Ingredients:

  • 2 lbs sirloin steak, cut into 4 steaks (approx 1-inch thick)
  • 2 tbsp grapeseed oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 1 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 1 lb baby potatoes, halved
  • 1 bunch asparagus, woody ends trimmed
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. On a sheet pan, toss halved potatoes with 1 tbsp olive oil, garlic powder, salt, and pepper. Roast for 15 minutes.
  3. Add asparagus to the other side of the pan, drizzle with the remaining olive oil and season. Return to the oven for 10-12 minutes until potatoes are golden and asparagus is tender.
  4. Pat the steaks completely dry with paper towels and generously rub both sides with salt and pepper.
  5. Heat a cast iron skillet over medium-high heat with grapeseed oil until it begins to shimmer and barely smoke.
  6. Place steaks in the pan, pressing slightly for contact. Sear for 3-5 minutes per side without moving them until a deep brown crust forms.
  7. Reduce heat to medium. Add butter, smashed garlic, and rosemary to the pan.
  8. Tilt the pan and continuously spoon the foaming nut-brown butter over the steaks for the final 2-3 minutes of cooking. Remove steaks when the internal temperature reaches 130°F (54°C) for medium-rare.
  9. Transfer steaks to a plate, pour the remaining garlic butter over them, and let rest undisturbed for 10 minutes.