Juicy Pan-Seared Steak with Asparagus

The perfect one-pan dinner: a juicy beef steak seared to a deep golden crust, rested in foil with garlic and herbs, and crisp green asparagus finished with lemon juice. Simple steps, clear timing, and a reliably aromatic result.

Ingredients

• Ribeye or strip steak — 2 pieces, 9–10.5 oz | 250–300 g each
• Coarse salt — 1 tsp
• Ground black pepper — 1/2 tsp
• Olive oil — 2 tbsp | 30 ml (1 tbsp for the steak and 1 tbsp for the asparagus)
• Butter — 1 oz | 30 g
• Garlic — 3 cloves (2 for the steak, 1 for the asparagus)
• Thyme — 2 sprigs
• Rosemary — 1 sprig
• Green asparagus — 14 oz | 400 g
• Lemon juice — 2 tbsp | 30 ml

Step-by-Step Recipe

1. Take the steaks out of the refrigerator in advance and let them come to room temperature, about 20–30 minutes. Pat dry with paper towels.
2. Season generously with coarse salt and black pepper, brush with olive oil, and let stand for 5 minutes.
3. Heat a heavy skillet over high heat until it is just beginning to smoke.
4. Add the steaks and sear for 2 minutes on each side until nicely browned. Sear the edges as well.
5. Reduce the heat to medium, add the butter, 2 smashed garlic cloves, thyme, and rosemary. Baste the steaks with the fragrant butter for 30–60 seconds.
6. Transfer the steaks with the herbs to a sheet of foil, wrap loosely, and let rest for 7 minutes.
7. While the meat rests, prep the asparagus: snap off and discard the tough ends.
8. Heat 1 tbsp | 15 ml olive oil in the skillet and sauté the asparagus for 2–3 minutes, until bright green and lightly crisp. Add the remaining garlic clove, minced, then season with salt and pepper.
9. Remove from the heat and finish the asparagus with a generous squeeze of lemon juice.
10. Slice the steaks across the grain and serve with the asparagus, spooning the pan juices from the foil over the meat.

Nutrition per Serving

Tips and Variations

• Doneness: for medium, aim for an internal temperature of 135–140°F | 57–60°C. Without a thermometer, check the steak’s springiness when pressed.
• Skillet: cast iron is ideal — it holds heat beautifully and gives a steady crust.
• Herbs and fat: thyme and rosemary can be swapped for sage, and butter can be replaced with clarified butter for a higher smoke point.
• Asparagus: don’t overcook it — as soon as it turns bright green and stays lightly crisp, take it off the heat.
• Serving: finish with a pinch of flaky salt and a little fresh lemon zest for lift.

FAQ