Steak & Broccoli with Garlic Butter Sauce: The 15-Minute Power Dinner You’ll Brag About
You’re two pans and one craving away from a steak night that actually fits into your week. No white tablecloths, no mystery marinades—just juicy steak, crisp-tender broccoli, and a garlic butter sauce that tastes like you paid for valet. This is the kind of dinner that makes you feel like you hacked the system.
High protein, low hassle, and wildly satisfying. If you’ve got 15 minutes and a skillet, you’ve basically got a victory lap.
What Makes This Recipe Awesome
This recipe nails the sweet spot: fast, flavorful, and foolproof. The steak gets a high-heat sear for that restaurant crust, while the broccoli soaks up the drippings and garlic butter like a champ.
The sauce uses pantry basics—butter, garlic, lemon, and a splash of stock—so it’s rich without being heavy. It scales easily, and you can swap cuts based on budget, mood, or whatever your freezer is hiding. Bonus: it’s gluten-free by default and friendly to low-carb folks.
Ingredients
- 1 to 1.25 lb steak (ribeye, New York strip, sirloin, or flank), about 1-inch thick
- 1 large head broccoli, cut into florets (about 4 cups)
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 cloves garlic, finely minced
- 1/3 cup low-sodium chicken or beef stock (or water, in a pinch)
- 1 tablespoon lemon juice (plus extra wedges for serving)
- 1 teaspoon soy sauce or Worcestershire sauce (optional but excellent)
- 1/4 teaspoon red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- Fresh parsley or chives, chopped, for garnish
Cooking Instructions
- Prep the steak: Pat the steak dry with paper towels.
Season both sides generously with salt and pepper. Let it sit at room temperature for 15–20 minutes while you prep the broccoli. This helps the steak sear instead of steam.
- Prep the broccoli: Slice florets into bite-size pieces.
Peel the stem and slice it into coins (yes, the stem is delicious—don’t waste it).
- Heat the pan: Set a large skillet (cast iron preferred) over medium-high heat. Add the olive oil and 1 tablespoon butter. When the butter foams and just begins to brown, you’re ready.
- Sear the steak: Lay the steak in the pan.
Don’t touch it for 2–3 minutes. Flip and sear the second side another 2–3 minutes. Adjust time by thickness and doneness preference.
For medium-rare on a 1-inch steak, aim for an internal temp of 130–135°F.
- Baste (optional but epic): Add 1 tablespoon butter and half the minced garlic to the pan. Tilt and spoon the garlicky butter over the steak for 30–45 seconds. Remove the steak to a cutting board to rest 5–10 minutes.
- Cook the broccoli: In the same pan, add the broccoli and a pinch of salt.
Toss in the drippings for 1 minute. Add the stock, cover with a lid (or a baking sheet), and steam-sauté for 2–3 minutes until bright green and crisp-tender.
- Make the garlic butter sauce: Push the broccoli to one side. Add the remaining 1 tablespoon butter and the rest of the garlic to the cleared area.
Cook 30 seconds, then stir in lemon juice, soy or Worcestershire (if using), and red pepper flakes. Toss everything together so the broccoli is glossy and saucy.
- Slice the steak: Slice against the grain. For flank or skirt steak, cut thinly at a slight angle.
For ribeye/strip/sirloin, go 1/4–1/2-inch slices.
- Finish and serve: Plate the broccoli, nestle the steak slices on top, and spoon any leftover pan sauce over everything. Sprinkle with chopped parsley or chives and a squeeze of lemon. Cue applause.
Keeping It Fresh
Leftovers store well for up to 3 days in an airtight container.
Keep the steak and broccoli together so the flavors mingle, but don’t drown them in sauce until reheating. Reheat gently in a skillet over medium heat with a splash of stock or water to keep things juicy. Avoid the microwave if you can—unless you enjoy rubber steak (you don’t).
If freezing, slice the steak first and freeze flat for quicker thawing; the broccoli will be softer later but still tasty.
