Description
Steak Dinner with Roasted Veggies
Ingredients
For the Steak:
2 ribeye or sirloin steaks (8 oz each)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh thyme or rosemary
Salt and pepper, to taste
For the Roasted Vegetables:
2 cups brussels sprouts, halved
2 cups butternut squash, cubed
3 tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Directions
Prepare the veggies: Preheat the oven to 425°F (220°C). Toss brussels sprouts and butternut squash with olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway, until golden and tender.
Cook the steak: While the veggies roast, heat a cast-iron skillet over medium-high heat. Rub the steaks with olive oil, minced garlic, thyme, salt, and pepper.
Sear the steak: Place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare (adjust to your preferred doneness). For an extra touch, baste the steak with its juices as it cooks.
Rest the steak: Remove the steaks from the skillet and let them rest for 5 minutes to seal in the juices.
Serve it up: Plate the steak with the roasted vegetables. Garnish with fresh parsley and enjoy a hearty, balanced meal!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: 520 kcal per serving
#SteakDinner #RoastedVeggies #ComfortFood #QuickDinner #DinnerGoals
Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, preheat your oven to 425°F (220°C). While it heats, thoroughly dry your steaks with paper towels—this is crucial for a good sear. Toss the halved brussels sprouts and cubed butternut squash with 3 tbsp olive oil, garlic powder, salt, and pepper on a rimmed baking sheet. Roast for 20-25 minutes, stirring halfway. As the veggies cook, season your steaks generously on all sides. Heat your cast-iron skillet over medium-high until it’s very hot and almost smoking. Add a thin layer of oil, then place the steaks in the pan. Do not move them for 3-4 minutes to develop a crust. Flip and cook for another 3-4 minutes. In the last minute, add the minced garlic and herbs to the pan and baste the steaks with the flavored oil. Remove steaks to a plate, tent loosely with foil, and rest for 5 full minutes.
Serving Suggestions
Plate the rested steak alongside the roasted vegetables for a classic presentation. For a restaurant-quality touch, slice the steak against the grain before plating. A final drizzle of high-quality olive oil or a pat of compound butter on the warm steak adds richness. This dish pairs wonderfully with a full-bodied red wine like Cabernet Sauvignon or a Malbec. For a lighter option, a crisp arugula salad with lemon vinaigrette balances the meal perfectly.
How-to Summary
To summarize: Dry and season the steak. Roast the veggies at 425°F for 20-25 mins. Sear steak in a very hot skillet for 3-4 mins per side, basting with garlic and herbs at the end. Rest the steak for 5 minutes before slicing and serving with the roasted vegetables.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. Ribeye and sirloin are great, but New York strip or filet mignon also work well. Adjust cooking time slightly for thickness.
How do I know when the steak is done?
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Letting it rest will raise the temperature 5-10 degrees.
My vegetables aren’t crispy. What went wrong?
They were likely crowded on the pan. Use two sheets if needed to ensure they are in a single layer with space between pieces.
Can I prepare anything ahead of time?
Yes. You can cut the vegetables and season the steak up to a day in advance. Store separately in the refrigerator.
What if I don’t have a cast-iron skillet?
A heavy-bottomed stainless steel pan is a good substitute. Avoid non-stick as it won’t achieve the same high-heat sear.
Common Mistakes to Avoid
- Not Preheating the Pan: A skillet must be very hot before the steak touches it to create a proper sear.
- Skipping the Rest: Cutting into the steak immediately releases all the flavorful juices onto the plate.
- Overcrowding the Baking Sheet: This steams the vegetables instead of roasting them, leading to soggy results.
- Using Cold Steak: Take steaks out of the fridge 20-30 minutes before cooking to ensure even cooking from edge to center.
Conclusion
This steak dinner with roasted vegetables is a testament to how simple techniques yield impressive results. By focusing on high heat for searing and roasting, proper seasoning, and the essential resting period, you can create a restaurant-quality, balanced meal in about 35 minutes. It’s a versatile foundation—feel free to swap in your favorite vegetables or steak cuts. Master this method, and you’ll have a reliable, delicious, and satisfying dinner ready any night of the week.