Pan Seared Ribeye Recipe

Prepare the steak

Season both sides of the ribeye steaks with salt and black pepper.

Sear the steak

Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side for medium-rare.

Finish with butter and herbs

In the last minute of cooking, add butter, garlic, and thyme to the skillet. Baste the steaks with the melted butter and herbs.

Rest the steaks

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Cook the carrots

In a saucepan, add baby carrots, honey, salt, and enough water to cover them. Bring to a boil and then simmer for about 10-15 minutes until tender.

Finish with butter

Drain the carrots and return them to the saucepan. Add butter and stir to coat.

Prepare asparagus

Toss asparagus spears with olive oil, salt, and black pepper.

Roast asparagus

Spread the asparagus on a baking sheet and roast in a preheated oven at 200°C (400°F) for about 12-15 minutes until tender.

Prepare the potatoes

Thinly slice the potatoes and arrange them in a greased baking dish.

Add cream and cheese

Pour heavy cream over the potatoes and sprinkle with grated cheese, salt, and black pepper.

Bake

Bake in a preheated oven at 180°C (350°F) for about 45 minutes until the potatoes are tender and the top is golden brown.

Prepare the gastrique

In a saucepan, combine red wine, sugar, and red wine vinegar. Bring to a simmer and cook until reduced by half and slightly thickened.