Perfectly seasoned and cooked steak with asparagus and mushrooms, served with a heavenly garlic herb butter! One pan. Minimal clean-up. 30 minutes. That’s it!


  • 5 tablespoons unsalted butter, divided
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley leaves
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1 1/2 teaspoons fresh lemon zest
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 2 (1 1/2-inch) thick New York Strip steak
  • 1 shallot, minced
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 8 ounces cremini mushrooms, halved


  1. In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt and pepper; set aside.
  2. Season steaks with salt and pepper, to taste.
  3. Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 4-5 minutes, or until desired doneness; set aside and keep warm.
  4. Melt remaining 1 tablespoon butter in the skillet. Add shallot, asparagus and mushrooms. Cook, stirring occasionally, until mushrooms are tender and browned and asparagus are crisp-tender and bright green, about 3-4 minutes.
  5. Serve immediately with steaks and butter mixture.

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