Garlic Herb Steak With Roasted Asparagus (Printable)
Succulent steaks seared with garlic and fresh herbs, paired with perfectly roasted asparagus for a simple yet elegant meal.
# List of ingredients:
→ For the Steak
01 - 4 (8 oz) boneless ribeye or sirloin steaks
02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 4 garlic cloves, minced
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme, finely chopped
07 - 1 tsp 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 salt
12 - 1/4 tsp black pepper
13 - 1/2 lemon, cut into wedges
# Steps:
01 - Preheat the oven to 425°F.
02 - Place asparagus on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Toss to coat evenly.
03 - Roast asparagus in the preheated oven for 12–15 minutes, until tender and slightly caramelized.
04 - Pat steaks dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp pepper.
05 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add steaks and sear for 3–4 minutes per side for medium-rare, or until desired doneness.
06 - During the last minute of cooking, add 2 tbsp butter, minced garlic, rosemary, and thyme to the skillet. Spoon the melted herb butter over the steaks continuously.
07 - Remove steaks from the pan and let rest for 5 minutes.
08 - Serve steaks with roasted asparagus and lemon wedges on the side.
# Expert Advice:
01 -
- The herb butter creates an instant restaurant quality finish that feels luxurious but takes minutes
- Everything comes together in under 40 minutes with almost zero cleanup afterward
02 -
- Dry steaks sear better—skip this step and you will steam instead of crust
- Letting the meat rest is nonnegotiable unless you want all those juices running onto your cutting board instead of staying in the steak
03 -
- Invest in an instant read thermometer—135°F means medium rare, 140°F is medium, and anything beyond is personal preference you can actually measure
- Finish everything with sea salt flakes rather than table salt for that professional texture and crunch