Garlic Butter Steak and Roasted Veggies is a delicious dish that combines juicy ribeye steaks with a rich garlic butter sauce and a medley of colorful roasted vegetables.
2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)
2 tablespoons olive oil
1 teaspoon balsamic vinegar (optional)
Instructions
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 15-20 minutes. Season both sides with salt and pepper.
In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic, chopped rosemary, and thyme. Stir for about a minute until fragrant, then set aside to cool.
In a large bowl, toss the mixed vegetables with 2 tablespoons of olive oil and season with salt and pepper.
Spread the seasoned vegetables in a single layer on a lined baking sheet and roast in a preheated oven at 425°F (220°C) for about 20-25 minutes, stirring halfway through.
Heat a cast-iron skillet over high heat and add the remaining 2 tablespoons of butter. Once melted, sear the seasoned steaks for about 4-5 minutes on each side for medium-rare.
During the last minute of cooking, drizzle the prepared garlic butter over the steaks. Remove from skillet and let rest for about 5 minutes before serving.
Notes
Use high-quality ingredients for the best flavor.
Allow steaks to come to room temperature before cooking.
Preheat your oven and skillet for optimal cooking results.
Let the steak rest after cooking to redistribute juices.