YOUR SOLIN GENERATED RECIPE
Pan-Seared Ribeye with Crispy Roasted Asparagus
Savor a perfectly pan-seared ribeye paired with crispy, roasted asparagus for a satisfying yet lean meal. The steak is seasoned simply to let its natural richness shine, while the asparagus is roasted with a drizzle of olive oil and a hint of garlic for an extra burst of flavor.
INGREDIENTS
4 oz Ribeye Steak
8 spears Asparagus
1 tsp Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Take the ribeye steak out of the refrigerator and let it come to room temperature for about 15 minutes. Pat dry and season both sides with salt and pepper.
Preheat a heavy skillet over medium-high heat.
Add the steak to the skillet and sear for about 3-4 minutes on each side for medium-rare, adjusting time based on thickness and your desired doneness. Remove the steak and let it rest for a few minutes.
Preheat your oven to 425°F. Meanwhile, trim the woody ends off the asparagus and place them on a baking sheet.
Drizzle the asparagus with olive oil, add the minced garlic, and season with a pinch of salt and pepper. Toss to evenly coat.
Roast the asparagus in the preheated oven for about 10-12 minutes until tender and slightly crispy.
Slice the ribeye against the grain and plate it alongside the crispy roasted asparagus. Serve immediately.