Here’s a simple and elegant Ribeye Steak with Asparagus recipe—juicy, flavorful steak paired with tender, garlicky asparagus.
Ingredients (Serves 2)
For the ribeye steak:
- 2 ribeye steaks (about 10–12 oz each)
- 2 tbsp olive oil
- 2 cloves garlic, smashed
- 1–2 sprigs fresh rosemary or thyme (optional)
- Salt and freshly ground black pepper, to taste
For the asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Lemon wedges for serving (optional)
Instructions
- Prepare the steak:
- Bring steaks to room temperature (about 30 minutes).
- Pat dry and season generously with salt and pepper.
- Cook the ribeye:
- Heat olive oil in a heavy skillet or cast-iron pan over medium-high heat.
- Add steaks and sear for 3–4 minutes per side for medium-rare (adjust for thickness).
- During the last 1–2 minutes, add garlic and herbs; spoon hot oil over the steaks (basting).
- Remove steaks from pan and let rest for 5–10 minutes.
- Cook the asparagus:
- In the same pan, add olive oil or butter over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add asparagus, season with salt and pepper, and sauté for 5–7 minutes until tender but still crisp.
- Serve:
- Plate steaks alongside asparagus.
- Squeeze fresh lemon over asparagus if desired.
💡 Tips:
- Letting the steak rest is key for juicy meat.
- For extra flavor, finish steaks with a small pat of butter while resting.
- You can also roast asparagus in the oven at 400°F (200°C) for 10–12 minutes for a hands-off method.
If you want, I can give a one-pan sheet pan version where the ribeye and asparagus cook together in the oven—super easy cleanup.
Do you want me to share that version?
