Garlic Butter Steak with Roasted Baby Potatoes & Asparagus

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Toss halved baby potatoes with 1 tbsp olive oil, paprika, salt, and pepper, then spread on a baking sheet and roast for 20 minutes.

Step 2: Add the asparagus spears to the same baking sheet, drizzle lightly with olive oil, season with salt and pepper, and roast for another 8-10 minutes until tender and lightly charred.

Step 3: While vegetables roast, pat your steak completely dry with paper towels. Season generously on both sides with salt and black pepper.

Step 4: Heat a cast iron or heavy skillet over medium-high heat until very hot. Sear the steak for 4-5 minutes per side for medium-rare, depending on thickness.

Step 5: In the final minute of cooking, add butter and minced garlic to the pan. Tilt and baste the steak with the melted garlic butter.

Step 6: Remove the steak and let it rest for 5 minutes. Plate the steak alongside roasted potatoes and asparagus, then drizzle with any remaining garlic butter sauce and top with fresh parsley.

Storage and Reheating Tips

Leftover steak keeps well in an airtight container for up to 3 days in the refrigerator. Store the roasted vegetables separately to maintain their crispness.

To reheat, slice the steak and gently warm it in a low oven at 300 degrees Fahrenheit for about 5-10 minutes with a splash of beef broth to restore moisture. Reheat vegetables in a 375-degree oven for 5 minutes to re-crisp them.

For best results, enjoy this dish fresh from the stove. The steak is at its peak when served immediately after cooking, and the vegetables maintain their perfect texture.