One Pan Steak and Veggies with Garlic Herb Butter
A simple yet gourmet dish that combines juicy steak and fresh vegetables, all cooked in one pan with a rich garlic herb butter sauce.
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.
Notes
To store leftovers, let the dish cool completely, then transfer to an airtight container. Keep in the fridge for up to 3 days. Reheat in the skillet on low heat.