Perfectly Seared Steak and Garlic Butter Asparagus Tips, FAQ & printable recipe

Tips for success

For even more flavor, season the steak generously with kosher salt and freshly cracked black pepper on all sides just before searing. Do not salt the meat too far in advance, as this can draw out moisture and make the surface damp, preventing a good crust from forming when it hits the hot pan.

If you prefer a more intense garlic flavor, you can lightly bruise the garlic cloves with the side of your knife instead of mincing them finely. This allows the garlic to infuse the butter with its flavor without the risk of small bits burning during the final stage of the cooking process.

Variations

• Herbed Butter: Add a tablespoon of fresh chopped herbs like rosemary or thyme to the butter when melting it to introduce a deeper, earthy aromatic profile to the dish.
• Spicy Steak: Incorporate a pinch of red pepper flakes into the garlic butter for a subtle heat that cuts through the richness of the steak and butter.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended for this dish as the texture of the asparagus will suffer.

Reheat

Gently reheat in a skillet over low heat until just warmed through.

Store any leftovers in an airtight container in the refrigerator. Ensure the steak and asparagus are cooled to room temperature within two hours of cooking before placing them in the fridge.

Properly stored, they will remain fresh for up to three days, though the texture of the asparagus is best when eaten immediately.

While this dish is best served fresh, you can trim the asparagus and prepare the garlic in advance. Keep the asparagus in a damp paper towel in the refrigerator until you are ready to cook.

The steak should be seasoned right before cooking to maintain the best possible texture and flavor quality.

Serving ideas

Serve the steak and asparagus immediately on a warmed platter to keep the butter sauce from solidifying.

Slicing the steak against the grain before serving makes it easier to eat and ensures every bite is as tender as possible. A simple side of crusty bread is excellent for soaking up the remaining garlic butter in the pan.

Arrange the steak slices alongside the charred asparagus for a beautiful, rustic presentation.

Pour any extra garlic butter from the pan over the meat and vegetables just before serving to add one final layer of rich, savory flavor that elevates the entire dish to a restaurant-worthy experience.

Frequently asked questions

Recipe card

Perfectly Seared Steak and Garlic Butter Asparagus

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 2

Ingredients

• 2 pieces steak, such as ribeye or sirloin
• 1 bunch asparagus, woody ends trimmed
• 3 tbsp butter, unsalted
• 3 cloves garlic, minced

Instructions

1. Heat a heavy skillet over high heat. Once the pan is very hot, place the steaks in the skillet. Sear the steaks until a deep brown crust develops on both sides, ensuring the internal temperature reaches 145°F (63°C) for medium-rare, and let the meat rest at least 3 minutes.
2. Add the trimmed asparagus to the skillet alongside the steak. Cook until the asparagus is tender and charred, tossing occasionally to ensure even cooking and browning.
3. Lower the heat slightly and add the butter and minced garlic to the pan. Baste the steak and asparagus with the melting, aromatic garlic butter for one minute before removing from heat.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

6 g

Fat

34 g

Fiber

2 g

Sugar

1 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.