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asparagus garlic butter steak

Asparagus Garlic Butter Steak Skillet

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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4 servings

Equipment

  • 1 large cast-iron skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Tongs
  • 1 instant-read thermometer
  • 1 Small bowl
  • 1 plate

Ingredients
  

  • 1 1/2 pound sirloin steak room temperature, patted dry
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon smoked paprika
  • 2 tablespoon olive oil divided
  • 3 tablespoon unsalted butter divided
  • 1 pound asparagus trimmed
  • 5 clove garlic minced
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Season the steak on both sides with salt, black pepper, and smoked paprika.
  • Heat the skillet over medium-high until very hot, then add 1 tablespoon olive oil and 1 tablespoon butter.
  • Sear the steak 2 to 3 minutes per side until a deep crust forms, then reduce heat to medium and add 1 tablespoon butter and half the minced garlic.
  • Tilt the pan and baste the steak with the garlic butter for 30 to 60 seconds until the internal temperature reaches your desired doneness (125°F rare, 135°F medium-rare, 145°F medium).
  • Transfer the steak to a plate to rest and tent loosely with foil.
  • Return the skillet to medium-high, add remaining 1 tablespoon olive oil and the asparagus, and sauté 3 to 5 minutes until bright green and crisp-tender.
  • Stir in remaining 1 tablespoon butter, remaining garlic, and red pepper flakes, and cook 30 seconds until fragrant.
  • Add lemon juice and zest, toss asparagus to coat, and season to taste with a pinch of salt and pepper.
  • Slice the rested steak against the grain and return it with its juices to the skillet, tossing gently with the garlic butter and asparagus.
  • Sprinkle with chopped parsley and serve immediately.

Notes

Patting the steak dry and letting it come to room temperature help achieve a better sear and even cooking; use a cast-iron skillet for maximum heat retention and avoid crowding the pan so the steak sears rather than steams. Adjust cook times based on steak thickness, and rely on an instant-read thermometer rather than time alone. Trim woody asparagus ends by snapping where they naturally break, and add the garlic near the end to prevent burning. For richer flavor, finish with an extra pat of butter or a splash of beef stock, and for a lighter note, add more lemon or a sprinkle of flaky salt just before serving.
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