Creamy Garlic Butter Steak with Roasted Vegetables Step-by-step instructions

Before you start

Before beginning, ensure the steaks are removed from the refrigerator at least 20 minutes prior to cooking to allow the temperature to equalize. Pat the meat thoroughly dry with paper towels to ensure a crisp sear.

Prepare the vegetables by washing and trimming them, and preheat your oven. Have all sauce ingredients measured and ready, as the final steps move quickly once the steak is finished resting.

Instructions

Roasting the vegetables

1. 1Roast the vegetables
   Preheat the oven to 400°F (200°C). Toss the halved baby potatoes and trimmed asparagus with olive oil, salt, and pepper on a large baking sheet. Roast for 20 to 25 minutes until the potatoes are golden brown and tender, and the asparagus is lightly charred.
   Look for Potatoes should be fork-tender and golden.
   Tip Cut potatoes into uniform sizes to ensure they finish roasting at the same time.

The potatoes should be golden brown and easily pierced with a fork. The asparagus should be tender with slightly charred tips. If the vegetables finish before the steak, keep them in a warm oven until the rest of the meal is ready to be served.

Searing the steak

2. 2Sear the steak
   Heat a heavy skillet over high heat. Season the steaks generously with salt and pepper. Place the steaks in the hot pan and sear for 3 to 4 minutes per side until reaching 145°F (63°C). Remove the steaks from the pan and let them rest on a cutting board for at least 3 minutes before slicing.
   Look for Steaks develop a deep brown crust on both sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the pan is very hot before adding the meat for the best sear.

The steak is ready when it has developed a deep brown, caramelized crust on both sides. Use a meat thermometer to check for the desired internal temperature.

The meat should feel firm but yield slightly to the touch before being moved to the cutting board.

Finishing the sauce

3. 3Prepare the garlic cream sauce
   In the same skillet used for the steak, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Pour in the heavy cream and fresh herbs, simmering until the sauce thickens enough to coat the back of a spoon. Drizzle the finished sauce over the sliced steak.
   Look for Sauce should be glossy and thickened.
   Tip Scrape the browned bits from the bottom of the pan to add depth to the cream sauce.

The sauce is done when it is thick enough to coat the back of a spoon without running off immediately. It should be fragrant with garlic and have a smooth, glossy consistency. The sauce should be served warm, drizzled directly over the sliced steak.

Common mistakes

A common mistake is overcrowding the pan, which lowers the temperature and causes the steak to steam rather than sear. Work in batches if necessary to maintain high heat.

Another error is failing to rest the meat; cutting into the steak too early causes the juices to escape, leading to dry meat. Finally, do not rush the sauce reduction, as the cream needs time to thicken properly.

How to tell it’s done

To determine doneness for the steak, use an instant-read meat thermometer inserted into the thickest part of the meat. For a medium-rare result, the internal temperature should reach 145°F (63°C).

Always allow the steak to rest for at least 3 minutes after cooking to ensure the juices redistribute throughout the fibers, resulting in maximum tenderness and moisture in every bite.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest