Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Preheat your grill or skillet over medium-high heat.

Season the Steaks

In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the steaks.

Cook the Steaks

Place the steaks on the grill or in the skillet. Cook for about 4-5 minutes on each side for medium-rare, adjusting the time to your preferred doneness. In the last minute of cooking, add butter on top of each steak.

Prepare the Asparagus

While the steaks are cooking, blanch the asparagus in boiling salted water for 2-3 minutes until bright green. Drain and set aside.

Roast the Potatoes

Toss the diced potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for about 25-30 minutes, or until golden brown and crispy.

Serve

Plate the steaks with the roasted potatoes and blanched asparagus. Top the potatoes with sour cream and sprinkle with chopped chives before serving.