What’s Great About This
- Speed: From “I’m starving” to plated in 15–20 minutes.
- High impact, low effort: Simple ingredients, big flavor payoff.
- Customizable: Works with multiple cuts and flavor swaps.
- Balanced: Protein-rich steak meets fiber-packed broccoli. Your trainer would approve (probably).
- Weeknight-friendly: One pan, minimal mess, zero drama.
What Not to Do
- Don’t crowd the pan: Overcrowding kills the sear. If doubling the recipe, cook in batches.
- Don’t start with cold steak: Ice-cold meat sears poorly and cooks unevenly.
- Don’t skip the rest: Resting the steak keeps the juices inside where they belong.
- Don’t burn the garlic: Burnt garlic is bitter and will hijack the dish.
Add it late and cook briefly.
- Don’t overcook the broccoli: Mushy broccoli is a morale killer. Aim for crisp-tender and bright green.
Recipe Variations
- Herb-Lemon Upgrade: Stir 1 teaspoon Dijon and 1 tablespoon chopped fresh herbs (parsley, thyme) into the sauce for a sharper, bistro vibe.
- Parmesan Finish: Grate 2 tablespoons Parmesan over the broccoli right before serving for extra umami.
- Chili-Lime Kick: Swap lemon for lime, add 1 teaspoon chili crisp or sambal to the butter. Heat lovers, rejoice.
- Mushroom Add-On: Sauté 1 cup sliced cremini after searing the steak and before adding broccoli.
Extra meaty without more meat.
- Creamy Garlic Butter: Whisk in 2 tablespoons heavy cream at the end for a lush, steakhouse-style sauce.
- Cast-Iron Grill Marks: Rub steak with smoked paprika and a touch of brown sugar for a caramelized edge (FYI: watch the heat so it doesn’t scorch).
- Budget Swap: Use sirloin tip or flat iron. Still tender, still delicious, fewer tears at checkout.
FAQ
Which steak cut works best?
Ribeye gives you the richest flavor thanks to its marbling, but New York strip or sirloin are leaner and still fantastic. Flank works too—just slice thinly against the grain.
Choose what fits your budget and cook time; thicker cuts need a bit more attention.
How do I know when the steak is done?
Use a thermometer for accuracy. Aim for 125–130°F for rare, 130–135°F for medium-rare, 135–145°F for medium. Remember, it’ll rise a few degrees while resting.
Guessing is how good steaks turn average—don’t gamble.
Can I make this dairy-free?
Yes. Use a good olive oil or vegan butter for the sauce. Add a splash more stock and a touch of lemon to keep it bright.
You’ll miss some richness, but the flavors still slap.
Do I have to use stock?
Nope. Water works fine; just season a bit more aggressively. If you’ve got bouillon paste, a small dab dissolved in water is a nice upgrade.
Can I roast the broccoli instead?
Absolutely.
Toss florets with oil, salt, and pepper, then roast at 425°F for 12–15 minutes until edges char. Make the garlic butter in the skillet and combine at the end. You’ll get deeper flavor and a little crunch.
What sides go with this?
Mashed potatoes, garlic rice, or a crusty baguette if carbs are calling your name.
For lighter vibes, serve over cauliflower mash or a simple arugula salad with lemon and olive oil. IMO, a buttery baked potato never loses.
How do I scale this for a crowd?
Use two skillets or sear steaks in batches, holding them on a sheet pan in a 250°F oven while you finish the broccoli and sauce. Multiply the sauce by 1.5 to keep everything well-coated.
No one ever complained about extra garlic butter.
Wrapping Up
Steak & Broccoli with Garlic Butter Sauce is the dinnertime cheat code: fast to cook, easy to crush, and memorable enough to repeat. You get the sear, the sizzle, and the sauce—without a sink full of dishes or a culinary degree. Keep it simple, keep it hot, and don’t skimp on the lemon.
Next time you want “special” on a Tuesday, you know what to do.
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