Garlic Butter Steak with Roasted Vegetables
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!
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!