Morton's The Steakhouse Recipe

Time40m

Serves2

A Chicago original down in Biloxi

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Ingredients

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1
Prepare the Steak
Bring the ribeye steaks to room temperature. Pat dry with paper towels and season generously with kosher salt and black pepper.
2
Sear the Steak
Heat olive oil in a cast-iron skillet over high heat. Once hot, add the steaks and sear for 4-5 minutes on each side, until a nice crust forms.
3
Add Aromatics
Add crushed garlic cloves and rosemary to the skillet during the last 2 minutes of cooking. Baste the steaks with the melted butter in the pan.
4
Rest the Steak
Remove steaks from skillet and let them rest for 5-10 minutes before slicing.
5
Cook the Asparagus
Meanwhile, in the same skillet, add the asparagus and cook for 5-7 minutes until tender. Squeeze lemon juice over the asparagus and season with salt.
6
Serve
Slice the steak and serve alongside the sautéed asparagus. Drizzle any remaining butter from the skillet over the dish.