Spread the steak cubes and asparagus back into a single, even layer after tossing, making sure the steak pieces aren’t piled on top of one another. This helps them brown nicely in the oven.
Place the baking sheet on the middle rack and bake for 12–15 minutes, or until the asparagus is crisp-tender and the steak is just about at your desired doneness (about 135–140°F for medium). If you like extra browning, switch the oven to broil for the last 1–2 minutes, watching closely so the garlic doesn’t burn.
Remove the baking sheet from the oven and let the steak rest for 3–5 minutes on the pan so the juices settle. Taste and add a pinch more salt or cracked black pepper if needed. Squeeze fresh lemon over the top right before serving, if you like, and serve hot straight from the baking sheet or transfer to a platter.
Variations & Tips
To save time on a busy weeknight, you can cube the steak, trim the asparagus, and mix the garlic butter up to a day ahead; keep the steak and asparagus in separate containers in the fridge and the infused ghee mixture in a jar, then just pour and bake when you get home. For a different herb profile, swap the parsley for fresh thyme or rosemary, or use a mix of all three. If you prefer a richer flavor, add 1–2 tablespoons of grated Parmesan over the asparagus during the last few minutes of baking. For a bit of heat, stir 1/4 teaspoon red pepper flakes into the infused butter mix before pouring it over the steak and asparagus. You can also substitute sirloin with other quick-cooking cuts like ribeye or New York strip, or even use chicken breast cubes (just add 5–8 extra minutes of cook time and check for doneness). If your asparagus spears are very thick, cut them in half lengthwise so they cook at the same rate as the steak. And if you’re cooking for one or two, simply halve the recipe and use a smaller sheet pan to keep that nice roasted caramelization.
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