This garlic butter steak plate is hands down one of my go-to meals when I want restaurant-quality food at home without the price tag or wait time.
The seared steak comes out with a gorgeous crust, the butter melts into every crevice, and that fresh garlic parsley finishes it perfectly.
Honestly, the vegetable medley on the side is what keeps people coming back for seconds.
Creamy avocado, caramelized peppers, juicy tomatoes, and tender onions all work together to make this plate feel way more impressive than it actually is to make.
I love that you can have dinner on the table in under 45 minutes, and it tastes like you spent hours planning it.
Why You Will Love This Garlic Butter Steak Plate
Ingredients
- 2 bone-in ribeye or pork steaks
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 onion, sliced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp butter
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Step 1: Prep Your Vegetables
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 onion, sliced
- 3 garlic cloves, minced
I like to prep everything before I start cooking the steak, so once that hits the pan I can stay focused on getting that perfect crust.
Slice your peppers and onion into thin, even pieces so they cook at the same rate.
Halve the cherry tomatoes lengthwise and set your avocado slices aside on a separate plate until the very end (avocado browns quickly when exposed to air).
Step 2: Sear the Steaks
- 2 bone-in ribeye or pork steaks
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp paprika
- 1 tsp Italian seasoning
Pat your steaks completely dry with paper towels, then season generously on both sides with salt, pepper, paprika, and Italian seasoning.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers and just starts to smoke.
I tend to wait about 2 minutes after the oil looks hot enough, because that extra heat makes all the difference in getting a proper sear.
Place the steaks in the pan and resist the urge to move them around. Let them sit untouched for 4 to 5 minutes on the first side to develop that beautiful brown crust.
Flip once and sear the other side for another 4 to 5 minutes, depending on thickness and desired doneness.
Remove the steaks to a plate and tent loosely with foil to rest while you cook the vegetables.
Step 3: Sauté the Vegetables
- 1 tbsp olive oil
- 1/2 onion, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1 cup cherry tomatoes, halved
- Salt and black pepper to taste
In the same skillet (don’t clean it, that fond is liquid gold), add the remaining 1 tbsp olive oil over medium-high heat.
Add the sliced onion and peppers, stirring occasionally, for about 5 to 6 minutes until they start to soften and develop light caramelization.
I find that if you let them sit undisturbed for a minute or two before stirring, you get better color and deeper flavor.
Add the halved cherry tomatoes and cook for another 2 to 3 minutes just until they start to burst and release their juices.
Season with salt and pepper to taste, then transfer to your serving plate.
Step 4: Make the Garlic Butter Finish
- 2 tbsp butter
- 3 garlic cloves, minced
- Fresh parsley for garnish
Return the skillet to medium heat and add 2 tbsp butter with the minced garlic.
Let it bubble gently for about 1 to 2 minutes, stirring occasionally, until the garlic is fragrant and the butter turns a light golden brown. Don’t let it burn, though.
This garlic butter is the secret sauce that takes everything from good to incredible.
Step 5: Plate and Serve
- 2 rested steaks
- 1 ripe avocado, sliced
- Cooked vegetables
- Garlic butter from the pan
- Fresh parsley for garnish
Arrange your sautéed vegetables on the plate, then place the steak on top or beside them.
Drizzle the warm garlic butter generously over the steak and vegetables.
Add the fresh avocado slices to the plate and garnish everything with chopped fresh parsley.
Serve immediately while the steak is still warm and the butter is melted and aromatic.
Storage Instructions
Store: Keep leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days. Store avocado separately, as it will brown quickly once sliced.
Freeze: The steak and vegetables can be frozen in a freezer-safe container for up to 2 months, though the avocado will not freeze well. Thaw in the refrigerator overnight before reheating.
Reheat: Warm leftover steak gently in a skillet over medium-low heat or in the oven at 300°F until warmed through. The vegetables can be reheated the same way. Fresh avocado is best added after reheating.
What to Serve With This Garlic Butter Steak Plate
- A crisp green salad with lemon vinaigrette to balance the richness of the steak and butter.
- Roasted potatoes or garlic mashed potatoes for a more filling meal.
- Crusty bread or garlic bread to soak up every last drop of that gorgeous garlic butter.
- A bold red wine like Cabernet Sauvignon or a full-bodied red blend.
Estimated Nutrition
- Calories: 580
- Protein: 48g
- Fat: 38g
- Carbohydrates: 18g
(Estimated per serving, without optional ingredients)
Garlic Butter Steak Plate
Ingredients
Method
- Slice your bell peppers and onion into thin, even pieces. Halve the cherry tomatoes lengthwise. Mince the garlic cloves. Set the avocado slices aside on a separate plate until serving time.
- Pat the steaks dry with paper towels. Season generously on both sides with salt, pepper, paprika, and Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the steaks in the pan and let them sit undisturbed for 4 to 5 minutes to develop a crust. Flip and sear the other side for another 4 to 5 minutes. Remove to a plate and tent loosely with foil to rest.
- Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the sliced onion and peppers, stirring occasionally, for 5 to 6 minutes until they soften and caramelize. Add the cherry tomatoes and cook for another 2 to 3 minutes until they start to burst. Season with salt and pepper to taste. Transfer to your serving plate.
- Return the skillet to medium heat and add 2 tbsp butter with the minced garlic. Let it bubble gently for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant and the butter turns a light golden brown.
- Arrange the sautéed vegetables on serving plates. Place the rested steaks on or beside the vegetables. Drizzle the warm garlic butter generously over everything. Add fresh avocado slices to each plate and garnish with chopped fresh parsley. Serve immediately.
