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Pan-Seared Ribeye Steaks with Roasted Asparagus

  • Category: Beef, Main Dish
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 4
  • Preparation Time: 10 minutes
  • Total Cooking time: 10-15 minutes

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Ingredients: Roasted Parmesan Asparagus

Amount Measure Ingredients
1 bunch asparagus, ends trimmed
1 tbsp olive oil
2 ounces Parmesan cheese, finely grated
Lemon wedges

Ingredients: Butter-Basted, Pan-Seared Ribeye Steaks

24-6tablespoonsunsalted butter room temperature

Amount Measure Ingredients
2 1 inch thick; 12 ounces boneless ribeye steaks
Kosher salt
freshly ground black pepper
2 tablespoons olive oil
4 garlic cloves, bruised
2 small sprigs fresh rosemary or 6 large sprigs fresh thyme


  • Using Convection Bake, preheat oven to 450 degrees F. Place rack in center of oven.
  • Toss asparagus in oil on a large baking sheet. Line asparagus in one even row lengthwise over sheet pan. Sprinkle Parmesan evenly.
  • Preheat 2 large skillets on cooktop over high heat. Meanwhile, place asparagus in oven, roasting for 8-10 minutes, or until crisp-tender.
  • Just before cooking, pat steak dry with paper towel and sprinkle with salt and pepper. Add oil to hot skillets, then add steaks. Cook steaks for 4 minutes, or until dark brown and caramelized on bottom.
  • Turn steaks over and cook for 2 minutes. Reduce heat to medium-high. Add butter, garlic, and thyme to skillets. Use spoon to baste melted butter over steaks as they cook, for about 2 more minutes for medium-rare doneness.
  • Transfer steaks to rack set on a sheet pan and let rest for about 4 minutes (half the cooking time).
  • Slice each steak against grain using sharp knife. Divide steak slices and roasted asparagus among 4 plates. Serve with lemon wedges.

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