Pan Fried Steak with Vegetables
Savor the perfect balance of hearty and wholesome with this Pan-Fried Steak with Vegetables recipe, a delightful combination of juicy ribeye steaks and vibrant sautéed veggies. The steaks are expertly seared in a cast-iron skillet and basted with a luscious blend of butter, garlic, and fresh herbs like rosemary and thyme, creating a rich, savory crust. Paired with a medley of crisp-tender carrots, zucchini, red bell peppers, and onions, this dish hits all the right notes for dinner perfection. Ready in just 35 minutes, it’s an ideal choice for a restaurant-quality meal at home. Whether you’re perfecting your steak-cooking technique or looking for a balanced, flavorful meal, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pieces (8 oz each) Ribeye steak (or cut of choice, such as sirloin)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves, minced Garlic
- 1 sprig Fresh rosemary
- 1 sprig Fresh thyme
- 2 medium, peeled and sliced Carrot
- 1 medium, sliced Zucchini
- 1 large, sliced into strips Red bell pepper
- 1 small, sliced Red onion
- 1 teaspoon Salt (for vegetables)
- 1 teaspoon Black pepper (for vegetables)
- 1 tablespoon Olive oil (for vegetables)
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes before cooking.
Pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil to the pan.
Once the oil is shimmering, place the steaks into the pan. Sear for 3-4 minutes on the first side without moving them to develop a nice crust.
Flip the steaks and add butter, minced garlic, rosemary, and thyme to the pan.
Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and herb mixture. Cook for an additional 3-4 minutes for medium-rare (adjust cooking time depending on the desired doneness).
Remove the steaks from the pan and let them rest on a plate, loosely covered with aluminum foil, for about 5-7 minutes.
In a separate large skillet, heat olive oil over medium heat.
Add the sliced carrot, red bell pepper, and red onion to the skillet. Cook for 3-4 minutes, stirring occasionally.
Add the zucchini slices to the skillet and season the vegetables with salt and black pepper. Continue cooking for another 5-6 minutes, or until the vegetables are tender but still slightly crisp.
Remove the vegetables from the heat and transfer them to a serving plate.
Slice the rested steaks against the grain and place them next to the sautéed vegetables.
Serve immediately and enjoy your pan-fried steak with vegetables!
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.7 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
