Garlic Butter Steak with Roasted Vegetables

Take steaks out of the fridge 30 minutes before cooking to come to room temperature.

Preheat the oven to 200°C. Toss the vegetables (carrot, zucchini, capsicum) with olive oil, salt and pepper. Spread on a baking tray and roast for 25–30 minutes.

Make the garlic butter: combine softened butter with minced garlic, fresh thyme and rosemary, salt and pepper.

Heat a cast-iron or heavy-based frying pan over high heat until smoking.

Pat the steaks dry and season generously with salt and pepper on both sides.

Add a little oil to the hot pan. Sear the steaks for 2–3 minutes each side for medium-rare (adjust to your liking).

In the final minute of cooking, add the garlic butter to the pan and spoon it continuously over the steaks as it melts.

Transfer steaks to a board, tent with foil and rest for 5 minutes.

Serve the steaks with the roasted vegetables and any resting juices.