Garlic Butter Steak with Roasted Vegetables
Ingredients:
- 2 top sirloin steaks, about 10 oz each and 1 inch thick
- 1 tbsp avocado oil
- 2 garlic cloves, smashed
- 1 tbsp butter
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 yellow onion, medium, sliced
- 8 oz cremini mushrooms, halved
- 2 tbsp olive oil
- 2 garlic cloves, pressed
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Method:
Start Cooking- Remove the steaks from the refrigerator about 30 minutes before cooking.
- Pat them dry completely with paper towels.
- Rub both sides evenly with the avocado oil, paprika, salt, and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced onion and mushrooms.
- Cook for 15–20 minutes, stirring occasionally, until the onions are golden-caramelized and the mushrooms are deeply browned.
- Stir in the pressed garlic during the last 1–2 minutes of cooking so it doesn’t burn.
- Season with salt and black pepper to taste.
- Transfer to a bowl, cover tightly with foil, and keep warm.
- Preheat your oven to 425°F.
- Arrange the asparagus and cherry tomatoes on a large baking sheet.
- Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and toss to coat them evenly.
- Roast for 10–12 minutes, or until the asparagus is tender-crisp and the tomatoes are lightly blistered.
- Heat a heavy cast-iron skillet over medium-high to high heat until it is smoking hot.
- Add the seasoned steaks to the dry pan and sear without moving them for 4 minutes to build a deep crust.
- Flip the steaks, then immediately drop the butter and smashed garlic cloves into the skillet.
- Tilt the pan slightly and continuously spoon the melted, foaming garlic butter over the steaks for 3–4 minutes, or until they reach your preferred doneness (130–135°F for medium-rare).
- Transfer the steaks to a cutting board and let them rest for 5–10 minutes to lock in the juices.
- Slice the rested steaks cleanly against the grain.
- Divide the warm caramelized onions and mushrooms, and the roasted asparagus and tomatoes between two plates.
- Arrange the sliced steak next to the vegetables.
- Sprinkle everything with the chopped fresh parsley and serve immediately with fresh lemon wedges. Bon appétit!
Kitchen Tools:
- Baking sheet lined with parchment
Notes:
- Choosing the right steak can make all the difference. Top sirloin is lean, flavorful, and a great everyday choice, while ribeye offers rich marbling and New York strip delivers a firmer bite. Flank steak also works well when sliced thinly against the grain.
- For the best results, use an instant-read thermometer instead of relying only on cooking time.
- Steak Doneness Guide for a 1-inch-thick steak cooked in a hot skillet:
- Rare: 120–125°F, about 2–3 minutes per side
- Medium-rare: 130–135°F, about 3–4 minutes per side
- Medium: 140–145°F, about 4–5 minutes per side
- Medium-well: 150–155°F, about 5–6 minutes per side
- Well done: 160°F or higher, about 6–7 minutes per side
- Cooking times are approximate and may vary depending on the steak cut, exact thickness, and pan temperature. An instant-read thermometer gives the most reliable result.
- Always let the steak rest for 5–10 minutes before slicing to keep it tender and juicy.
- Substitute ribeye, New York strip, or flank steak for the sirloin.
- Add roasted bell peppers or zucchini to the vegetable mix.
- Finish with grated Parmesan for a savory twist.
- Add a pinch of red pepper flakes for a little heat.
- Serve with roasted baby potatoes, mashed potatoes, or rice for a heartier meal.
- Serve with warm crusty bread, roasted potatoes, or a fresh shepherd salad for a complete meal.
Nutrition:
FROM THE PANTRY
Steak
WHY WE LOVE IT
Steak is rich in complete protein, iron, zinc, and B vitamins, making it one of the most nutrient-dense proteins.
The Maillard reaction creates the flavorful browned crust that gives steak its signature savory taste.
Natural marbling melts during cooking, adding tenderness, juiciness, and rich beef flavor.
With just a few simple seasonings and the right cooking technique, steak delivers restaurant-quality flavor at home.
A LITTLE STORY
The word “steak” comes from the Old Norse word steik, meaning “to roast over a fire.”
During the Renaissance, Florence became famous for Bistecca alla Fiorentina, a thick grilled steak that remains one of Italy’s most celebrated dishes.
Cattle introduced by Spanish explorers helped shape the American cattle industry, while the cowboy era made beef a symbol of the American West.
The opening of Delmonico’s Restaurant in New York in 1837 helped popularize the classic American steakhouse.
DID YOU KNOW?
The red liquid in steak packages isn’t blood—it’s myoglobin, a natural protein that stores oxygen in muscle.
Searing doesn’t “lock in juices.” Instead, it creates the flavorful crust through the Maillard reaction.
Only about 30°F separates a juicy rare steak from a well-done steak.
A tomahawk steak is simply a ribeye with a long rib bone left attached for presentation.