Garlic Parmesan Butter Steak with Roasted Veg
Seared steak basted in garlicky Parmesan butter, plated with crispy roasted potatoes, zucchini, tomatoes, and corn. A complete weeknight dinner that feels restaurant-worthy.
- Total time
- 28 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F. Toss potatoes, zucchini, tomatoes, onion, and corn with 2 tbsp butter, salt, and pepper. Spread on a sheet pan.
Step 2
Roast vegetables for 15 minutes, stirring halfway through, until potatoes are golden and edges crisp.
Step 3
Pat steaks dry. Season both sides generously with salt and black pepper.
Step 4
Heat a cast iron skillet over medium-high until it shimmers, about 90 seconds. Sear steaks 90 seconds per side without moving — don't flip more than once.
Step 5
Add minced garlic and remaining 2 tbsp butter to the pan. Tilt skillet and baste steaks with foaming garlic butter for 60 seconds until golden brown.
Step 6
Plate steaks and roasted vegetables. Top steaks with grated Parmesan and fresh cracked pepper. Serve hot.
Tools you’ll need
- sheet pan
- 12-inch cast iron skillet
- instant-read meat thermometer (optional but recommended)
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