Steak Recipe

Prepare the Steak

Remove the ribeye steak from the refrigerator and let it rest at room temperature for about 30 minutes before cooking.

Season the Steak

Rub the steak with olive oil, and season generously with salt, black pepper, and garlic powder on both sides. Allow the steak to absorb the seasoning for about 10 minutes.

Preheat the Pan

Heat a heavy skillet or cast-iron pan over high heat until very hot, about 5 minutes.

Cook the Steak

Place the steak in the hot pan. Cook for 4-5 minutes without moving it, then flip it over. Add rosemary sprigs to the pan and cook for an additional 4-5 minutes for medium-rare. Adjust time for desired doneness.

Rest the Steak

Remove the steak from the pan and let it rest on a cutting board for about 5-10 minutes before slicing.

Prepare the Asparagus

While the steak is resting, wash the asparagus and chop off the tough ends.

Season the Asparagus

In a bowl, toss the asparagus with olive oil and salt to coat evenly.

Cook the Asparagus

In the same skillet used for the steak, add the asparagus and sauté over medium heat for about 5-7 minutes until tender and slightly charred.

Serve with Lemon

Squeeze fresh lemon juice over the asparagus just before serving.