Garlic Herb Steak with Roasted Asparagus (Printable)
Tender steaks seared with garlic and herbs, served alongside lemon-roasted asparagus for a complete, vibrant meal.
# List of ingredients:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, 8 oz each
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 4 garlic cloves, smashed
05 - 1 tablespoon fresh rosemary, chopped
06 - 1 tablespoon fresh thyme, chopped
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
→ Roasted Asparagus
09 - 1 lb fresh asparagus, trimmed
10 - 1 tablespoon olive oil
11 - ½ teaspoon kosher salt
12 - ¼ teaspoon black pepper
13 - Zest of 1 lemon
14 - 1 tablespoon fresh lemon juice
→ Garnish
15 - Lemon wedges
16 - Additional chopped fresh herbs (optional)
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange trimmed asparagus on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss to coat evenly and spread in a single layer. Roast for 12–15 minutes until tender-crisp.
03 - While asparagus roasts, pat steaks thoroughly dry with paper towels. Season both sides generously with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
04 - Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering. Carefully add steaks and sear for 3–4 minutes per side for medium-rare, adjusting time based on thickness and preferred doneness.
05 - During the final 2 minutes of cooking, add 2 tablespoons unsalted butter, 4 smashed garlic cloves, 1 tablespoon chopped rosemary, and 1 tablespoon chopped thyme to the pan. Tilt the skillet and continuously spoon the melted herb-infused butter over the steaks to baste.
06 - Transfer steaks to a warm plate, cover loosely with aluminum foil, and rest for 5 minutes to allow juices to redistribute.
07 - Remove asparagus from the oven and immediately toss with lemon zest and 1 tablespoon fresh lemon juice.
08 - Serve each steak alongside the lemon-roasted asparagus. Garnish with lemon wedges and additional chopped fresh herbs if desired.
# Expert Advice:
01 -
- The garlic herb butter basting technique makes you feel like a restaurant chef with almost zero extra effort.
- Roasting asparagus with lemon zest at the end keeps it vibrant and crisp instead of soggy and sad.
02 -
- Pulling the steaks out of the fridge 30 minutes before cooking lets them come closer to room temperature so they cook more evenly throughout.
- Overcooking is the single biggest mistake with good steak, so use an instant read thermometer if you have one and pull at 130 degrees Fahrenheit for medium rare.
03 -
- Open a window or turn on the exhaust fan before searing because herb butter basting creates smoke and you want to enjoy dinner without setting off every alarm in the house.
- Resting the steak on a warm plate rather than a cold one keeps the butter from congealing while the juices settle.