Herb Crusted Steak with Lemon Butter
A grilled and seasoned steak topped with a zesty lemon butter and served alongside sautéed asparagus.
Ingredients
For the Steak:
8 oz ribeye or sirloin steak
½ Tbsp melted butter
½ tsp dried rosemary
½ tsp dried thyme
½ tsp garlic powder
Salt and pepper, to taste
For the Lemon Butter:
1 Tbsp butter, softened
½ tsp lemon zest
½ Tbsp fresh parsley, chopped
½ clove garlic, minced
Pinch of salt
For the Asparagus:
½ Tbsp butter
½ lb asparagus, trimmed
Salt and pepper, to taste
Lemon wedge (optional, for serving)
Macronutrients:
Protein: 56g
Fat: 51g
Carbohydrates: 6g
Preparation:
Prepare the steak: Rub the ribeye or sirloin steak (8 oz) with softened butter (½ Tbsp), then season with dried rosemary (½ tsp), dried thyme (½ tsp), garlic powder (½ tsp), and salt and pepper to taste. Let it marinate for 15-20 minutes.
Make the lemon butter: In a small bowl, mix softened butter (1 Tbsp) with lemon zest (½ tsp), fresh parsley (½ Tbsp), minced garlic (½ clove), and a pinch of salt. Set aside.
Grill the steak: Preheat a grill or grill pan over medium-high heat. Cook the steak for about 4-5 minutes on each side (for medium-rare) or until it reaches your desired doneness. Remove from heat and let it rest for a few minutes.
Cook the asparagus: While the steak is resting, heat butter (½ Tbsp) in a skillet over medium heat. Add asparagus (½ lb) and sauté for 3-4 minutes until tender-crisp. Season with salt and pepper to taste.
Serve: Place the steak on a plate, top with a dollop of lemon butter, and serve with sautéed asparagus on the side. Garnish with a lemon wedge for an extra burst of citrus.
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