Pan-Fried Steak with Herb Butter and Vegetables

Fresh herbs and garlic make a delicious herb butter that adds fabulous flavour to the already-flavourful steak and vegetables. For added drama, present the steak and vegetables in hot cast iron skillet and carve the steak at the table.
Yield 4 Servings Prep. Time 10 min Cooking Time 35 min Total Time 45 min


Here are the following ingredients:

  • 1 lb (500 g) baby potatoes, halved
  • 1 leek (white and light green parts only), sliced
  • 2 cups (500 mL) sliced mushrooms
  • 2 tsp (10 mL) vegetable oil
  • ⅓ cup (75 mL) unsalted butter, softened
  • 2 cloves garlic, minced
  • ¼ cup (60 mL) chopped fresh Italian parsley
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 1 tbsp (15 mL) fresh lemon juice
  • 2 tsp (10 mL) Dijon mustard
  • Salt and fresh ground pepper
  • 1 Bone-in Prime Rib Grilling Steak, 1 inch (2.5 cm) thick (about 1½ lb/750 g)
  • 1 tsp (5 mL) vegetable oil

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine potatoes, leek, mushrooms and oil on a foil-lined rimmed baking sheet, tossing to coat with oil, then spread in a single layer. Bake in preheated 425°F oven for 20 to 25 minutes, until potatoes are tender.

  2. Herb Butter: Meanwhile, combine butter, garlic, parsley, rosemary, lemon juice, mustard, and 1/2 tsp (2 mL) each salt and pepper in a small bowl; set aside.

  3. Pat steak dry with paper towel; season all over with salt and pepper to your taste. Heat oil in large cast iron or heavy skillet over medium-high heat. Pan-fry for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.

  4. Transfer steak to a cutting board and let rest for 5 minutes. Spread all but 1 tbsp (15 mL) of the herb butter onto the hot steak. Remove vegetables from oven and top with remaining butter, toss to combine. Carve meat from the bone, then across the grain into slices and serve with vegetables.