Garlic-Seared Steak With Asparagus

Preheat the oven to 400 degrees F. Pat the steaks dry with a paper towel and season with salt and pepper. Let the steaks rest at room temperature for 15 to 30 minutes.

While the steaks are resting, smash the garlic cloves and set aside for about 10 minutes.

Heat an oven-safe cast-iron or carbon-steel skillet over medium-high heat. Melt half the butter or ghee in the skillet and sear the steaks for four minutes on the first side. (Do not disturb the steaks while they are searing.)

Flip the steaks over and add the smashed garlic cloves and the remaining butter to the center of the skillet. Place the optional herb sprigs over the steaks before transferring the whole skillet to the preheated oven.

Roast the steaks for four to six minutes. (Four minutes for rare/medium rare, longer if desired.)

Remove the skillet from the oven and remove the steaks from the heat to rest on a plate for 10 minutes.

While the steaks are resting, return the skillet (with the melted butter, garlic, and herbs) to medium heat on the stovetop and add the asparagus spears. Sauté the asparagus for five to seven minutes over medium heat, until bright green and tender.

Serve the asparagus alongside the steak and drizzle the remaining herbed garlic butter from the skillet on top of the steaks.