Ingredients:

  • 1 lb broccoli florets, cut into bite-sized pieces
  • 2 large carrots (200g), sliced into 1/2 inch rounds
  • 1 red bell pepper, chopped into 1-inch squares
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt (for vegetables)
  • 0.5 tsp cracked black pepper (for vegetables)
  • 1.5 lbs top sirloin or ribeye steak, 1.25 inches thick
  • 1 tbsp grapeseed or avocado oil
  • 2 tsp kosher salt (for steak)
  • 1 tsp coarse black pepper (for steak)
  • 4 tbsp unsalted butter
  • 4 cloves garlic, smashed and peeled
  • 3 sprigs fresh rosemary or thyme

Instructions:

  1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the broccoli, carrots, and peppers with olive oil, 1 tsp salt, and 0.5 tsp pepper. Spread in a single layer and roast for 20–25 minutes until edges are charred and carrots are tender.
  2. Pat the steaks aggressively dry with paper towels to ensure a high-quality sear. Season all sides generously with 2 tsp salt and 1 tsp coarse black pepper. Allow the meat to sit at room temperature for 30 minutes.
  3. Heat a 12-inch cast-iron skillet over high heat with the grapeseed oil until just before it smokes. Place the steaks in the pan and sear for 4-5 minutes per side until a deep brown crust forms.
  4. Reduce heat to medium. Add the unsalted butter, smashed garlic, and herb sprigs to the pan. Tilt the pan and use a large spoon to continuously baste the steak with the foaming butter (the Arrosé technique) for another 3-4 minutes.
  5. Remove the steak from the pan when the internal temperature reaches the desired doneness as indicated in the article. Let the meat rest for at least 8 minutes before slicing to allow juices to redistribute.
  6. Slice the steak against the grain and serve alongside the roasted vegetables, drizzling any remaining pan butter over the meat.