Garlic Herb Steak with Broccolini (Printable)
Succulent garlic and herb-crusted steak paired with crispy roasted broccolini for an elegant weeknight dinner.
# List of ingredients:
→ Steak & Marinade
01 - 4 boneless ribeye or strip steaks, 8 oz each
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 2 tablespoons fresh thyme leaves
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Roasted Broccolini
08 - 1 lb broccolini, trimmed
09 - 1 1/2 tablespoons olive oil
10 - 1/4 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon lemon zest (optional)
→ To Finish
13 - 2 tablespoons unsalted butter
14 - Lemon wedges, for serving
# Steps:
01 - Preheat oven to 425°F for roasting the broccolini.
02 - Pat steaks dry with paper towels. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub the mixture evenly over both sides of each steak. Allow steaks to rest at room temperature for 15 minutes while preparing the broccolini.
03 - On a large baking sheet, toss broccolini with olive oil, salt, and pepper until evenly coated. Spread in a single layer. Roast for 15-18 minutes until tender with lightly crisped edges. Sprinkle with lemon zest if desired.
04 - While broccolini roasts, heat a large cast-iron skillet over medium-high heat until smoking. Add steaks and sear 3-4 minutes per side for medium-rare, adjusting time for desired doneness. During the final minute, add butter to the pan and baste steaks by spooning the melted butter over them.
05 - Transfer steaks to a plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute.
06 - Plate steaks alongside roasted broccolini. Garnish with lemon wedges and serve immediately.
# Expert Advice:
01 -
- The herb crust creates this incredible aromatic crust that makes you feel like you ordered at a steakhouse except you are still in your slippers.
- Broccolini roasts in the same time it takes to rest the meat so everything lands on the table hot together.
02 -
- Room temperature steaks cook more evenly so pull them from the fridge at least fifteen minutes before they hit the pan.
- That butter basting step is not optional because it is what creates the glossy finish and deep garlic flavor on the surface.
03 -
- Press the herbs gently into the meat so they adhere better during searing instead of falling off into the pan.
- Use tongs to flip steaks rather than a fork which pierces the meat and lets juices escape.