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Delicious Father's Day Steak Dinner Recipe for Two

Father’s Day Steak Dinner for Two

This Father’s Day Steak Dinner for Two is not only quick and easy to make, but it also brings a touch of elegance to your celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Steak Dinner
  • 2 pieces ribeye steaks about 1 inch thick
  • 1 tbsp salt to taste
  • 1 tbsp pepper to taste
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
  • 2 tbsp butter
  • 1 cup asparagus trimmed
  • 1 cup baby potatoes halved
  • 1 tbsp fresh parsley chopped (for garnish)

Equipment

  • Cast-Iron Skillet
  • Baking Sheet
  • Oven

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). In a bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes, or until golden brown and tender.
  2. Step 2: In the last 10 minutes of the potatoes roasting, add the trimmed asparagus to the baking sheet. Drizzle with a little olive oil, and season with salt and pepper. Roast until tender and slightly charred.
  3. Step 3: While the vegetables are roasting, take the ribeye steaks out of the fridge and let them sit at room temperature for about 30 minutes. Season both sides of the steaks generously with salt and pepper.
  4. Step 4: Heat a cast-iron skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the steaks to the skillet. Sear for about 4-5 minutes on one side without moving them. Flip the steaks and add the minced garlic, rosemary, and butter to the skillet. Baste the steaks with the melted butter and cook for another 4-5 minutes for medium-rare, or longer if desired.
  5. Step 5: Remove the steaks from the skillet and let them rest on a plate for about 5 minutes.
  6. Step 6: Plate the steaks alongside the roasted potatoes and asparagus. Drizzle any remaining butter and juices from the skillet over the steaks. Garnish with fresh parsley before serving.

Notes

Store the steak and veggies separately in airtight containers in the fridge for up to 3 days. To reheat, warm in a skillet over low heat to maintain tenderness.