Here’s a complete, classic Steak, Asparagus & Potatoes dinner — simple, flavorful, and perfect for a weeknight or special occasion. 🥩🥔🥦
🥩 Steak, Asparagus & Roasted Potatoes
🛒 Ingredients (Serves 2–4)
For the Steak
- 2 ribeye, sirloin, or NY strip steaks (1–1½ inches thick)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, smashed
- 1–2 sprigs fresh rosemary or thyme (optional)
For the Potatoes
- 1½ lbs baby potatoes (halved)
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper
For the Asparagus
- 1 bunch fresh asparagus, trimmed
- 1 tbsp olive oil or butter
- Salt and pepper
- Optional: squeeze of lemon
👩🍳 Instructions
1️⃣ Roast the Potatoes
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, garlic powder, salt, and pepper.
- Spread on a baking sheet.
- Roast 25–35 minutes, flipping halfway, until golden and fork-tender.
2️⃣ Cook the Steak
- Pat steaks dry and season generously with salt and pepper.
- Heat a heavy skillet (cast iron works best) over medium-high until very hot.
- Add olive oil, then steak.
- Cook 3–5 minutes per side (depending on thickness and desired doneness).
Internal Temps:
- Rare: 125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- During last 2 minutes, add butter, garlic, and herbs.
- Spoon melted butter over steaks (baste).
- Remove and rest 5–10 minutes before slicing.
3️⃣ Cook the Asparagus
- Heat olive oil or butter in a skillet over medium heat.
- Add asparagus and cook 5–7 minutes until tender-crisp.
- Season with salt, pepper, and a squeeze of lemon if desired.
🍽 Serve
Plate steak alongside roasted potatoes and asparagus. Spoon extra garlic butter from the pan over the steak for extra flavor.
🔑 Pro Tips
- Let steak sit at room temp 20–30 minutes before cooking.
- Don’t move steak too much — let it form a crust.
- Resting the steak keeps it juicy.
If you’d like, I can give you a garlic parmesan asparagus upgrade, a creamy steakhouse sauce, or a foil-packet grilled version for cookouts.
