Pan-Seared Sirloin with Roasted Asparagus and Garlic-Herb Butter
"A classic and elegant dish featuring perfectly pan-seared sirloin steak, roasted asparagus, and a flavorful garlic-herb butter. Simple yet sophisticated, it's perfect for a special meal for two."
Ingredients
All Steps
- 1
Preheat your oven to 400°F (200°C). Trim the woody ends off the asparagus spears. Toss the asparagus with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet. Roast in the oven for 10-12 minutes, or until tender-crisp.
- 2
While the asparagus roasts, prepare the garlic-herb butter. Mince the garlic cloves, fresh rosemary, and fresh thyme. In a small bowl, combine the softened unsalted butter with the minced garlic, rosemary, thyme, and a pinch of salt and pepper. Mix well.
- 3
Pat the sirloin steaks dry with paper towels. Season generously on both sides with salt and black pepper.
- 4
Heat a heavy-bottomed skillet (cast iron works best) over medium-high heat until very hot. Add the steaks and sear for 3-5 minutes per side for medium-rare, or adjust to your desired doneness. For the last minute of cooking, add half of the garlic-herb butter to the pan, allowing it to melt and baste the steaks.
- 5
Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.
- 6
Serve the rested sirloin steaks immediately alongside the roasted asparagus. Top each steak and asparagus with a dollop of the remaining garlic-herb butter.