A flavorful and satisfying dish featuring perfectly seared steak topped with rich garlic herb butter and served with tender, seasoned carrots.

Scale

2 ribeye or sirloin steaks (250–300 g / 8–10 oz each)

1 tablespoon olive oil (15 ml)

1 teaspoon salt (5 g)

½ teaspoon black pepper (2 g)

4 tablespoons unsalted butter (60 g)

2 cloves garlic, minced

1 tablespoon parsley, chopped (4 g)

1 teaspoon thyme (1 g)

½ teaspoon lemon zest

4 carrots, sliced

1 tablespoon olive oil (15 ml)

½ teaspoon salt (2 g)

½ teaspoon black pepper (2 g)

½ teaspoon cumin (optional)

2 tablespoons water (30 ml)

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Mix butter with garlic, herbs, lemon zest, and salt. Chill until firm.

Season steaks with olive oil, salt, and pepper.

Cook carrots with oil, seasoning, and water until tender.

Sear steaks in a hot pan for 3–4 minutes per side.

Add butter and baste the steak.

Let steak rest for 5 minutes.

Serve with carrots and extra butter.

Let steak rest before slicing for best results

Adjust cooking time based on steak thickness

Butter can be made ahead and stored in the fridge