Saturday, March 19, 2011
Ribeye w/ Asparagus
Okay, remember that whole statement from Thursday of me saying that I was going to be getting into some debauchery, but not 'really'? Well, 'really' happened. Hehe. I've been a bit behind (obviously, since there was no post yesterday), so I couldn't just leave you guys empty handed. And hopefully I'll be up to speed Monday!
So let's talk Ribeye. A lot of people kind of stray away from ribeye cuts. Too much marble to work around, and all that jazz. But me. I love a good ribeye. I actually LOVE the marbling (am I sick? I don't care!) And the beauty of a ribeye to me, is it's simplicity. You don't have to jazz it up, you can just let the good grass-fed beef (assuming that you bought a grass-fed beef product) speak for itself. And to pair it with some simply sauteed asparagus and squirt of lemon juice? And you have yourself dinner in seriously less than 20 minutes.
Think I'm crazy? Think I'm lying? Try it for yourself. I'll show ya! =)
1 lb. boneless ribeye steak
salt and pepper, to taste
olive oil, for rubbing
about 15-20 asparagus spears
juice from 1 lemon
lemon slices, optional
1 tablespoon unsalted butter, optional
Preheat oven to 500 F.
Heat a large oven-proof skillet under high heat.
Rub ribeye with olive oil and generously season with salt and pepper on both sides.
Place ribeye in dry skillet and cook for about 30 seconds. Using tongs, flip over and cook an additional 30 seconds.
Carefully place skillet in oven and cook for about 3-4 minutes per side, for a medium rare/medium.
Carefully remove skillet from oven and transfer steak to cutting board to rest for about 5 minutes.
While your ribeye is resting, you can prepare your asparagus. Gently toss the spears with some olive oil, salt and pepper. Squeeze the juice of half of a lemon onto the asparagus.
Carefully wipe the skillet used for the steak clean with a paper towel (it'll still be hot, so make sure you're careful!) and heat under high heat. Melt 1 tablespoon of butter to the skillet and add asparagus. Saute for about 2-3 minutes or until starting to soften, but still crisp and green.
Cut whole ribeye in half to serve as two steaks.
To plate, arrange about 6-7 spears on a plate and top with one ribeye steak and serve with a lemon wedge. You can also top your steak with a little pat of butter, if you'd like.
Seriously. Simplicity. At. It's Finest. No joke. And what did I tell you? Dinner is ready in 20 minutes! Enjoy the rest of your weekend guys!
And I know I've been all about the meat this week, but I promise next week will be a little 'sweeter' and 'lighter'!