One Pan Steak and Veggies with Garlic Herb Butter is a simple yet gourmet dish that brings together juicy steak and fresh vegetables—all cooked in one pan. This recipe is perfect for busy weeknights or special occasions. The combination of garlic, herbs, and butter creates an irresistible flavor that enhances the beef and veggies.
Why Make This Recipe
Making One Pan Steak and Veggies with Garlic Herb Butter saves you time on both cooking and cleanup. You can prepare a hearty meal in under 30 minutes using just one skillet. The rich buttery sauce infused with herbs makes every bite a delight, and it’s a great way to incorporate healthy vegetables into your meal. Plus, who doesn’t love a meal that looks as good as it tastes?
How to Make One Pan Steak and Veggies with Garlic Herb Butter
Ingredients:
- 5 tablespoons unsalted butter (divided)
- 1 clove garlic (minced)
- 1 tablespoon chopped fresh parsley leaves
- 1 1/2 teaspoons minced fresh thyme leaves
- 1 1/2 teaspoons fresh lemon zest
- Kosher salt and freshly ground black pepper
- 2 1 1/4-inch-thick New York strip steaks
- 1 shallot (minced)
- 1 pound fresh asparagus (trimmed and cut into 2-inch pieces)
- 8 ounces cremini mushrooms (halved)
Directions:
- For the butter mixture: In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt, and pepper; set aside.
- Season the steaks with salt and pepper, to taste.
- Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 4-5 minutes, or until desired doneness; set aside and keep warm.
- Melt the remaining 1 tablespoon butter in the skillet. Add shallot, asparagus, and mushrooms. Cook, stirring occasionally, until mushrooms are tender and browned and asparagus are crisp-tender and bright green, about 3-4 minutes.
- Serve immediately with steaks and the butter mixture.
How to Serve One Pan Steak and Veggies with Garlic Herb Butter
Serve this delicious dish hot from the skillet. You can place the steak on a plate and spoon the sautéed veggies alongside. Drizzle the garlic herb butter over the steak and veggies for extra flavor. It pairs well with a simple salad or crusty bread to soak up the butter.
How to Store One Pan Steak and Veggies with Garlic Herb Butter
To store leftovers, let the dish cool completely, then transfer it to an airtight container. You can keep it in the fridge for up to 3 days. Reheat in the skillet on low heat to avoid overcooking the steak again.
Tips to Make One Pan Steak and Veggies with Garlic Herb Butter
- Choose Quality Steaks: Use high-quality New York strip steaks for the best flavor and tenderness.
- Don’t Overcrowd the Pan: Make sure there is enough space for the veggies to cook evenly.
- Adjust Cooking Time: Cook the steak according to your preference—less time for rare and more time for well-done.
Variation
You can switch up the veggies based on what’s in season or your personal taste. Bell peppers, zucchini, or even baby carrots can be great substitutes or additions to the dish.
FAQs
1. Can I use different cuts of steak for this recipe?
Yes, you can use other cuts of steak like ribeye or sirloin. Just adjust the cooking time based on the thickness.
2. How can I make this recipe dairy-free?
You can omit the butter and use olive oil instead. For a similar flavor, add a splash of lemon juice at the end.
3. Can I meal prep this recipe?
Absolutely! You can prepare the steak and veggies ahead of time and reheat them when ready to eat. Just be mindful that the steak may lose some of its juiciness after reheating.
One Pan Steak and Veggies with Garlic Herb Butter
Ingredients
For the garlic herb butter
- 3 tablespoons unsalted butter divided
- 1 clove garlic minced
- 1 tablespoon fresh parsley leaves chopped
- 1.5 teaspoons fresh thyme leaves minced
- 1.5 teaspoons fresh lemon zest
- Kosher salt and freshly ground black pepper to taste
For the steaks and veggies
- 2 pieces New York strip steaks 1 1/4-inch thick
- 1 piece shallot minced
- 1 pound fresh asparagus trimmed and cut into 2-inch pieces
- 8 ounces cremini mushrooms halved
- 1 tablespoon unsalted butter for cooking
Instructions
Preparation of Garlic Herb Butter
- In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt, and pepper; set aside.
Cooking the Steak
- Season the steaks with salt and pepper, to taste.
- Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat.
- Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes.
- Using tongs, flip the steaks and cook for an additional 4-5 minutes, or until desired doneness; set aside and keep warm.
Cooking the Vegetables
- Melt the remaining 1 tablespoon butter in the skillet.
- Add shallot, asparagus, and mushrooms. Cook, stirring occasionally, until mushrooms are tender and browned and asparagus are crisp-tender and bright green, about 3-4 minutes.
Serving
- Serve immediately with steaks and the butter mixture drizzled over the steak and veggies.
