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Roasted Steak on a White Plate

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Oven-roasted steak with a crisp, golden crust and a tender, juicy center, finished with butter, garlic, and fresh herbs. A simple yet elegant dish perfect for any occasion.

Ingredients

  • 2 steaks (ribeye, strip, or sirloin)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, crushed
  • Fresh rosemary or thyme sprigs

Instructions

  1. Preheat oven to 220°C (425°F).
  2. Remove steaks from the refrigerator 20–30 minutes before cooking.
  3. Pat steaks dry and season generously with salt and black pepper.
  4. Heat a skillet over high heat and add olive oil.
  5. Sear steaks for 2–3 minutes on each side until a golden crust forms.
  6. Add butter, garlic, and herbs to the skillet and baste briefly.
  7. Transfer the skillet to the oven.
  8. Roast for 5–10 minutes depending on thickness and desired doneness.
  9. Remove from oven and let rest for 5–10 minutes.
  10. Serve and enjoy.

Notes

  • Use a cast iron skillet for best results.
  • Letting the steak rest keeps it juicy.
  • Top with garlic herb butter before serving for extra richness.
  • Adjust roasting time based on thickness and preferred doneness.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat gently to avoid overcooking.

Nutrition

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