Ribeye Steak with Asparagus

A ribeye steak paired with asparagus is a fantastic and straightforward meal that combines the rich, juicy flavor of the steak with the crisp, fresh taste of asparagus. Here’s a simple yet delicious recipe to prepare this classic combination:

Ingredients:

For the Ribeye Steak:

• 2 ribeye steaks (about 1 inch thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or vegetable oil
• 2 cloves garlic, minced (optional)
• 1 tablespoon fresh rosemary or thyme leaves (optional, for added flavor)
• 2 tablespoons unsalted butter (optional, for basting)

For the Asparagus:

• 1 bunch fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon lemon juice (optional)
• 2 cloves garlic, minced (optional)
• 1 tablespoon grated Parmesan cheese (optional)

Instructions:

1. Prep the Steaks:

• Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. This helps them cook more evenly.
• Season both sides of the steaks generously with salt and pepper. Optionally, sprinkle with minced garlic and fresh herbs.

1. Cook the Steaks:

• Heat the oil in a large skillet or cast-iron pan over medium-high heat until it shimmers.
• Add the steaks to the pan and cook for 4-5 minutes per side for medium-rare, or longer if you prefer them more done. Adjust the time based on the thickness of the steaks and your preferred doneness level. Use a meat thermometer for accuracy (130°F/54°C for medium-rare, 140°F/60°C for medium).
• Optional: During the last minute of cooking, add butter to the pan and spoon the melted butter over the steaks for added richness.

1. Rest the Steaks:

• Remove the steaks from the pan and let them rest on a plate covered loosely with foil for about 5 minutes. This allows the juices to redistribute and keeps the steaks moist.

1. Prepare the Asparagus:

• While the steaks are resting, preheat the oven to 400°F (200°C) or prepare a grill if using.
• Toss the asparagus with olive oil, salt, and pepper. If using garlic, add it to the asparagus mixture.
• Spread the asparagus in a single layer on a baking sheet or grill pan.
• Roast in the oven for 10-15 minutes, or grill for about 6-8 minutes, turning occasionally, until the asparagus is tender and slightly charred.
• Optionally, toss the roasted asparagus with lemon juice and grated Parmesan cheese before serving.

1. Serve:

• Slice the ribeye steak against the grain and serve it alongside the roasted asparagus.

Tips for Perfection:

• Let the Steaks Rest: Resting the steaks is crucial for juicy results. It helps retain the juices inside the meat.
• Check for Doneness: Use a meat thermometer to check the internal temperature for precision. This helps you achieve the perfect level of doneness.
• Don’t Overcrowd the Pan: If you’re cooking multiple steaks, do it in batches to avoid overcrowding the pan, which can lead to uneven cooking.

This ribeye steak with asparagus is a delicious and satisfying meal that’s both simple and elegant. Enjoy your hearty and healthy dinner!