Ribeye Recipe

Prepare the Risotto

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Cook the Rice

Add the Arborio rice to the saucepan and stir for 2-3 minutes until the rice is lightly toasted. Gradually add the chicken broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.

Finish the Risotto

After about 18-20 minutes, once the rice is creamy and al dente, stir in the butter and Parmesan cheese. Season with salt and pepper to taste. Set aside.

Sauté the Mushrooms and Asparagus

In a separate skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sliced mushrooms and cook for about 5-7 minutes until golden. Add the asparagus and cook for an additional 3-4 minutes. Season with salt and pepper.

Cook the Ribeye

Season the ribeye steak with salt and black pepper. In the same skillet used for the vegetables, cook the ribeye over medium-high heat for about 4-5 minutes per side for medium-rare, adjusting time for desired doneness.

Plate the Dish

On a plate, serve the ribeye alongside the sautéed mushrooms and asparagus, and a generous serving of mushroom risotto. Garnish with fresh parsley.