Method
- 01
Remove your steaks from the refrigerator 30 minutes before cooking and pat them completely dry with paper towels. Season generously on all sides with your kosher salt and black pepper, pressing it in gently. Allowing them to come to room temperature and drying the surface ensures a superior sear.
- 02
Preheat your oven to 425°F. While the oven heats, toss your halved baby potatoes and carrot pieces on a sheet pan with the olive oil, honey, garlic powder, dried thyme, salt, and pepper. Spread them in a single layer, making sure the potatoes are cut-side down for maximum browning.
- 03
Roast the vegetables in the preheated oven for 30–35 minutes, flipping halfway through, until the potatoes are golden and fork-tender and the carrots are caramelized at the edges.
- 04
About 10 minutes before the vegetables are done, heat your cast iron skillet over high heat for 2–3 minutes until it is smoking hot. Add your avocado oil and swirl to coat.
- 05
Carefully lay the steaks away from you into the skillet. Sear without moving for 3 minutes until a deep mahogany crust forms. Flip and sear the second side for 2 more minutes.
- 06
Reduce the heat to medium. Add your butter, smashed garlic cloves, rosemary sprigs, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the fragrant butter for 1–2 minutes. This builds incredible flavor and finishes the cook.
- 07
Check for doneness: for medium-rare, the internal temperature should read 130–135°F on an instant-read thermometer. For medium, aim for 140–145°F. Note: the USDA recommends a minimum internal temperature of 145°F for whole beef cuts.
- 08
Transfer the steaks to a cutting board or warm plate and let them rest for at least 5 minutes — this is essential. Do not skip this step. Resting allows the juices to redistribute throughout the meat so they don't run out when you cut it.
- 09
While the steaks rest, remove the roasted vegetables from the oven. Scatter the fresh parsley over the vegetables.
- 10
Plate each steak alongside a generous portion of roasted potatoes and carrots. Spoon any remaining garlic-herb butter from the pan over the steak just before serving. Enjoy immediately.
