Garlic Butter Steak with Charred Broccoli and Asparagus
American · 35 mins
Pan-seared steak with garlicky butter and deeply browned vegetables.
KBy kaylyn
Servings
2
2 pieces Ribeye or New York strip steak
1.5 tsp Kosher salt
1 tsp Black pepper
1 head Broccoli
1 bunch Asparagus
3 tbsp Olive oil
4 tbsp Unsalted butter
5 clove Garlic
4 piece Fresh thyme
0.5 piece Lemon
0.25 tsp Red pepper flakes
2 tbsp Fresh parsley (garnish)
Calories
1059 kcal
Protein
55g
Carbs
22g
Fat
68g
Fiber
9g
Sugar
5g
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Prep
1. Take the steak out of the fridge 30 minutes ahead, pat very dry, and season generously on both sides with the kosher salt and black pepper. Cut the broccoli into medium florets, trim the woody ends from the asparagus, and smash and slice the garlic.
2 pieces Ribeye or New York strip steak,
1.5 tsp Kosher salt,
1 tsp Black pepper,
1 head Broccoli,
1 bunch Asparagus,
5 clove Garlic
Char Vegetables
2. Heat a large cast iron skillet over high heat until smoking. Add half the olive oil and the broccoli cut-side down, then cook undisturbed 3 minutes until deeply browned. Toss and cook 3 more minutes until crisp-tender, season with a pinch of salt and the red pepper flakes, then move to a plate.
1.5 tsp Kosher salt,
1 head Broccoli,
1.5 tbsp Olive oil,
0.2 tsp Red pepper flakes
3. Add the asparagus to the same hot skillet in a single layer and cook 3 to 4 minutes, turning occasionally, until blistered and tender. Transfer to the plate with the broccoli and wipe out the pan.
1 bunch Asparagus
Sear Steak
4. Return the skillet to high heat, add the remaining olive oil, and sear the steaks 3 to 4 minutes per side for medium-rare (internal 130°F/54°C), or longer to your liking.
2 pieces Ribeye or New York strip steak,
1.5 tbsp Olive oil
5. Reduce heat to medium-low and add the butter, garlic, and thyme. Tilt the pan and baste the steaks continuously with the foaming garlic butter for 1 minute, taking care not to burn the garlic.
6. Rest the steaks on a board for 5 to 8 minutes, then slice against the grain. Briefly toss the vegetables in the pan with a squeeze of lemon juice, plate alongside the steak, spoon over the garlic butter, and top with parsley.
0.5 piece Lemon,
2 tbsp Fresh parsley (garnish)
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