Steak perfectly seasoned, cooked, and served with mushrooms and asparagus. Garlic herb butter is a delicious accompaniment! One pan. One pan. 30 minutes. That’s it!
I gave Ben all my presents because I couldn’t wait until the holiday to buy them.
Birthdays, Christmas, anniversaries. He always leaves empty-handed when the date arrives.
But Butter Corgi sock couldn’t hold out until Valentine’s Day.
That’s right. I bought him socks with Butter’s face all over them.
I made him the same thing.
In less than 30 minutes, you can have a complete steak and vegetable dinner cooked in a single pan.
He doesn’t even know that less than 30 minutes is a thing.
He knows the garlic herb butter is a great sauce.
This is all that matters.
Divide five tablespoons of unsalted Butter into equal portions
One clove of garlic, minced
Fresh parsley leaves, chopped to 1 tablespoon
Fresh thyme leaves minced to 1 1/2 teaspoons
Fresh lemon zest, 1 1/2 teaspoons
Black pepper and Kosher Salt
New York Strip steaks, two 1/4-inch thick
One shallot, minced
Fresh asparagus, 1 pound, cut into 2-inch pieces.
8 ounces cremini mushrooms, halved
FOR BUTTER MIXTURE In a small bowl, combine garlic, parsley, thyme, lemon zest, salt, and pepper.
Season steaks to your taste with salt and pepper.
Melt one tablespoon of Butter in a 12-inch pan over medium heat. Place the steaks in the center of the pan and cook for 4-5 minutes or until a crust forms. Flip the steaks using tongs and continue cooking for another 4-5 minutes or until desired doneness. Set aside and keep warm.
Melt the remaining one tablespoon of Butter in the skillet. Add shallots, asparagus, and mushrooms. Stir occasionally while cooking until the mushrooms are browned and tender and the asparagus is crisp-tender. This should take about 3-4 mins.
Serve steaks immediately.