Introduction
Treat yourself to a luxurious and savory dinner with this Garlic Butter Herb Steak, perfectly seared and infused with aromatic herbs, served alongside crispy roasted potatoes and tender asparagus. This dish brings steakhouse-level flavor right to your kitchen, ideal for experienced food lovers who enjoy bold, refined taste.
Ingredients
For the Steak:
2 ribeye steaks (1 to 1½ inches thick)
Salt and freshly ground black pepper
3 tbsp unsalted butter
4 cloves garlic (smashed)
1 tbsp olive oil
2 sprigs fresh rosemary or thyme
For the Roasted Potatoes:
2 cups baby potatoes, halved
2 tbsp olive oil
Salt and pepper
½ tsp garlic powder
½ tsp smoked paprika
For the Asparagus:
1 bunch fresh asparagus, trimmed
1 tbsp olive oil
Salt and pepper
½ lemon (optional, for squeezing)
Instructions
1. Roast the Potatoes:
Preheat oven to 425°F (220°C).
Toss halved baby potatoes with olive oil, salt, pepper, garlic powder, and paprika.
Spread on a baking sheet and roast for 25–30 minutes until crispy and golden.
2. Sear the Steak:
Pat steaks dry and season generously with salt and pepper.
Heat a cast iron skillet over medium-high heat. Add olive oil.
When hot, sear steaks for 2–3 minutes per side for medium-rare (adjust for desired doneness).
Reduce heat to medium. Add butter, garlic, and herbs. Tilt pan and spoon garlic butter over the steak for 1–2 minutes.
Rest steaks for 5–10 minutes before slicing.
3. Cook the Asparagus:
While steak rests, heat olive oil in a pan over medium heat.
Add asparagus, season with salt and pepper, and cook for 4–5 minutes until tender-crisp.
Squeeze lemon juice over asparagus for a fresh touch (optional).
4. Assemble the Plate:
Serve the steak sliced, drizzled with garlic herb butter from the pan.
Add a side of crispy potatoes and asparagus for a balanced and elegant plate.
Description
This dish is a symphony of textures and flavors: juicy, perfectly seared steak bathed in garlic herb butter, crispy roasted potatoes that bring comfort and warmth, and asparagus that adds a fresh, bright contrast.
It’s hearty yet elevated, simple in ingredients but rich in experience—a true pleasure for the palate.
Tips
Let the steak come to room temperature before cooking for even searing.
Use a meat thermometer for precision: 130°F for medium-rare.
Resting the steak is crucial—it keeps the juices inside.
Use ghee or high-smoke-point oil if you’re searing at high temperatures.
Variations
Add Mushrooms: Sauté mushrooms in the garlic butter for an earthy side.
Swap the Veggies: Use green beans, Brussels sprouts, or a side salad instead of asparagus.
Change the Steak Cut: Try NY strip, filet mignon, or sirloin.
Use Compound Butter: Mix butter with herbs, garlic, and lemon zest ahead of time for an extra punch.
Correction
If you’ve ever overcooked steak or had bland sides, this recipe corrects all that with proper timing, balanced seasoning, and a flavorful butter baste method that levels up your meat game.
Enjoy
Now that everything’s plated and the aromas are filling the air, take a deep breath and enjoy every bite. This isn’t just dinner—it’s an experience. You’ve earned it.
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