Garlic Butter Ribeye Steak with Roasted Vegetables – Easy & Delicious
Garlic Butter Ribeye Steak with Roasted Vegetables
Servings
2
servingsPrep time
5
minutesCooking time
15
minutesCalories
750
kcalJuicy, pan-seared ribeye steak topped with garlic butter, served with roasted asparagus and creamy mashed cauliflower for a restaurant-quality meal at home.
Ingredients
- For the Ribeye Steak:
1 Ribeye Steak (1 to 1.5 inches thick)
1 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 tsp fresh rosemary (or thyme)
1/2 tsp salt
1/2 tsp black pepper
- For the Roasted Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
- For the Mashed Cauliflower:
1 head cauliflower, cut into florets
2 tbsp butter
1/4 cup heavy cream
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Directions
- Prepare the Steak
Remove ribeye from fridge 30 minutes before cooking to bring to room temp.
Pat dry and season both sides with salt & black pepper.
Heat olive oil in a cast-iron skillet over high heat.
Sear the steak 3-4 minutes per side until a golden crust forms.
Reduce heat to medium, add butter, garlic, and rosemary.
Baste with butter for 1-2 minutes, then remove from heat.
Let rest for 5-10 minutes before slicing. - Roast the Asparagus
Preheat oven to 400°F (200°C).
Toss asparagus with olive oil, garlic powder, salt, and pepper.
Roast for 12-15 minutes. - Make the Mashed Cauliflower
Boil cauliflower for 10 minutes until fork-tender.
Drain, then blend with butter, heavy cream, garlic powder, salt, and pepper until smooth.
Notes
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