Pan-Seared Steak with Garlic Butter and Asparagus
Restaurant-quality steak with a garlic herb butter, served with roasted asparagus. 48g protein, 520 kcal. A special dinner in 25 minutes.
Pan-Seared Steak with Garlic Butter and Asparagus
Restaurant-quality steak with a garlic herb butter, served with roasted asparagus. 48g protein, 520 kcal. A special dinner in 25 minutes.
Nutrition Per Serving
Need different macros? Use our free Calorie & Macro Calculator
Ingredients
- 400g (2 steaks) Ribeye or sirloin steak
- 2 tbsp Butter
- 4 cloves Garlic
- 3 sprigs Fresh thyme
- 200g Asparagus
- 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.
How to Cook the Perfect Steak at Home
A perfectly seared steak with garlic butter is one of life's greatest pleasures — and you don't need a restaurant to enjoy it. This recipe teaches you the exact technique professional chefs use to cook steak: a screaming-hot cast-iron sear followed by a garlic-herb butter baste that creates the most incredible flavor and aroma.
At 48g of protein and 520 calories, this is one of the highest-protein meals you can make. Paired with simple roasted asparagus, it's a complete dinner that's naturally low-carb, keto-friendly, and deeply satisfying. Once you master this technique, you'll never overpay for a steakhouse steak again.
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.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
Reviews
Leave a Review
Your email address will not be published. Required fields are marked *
