Garlic Herb Steak With Roasted Broccolini (Printable Version)
Tender pan-seared steak with aromatic garlic and herbs, paired with lemon-kissed roasted broccolini for a satisfying meal.
# What You'll Need:
→ Meats
01 - 4 ribeye or sirloin steaks (about 8 oz each), brought to room temperature
→ Vegetables
02 - 1 lb broccolini, trimmed
03 - 1 lemon, zested and cut into wedges
04 - 2 tbsp fresh parsley, chopped
→ Aromatics & Herbs
05 - 4 garlic cloves, minced
06 - 2 tbsp fresh thyme leaves
07 - 2 tbsp fresh rosemary, minced
→ Oils & Fats
08 - 2 tbsp olive oil, plus extra for drizzling
09 - 2 tbsp unsalted butter
→ Seasonings
10 - 1 tsp kosher salt, plus more to taste
11 - ½ tsp freshly ground black pepper
# How To Make:
01 - Preheat oven to 425°F (220°C).
02 - Toss the broccolini with 1 tablespoon olive oil, half the minced garlic, a pinch of salt, and pepper. Spread in an even layer on a baking sheet and roast for 15–18 minutes until crisp-tender with light charring.
03 - While the broccolini roasts, pat the steaks dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear for 3–4 minutes per side for medium-rare. For thicker cuts, reduce heat to medium and cook an additional 1–2 minutes per side.
05 - During the last minute of cooking, add the butter, remaining garlic, thyme, and rosemary to the pan. Tilt the skillet and baste the steaks repeatedly with the melted herb butter.
06 - Transfer steaks to a cutting board and let rest for 5 minutes to allow juices to redistribute.
07 - Arrange the rested steaks and roasted broccolini on plates. Sprinkle the broccolini with lemon zest and chopped parsley, then squeeze fresh lemon juice over the top. Serve with additional lemon wedges on the side.
# Expert Advice:
01 -
- The herb butter basting trick makes the steak taste like it came from a restaurant, but the technique takes barely a minute to pull off.
- Broccolini roasted until slightly charred is a total game changer, and you will never want to boil vegetables again after tasting it.
02 -
- Skipping the resting step will leave you with a puddle of juices on the cutting board and a drier steak on your plate, so be patient.
- The broccolini can go from perfectly charred to straight up burnt in about two minutes, so check it at the 15 minute mark rather than walking away.
03 -
- Press the steaks with your finger while they cook and if they feel firm with a slight bounce, you are at medium-rare, which is the sweet spot for ribeye.
- Saving a small pinch of fresh herbs to scatter over the finished plate right before serving adds a burst of aroma that makes the whole dish sing.