Garlic Butter Steak with Roasted Fall Veggies

There is something magical about the smell of rosemary on a crisp autumn evening.

This Garlic Butter Steak is the ultimate fall date night dinner.

You get juicy steak and crispy roasted veggies in under an hour. It is the perfect way to treat yourself tonight.

Why This Recipe Is a Winner

This meal feels like a high-end steakhouse dinner without the massive bill.

It is perfect for busy fall weeknights when you want something special. The butternut squash adds a natural sweetness that balances the savory steak perfectly.

You only need one pan and one skillet for easy cleanup later.

How to Make Garlic Butter Steak

You will start by roasting your seasonal vegetables until they are perfectly caramelized.

While they roast, you will sear the steak in a hot skillet. The secret is the continuous butter basting at the very end.

Even if you are a beginner, you can master this restaurant-quality technique easily.

Ingredients You’ll Need

These mostly pantry staples come together to create an incredible flavor profile.

• 2 (8 oz) Ribeye or Sirloin steaks, room temperature
• 1 lb Brussels sprouts, trimmed and halved
• 1 lb Butternut squash, peeled and cut into 1/2-inch cubes
• 3 tbsp Extra virgin olive oil
• 4 tbsp Unsalted butter
• 4 cloves Garlic, minced
• 1 tsp Fresh rosemary, finely chopped
• 1 tsp Fresh thyme leaves
• 1.5 tsp Kosher salt, divided
• 1 tsp Coarse black pepper, divided

Step-by-Step Directions

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts and squash with olive oil, salt, and pepper on a sheet pan.
3. Roast for 25-30 minutes until tender and browned at the edges.
4. Pat steaks dry and season both sides generously with salt and pepper.
5. Heat olive oil in a heavy cast-iron skillet until it smokes slightly.
6. Sear steaks for 3-4 minutes per side for a perfect medium-rare finish.
7. Reduce heat and add butter, garlic, rosemary, and thyme to the pan.
8. Baste the steaks with the foaming garlic butter for 2 minutes.
9. Rest steaks for 5-7 minutes before slicing to keep them juicy.
10. Serve with roasted veggies and a drizzle of extra garlic butter.

Best Ways to Enjoy It

Serve this hot directly from the pan for the best experience. Pair it with a bold Cabernet Sauvignon for a romantic vibe.

You can also add some crusty bread to soak up the butter. It is the ultimate comfort meal for a cold night.

Storage & Reheating

Store any leftovers in an airtight container for up to three days. Reheat the steak gently in a pan to keep it juicy and tender.

The roasted vegetables stay delicious even when served cold in a salad. This makes it a great meal prep option for busy days.

Pro Tips for Best Results

• Always bring your steaks to room temperature before cooking.
• Pat the meat very dry to get a perfect crust.
• Do not crowd the baking sheet with the vegetables.
• Use a cast-iron skillet for even heat distribution.
• Let the butter foam before you start basting.
• Always rest your meat to keep the juices inside.

Ways to Switch It Up

• Swap butternut squash for sweet potatoes or carrots.
• Use dried herbs if you cannot find fresh ones.
• Try a New York Strip for a leaner protein option.
• Add a pinch of red pepper flakes for some heat.

Common Questions

Can I use frozen vegetables?

Fresh is better for that crispy roasted texture you want here.

What is the best steak cut?

Ribeye is my favorite for the best flavor and marbling. Sirloin works great for a budget-friendly version.

Stop waiting for a special occasion and make this tonight!

— Jasmine

Garlic Butter Steak with Brussels Sprouts and Butternut Squash

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 2 servings

Calories: 780

Ingredients Method

Ingredients

  

• 2 (8 oz) Ribeye or Sirloin steaks, room temperature
• 1 lb Brussels sprouts, trimmed and halved
• 1 lb Butternut squash, peeled and cut into 1/2-inch cubes
• 3 tbsp Extra virgin olive oil
• 4 tbsp Unsalted butter
• 4 cloves Garlic , minced
• 1 tsp Fresh rosemary, finely chopped
• 1 tsp Fresh thyme leaves
• 1.5 tsp Kosher salt, divided
• 1 tsp Coarse black pepper, divided

Method

 

1. Preheat oven to 400°F (200°C).
2. On a large rimmed baking sheet, toss the halved Brussels sprouts and cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of pepper.
3. Spread the vegetables in a single layer and roast for 25-30 minutes, tossing halfway through, until tender and browned at the edges.
4. Pat steaks dry with paper towels and season both sides generously with remaining salt and pepper.
5. Heat a heavy cast-iron skillet over medium-high heat with the remaining 1 tablespoon of olive oil until the oil begins to smoke slightly.
6. Place steaks in the skillet and sear for 3-4 minutes per side for medium-rare, or until desired internal temperature is reached.
7. Reduce heat to medium and add the butter, minced garlic, rosemary, and thyme to the skillet.
8. Tilt the pan and use a large spoon to continuously baste the steaks with the foaming garlic butter for 2 minutes.
9. Remove steaks from the skillet and allow to rest on a warm plate for 5-7 minutes.
10. Serve the steaks alongside the roasted vegetables, drizzling remaining garlic butter from the pan over the meat and vegetables.