Pan-Seared Steak and Vegetables

American · Year-round · 45 min · Serves 4 · By The Lesapor Kitchen

This recipe combines a juicy, pan-seared steak with roasted vegetables for a satisfying meal. Perfect for a special night or casual gathering, it's both indulgent and healthy.

Ingredients

• 2 tablespoons olive oil, divided
• 4 ribeye steaks, about 1 inch thick
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 1 pound baby potatoes, halved
• 1 pound asparagus, trimmed
• 1 red bell pepper, sliced
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons unsalted butter
• 2 teaspoons fresh thyme leaves

Method

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the baby potatoes, asparagus, and red bell pepper with 1 tablespoon olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
3. Spread the vegetables evenly on a large sheet pan. Roast in the oven for 20-25 minutes until tender and slightly charred, stirring halfway through.
4. While the vegetables are roasting, pat the steaks dry with a paper towel. Season both sides generously with sea salt and black pepper.
5. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat until shimmering. Carefully add the steaks.
6. Sear the steaks for about 3-4 minutes on each side for medium-rare. Adjust the time to suit your preferred level of doneness.
7. In the last minute of cooking, add the butter and thyme to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted thyme butter.
8. Remove the steaks from the skillet and let them rest for 5 minutes before serving.
9. Serve the steaks with the roasted vegetables on the side. Drizzle any remaining thyme butter over the top for extra flavor.