Tender, juicy, and perfectly grilled, this Beef Steak is served with colorful roasted vegetables and topped with a rich garlic herb sauce that drizzles into every bite. Seared to perfection and bursting with flavor, this restaurant-quality dish is surprisingly easy to make at home.
Whether for a family dinner or a special occasion, this hearty meal delivers the perfect combination of smoky grilled beef, savory sauce, and roasted vegetables for an unforgettable dining experience.
Ingredients
For the Steak
2 ribeye steaks (about 300 g / 10 oz each)
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
Vegetables
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
200 g baby potatoes
1 tbsp olive oil
Salt and pepper
Garlic Herb Sauce
2 tbsp butter
3 garlic cloves, minced
1 tbsp Dijon mustard
½ cup beef broth
1 tsp honey
1 tbsp fresh parsley, chopped
Instructions
Step 1: Prepare the Steak
Remove the steaks from the refrigerator 30 minutes before cooking.
Pat dry with paper towels.
Rub with olive oil, salt, pepper, garlic powder, and paprika.
Step 2: Cook the Vegetables
Toss vegetables with olive oil, salt, and pepper.
Roast at 400°F (200°C) for 25–30 minutes until tender and slightly caramelized.
Step 3: Cook the Steak
Heat a cast-iron skillet or grill pan until very hot.
Place the steak in the pan without moving it.
Cooking Times
Rare: 2–3 min per side
Medium Rare: 3–4 min per side
Medium: 4–5 min per side
Well Done: 6–7 min per side
Add 1 tbsp butter during the last minute and spoon it over the steak.
Step 4: Rest the Meat
Transfer the steak to a plate and let it rest for 5–10 minutes before slicing.
Step 5: Make the Sauce
Melt butter in the same pan.
Add garlic and cook for 30 seconds.
Stir in mustard, beef broth, and honey.
Simmer for 2–3 minutes.
Add parsley and remove from heat.
Step 6: Serve
Arrange the steak with roasted vegetables and generously drizzle the warm garlic herb sauce over the top.
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