Ingredients:

  • 2 (6-8 oz/170-225g) steaks (Ribeye, Sirloin, or New York Strip), about 1-inch thick
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • 1 head of broccoli, cut into florets (approx. 400g/14oz)
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons water (30ml)
  • 4 tablespoons unsalted butter (56g), divided
  • 4 cloves garlic, minced
  • 2 tablespoons lemon juice (30ml), freshly squeezed
  • 1 tablespoon chopped fresh parsley, optional
  • 1/4 teaspoon red pepper flakes, optional (for a little kick)

Instructions:

  1. Pat the steaks dry with paper towels and season generously with salt and pepper. Cut broccoli into florets.
  2. Heat olive oil in a skillet over medium-high heat. Add broccoli florets, season with salt and pepper, and sauté for 3-4 minutes until slightly tender-crisp. Add water, cover, and steam for another 2-3 minutes until bright green and tender. Remove from skillet and set aside.
  3. Heat olive oil in the same skillet over high heat until smoking hot. Add steaks and sear for 3-4 minutes per side for medium-rare, or longer to desired doneness, using a meat thermometer to check internal temperature. Remove from skillet and set aside to rest for 5 minutes. (Rare: 125°F, Medium-Rare: 135°F, Medium: 145°F, Medium-Well: 155°F, Well-Done: 160°F+)
  4. Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add minced garlic and cook for about 30 seconds until fragrant (don't burn it!).
  5. Stir in lemon juice and remaining 2 tablespoons of butter. Whisk until butter is melted and sauce is emulsified. Stir in parsley and red pepper flakes (if using).
  6. Slice the steak against the grain. Spoon the lemon garlic butter sauce over the steak and broccoli. Serve immediately.