Herb Butter Seared Steak

Name: Herb Butter Seared Steak
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pound beef steak (top sirloin or ribeye, about 1-inch thick); 3 tablespoon olive oil; 2 teaspoon kosher salt; 1 teaspoon black pepper (freshly ground); 0.5 cup unsalted butter (softened); 4 clove garlic (minced); 2 tablespoon fresh parsley (chopped); 2 tablespoon fresh rosemary (chopped); 1.5 pound Yukon Gold potatoes (cut into 1-inch pieces); 1 pound carrots (peeled and sliced)

A festive and bold Christmas dinner featuring perfectly seared steak finished with aromatic herb butter, served with savory garlic rosemary potatoes and tender roasted carrots.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $6.76/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound beef steak (top sirloin or ribeye, about 1-inch thick)
3 tablespoon olive oil
2 teaspoon kosher salt
1 teaspoon black pepper (freshly ground)
0.5 cup unsalted butter (softened)
4 clove garlic (minced)
2 tablespoon fresh parsley (chopped)
2 tablespoon fresh rosemary (chopped)
1.5 pound Yukon Gold potatoes (cut into 1-inch pieces)
1 pound carrots (peeled and sliced)

Instructions

Bring the steak to room temperature about 30 minutes before cooking. Pat the beef steak dry with paper towels. Season liberally with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper.
Preheat oven to 400°F (200°C). In a large bowl, toss the Yukon Gold potatoes and carrots with 2 tablespoons olive oil, 2 minced cloves garlic, 1 tablespoon chopped fresh rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread vegetables in a single layer on a baking sheet.
Roast vegetables for 20-25 minutes, or until tender and lightly browned, tossing halfway.
While vegetables roast, prepare the herb butter. In a small bowl, combine the softened unsalted butter, 2 minced cloves garlic, 2 tablespoons chopped fresh parsley, and 1 tablespoon chopped fresh rosemary.
Heat 1 tablespoon olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Sear the beef steak for 3-4 minutes per side for medium-rare, or longer to desired doneness. Reduce heat to medium.
Add half of the herb butter to the skillet, letting it melt. Spoon the melted butter over the beef steak for 1-2 minutes. Remove steak from skillet and let rest on a cutting board for 5-10 minutes. Top with remaining herb butter while resting.
Slice the beef steak against the grain and serve immediately with the roasted Yukon Gold potatoes and carrots.

Notes

Letting the steak rest after cooking is crucial for juicy results. The roasted vegetables can be prepared ahead of time and reheated alongside the steak.

Nutrition (per serving)

Calories: 650
Protein: 52.4 g
Carbohydrates: 38.6 g
Fat: 32.5 g
Fiber: 6.8 g
Sodium: 890 mg
Saturated Fat: 18.2 g
Sugar: 5.4 g
Cholesterol: 155 mg