There is something magical about the smell of rosemary on a crisp autumn evening. You want a meal that feels special but doesn’t keep you in the kitchen for hours. This Garlic Butter Steak brings restaurant-quality flavor right to your own table tonight.
I love how the warm colors of the squash look next to the seared meat. It is a hearty, nutrient-dense dinner that feels like a big hug. You will love how simple it is to achieve a perfect sear at home.
Why You’ll Love This Recipe
This recipe is a winner because it balances fresh, seasonal vegetables with a rich protein. It is naturally high-protein and gluten-free, making it a healthy choice for everyone. You only need a few simple ingredients to create deep, savory flavors.
It is the perfect choice for a cozy fall date night at home. You get to enjoy a fancy steakhouse meal without the high price tag. Plus, the minimal cleanup means more time to relax after dinner.
Simple Cooking Method
The secret to this meal is timing your vegetables and your meat. You will roast the squash and sprouts until they are tender and caramelized. While they finish in the oven, you can focus on the steak.
Even if you are new to cooking steak, the butter-basting method is very forgiving. It keeps the meat juicy and adds incredible garlic flavor to every bite. You can do this with confidence!
Ingredients You’ll Need
We are using fresh, seasonal produce at its absolute best for this dish.
- 2 (8-ounce) top sirloin steaks
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb butternut squash, peeled and cubed into 1-inch pieces
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
Step-by-Step Directions
- Preheat oven to 400°F (200°C).
- On a large rimmed baking sheet, toss halved Brussels sprouts and cubed butternut squash with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
- Spread vegetables in a single layer and roast for 25-30 minutes, flipping once, until tender and caramelized.
- Pat steaks dry with paper towels and season both sides with the remaining salt and pepper.
- Heat a cast-iron skillet over medium-high heat with the remaining 1 tablespoon of olive oil until smoking.
- Sear steaks for 3-4 minutes per side to achieve a medium-rare internal temperature.
- Reduce heat to medium and add butter, minced garlic, and rosemary to the skillet.
- Tilt the pan and continuously spoon the melting garlic butter over the steaks for 2 minutes.
- Remove steaks from the skillet and let rest on a cutting board for 5 minutes.
- Slice the steak against the grain and serve alongside the roasted vegetables, drizzling with the remaining pan butter.
Best Ways to Enjoy It
Serve this meal warm while the garlic butter is still creamy and melted. It looks beautiful served on a large wooden board for a rustic feel. You can pair it with a light side salad if you want extra greens.
For a date night, set the table and light a small candle. A glass of sparkling water with lemon cuts through the rich butter perfectly. This Garlic Butter Steak is truly the star of the show.
How to Store Leftovers
If you have leftovers, they make a wonderful high-protein lunch the next day. Store the steak and vegetables in an airtight container in the fridge for up to three days. I recommend reheating the vegetables in the oven to keep them crisp.
To reheat the steak, use a low heat in a skillet. This prevents the meat from becoming tough or overcooked. You can also slice it cold and serve it over a fresh garden salad.
Tips for Best Results
- Always pat your steaks very dry before seasoning to get a golden crust.
- Do not skip the resting time or the juices will run out.
- Use a cast-iron skillet for the best heat distribution and sear.
- Cut your squash into even cubes so they all finish cooking together.
- Buy pre-cut butternut squash to save ten minutes of prep time.
- Add a squeeze of fresh lemon over the sprouts for a bright finish.
Easy Flavor Ideas
- Swap the butternut squash for sweet potatoes for a similar cozy vibe.
- Use fresh thyme instead of rosemary if you prefer a milder herb.
- Add a pinch of red pepper flakes to the butter for a little heat.
- Try this with ribeye steaks for an even richer, more indulgent meal.
Common Questions
What is the best internal temperature for the steak?
For a medium-rare steak, aim for 135°F (57°C) on a meat thermometer. Remember that the temperature will rise slightly while the meat rests on the board.
Can I use frozen vegetables for this recipe?
Fresh vegetables work best for roasting because they get much crispier. Frozen vegetables may turn out a bit softer, but they will still taste delicious with the garlic butter.
I hope this warm and filling meal brings a little extra comfort to your home this week. It is proof that simple ingredients can create something truly special.
— Katie Wood
Garlic Butter Steak with Brussels Sprouts and Butternut Squash
Ingredients
- 2 (8-ounce) top sirloin steaks
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb butternut squash, peeled and cubed into 1-inch pieces
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic , minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
Instructions
- Preheat oven to 400°F (200°C).
- On a large rimmed baking sheet, toss halved Brussels sprouts and cubed butternut squash with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
- Spread vegetables in a single layer and roast for 25-30 minutes, flipping once, until tender and caramelized.
- Pat steaks dry with paper towels and season both sides with the remaining salt and pepper.
- Heat a cast-iron skillet over medium-high heat with the remaining 1 tablespoon of olive oil until smoking.
- Sear steaks for 3-4 minutes per side to achieve a medium-rare internal temperature.
- Reduce heat to medium and add butter, minced garlic, and rosemary to the skillet.
- Tilt the pan and continuously spoon the melting garlic butter over the steaks for 2 minutes.
- Remove steaks from the skillet and let rest on a cutting board for 5 minutes.
- Slice the steak against the grain and serve alongside the roasted vegetables, drizzling with the remaining pan butter.
