Garlic Rosemary Ribeye Steak Dinner

Garlic Rosemary Ribeye Steak Dinner

Serves

2 people (or 1 very happy person)

Ingredients

Steak

• 2 ribeye steaks (1–1¼ inch thick, well-marbled)

• Kosher salt (generous)

• Fresh cracked black pepper

• 2 tbsp olive oil (high smoke point)

• 3 tbsp unsalted butter

• 3–4 garlic cloves, smashed

• 2–3 fresh rosemary sprigs

• Optional: thyme sprigs

Roasted Baby Potatoes

• 10–12 baby potatoes

• 2 tbsp olive oil

• Salt & pepper

• 1 tsp garlic powder

• ½ tsp paprika (optional)

• Fresh herbs (rosemary or thyme, optional)

Asparagus

• 1 bunch asparagus, trimmed

• 1 tbsp olive oil

• Salt & pepper

• Optional: squeeze of lemon or parmesan at the end

Step 1: Prep the Steak (CRUCIAL)

1. Take steaks out of the fridge 30–45 minutes before cooking

2. Pat completely dry with paper towels

3. Season liberally with salt and pepper on all sides
   (Don’t be shy — thick steaks need it)

🔥 Dry steak = better crust

Step 2: Roast the Potatoes

1. Preheat oven to 425°F (220°C)

2. Halve baby potatoes

3. Toss with olive oil, salt, pepper, garlic powder, paprika

4. Spread cut-side down on a baking sheet

5. Roast 30–35 minutes, flipping once halfway

6. Finish with fresh herbs if using

Step 3: Cook the Steak (Pan-Seared Perfection)

Heat matters

• Use a cast iron or heavy skillet

• Heat over high heat until just smoking

Sear

1. Add olive oil

2. Lay steaks in away from you

3. Do NOT move them for 2–3 minutes

4. Flip and sear another 2 minutes

Butter baste

1. Reduce heat to medium

2. Add butter, garlic, rosemary

3. Tilt pan and spoon butter over steaks repeatedly for 1–2 minutes per side

⏱ Internal temps:

• Rare: 120–125°F

• Medium-rare: 130–135°F (recommended)

• Medium: 140–145°F

Step 4: REST (Non-Negotiable)

• Remove steaks

• Tent loosely with foil

• Rest 5–10 minutes

This keeps the juices inside instead of on your plate.

Step 5: Cook the Asparagus

You can do this while steaks rest.

Option A: Pan

1. Heat olive oil in skillet

2. Add asparagus, salt & pepper

3. Sauté 4–5 minutes until tender-crisp

Option B: Oven

• Toss with olive oil, salt, pepper

• Roast at 425°F for 10–12 minutes

Finish with lemon or parmesan if you like.

Final Touch

• Spoon leftover garlic rosemary butter from the pan over steaks

• Sprinkle flaky salt on top

• Serve hot 🔥

Pro Tips (Steakhouse Secrets)

• Thicker steak = better crust + juicy center

• If your pan isn’t screaming hot, you won’t get that grill-like char

• Rosemary goes in after searing so it doesn’t burn

• Want extra shine? Add a tiny pat of butter right before serving