Garlic Herb Steak with Broccolini (Printable Version)
Juicy garlic herb butter steak served with crisp roasted broccolini and bright lemon for an elegant weeknight dinner.
# What You'll Need:
→ Steak
01 - 2 ribeye or strip steaks (8 oz each, about 1 inch thick)
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, smashed
05 - 2 sprigs fresh rosemary
06 - 2 sprigs fresh thyme
07 - Kosher salt and freshly ground black pepper to taste
→ Roasted Broccolini
08 - 1 bunch broccolini (about 8 oz), trimmed
09 - 1 tablespoon olive oil
10 - ½ teaspoon sea salt
11 - ¼ teaspoon black pepper
12 - ½ lemon, thinly sliced
13 - Zest of ½ lemon
→ For Serving
14 - Lemon wedges
# How To Make:
01 - Preheat the oven to 425°F. Arrange a rack in the center position.
02 - Toss the trimmed broccolini with olive oil, sea salt, black pepper, and lemon slices on a rimmed baking sheet. Spread in an even layer and roast for 18 to 20 minutes, flipping halfway through, until the stalks are tender-crisp and the edges are lightly charred. Remove from the oven and sprinkle with fresh lemon zest.
03 - Pat the steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
04 - Heat a large cast-iron skillet over medium-high heat and add the olive oil. Once the oil is shimmering, lay the steaks in the pan and sear for 2 to 3 minutes per side until a deep golden-brown crust forms.
05 - Reduce the heat to medium. Add the butter, smashed garlic, rosemary sprigs, and thyme sprigs to the skillet. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted herb butter for 1 to 2 minutes, until the steaks reach your desired doneness (130°F internal temperature for medium-rare).
06 - Transfer the steaks to a warm plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow the juices to redistribute.
07 - Serve each steak topped with pan juices alongside the roasted broccolini. Garnish with fresh lemon wedges.
# Expert Advice:
01 -
- That butter basting technique makes you feel like a line cook at a steakhouse, and the results back it up.
- The broccolini roasts in the same time it takes to rest the steak, so everything lands on the plate hot together.
02 -
- Opening the pan to check the steak too early will tear the crust right off, so resist the urge to peek for at least 2 minutes.
- The carryover cooking after you pull the steak from the pan will push the internal temperature up another 5 degrees, so pull it slightly before your target.
03 -
- Your steaks should sit at room temperature for about 30 minutes before cooking, because cold meat straight from the fridge sears unevenly every time.
- The secret to restaurant quality results is that butter baste, so do not rush it, and spoon with conviction.