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For the Herb-Butter Ribeye Steak
Ingrédients
2 ribeye steaks (about 1 inch thick)
Salt and pepper to taste
2 tbsp olive oil
4 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
For the Grilled Asparagus:
1 lb asparagus, trimmed
2 tbsp olive oil
Salt and pepper to taste
1 lemon, cut into wedges
For the Garlic Mashed Potatoes:
2 lbs russet potatoes, peeled and cubed
4 cloves garlic, minced
1/2 cup unsalted butter
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Garlic Mashed Potatoes:
In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and return the potatoes to the pot.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
Add the melted garlic butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
Keep warm until ready to serve.
Grill the Asparagus:
Preheat your grill to medium-high heat.
Toss the asparagus with olive oil, salt, and pepper.
Grill the asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred.
Serve with lemon wedges on the side.
Cook the Ribeye Steaks:
Pat the ribeye steaks dry with paper towels. Season generously with salt and pepper.
In a large skillet or cast-iron pan, heat the olive oil over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare, or until desired doneness.
During the last minute of cooking, add the butter, minced garlic, rosemary, and thyme to the skillet. Spoon the melted herb-butter over the steaks as they finish cooking.
Remove the steaks from the skillet and let them rest for a few minutes before serving.
Serve:
Plate the ribeye steaks with the grilled asparagus and garlic mashed potatoes.
Garnish the mashed potatoes with fresh chopped parsley.
Enjoy your Herb-Butter Ribeye Steak with Grilled Asparagus and Garlic Mashed Potatoes!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Calorie Count per serving: 800 kcal
Serving Size: 2 servings
