Steak perfectly seasoned, cooked, and served with mushrooms and asparagus. Garlic herb butter is heavenly! One pan. One pan. 30 minutes.
I gave Ben all my presents because I couldn’t wait until the holiday to buy them.
Birthdays, Christmas, anniversaries. He always leaves empty-handed when the date actually arrives.
But, hey, Butter Corgi sock couldn’t hold out until Valentine’s Day.
That’s right. I bought him socks with Butter’s face all over them.
I made him the same thing.
In less than 30 minutes, you can have a complete steak and vegetable dinner cooked in a single pan.
He doesn’t even know that less than 30 minutes is a thing.
He knows the garlic herb butter is a great sauce.
This is all that matters.
- Divide five tablespoons of unsalted Butter into equal portions
- One clove of garlic, minced
- Fresh parsley leaves, chopped to 1 tablespoon
- Fresh thyme leaves minced to 1 1/2 teaspoons
- Fresh lemon zest, 1 1/2 tsp.
- Black pepper and Kosher Salt
- New York Strip steaks, two 1/4-inch thick
- One shallot, minced
- Fresh asparagus 1 pound, trimmed into 2-inch pieces
- 8 ounces cremini mushrooms, halved
- FOR BUTTER MIXTURE In a small bowl, combine garlic, parsley, thyme, lemon zest, salt, and pepper.
- Season steaks to your taste with salt and pepper.
- Melt one tablespoon of Butter in a 12-inch pan over medium heat. Place the steaks in the center of the pan and cook for 4-5 minutes or until a crust forms. Flip the steaks using tongs and continue cooking for a further 4-5 minutes or until desired doneness. Set aside and keep warm.
- Melt the remaining one tablespoon of Butter in the skillet. Add shallots, asparagus, and mushrooms. Stir occasionally while cooking until the mushrooms are browned and tender and the asparagus is crisp-tender. This should take about 3-4 mins.
- Serve immediately with BUTTER MESSURE and steaks.