolini with lemon wedges.

# Expert Advice:

01 -
  • The butter basting technique transforms an ordinary steak into something you would happily pay good money for at a steakhouse.
  • Roasting the broccolini with lemon zest means your side dish practically cooks itself while you focus on the meat.
  • Everything comes together in about forty minutes, which is remarkable for a meal this satisfying.
  • It is naturally gluten free, so you can serve it to almost anyone without menu adjustments.
02 -
  • Do not skip the resting step because cutting too early releases all the juices onto your cutting board instead of staying in the meat.
  • If you marinate the steaks in olive oil, garlic, and herbs for up to two hours before cooking, the flavor penetrates much deeper.
  • The broccolini can swap out easily for regular broccoli or asparagus depending on what looks best at the store.
03 -
  • Always pat the steaks bone dry before searing because even a thin layer of moisture prevents the Maillard reaction from building that gorgeous crust.
  • Add the butter no earlier than the final minute because butter burns quickly at high heat and you want it golden, not bitter.

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