Pan-seared ribeye steak

Name: Pan-seared ribeye steak
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 Portionen
Ingredients: 300 g Rib-Eye-Steak; Salz nach Geschmack; schwarzer Pfeffer nach Geschmack; 2 EL Olivenöl; 3 Zehe Knoblauch; 2 Zweig Rosmarin; 30 g Butter; 200 g Spargel

von Let me cook it@let_me_cook_it

Steak seared with garlic, rosemary, and asparagus

In Guston öffnen

20 Min.
20 Min. insgesamt
2 Portionen
Schwierigkeit: leicht

Nährwertepro Portion

1 Portion ≈ 285 g

647 kcal
Eiweiß: 30,8 g, 19 % der Kalorien
Fett: 56,2 g, 78 % der Kalorien
Kohlenhydr.: 5,7 g, 3 % der Kalorien

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Schritte7

Schritt 1. Season the steak
Pat the ribeye steak dry and season both sides generously with salt and black pepper.
Rib-Eye-SteakSalzschwarzer Pfeffer
Schritt 2. Heat the pan
Heat a pan over medium-high heat and add olive oil.
Olivenöl
Schritt 3. Sear the steak
Place the steak in the hot pan and sear until a golden-brown crust forms on the first side.
Le Creuset silicone scraper shown in frame can help manage drippings.
Rib-Eye-Steak
Schritt 4. Add aromatics and butter
Add garlic cloves, rosemary sprigs, and to the pan. Flip the steak and continue cooking, basting with the melted butter.
KnoblauchRosmarin
Schritt 5. Rest the steak
Remove the steak from the pan and tent loosely with foil to rest.
Rib-Eye-Steak
Schritt 6. Cook the asparagus
In the same pan with the remaining butter and aromatics, add asparagus and cook until tender and lightly charred.
Spargel
Schritt 7. Slice and serve
Slice the rested steak against the grain and serve alongside the asparagus.
Hot sauce optional for extra kick.
Rib-Eye-SteakSpargel