Garlic Herb Steak with Broccolini (Print Version)

Juicy pan-seared steak with garlic and herbs, served alongside crispy roasted broccolini with fresh lemon zest.

# List of Ingredients:

→ For the Steak

01 - 2 boneless ribeye or sirloin steaks, 8 oz each, 1-inch thick
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter
04 - 3 garlic cloves, smashed
05 - 2 sprigs fresh rosemary
06 - 2 sprigs fresh thyme
07 - Kosher salt, to taste
08 - Freshly ground black pepper, to taste

→ For the Roasted Broccolini

09 - 1 bunch broccolini, about 8 oz, trimmed
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 lemon, zest and wedges

# Step-by-step Instructions:

01 - Preheat the oven to 425°F.
02 - On a baking sheet, toss broccolini with olive oil, salt, and pepper. Spread in a single layer. Roast for 15–18 minutes, until tender and slightly crispy. Remove from oven, zest the lemon over the broccolini, and toss.
03 - While broccolini roasts, pat steaks dry with paper towels. Season both sides generously with salt and pepper.
04 - Heat olive oil in a large skillet over high heat until just smoking. Add steaks and sear undisturbed for 2–3 minutes on the first side.
05 - Flip steaks. Add butter, garlic, rosemary, and thyme to the pan. Tilt the pan and, using a spoon, baste steaks with the melted butter and aromatics for another 2–3 minutes, or until desired doneness (125°F for medium-rare).
06 - Transfer steaks to a plate, tent loosely with foil, and let rest for 5 minutes.
07 - Serve steaks with roasted broccolini and lemon wedges on the side.

# Expert Advice:

01 -
  • The basting technique sounds fancy but its actually just melting butter and herbs together while your steak cooks, creating an instant restaurant-worthy sauce
  • Roasting broccolini transforms it into something completely different from steamed broccoli, all crispy-edged and sweet
  • Everything cooks in under 30 minutes but tastes like you spent all day planning it
02 -
  • Let your steak sit at room temperature for 20 minutes before cooking if you remember, it cooks more evenly
  • That smoking pan moment is exactly when you want to add the meat, if you add it too early the steak will steam instead of sear
  • Resting is not optional, cutting into steak immediately lets all the juices run out onto your plate instead of staying in the meat
03 -
  • Invest in a cast iron skillet if you can, it holds heat differently and creates the best sear
  • Set a timer for the resting phase because five minutes feels longer when you're hungry and smelling amazing food

Go Back