Garlic Butter Steak with Roasted Veggies
Alright, buckle up, buttercups, because today we’re talking about a dinner so good, you might actually impress your in-laws (or at least your own taste buds). We’re diving headfirst into Garlic Butter Steak with Roasted Veggies, a dish that sounds fancy but is secretly my go-to when I want to feel like a culinary genius without, you know, actually *being* one. It’s comforting, it’s ridiculously flavorful, and it’s the kind of meal that makes you want to cancel all your other dinner plans just so you can make it again. Seriously, put down that questionable takeout menu and let’s get cooking.
The first time I attempted this masterpiece, my husband, bless his ever-hungry heart, decided it was a prime opportunity to “help.” Which, in his language, means hovering over my shoulder, offering unsolicited advice, and taste-testing every single ingredient before it even made it into the pan. I swear, he ate half the garlic cloves raw. Then there’s my youngest, who, upon seeing the beautifully seared steak, loudly proclaimed, “Mommy, is that a giant brown marshmallow?” Yes, honey. A very delicious, garlicky brown marshmallow. At least it means they’re paying attention, right? Mostly, they just fought over the last roasted potato, proving that even a fancy-ish meal can devolve into a gladiatorial arena.
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Why You’ll Love This Garlic Butter Steak with Roasted Veggies
- It’s got steak. And butter. And garlic. Are you really going to say no to that? Don’t be silly.
- It means fewer dishes than you’d think, assuming you’re okay with the “one sheet pan, three uses” philosophy. (I am.)
- It’s healthy-ish. There are vegetables! Don’t look too closely at the butter content, we’re building flavor, people.
- It makes your house smell amazing, which is great if you need to cover up the lingering scent of last night’s questionable pizza choices.
- You can pretend you spent hours slaving away, when in reality, it’s shockingly simple. Your secret is safe with me.
Time-Saving Hacks
- Buy pre-chopped veggies. Yes, it costs more, but your sanity is priceless. Plus, less chopping means less chance of accidentally turning a finger into a crouton.
- Use foil on your sheet pan. Always. If you don’t, you’re just signing up for a scrubbing marathon later, and who has time for that? Not me, I’m watching Netflix.
- If you’re using a cast iron skillet, don’t wash it with soap after searing the steak. Just scrape it clean, give it a quick rinse with hot water, and re-season. The residual flavor is a bonus, and you just dodged a dishwashing bullet.
- Don’t bother with a separate bowl for tossing the veggies. Just drizzle oil and seasonings right on the foil-lined sheet pan. Your counter might get a little messy, but the sink won’t. Priorities.
Serving Ideas
- Serve with a robust red wine if the kids drove you absolutely bonkers today. Or even if they didn’t. You earned it.
- A crusty baguette is practically mandatory for soaking up all that glorious garlic butter. Don’t even try to resist. Your diet starts tomorrow.
- A simple side salad, if you’re feeling particularly virtuous. Or just to add a splash of green so people think you’re balanced.
- Honestly, it’s a complete meal on its own. If you just grab a fork and dig in right off the pan, I won’t judge. I might even join you.
What to Serve It With
Look, this Garlic Butter Steak with Roasted Veggies is a full meal deal. But if you *must* complicate things, read on.
Tips & Mistakes
- Don’t overcrowd the pan. I know, I know, you want to cook everything at once. But your veggies will steam instead of roast, and your steak won’t sear properly. Patience, grasshopper.
- Pat your steak dry! A super important step for a good sear. If it’s wet, it’s not searing; it’s just getting sad and gray.
- Let the steak rest. Seriously. Five minutes. It gives the juices time to redistribute. If you cut into it too soon, all those delicious juices will run out onto your cutting board, leaving you with dry-ish steak and a sad puddle. Don’t be a puddle person.
- Don’t be afraid of high heat for the steak. A screaming hot pan is your friend for that perfect crust. Just make sure your smoke detector batteries are fresh. Or, you know, just open a window.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
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Garlic Butter Steak with Roasted Veggies
Ingredients
Main Ingredients
- 1.25 lb ribeye steak choose a thicker cut for better results
- 2 tbsp olive oil extra virgin for richer flavor
- 4 cloves garlic minced or smashed for stronger taste
- 1 cup asparagus
- 2 carrots medium-sized, sliced
- 0.5 lb baby potatoes halved for even cooking
- 1 tbsp butter for finishing the steak
- 1 tsp salt season to taste
- 0.5 tsp black pepper freshly ground is best
Instructions
Preparation Steps
- Preheat your oven to 400°F.
- In a mixing bowl, combine asparagus, sliced carrots, and halved potatoes. Drizzle with olive oil and sprinkle salt. Toss to coat.
- Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes or until tender.
- Meanwhile, season the ribeye steak with black pepper and salt on both sides.
- In a skillet over medium-high heat, add the remaining olive oil. Once hot, add the steak and sear for about 4-5 minutes per side for medium-rare.
- Add minced garlic and butter into the skillet. Baste the steak with the melted butter and garlic for a minute.
- Remove the steak from the skillet and let it rest for 5 minutes before slicing.
- Serve the steak alongside the roasted veggies.