Pan-Seared Sirloin Steak with Garlic Herb Butter and Roasted Asparagus

Ingredients

• Sirloin Steaks 2 each
• Asparagus 1 bunch
• Garlic 3 cloves
• Fresh Rosemary 1 sprig
• Fresh Thyme 1 sprig
• Unsalted Butter 4 tbsp
• Olive Oil 2 tbsp
• Salt 1 tsp
• Black Pepper 0.5 tsp

How to Cook

1. Pat sirloin steaks dry with paper towels. Season generously on both sides with salt and black pepper. Let sit at room temperature for 10 minutes.
2. Wash asparagus and snap off the tough ends. Toss with 1 tbsp olive oil, a pinch of salt, and pepper on a baking sheet.
3. Mince garlic. Chop rosemary and thyme leaves finely.
4. Preheat oven to 400°F (200°C). Place the baking sheet with asparagus in the preheated oven and roast for 10-12 minutes, until tender-crisp.
5. While asparagus roasts, heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tbsp olive oil. Once shimmering, add the steaks to the hot pan. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness.
6. After flipping the steaks, add 2 tbsp unsalted butter, minced garlic, rosemary, and thyme to the pan. Baste the steaks continuously with the melted herb butter for the remaining cook time.
7. Remove steaks from the pan and transfer to a cutting board. Tent loosely with foil and let rest for 5-7 minutes. This allows the juices to redistribute.
8. Slice steaks against the grain (optional) and serve immediately with the roasted asparagus. Spoon any remaining pan juices or herb butter over the steaks.