Pan-Seared Steak with Garlic-Herb Butter and Roasted Asparagus

• Sirloin Steak

  2 pieces
• Asparagus

  1 lb
• Unsalted Butter

  4 tbsp
• Garlic

  4 cloves
• Fresh Rosemary

  1 tbsp chopped
• Fresh Thyme

  1 tbsp chopped
• Olive Oil

  1 tbsp
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp

All Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Trim the woody ends off the asparagus. On a baking sheet, toss the asparagus with 1 tbsp of olive oil, salt, and pepper.

3. 3

   Roast the asparagus in the preheated oven for 10-15 minutes, or until tender-crisp.

4. 4

   While the asparagus roasts, pat the steaks dry thoroughly with paper towels. Season generously on all sides with salt and black pepper.

5. 5

   Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it just begins to smoke lightly.

6. 6

   Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side for medium-rare, or adjust cooking time to your desired doneness, creating a beautiful crust.

7. 7

   Reduce the heat to medium. Add the unsalted butter, minced garlic, chopped rosemary, and chopped thyme to the skillet. Tilt the pan slightly and, using a spoon, baste the melting butter mixture over the steaks repeatedly for 1-2 minutes.

8. 8

   Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5-10 minutes to allow the juices to redistribute. This is crucial for a tender steak.

9. 9

   Slice the steak against the grain, if desired. Serve immediately with the roasted asparagus, drizzling any remaining pan sauce/butter over the steak and asparagus.