Why This Recipe Works

This all-in-one meal uses layering to cook each component perfectly. To start, we used a heavy-bottomed cast-iron skillet to provide intense heat for a perfect sear on our strip steaks. Adding the potatoes and mushrooms to the steak juices left in the skillet amped up their flavor, and partially cooking them on the stove cooked off enough of their moisture so that they browned in the oven. We then layered asparagus on top of the vegetables and topped the asparagus with the steaks to finish cooking all the components through at the same time. We served our savory bistro dinner with a creamy horseradish sauce—perfect for bringing all the meal's components together.

Before You Begin

You can use a 12-inch nonstick skillet instead of a cast-iron pan, but make sure it's ovensafe to 400 degrees. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Combine sour cream, horseradish, water, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.

Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Pat steaks dry with paper towels and sprinkle with 1½ teaspoons salt and ½ teaspoon pepper. Melt 1 tablespoon butter in preheated skillet. Add steaks and cook until well browned on both sides, about 3 minutes per side. Transfer steaks to plate; set aside.

Add 2 tablespoons butter to now-empty skillet over medium-high heat. Stir in potatoes, mushrooms, 1 teaspoon salt, and remaining ½ teaspoon pepper. Cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Add shallot, garlic, and thyme and cook until shallot is just softened, about 2 minutes.

Off heat, place asparagus in single layer on top of vegetables in skillet. Drizzle asparagus with melted butter and sprinkle with remaining ¼ teaspoon salt. Place steaks on top of asparagus.

Transfer skillet to oven and roast until steaks register 125 degrees (for medium-rare), 10 to 15 minutes. Tent skillet with aluminum foil and let steaks rest for 10 minutes. Serve with horseradish sauce.