Garlic Butter Steak with Roasted Vegetables

Ingredients

• 4 ribeye steaks (8 oz each)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 2 sprigs fresh rosemary
• 2 cups mixed vegetables (carrots, broccoli, bell peppers)
• 1 tablespoon fresh parsley, chopped

Instructions

1. Prepare the steaks: Remove steaks from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
2. Heat the pan: Heat olive oil in a large cast-iron skillet over high heat until it begins to smoke.
3. Sear the steaks: Place steaks in the hot pan and cook without moving for 4-5 minutes until a dark crust forms.
4. Flip and continue: Flip steaks and cook for another 4-5 minutes for medium-rare (adjust time for desired doneness).
5. Add garlic butter: Reduce heat to medium, add butter, garlic, and rosemary to the pan. Tilt the pan and baste steaks with the garlic butter for 2 minutes.
6. Rest the steaks: Transfer steaks to a plate and let rest for 5 minutes before serving.
7. Serve: Slice against the grain if desired, and serve with roasted vegetables. Drizzle with remaining garlic butter and garnish with fresh parsley.

Nutrition Information

Chef's Tips

• Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium
• Let steak come to room temperature before cooking for even cooking
• Don't skip the resting step - it allows juices to redistribute
• Use high-quality butter for the best garlic butter sauce

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