Pan Fried Steak with Vegetables

Savor the perfect balance of hearty and wholesome with this Pan-Fried Steak with Vegetables recipe, a delightful combination of juicy ribeye steaks and vibrant sautéed veggies. The steaks are expertly seared in a cast-iron skillet and basted with a luscious blend of butter, garlic, and fresh herbs like rosemary and thyme, creating a rich, savory crust. Paired with a medley of crisp-tender carrots, zucchini, red bell peppers, and onions, this dish hits all the right notes for dinner perfection. Ready in just 35 minutes, it’s an ideal choice for a restaurant-quality meal at home. Whether you’re perfecting your steak-cooking technique or looking for a balanced, flavorful meal, this recipe is sure to impress.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces (8 oz each) Ribeye steak (or cut of choice, such as sirloin)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 2 cloves, minced Garlic
• 1 sprig Fresh rosemary
• 1 sprig Fresh thyme
• 2 medium, peeled and sliced Carrot
• 1 medium, sliced Zucchini
• 1 large, sliced into strips Red bell pepper
• 1 small, sliced Red onion
• 1 teaspoon Salt (for vegetables)
• 1 teaspoon Black pepper (for vegetables)
• 1 tablespoon Olive oil (for vegetables)

Directions

Step 1

Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes before cooking.

Step 2

Pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.

Step 3

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil to the pan.

Step 4

Once the oil is shimmering, place the steaks into the pan. Sear for 3-4 minutes on the first side without moving them to develop a nice crust.

Step 5

Flip the steaks and add butter, minced garlic, rosemary, and thyme to the pan.

Step 6

Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and herb mixture. Cook for an additional 3-4 minutes for medium-rare (adjust cooking time depending on the desired doneness).

Step 7

Remove the steaks from the pan and let them rest on a plate, loosely covered with aluminum foil, for about 5-7 minutes.

Step 8

In a separate large skillet, heat olive oil over medium heat.

Step 9

Add the sliced carrot, red bell pepper, and red onion to the skillet. Cook for 3-4 minutes, stirring occasionally.

Step 10

Add the zucchini slices to the skillet and season the vegetables with salt and black pepper. Continue cooking for another 5-6 minutes, or until the vegetables are tender but still slightly crisp.

Step 11

Remove the vegetables from the heat and transfer them to a serving plate.

Step 12

Slice the rested steaks against the grain and place them next to the sautéed vegetables.

Step 13

Serve immediately and enjoy your pan-fried steak with vegetables!

Nutrition Facts

Serving size	(728.2g)

Amount per serving	% Daily Value*
Calories	968.0

Total Fat 79.2g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 3.5g
Cholesterol 111.2mg	0%
Sodium 6687.9mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 11.8g	0%
Total Sugars 28.0g
Protein 20.4g	0%

Vitamin D 8.4IU	0%
Calcium 149.2mg	0%
Iron 4.7mg	0%
Potassium 1466.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.0%

Protein: 8.2%

Carbs: 19.8%