Morton’s 美式扒房 Recipe

Cooking Instructions

1. 1

   Prepare the Steak

   Take the bone-in ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes. Preheat the oven to 400°F (200°C).

2. 2

   Season the Steak

   Generously season both sides of the steak with kosher salt and black pepper. Drizzle olive oil over the steak and rub it in. Place the garlic cloves and rosemary sprigs on top.

3. 3

   Sear the Steak

   In a large oven-safe skillet, heat a bit of olive oil over medium-high heat. Once hot, add the steak and sear for 4-5 minutes on each side until a nice crust forms.

4. 4

   Finish in the Oven

   Transfer the skillet to the preheated oven and roast for about 10-15 minutes for medium-rare, or until desired doneness is achieved. Use a meat thermometer to check the internal temperature.

5. 5

   Prepare the Asparagus

   While the steak is cooking, trim the asparagus and sauté in a separate pan with butter over medium heat until tender, about 5-7 minutes.

6. 6

   Make the Loaded Baked Potatoes

   Wrap the potatoes in foil and bake them in the oven for about 45 minutes or until fork-tender. Once cooked, slice them open, fluff the insides with a fork, and top with sour cream and chives.

7. 7

   Serve

   Once the steak is done, remove it from the oven and let it rest for 10 minutes. Slice and serve alongside the sautéed asparagus and loaded baked potatoes.