Pan-Seared Beef with Garlic Butter and Roasted Vegetables
Imagine a perfectly seared beef steak, its exterior boasting a beautiful, caramelized crust that locks in succulent juices, while the interior remains tender and pink. This culinary masterpiece is generously basted with a fragrant garlic and butter mixture, infusing every bite with a rich, aromatic depth. Alongside, golden roasted potatoes and vibrant green broccoli florets offer a delightful textural contrast, their earthy flavors complementing the robust beef. This dish, reminiscent of a classic steakhouse experience, elevates simple ingredients into a truly memorable and satisfying meal that speaks to comfort and indulgence.
Ingredients
- •2 beef steaks, about 200g each
- •400g potatoes, cut into 2 cm cubes
- •200g broccoli florets
- •4 cloves garlic, minced
- •50g butter
- •30ml olive oil
- •Salt to taste
- •Black pepper to taste
Instructions
- 1
Preheat oven to 200 degrees Celsius. Toss the cubed potatoes and broccoli florets with 15ml olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and lightly browned.
- 2
Pat the beef steaks dry with paper towels and season generously with salt and pepper on both sides.
- 3
Heat a heavy-bottomed pan or cast-iron skillet over medium-high heat with the remaining 15ml olive oil until shimmering.
- 4
Carefully place the steaks in the hot pan. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, creating a deep brown crust.
- 5
Reduce heat to medium. Add butter and minced garlic to the pan. As the butter melts, tilt the pan and spoon the melted butter and garlic over the steaks continuously for 1-2 minutes.
- 6
Remove steaks from the pan and let them rest on a cutting board for 5 minutes before slicing. This allows the juices to redistribute, ensuring a tender steak.
- 7
Serve the sliced beef alongside the roasted potatoes and broccoli. Drizzle any remaining pan juices over the beef for extra flavor.
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