Ribeye Steak Recipe
Served with mashed potatoes and asparagus
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Ingredients
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Steak
Mashed Potatoes
Asparagus
Method
Steak
- 1
Prepare the Steak
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
- 2
Season the Steak
Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks to the pan.
- 4
Add Aromatics
Add garlic cloves and rosemary to the skillet. Sear the steaks for about 4-5 minutes on one side until a crust forms.
- 5
Flip and Finish Cooking
Flip the steaks, spoon some of the oil and aromatics over them, and cook for another 4-5 minutes for medium-rare, or until desired doneness.
- 6
Rest the Steak
Remove the steaks from the skillet and let them rest for about 5 minutes before slicing.
Mashed Potatoes
- 7
- 8
- 9
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
Asparagus
- 10
Prepare the Asparagus
Trim the ends of the asparagus spears and rinse them under cold water.
- 11
Season and Roast
Toss the asparagus with olive oil, salt, and black pepper. Arrange in a single layer on a baking sheet.
- 12
Roast the Asparagus
Roast in a preheated oven at 400°F (200°C) for about 10-12 minutes until tender and slightly crispy.