YOUR SOLIN GENERATED RECIPE
Pan-Seared Ribeye Steak with Roasted Asparagus
Savor the rich flavor of a perfectly seared ribeye steak paired with crisp, roasted asparagus. This dish brings a delightful balance of hearty, savory meat and vibrant, tender greens, enriched with a hint of olive oil and seasoning. It’s a simple yet sophisticated plate designed to satisfy and energize.
INGREDIENTS
6 oz Ribeye Steak
1 cup Asparagus
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Pat the ribeye steak dry with a paper towel and season generously with salt and pepper on both sides.
Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot.
Sear the steak for about 2-3 minutes on each side until a rich, brown crust forms. For thicker cuts, you can sear the edges as well.
Transfer the skillet with the steak to the preheated oven and roast for an additional 4-6 minutes for medium-rare, or adjust cooking time to desired doneness.
While the steak is finishing in the oven, place the asparagus on a baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.
Roast the asparagus in the oven for about 10-12 minutes until tender yet crisp.
Once the steak reaches your preferred doneness, remove it from the oven and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve alongside the roasted asparagus.