Garlic Herb Steak with Lemon (Printable)
Pan-seared garlic-and-herb steak with roasted asparagus and a squeeze of lemon.
# 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 - 2 sprigs fresh rosemary
06 - 2 sprigs fresh thyme
07 - Salt and freshly ground black pepper, to taste
→ For the Roasted Asparagus
08 - 1 lb fresh asparagus, trimmed
09 - 1 tbsp olive oil
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper
12 - 1 lemon, zest and juice
# Steps:
01 - Preheat the oven to 425°F.
02 - Pat the steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
03 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steaks and sear for 2–3 minutes per side until a deep golden crust forms.
04 - Reduce heat to medium. Add the butter, smashed garlic, rosemary, and thyme to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted butter and herbs for 1–2 minutes.
05 - Transfer the steaks to a plate, tent loosely with foil, and let rest for 5–10 minutes to allow the juices to redistribute.
06 - Place the trimmed asparagus on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread in a single layer.
07 - Roast the asparagus in the preheated oven for 10–12 minutes, or until just tender and slightly golden at the tips.
08 - Remove the asparagus from the oven, drizzle with fresh lemon juice, and sprinkle with lemon zest to brighten the flavor.
09 - Serve the rested steaks with the roasted asparagus alongside. Spoon the garlic-herb butter from the pan over the steaks for added richness.
# Expert Advice:
01 -
- The garlic herb butter basting trick makes you feel like you cracked a restaurant secret without any fancy training.
- Roasted asparagus with lemon is the kind of side dish that steals attention from the main event.
02 -
- Skipping the rest period will cause all those beautiful juices to run out onto the plate the moment you cut into the steak.
- Undercooking the asparagus slightly is better than overcooking it because residual heat will continue softening the stalks after you pull them from the oven.
03 -
- Press down lightly on the steaks when you first place them in the pan to ensure full contact and an even crust across the entire surface.
- A pat of cold butter added to the pan right before basting creates a richer, more emulsified sauce that clings beautifully to the meat.