Pan-Seared Steak with Herb Butter and Arugula Salad

This is steakhouse night without the restaurant bill or the long wait. A sirloin steak gets a hard sear in a hot pan, then rests under a small pat of garlic-herb butter that melts into a glossy sauce as it sits. A simple arugula salad with lemon and olive oil cuts through the richness and adds some fresh crunch, so the whole plate feels satisfying but not heavy. It's a lean, protein-packed dinner that comes together in about 20 minutes, with just one pan and one bowl to clean.

Ingredients

• 10 ozsirloin steak, about 5 oz per serving, patted dry
• 1 tbspbutter, softened
• 1 clovegarlic, minced
• 1 tbspfresh parsley, chopped, or other soft herb
• 3 cupsarugula, bagged, washed
• 0.5 wholelemon, juiced
• 1.5 tbspolive oil, divided
• salt and pepper, to taste

Method

1. Mix the softened butter, minced garlic and chopped parsley in a small bowl; set aside. Pat the steak dry and season both sides well with salt and pepper.
2. Heat 1/2 tablespoon olive oil in a skillet over high heat until shimmering. Sear the steak 3-4 minutes per side for medium-rare, then transfer to a plate.
3. Top the hot steak with the herb butter right away so it melts, then let the steak rest for 5 minutes before slicing. 5:00
4. While the steak rests, toss the arugula with the remaining olive oil, lemon juice, and a pinch of salt and pepper in a mixing bowl.
5. Slice the steak and serve with the arugula salad alongside, spooning any melted butter from the plate over the top.