Perfect Father’s Day Steak Dinner for Two

Remove the steaks from the fridge at least 30 minutes before cooking to allow them to reach room temperature.

Pat the steaks dry and season generously with kosher salt and freshly ground black pepper on both sides.

Preheat your oven to 400°F (200°C).

Toss the halved baby potatoes with olive oil, salt, and pepper on a baking sheet and roast for about 25 minutes.

Mix the softened butter with minced garlic, rosemary, thyme, lemon juice, and a pinch of salt in a small bowl and set aside.

Heat a cast iron skillet over medium-high heat and add olive oil.

Sear the steaks for 2-3 minutes without moving until a deep brown crust forms.

Flip the steaks and add half of the garlic herb butter to the pan, spooning the melted butter over the steaks.

Transfer the skillet to the preheated oven and roast the steaks for 4-6 minutes.

Let the steaks rest for about 5-7 minutes after removing from the oven.

Roast the trimmed asparagus on the same baking sheet as the potatoes for 8-10 minutes.

Plate the steaks with roasted potatoes and asparagus, pouring remaining pan juices over before serving.