Garlic Butter Pan-Seared NY Strip Steak with Roasted Asparagus
Italian-influenced steak dinner featuring a lean NY strip seared to crusty brown, finished with garlicky butter. The dish pairs simple pantry flavors with blistered asparagus for a restaurant-style weeknight meal.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 strip steaks (about 8 oz each, 1 inch thick)
- 1 tbsp olive oil
- 2 cloves garlic, smashed
- 2 tbsp unsalted butter
- ½ lb fresh asparagus, ends trimmed
- ½ tsp kosher salt
- ½ 1/2 tsp black pepper
- ½ 1/2 tsp lemon juice
Instructions
- Pat steaks dry; season with salt and pepper.
- Heat 12-inch skillet with olive oil over medium-high; sear steaks 3-4 min per side until deep brown.
- Add garlic and butter; tilt pan, spoon brown butter over steaks for 1-2 min, then rest 5 min.
- Toss asparagus with salt, pepper, and lemon juice; roast in 425°F oven 8-10 min until tender-crisp.
- Serve steaks with drippings and roasted asparagus for a bright finish.
Chef’s Pro Tips
- Let steaks rest 5 minutes before slicing.
- Brown butter adds depth; don’t skip spooning it over.
- Use a hot pan to get a strong crust.
- Finish with a quick squeeze of lemon for brightness.
Serving Suggestions
Pair with a simple potato side or a green salad; drizzle any remaining pan sauce over the steak.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbs | — |
| fat | — |
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