Garlic Butter Steak with Roasted Vegetables

by
A juicy, sliced ribeye steak with a golden seared crust, drizzled with garlic butter, served alongside roasted baby potatoes, zucchini, bell peppers, and broccoli, all on a rustic dinner plate with a side of fresh rosemary.
Jump to Recipe Print Recipe

This Garlic Butter Steak with Roasted Vegetables is the perfect hearty and flavorful dinner. Juicy, pan-seared steak is basted with garlic butter and paired with perfectly roasted seasonal vegetables. It’s easy to make yet restaurant-quality, perfect for a cozy dinner at home!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Cuisine: American
  • Category: Dinner
  • Dietary Information: Gluten-Free, High-Protein

Ingredients

A well-lit top-down view of fresh ingredients laid out raw ribeye steak, baby potatoes, zucchini, red bell pepper, broccoli, garlic cloves, butter, olive oil, and fresh herbs on a wooden cutting board
PHOTO: CHEF SOPHIA

For the Steak:

  • 2 ribeye or sirloin steaks (about 8 oz each)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme (or 1/2 tsp dried)
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Roasted Vegetables:

  • 1 cup baby potatoes, halved
  • 1/2 zucchini, sliced
  • 1/2 red bell pepper, diced
  • 1/2 cup broccoli florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Equipment Needed

A kitchen setup with a cast-iron skillet, a wooden cutting board with steak and vegetables, a baking sheet with roasted vegetables, and a serving plate ready for the final dish
PHOTO: CHEF SOPHIA
  • Cast-iron skillet or heavy-bottom pan
  • Baking sheet
  • Mixing bowl
  • Knife & cutting board

Instructions

A collage showing the cooking process (1) seasoned steak in a cast-iron skillet, (2) butter melting with garlic and herbs, (3) steak being basted with garlic butter, (4) roasted vegetables on a baking sheet
PHOTO: CHEF SOPHIA

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the baby potatoes, zucchini, red bell pepper, and broccoli with olive oil, salt, pepper, and garlic powder.
  3. Spread them evenly on a baking sheet and roast for 20 minutes, flipping halfway through.

Step 2: Cook the Steak

  1. Pat steaks dry with a paper towel and season with salt and pepper on both sides.
  2. Heat olive oil in a cast-iron skillet over medium-high heat.
  3. Sear steaks for 3-4 minutes per side until a deep crust forms.
  4. Reduce heat to medium-low, add butter, garlic, thyme, and rosemary, and baste the steaks by spooning the melted butter over them for 1-2 minutes.
  5. Remove steaks from heat and let them rest for 5 minutes before slicing.

Step 3: Serve & Enjoy

  1. Plate the sliced steak with roasted vegetables on the side.
  2. Drizzle extra garlic butter from the pan over the steak.
  3. Garnish with fresh herbs and enjoy!

Nutrition Information (Per Serving)

  • Calories: 620
  • Protein: 45g
  • Carbohydrates: 25g
  • Fat: 40g
  • Fiber: 6g
A juicy, sliced ribeye steak with a golden seared crust, drizzled with garlic butter, served alongside roasted baby potatoes, zucchini, bell peppers, and broccoli, all on a rustic dinner plate with a side of fresh rosemary.

Garlic Butter Steak with Roasted Vegetables

Garlic Butter Steak with Roasted VegetablesSophia
This Garlic Butter Steak with Roasted Vegetables is the perfect hearty and flavorful dinner. Juicy, pan-seared steak is basted with garlic butter and paired with perfectly roasted seasonal vegetables. It’s easy to make yet restaurant-quality, perfect for a cozy dinner at home!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 2 People
Calories 620 kcal

Equipment

  • Cast-iron skillet or heavy-bottom pan
  • Baking sheet
  • Mixing bowl
  • Knife & cutting board

Ingredients
  

For the Steak:

  • 2 ribeye or sirloin steaks (about 8 oz each)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme (or 1/2 tsp dried)
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Roasted Vegetables:

  • 1 cup baby potatoes, halved
  • ½ zucchini, sliced
  • ½ red bell pepper, diced
  • ½ cup broccoli florets
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions
 

Roast the Vegetables:

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, toss the baby potatoes, zucchini, red bell pepper, and broccoli with olive oil, salt, pepper, and garlic powder.
  • Spread them evenly on a baking sheet and roast for 20 minutes, flipping halfway through.

Cook the Steak:

  • Pat steaks dry with a paper towel and season with salt and pepper on both sides.
  • Heat olive oil in a cast-iron skillet over medium-high heat.
  • Sear steaks for 3-4 minutes per side until a deep crust forms.
  • Reduce heat to medium-low, add butter, garlic, thyme, and rosemary, and baste the steaks by spooning the melted butter over them for 1-2 minutes.
  • Remove steaks from heat and let them rest for 5 minutes before slicing.

Serve & Enjoy:

  • Plate the sliced steak with roasted vegetables on the side.
  • Drizzle extra garlic butter from the pan over the steak.
  • Garnish with fresh herbs and enjoy!
Keyword Gluten-Free, High-Protein

Leave a Comment

Recipe Rating