Name: Seared Steak with Herb Butter and Charred Summer Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless beef strip steaks (about 10 oz each); 1 1/2 tsp kosher salt, divided; 3/4 tsp freshly ground black pepper; 2 tbsp neutral oil (like canola or grapeseed); 2 tbsp unsalted butter, room temperature; 1 tbsp finely chopped fresh parsley; 1 tbsp finely chopped fresh chives; 1 tsp lemon zest; 1 tsp fresh lemon juice; 8 oz zucchini, sliced into 1/2-inch rounds; 8 oz cherry tomatoes, halved; 1 small red onion, sliced into thick rings; 1 ear corn, kernels sliced off; 1 tbsp olive oil

Seared Steak with Herb Butter and Charred Summer Vegetables

GingerGrape0160

This dish captures summer’s bounty with perfectly seared steaks, finished with a bright, herby butter that cuts through the meat’s richness. Charring the vegetables in the same pan as the beef adds layers of flavor, and lemon zest in the butter brings brightness, enhancing every bite. The technique of seasoning early ensures juicy, well-seasoned steak, while resting the meat guarantees tenderness. Ideal for a summer dinner, this dish balances salt, fat, acid, and heat for a memorable meal.

Ingredients

Instructions

Pat steaks dry with paper towels. Season both sides generously with 1 tsp salt and all the black pepper. Let sit at room temperature for 20 minutes while prepping vegetables and herb butter.
Combine softened butter, parsley, chives, lemon zest, and lemon juice in a small bowl. Mix until smooth. Set aside at room temp.
In a large bowl, toss zucchini, cherry tomatoes, red onion, and corn kernels with olive oil and remaining 1/2 tsp salt.
Heat a large cast iron pan or heavy skillet over medium-high until very hot. Add neutral oil. Sear steaks undisturbed for 3-4 minutes per side for medium-rare (or longer for desired doneness). Flip only once. Add 1 tbsp herb butter to the pan during the last minute of cooking, spooning melted butter over steaks.
Transfer steaks to a plate, tent loosely with foil, and let rest 5-8 minutes.
While steaks rest, add vegetables to the same pan (no need to wipe it out). Spread in an even layer and cook over high heat, stirring occasionally, until charred in spots and just tender, 5-7 minutes.
Slice steaks against the grain. Serve with charred vegetables and a dollop of remaining herb butter on top.