Garlic Butter Steak with Roasted Veggies
This savory garlic butter steak served with roasted vegetables is a delightful dinner option.
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Servings:
Calories: 120kcal
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.
Notes
For a spicy kick, consider adding a pinch of red pepper flakes to the vegetables before roasting.