Instructions
1. Preheat oven to Roast 400° F.
2. For the steaks: Liberally season both sides of steaks with salt and pepper. Heat a large oven-proof skillet (preferably cast iron) over high heat. When very hot, place steaks in skillet and sear until a nice dark crust develops, approximately 1-2 minutes on each side.
3. Place pan directly into the oven and cook for 5-15 minutes, depending on the thickness of your steaks and desired doneness. (Test by pressing and feeling steak firmness or check the internal temperature with a thermometer for steak doneness; 130-135°F for medium rare, 155-165°F for medium well.)
4. Remove steak from pan and set aside covered with foil. Allow to rest for about 5 minutes.
5. Serve warm with the roast asparagus and tomatoes.
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For the steaks: 2 (12 oz) Ribeye Steaks, at room temperature Kosher or sea salt, to taste Fresh cracked black pepper, to taste For the Roast Tomatoes 1 pound tomatoes, halved olive oil for coating (about 1/4 cup-60ml) sea salt and fresh black pepper to taste 1. Lay foil or parchment paper on baking sheet and then lay tomatoes, cut side up. Drizzle the tomatoes with light layer of oil and season with salt and pepper. Roast tomatoes for about 25-30 minutes, or until the tomatoes are roasted and slightly brown or charred on edges. Allow to cool. |
For the Roast Asparagus 1 pound asparagus, tough ends trimmed 4 cloves garlic, minced 2 Tablespoons olive oil 1 Tablespoon balsamic vinegar Kosher salt, to taste Fresh cracked black pepper, to taste Wedges of fresh lemons (optional) 1. Lay foil or parchment on baking sheet. Set aside. 2. In a large bowl, gently toss together asparagus, garlic, olive oil, balsamic vinegar and stir until combined. Season with salt and pepper. 3. Transfer asparagus on prepared sheet pan. Roast asparagus about 10-20 minutes, or until tender. Adjust your cooking time depending on thickness of your asparagus and your preferred texture. 4. Optional - Squeeze fresh lemon juice on top before serving. |
