Instructions
Step 1: Preheat your oven to 400°F. On a baking sheet, toss the halved baby potatoes with 2 tablespoons of butter, salt, and pepper. Spread them in a single layer and roast for 15-18 minutes until golden and fork-tender.
Step 2: During the last 5 minutes of potato cooking, toss the asparagus with 1 tablespoon of butter, salt, and pepper. Add it to the baking sheet and finish roasting until lightly charred.
Step 3: While vegetables roast, remove your steaks from the refrigerator 15 minutes before cooking. Pat them completely dry and season both sides generously with salt and pepper.
Step 4: Heat olive oil in a cast iron skillet over medium-high heat until it’s smoking. Carefully place the steaks in the pan and sear for 3-4 minutes per side for medium-rare. Don’t move them around, let that crust develop.
Step 5: Lower heat to medium and add 3 tablespoons of butter, minced garlic, rosemary, and thyme to the skillet. Tilt the pan and baste the steaks with this fragrant butter sauce for 2-3 minutes.
Step 6: Remove steaks from heat and let them rest for 5 minutes. Transfer to a plate and top each steak with the garlic butter from the pan. Garnish with fresh parsley.
Step 7: Plate the steaks with the roasted potatoes and asparagus alongside. Drizzle any pan juices over the vegetables and serve immediately.
Storage and Reheating Tips
Leftover steak keeps well in an airtight container for up to 3 days. Store the vegetables separately to prevent them from getting soggy. Reheat your steak gently in a 300°F oven for about 5 minutes to restore its tenderness.
You can also enjoy cold sliced steak in salads or sandwiches the next day. The roasted vegetables are delicious cold as a side salad or reheated in a 350°F oven for 8-10 minutes.
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