Garlic Herb Steak With Asparagus (Printable)
Juicy pan-seared steak with garlic and herbs, paired with roasted asparagus and bright lemon.
# List of ingredients:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (8 oz each)
02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 4 garlic cloves, smashed
05 - 2 tbsp fresh rosemary, chopped
06 - 2 tbsp fresh thyme, chopped
07 - 1 tsp kosher salt
08 - ½ tsp freshly ground black pepper
→ Roasted Asparagus
09 - 1 lb fresh asparagus, trimmed
10 - 1½ tbsp olive oil
11 - ½ tsp kosher salt
12 - ¼ tsp black pepper
13 - 1 lemon, zested and juiced
# Steps:
01 - Preheat your oven to 425°F.
02 - Toss the trimmed asparagus with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 12–15 minutes, turning once halfway through, until tender and lightly golden at the tips.
03 - Pat the steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
04 - Heat a large cast iron skillet over high heat and add olive oil. Once the oil is shimmering, place the steaks in the pan and sear for 2–3 minutes per side until a deep, caramelized crust forms.
05 - Reduce heat to medium. Add butter, smashed garlic, rosemary, and thyme to the skillet. Tilt the pan and continuously spoon the foaming butter and herbs over the steaks for 1–2 minutes.
06 - Cook steaks to your desired doneness (about 130°F internal temperature for medium-rare). Transfer to a cutting board, tent loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
07 - Remove the asparagus from the oven. Drizzle with fresh lemon juice and sprinkle with lemon zest, tossing gently to coat.
08 - Arrange each steak alongside a portion of roasted asparagus. Spoon the garlic-herb butter from the skillet over each steak and serve immediately.
# Expert Advice:
01 -
- The basting technique makes you feel like a restaurant chef but takes almost no skill to pull off.
- Everything cooks in under 35 minutes, which means you get a steakhouse dinner on a weeknight schedule.
02 -
- Opening the pan to check the crust too early will pull the steak up before the sear sets, so be patient and let the crust form on its own.
- Resting the meat is not optional because cutting too early sends all the flavorful juices running onto your cutting board instead of staying in the steak.
03 -
- Your cast iron skillet needs to be smoking before the steak goes in, because a pan that is only hot will steam the meat instead of searing it.
- Tent the foil loosely over the resting steaks rather than wrapping them tightly, which keeps the crust crisp instead of turning it soggy.