Looking for a simple yet sophisticated dinner idea Why not try the Pan-Fried Garlic Butter Steak with Crispy Potatoes and Asparagus tonight
Ingredients List:
1 pound small potatoes, halved
1 (1.5”-2” thick) ribeye steak
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
4 tablespoons butter
2 sprigs rosemary
2 sprigs thyme
8 cloves garlic, peeled
8 ounces fresh asparagus, trimmed
Instructions:
1- Add the potatoes to a medium-sized pot and
cover with water. Bring to a boil, reduce to a
simmer, and continue to cook until the potatoes
are tender, about 6-8 minutes. Drain the
potatoes and set aside.
2- Season the steak generously all over with salt
and pepper. Heat the oil in a large cast iron
skillet over high heat until beginning to smoke
. Add the steak to the skillet and cook, flipping
every 30 seconds or so for a total of 4 minutes,
or until a brown crust forms. Sear the sides as well.
3-Reduce the heat to medium and add the butter
, garlic, and herb sprigs. Once the butter has
melted, tilt the pan slightly so that the butter
collects by the handle and use a spoon to splash
the steak with the hot butter. Continue to baste
, flipping the steak occasionally, until a
thermometer inserted into the thickest part of
the steak registers 120-125°F for medium rare,
or 125-130°F for medium (about 3-4 more
minutes). Set the steak aside to rest.
4- Meanwhile, place the potatoes back into the
skillet, cut-side-down. Make space for asparagus
in the center of the skillet and add it. Cook,
tossing the asparagus occasionally (but leaving
the potatoes undisturbed) until the asparagus is
just tender, about 6 minutes. Remove the
asparagus and set aside on a serving plate.
Continue to cook the potatoes until golden,
about 2 more minutes. Set aside with the
asparagus.
4-Slice the steak, if desired, and serve with the
potatoes and asparagus.
Notes :
For an even more flavorful steak, let it come to
room temperature before cooking.
Resting the steak is crucial for a juicy result;
don't skip this step!
Use a cast iron skillet for the best sear on the steak