Name: Pan-Seared Steak with Herb Butter and Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 pieces ribeye or sirloin steaks; 3 cups broccoli florets; 1 red bell pepper; 1 red onion; 3 tablespoons olive oil; 3 tablespoons unsalted butter; 2 cloves garlic; 3 sprigs fresh thyme; 2 tablespoons fresh parsley; 1 teaspoon salt; 0.5 teaspoon black pepper

Pan-Seared Steak with Herb Butter and Roasted Vegetables

Weeknightamericaneasysteakweeknight

10 minPrep25 minCook2Serves

Ingredients

2 piecesribeye or sirloin steaks (about 8 oz each)
3 cupsbroccoli florets
1red bell pepper
1red onion (medium)
3 tablespoonsolive oil
3 tablespoonsunsalted butter
2 clovesgarlic
3 sprigsfresh thyme
2 tablespoonsfresh parsley
1 teaspoonsalt
½ teaspoonblack pepper

Method

01
Preheat oven to 425°F and line a baking sheet with parchment paper.
02
Toss broccoli, bell pepper, and onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the baking sheet. Spread in a single layer.
03
Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly charred at the edges.
04
While vegetables roast, pat steaks completely dry with paper towels and season both sides generously with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
05
Heat remaining 1 tablespoon olive oil in a large cast-iron or heavy skillet over high heat until shimmering, about 2 minutes.
06
Add steaks to the hot pan and sear without moving for 3 to 4 minutes until a deep brown crust forms.
07
Flip steaks and cook another 3 to 4 minutes for medium-rare, or until desired doneness. Remove steaks to a plate and tent loosely with foil.
08
Reduce heat to low and add butter, garlic, and thyme to the same pan. Swirl until butter melts and garlic is fragrant, about 1 minute.
09
Remove from heat, discard thyme sprigs, and stir in parsley.
10
Spoon herb butter over steaks and serve immediately with roasted vegetables.

Spice Tips

For a peppery kick, add 1/2 teaspoon crushed red pepper flakes to the vegetables before roasting. A sprinkle of smoked paprika on the steaks before searing adds depth. Fresh rosemary can replace thyme for a more assertive herb flavor.

For different doneness levels, aim for 120-125°F internal temperature for rare, 130-135°F for medium-rare, 140-145°F for medium. Let steaks rest 5 minutes before slicing for juicier meat.