Time: 30 minutes
Yield: 4 servings
The ultimate comfort food is right here! One-Pot Garlic Butter Steak and Veggies is the best of both worlds: veggies and meat cooked to tender perfection in rich butter. Over top is a creamy, herbaceous butter that melts and infuses everything with even more flavor. One-Pot Garlic Butter Steak and Veggies is so comforting you’ll have no other choice but to eat it on your couch, wrapped up in your coziest blanket. Plus it only takes 30 minutes to make and you won’t have to worry about cleanup!
Ingredients• 5 tablespoons unsalted butter, divided • 1 clove garlic, minced • 1 tablespoon parsley leaves, chopped • 1 1/2 teaspoons thyme leaves, minced • 1 1/2 teaspoons lemon zest • kosher salt, to taste • ground black pepper, to taste • 2 New York strip steaks, 1 1/2-inches thick each • 1 shallot, minced • 1 pound asparagus, trimmed and cut into 2-inch pieces • 8 ounces cremini mushrooms, halved
Combine 3 tablespoons of the butter, the garlic, the parsley, the thyme, the lemon zest, the salt, and the pepper into a small bowl.
Set the herb butter mixture aside.
Season the steaks with salt and pepper.
Over medium heat, melt 1 tablespoon of the butter.
Place the steaks in the middle of the skillet.
Cook until a dark crust has formed, about 4-5 minutes.
Flip and cook the other side until the steaks reach 135 degrees F for medium-rare, about 2-3 minutes.
Set the steaks aside.
Melt the remaining 1 tablespoon of the butter in the skillet.
Add the shallot, asparagus, and mushrooms.
Stir until the mushrooms are tender and brown, about 5-7 minutes.
Serve the steak and veggies with the herb butter mixture!