Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C). Place the halved baby potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and roast in the oven for about 25-30 minutes, or until golden and crispy, flipping halfway through.
- Step 2: While the potatoes are roasting, bring a pot of salted water to a boil. Add the trimmed asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and toss with lemon juice, lemon zest, salt, and pepper. Set aside.
- Step 3: Take the ribeye steaks out of the refrigerator and let them come to room temperature (about 30 minutes). Pat them dry with paper towels and season generously with salt and pepper on both sides.
- Step 4: In a large skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Once hot, add the steaks and sear for about 4-5 minutes without moving them. Flip the steaks and add the minced garlic, rosemary, and butter to the pan. Baste the steaks with the melted butter and cook for another 4-5 minutes for medium-rare, or until your desired doneness is reached.
- Step 5: Remove the steaks from the skillet and let them rest for about 5 minutes on a cutting board, tented with foil.
- Step 6: On two plates, place the roasted baby potatoes and asparagus. Slice the steaks against the grain and arrange on the plates. Drizzle some of the garlic and rosemary butter from the skillet over the steaks and garnish with fresh parsley.
Notes
If you have leftovers, store the steak, potatoes, and asparagus separately in airtight containers. The steak will last in the refrigerator for about 3 days, while the vegetables are best enjoyed within 2 days.