25-Min Pan-Seared Steak with Roasted Veg & Pan Gravy
Seared beef steak with crispy roasted potatoes, asparagus, and stuffed tomato, finished with a quick beef pan gravy. Restaurant-quality dinner on the weeknight clock.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 steaks (6–8 oz each) beef steak (ribeye or strip, 1-inch thick)
- 1 lb baby potatoes
- ½ lb asparagus spears
- 2 whole large tomatoes
- ¼ cup panko breadcrumbs
- ½ cup beef stock
- 2 tbsp butter
Instructions
- 1
Halve tomatoes, scoop out centers, toss with panko, salt, and pepper. Place on a baking sheet with halved potatoes and asparagus; drizzle everything with oil.
- 2
Roast at 425°F until potatoes are tender and tomatoes are golden, about 18–20 minutes.
- 3
While vegetables roast, pat steaks dry and season generously with salt and black pepper.
- 4
Heat oil in a heavy skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear steaks 90 seconds per side without moving. Center should feel firm to the touch; rest 5 minutes off heat.
- 6
Pour beef stock into the hot skillet, scrape up browned bits, whisk in butter until glossy. Divide steaks, vegetables, and gravy between plates.
Tools you’ll need
- sheet pan
- heavy 12-inch skillet
- instant-read thermometer (optional)
- whisk
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