Pan-seared ribeye steak

Name: Pan-seared ribeye steak
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 raciones
Ingredients: 300 g entrecot de ternera; sal al gusto; pimienta negra al gusto; 2 cda aceite de oliva; 3 diente ajo; 2 ramita romero; 30 g mantequilla; 200 g espárrago

de Let me cook it@let_me_cook_it

Steak seared with garlic, rosemary, and asparagus

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20 min
20 min en total
2 raciones
Dificultad baja

Información nutricionalpor ración

1 ración ≈ 285 g

647 kcal
Proteínas: 30,8 g, 19 % de las calorías
Grasas: 56,2 g, 78 % de las calorías
Hidratos: 5,7 g, 3 % de las calorías

Calculado a partir de los ingredientes.

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Pasos7

Paso 1. Season the steak
Pat the ribeye steak dry and season both sides generously with and black pepper.
entrecot de ternerapimienta negra
Paso 2. Heat the pan
Heat a pan over medium-high heat and add olive oil.
aceite de oliva
Paso 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.
entrecot de ternera
Paso 4. Add aromatics and butter
Add garlic cloves, rosemary sprigs, and butter to the pan. Flip the steak and continue cooking, basting with the melted butter.
ajoromeromantequilla
Paso 5. Rest the steak
Remove the steak from the pan and tent loosely with foil to rest.
entrecot de ternera
Paso 6. Cook the asparagus
In the same pan with the remaining butter and aromatics, add asparagus and cook until tender and lightly charred.
espárrago
Paso 7. Slice and serve
Slice the rested steak against the grain and serve alongside the asparagus.
Hot sauce optional for extra kick.
entrecot de terneraespárrago