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Pesto Steak

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Pesto Steak is a restaurant-quality meal featuring perfectly seared steak topped with vibrant basil pesto for a fresh, herbaceous finish. It’s a simple yet elegant dinner that pairs beautifully with roasted potatoes, grilled vegetables, or a crisp salad.

Ingredients

  • 2 boneless ribeye, sirloin, or New York strip steaks (about 8 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter (optional)
  • 1/4 cup basil pesto
  • 1 tablespoon freshly grated Parmesan cheese (optional)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature.
  2. Pat the steaks dry with paper towels and season both sides with kosher salt and black pepper.
  3. Heat the olive oil in a large cast-iron skillet over medium-high heat until very hot.
  4. Sear the steaks for 3 to 5 minutes per side, depending on thickness and desired doneness.
  5. Add the butter during the final minute of cooking and spoon the melted butter over the steaks if using.
  6. Transfer the steaks to a cutting board and let them rest for 5 to 10 minutes.
  7. Spoon the basil pesto generously over the warm steaks just before serving.
  8. Garnish with grated Parmesan cheese and fresh basil leaves if desired.

Notes

  • Grill the steaks instead of pan-searing for a smoky flavor.
  • Top with fresh mozzarella and sliced tomatoes for an Italian-inspired variation.
  • Add sautéed mushrooms or caramelized onions for extra richness.
  • Use arugula or sun-dried tomato pesto instead of basil pesto for a different flavor profile.
  • Sprinkle toasted pine nuts over the finished steak for added crunch.
  • Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the pesto separate and add it after reheating the steak gently.

Nutrition

Find it online: https://thefamilycooking.com/pesto-steak/