Ribeye 14 Oz Recipe

Time45m

Serves1

Heavy marbling makes it our most flavorful steak.

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Ingredients

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1
Season the Steak
Generously season both sides of the ribeye steak with kosher salt, black pepper, and garlic powder. Allow it to sit at room temperature for about 30 minutes to absorb the flavors.
2
Preheat the Pan
Heat a cast-iron skillet or heavy pan over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.
3
Sear the Steak
Place the ribeye steak in the hot skillet. Sear for about 4-5 minutes on one side without moving it to get a good crust.
4
Flip and Finish Cooking
Flip the steak and cook for an additional 3-4 minutes for medium-rare, or longer depending on your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
5
Rest the Steak
Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute.

6
Prepare the Asparagus
While the steak is resting, prepare the asparagus by trimming the ends and tossing them with olive oil, salt, and black pepper.
7
Sauté the Asparagus
In the same skillet used for the steak, add the asparagus and sauté on medium-high heat for about 5-7 minutes until tender and slightly charred.