Ribeye Steak with Asparagus



• 2-inch-thick (24-ounce) rib steak 1, at room temperature

• Kosher salt and fresh ground black pepper to taste

• 1 tbsp canola oil

• 3 tbsp unsalted butter

• 3 garlic lobes ground

• 3 branches fresh thyme

• 2 branches of fresh rosemary


Using paper towels, pat the sides of the steak dry; Generously season with 1 1/4 teaspoon salt and 1/2 teaspoon pepper, and warm a medium cast iron frying pan over medium to high heat; to extreme heat, about 2-3 minutes; Add canola oil.

Place the steak in the center of the pan and cook, stirring every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes


Reduce the heat to medium low. Push the steak 1 side pan; Add butter, garlic, thyme and rosemary to the other side of the pan, tilting the pan towards the butter and cooking until the butter is buttered, about 30 seconds to 1 minute.

We work carefully, pour the butter on the steak for 1-2 minutes, flip it once, until the internal temperature reaches 120 degrees Fahrenheit for medium rarity, or even the desired smoothness. Allow it to rest 16 minutes before cutting.

Enjoy !!

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