Restaurant-quality steak with a garlic herb butter, served with roasted asparagus. 48g protein, 520 kcal. A special dinner in 25 minutes.
Ingredients
-
400g (2 steaks)
Ribeye or sirloin steak
-
2 tbsp
Butter
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4 cloves
Garlic
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3 sprigs
Fresh thyme
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200g
Asparagus
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1 tbsp
Olive oil
-
to taste
Salt & pepper
Instructions
1
Temp the steaks
Remove steaks from fridge 30 minutes before cooking. Season generously with salt and pepper on all sides. Pat completely dry.
2
Roast asparagus
Toss asparagus with olive oil and salt. Roast at 220°C/425°F for 12-15 minutes until tender with lightly charred tips.
3
Sear steaks
Heat a cast-iron skillet over high heat until smoking. Add steaks, sear 3-4 minutes per side for medium-rare. In the last minute, add butter, garlic cloves, and thyme.
4
Baste and rest
Tilt the pan and spoon the foaming garlic-herb butter over the steaks repeatedly for 30 seconds. Remove steaks and rest 8-10 minutes. Serve with asparagus and pour pan juices over the top.
Why this recipe works
This Pan-Seared Steak with Garlic Butter and Asparagus combines elegance and simplicity, resulting in a restaurant-quality meal that you can prepare at home in just 25 minutes. The ribeye or sirloin steak is perfectly seared to achieve a succulent and juicy texture, while the garlic herb butter adds a rich flavor that elevates your dining experience. Accompanied by tender, roasted asparagus, this dish not only serves as a satisfying dinner but also packs a punch with 48 grams of protein, making it a nourishing choice.
Meal Prep Tips
For optimal results, it's important to let the steaks come to room temperature before cooking. This step ensures even cooking and aids in achieving that coveted sear. The asparagus can also be prepped ahead of time – just toss it with olive oil and seasoning before roasting. This allows for a quick transition from prep to plate when you’re ready to eat.
Recipe Notes & Tips
- Use a meat thermometer for precise cooking – it's the best way to ensure your steak reaches the desired doneness.
- Allow the steak to rest properly after cooking; this essential step keeps it juicy.
- Opt for grass-fed beef if available, as it tends to be leaner and more flavorful.
- Experiment with different herbs in the garlic butter for varied flavors; rosemary works especially well.
- Keep the asparagus stems uniform in size for even cooking.
Variations
- Higher protein: Add extra lean protein to Pan-Seared Steak with Garlic Butter and Asparagus and keep the same cooking method.
- Lower carb: Replace starchy sides with extra vegetables so Pan-Seared Steak with Garlic Butter and Asparagus stays filling with fewer carbs.
- Meal prep: Double the batch and store components separately for 3–4 days.
Common Mistakes to Avoid
- Mistake: Skipping the resting period after cooking. This can lead to a dry steak.
- Mistake: Not patting the steak dry before seasoning. Moisture on the surface prevents a good sear.
- Mistake: Overcrowding the pan. Cook one or two steaks at a time for optimal heat retention.
How to Store
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
Frequently Asked Questions
What temperature is medium-rare?
Pull the steak at 52°C/125°F for medium-rare. It will continue cooking to about 57°C/135°F during the rest period. For medium, pull at 57°C/135°F. Always use a meat thermometer — the finger-poke test is unreliable.
Why rest the steak?
During cooking, the juices are pushed toward the center of the steak. Resting allows them to redistribute throughout the entire piece. If you cut immediately, those juices pour out onto the plate instead of staying in the meat.
Can I use a regular pan instead of cast iron?
A heavy stainless steel pan works too. Avoid non-stick — it can't handle the high heat needed for a proper sear and may release toxic fumes. Cast iron is preferred because it retains heat best.
How do I get a better crust on my steak?
Pat the steak bone-dry with paper towels — moisture is the enemy of a good sear. Season generously with salt 30-40 minutes beforehand and leave uncovered in the fridge to dry out the surface further. The drier the surface, the harder the crust.
Can I substitute the asparagus with another vegetable?
Broccolini, green beans, or roasted Brussels sprouts all work beautifully. For a low-effort option, a simple side salad with a sharp vinaigrette provides a nice acidic contrast to the rich butter-basted steak.
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