YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Ribeye with Roasted Asparagus
Savor the bold, juicy flavor of a perfectly pan-seared ribeye paired with crisp, roasted asparagus. This dish features a lightly seasoned steak, attaining a delightful crust, complemented by tender asparagus spears roasted to bring out their natural sweetness. A drizzle of olive oil ties the flavors together, creating a balanced meal that's both satisfying and aligned with your nutritional goals.
INGREDIENTS
6 oz Ribeye Steak
1 cup Asparagus
0.5 tbsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Remove the ribeye from the refrigerator about 20 minutes before cooking to allow it to reach room temperature.
Preheat your oven to 425°F for roasting the asparagus.
Pat the steak dry with paper towels and season generously with a pinch of salt, black pepper, and garlic powder on both sides.
Heat a heavy skillet or cast iron pan over high heat. Add 0.5 tablespoon of olive oil to the pan.
Once the oil is shimmering, carefully add the ribeye steak. Sear for about 3-4 minutes on each side until a crispy, golden-brown crust forms.
After searing, transfer the steak to a plate and let it rest, tented with foil.
Meanwhile, toss asparagus with a light drizzle of olive oil, salt, and pepper. Place the asparagus on a baking sheet in a single layer.
Roast the asparagus in the preheated oven for about 8-10 minutes until tender and slightly crispy.
Slice the ribeye steak against the grain, serve with the roasted asparagus, and enjoy your perfectly balanced meal.