Rib Eye Special Selection Recipe
Prime quality rib eye steak served with finger potatoes and asparagus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Fingerling Potatoes
Preheat the oven to 400°F (200°C). Wash the fingerling potatoes and cut them in half lengthwise. Toss them in a bowl with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until golden brown and tender.
Prepare the Asparagus
While the potatoes are roasting, wash the asparagus and trim the ends. In a bowl, drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Set aside.
Cook the Rib Eye Steak
Heat a skillet over medium-high heat and add the remaining tablespoon of olive oil. Season the rib eye steaks with salt and black pepper on both sides. Once the skillet is hot, add the steaks and sear for 4-5 minutes on each side for medium-rare, adding the garlic and rosemary to the pan for flavor.