Description
Garlic Butter Steak with Roasted Veggies
Ingredients
2 sirloin steaks (about 8 oz each)
2 cups Brussels sprouts (halved)
2 cups butternut squash (cubed)
2 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves (minced)
1 tsp fresh thyme (plus extra for garnish)
Salt & pepper to taste
Directions
Roast the Veggies: Preheat oven to 425°F (220°C). Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through.
Prepare the Steak: Season steaks generously with salt and pepper. Heat a cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and sear steaks for 3-4 minutes on each side until golden brown. Remove from skillet and let rest.
Make Garlic Butter: In the same skillet, lower heat to medium. Add butter, garlic, and thyme. Stir for 1 minute until fragrant.
Combine and Serve: Slice the steak and plate it alongside the roasted veggies. Drizzle garlic butter over everything and garnish with fresh thyme.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: 450 kcal per serving
#SteakLovers #GarlicButter #HealthyDinner #OnePanMeal #Foodie
Step-by-Step Guide
Follow this detailed guide for perfect results. First, preheat your oven to 425°F (220°C). While it heats, halve the Brussels sprouts and cube the butternut squash into even, bite-sized pieces for uniform cooking. Toss them in a bowl with 2 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20 minutes, stirring halfway. For the steak, pat the sirloins dry with a paper towel—this is crucial for a good sear. Season liberally. Heat a cast-iron skillet over medium-high until very hot. Add 1 tbsp oil and sear steaks, undisturbed, for 3-4 minutes per side. Transfer to a plate to rest for at least 5 minutes. In the same skillet, reduce heat to medium, add butter, minced garlic, and thyme. Swirl for about 1 minute until the garlic is fragrant but not burnt. Thinly slice the steak against the grain. Plate the steak and roasted veggies, then drizzle the warm garlic butter sauce over everything.
Serving Suggestions
This hearty dish is a complete meal on its own. For a more substantial plate, serve it over a bed of creamy mashed potatoes or cauliflower puree to soak up the delicious garlic butter. A simple side salad with a sharp vinaigrette can cut through the richness. If serving for a special occasion, pair it with a bold red wine like a Cabernet Sauvignon or Malbec. For a fresh garnish, sprinkle with chopped parsley or a few flakes of sea salt just before serving.
How-to Summary
In summary: Roast seasoned veggies at 425°F for 20 minutes. Sear dry, seasoned steaks in a hot skillet for 3-4 minutes per side, then rest. In the same pan, make a quick garlic butter sauce with butter, garlic, and thyme. Slice the steak, plate with veggies, and drizzle with sauce.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, ribeye or New York strip work wonderfully. Adjust cooking time slightly based on thickness.
How do I know when my steak is done?
Use a meat thermometer: 135°F for medium-rare, 145°F for medium. Letting it rest is essential.
My veggies aren’t crispy. What happened?
Ensure they are in a single layer, not crowded, and that your oven is fully preheated. Patting them dry before tossing in oil also helps.
Can I prepare anything ahead of time?
Yes, you can cut the vegetables and season the steak up to a day in advance. Keep them separate in the refrigerator.
What if I don’t have a cast-iron skillet?
Any heavy-bottomed, oven-safe skillet will work. The key is getting it very hot before adding the steak.
Common Mistakes to Avoid
Avoid these pitfalls: Not patting the steak dry before searing, which prevents a proper crust. Overcrowding the baking sheet with veggies leads to steaming, not roasting. Slicing the steak immediately after cooking instead of letting it rest, causing all the juices to run out. Burning the garlic by adding it to a skillet that’s too hot—always lower the heat for the sauce. Underseasoning the vegetables and steak at the beginning; be generous with salt and pepper.
Conclusion
This Garlic Butter Steak with Roasted Veggies is a restaurant-quality meal that is deceptively simple to make at home. By following the step-by-step guide and avoiding common errors, you’ll achieve a perfectly seared, juicy steak and caramelized vegetables tied together with a rich, aromatic garlic butter sauce. It’s a reliable, impressive, and satisfying dish perfect for any night of the week.