Garlic Herb Steak with Roasted Asparagus (Printable)
Tender pan-seared steak with aromatic garlic and herbs, paired with zesty lemon roasted asparagus for a complete satisfying meal.
# List of ingredients:
→ For the Steak
01 - 4 (8 oz each) boneless ribeye or sirloin steaks
02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 4 garlic cloves, smashed
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme, finely chopped
07 - 1 tsp kosher salt
08 - 1/2 tsp freshly ground black pepper
→ For the Roasted Asparagus
09 - 1 lb fresh asparagus, trimmed
10 - 1 tbsp olive oil
11 - 1/2 tsp kosher salt
12 - 1/4 tsp black pepper
13 - 1 lemon, zested and juiced
→ To Serve
14 - Lemon wedges
15 - Fresh parsley, chopped (optional)
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss trimmed asparagus with olive oil, kosher salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast asparagus for 12 to 15 minutes until tender-crisp with lightly caramelized tips. Remove from oven, drizzle with lemon zest and fresh lemon juice. Set aside.
04 - Pat steaks thoroughly dry with paper towels. Rub both sides generously with olive oil, kosher salt, and freshly ground black pepper.
05 - Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking. Carefully lay steaks in the pan and sear for 3 to 4 minutes per side for medium-rare doneness, adjusting time to preference.
06 - During the final 2 minutes of cooking, reduce heat to medium. Add unsalted butter, smashed garlic cloves, chopped rosemary, and thyme to the pan. Tilt the skillet and continuously spoon the foaming garlic-herb butter over the steaks.
07 - Transfer steaks to a warm plate and tent loosely with aluminum foil. Allow to rest for 5 minutes so juices redistribute evenly.
08 - Arrange steaks on plates, spooning pan juices over the top. Serve alongside the roasted lemon asparagus. Garnish with chopped fresh parsley and lemon wedges if desired.
# Expert Advice:
01 -
- The garlic herb butter basting technique makes you feel like a legitimate steakhouse chef without any fancy training.
- Everything cooks in two pans and cleans up fast, which means more time with your guests and less time scrubbing.
02 -
- Skipping the rest period is the fastest way to ruin a perfectly cooked steak, because all those juices end up on the board instead of in the meat.
- The butter will burn if you add it at the beginning of the sear, so wait until the final two minutes when the heat drops.
03 -
- Press the steaks flat with your palm right when they hit the pan to ensure full contact with the surface for an even crust.
- Keep a small ladle or large spoon near the stove before you start cooking so you are ready to baste the moment the butter melts.