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
- 2 steaks (6-8 oz each) Beef ribeye or strip steaks (1-inch thick)
- 1 lb Baby potatoes, halved
- 2 medium Zucchini, cut into 2-inch pieces
- 1 cup Cherry tomatoes
- 1 medium Red onion, cut into wedges
- 1 cup Fresh corn kernels
- 4 tbsp Butter, divided
- ½ cup Parmesan cheese, grated
Instructions
- 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.
- 2
Roast vegetables for 15 minutes, stirring halfway through, until potatoes are golden and edges crisp.
- 3
Pat steaks dry. Season both sides generously with salt and black pepper.
- 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.
- 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.
- 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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