Ribeye Plate Recipe

Season the Steak

Take the ribeye steaks and pat them dry with paper towels. Drizzle olive oil on both sides of the steaks. Season generously with salt, black pepper, and garlic powder on both sides. Let the steaks sit at room temperature for about 30 minutes to allow the seasoning to penetrate.

Preheat the Grill or Pan

While the steaks are resting, preheat your grill or cast-iron skillet over medium-high heat. If using a skillet, add a little more olive oil to the pan to prevent sticking.

Cook the Steaks

Once the grill or skillet is hot, place the ribeye steaks on it. For medium-rare, cook the steaks for about 4-5 minutes on each side, or until they reach an internal temperature of 130°F (54°C). During the last minute of cooking, add fresh rosemary sprigs to the skillet or grill for extra flavor.

Rest the Steaks

Remove the steaks from the heat and let them rest on a plate for about 5-10 minutes to allow the juices to redistribute.

Prepare the Asparagus

While the steaks are resting, rinse the asparagus under cold water and trim the tough ends. Drizzle with olive oil and sprinkle with salt.

Cook the Asparagus

In the same skillet (if it's not too crowded) or in a separate pan, add the asparagus and sauté over medium heat for about 5-7 minutes until tender but still crisp.

Serve

Plate the ribeye steak alongside the sautéed asparagus. Garnish with lemon wedges for squeezing over the steak and asparagus as desired.