Best Rib Steak And Asparagus Recipes

RIB STEAK AND ASPARAGUS

Steps:

• For the Hollandaise sauce: Whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened, pale and doubled in volume, for about 5 minutes. Place the bowl over a saucepan containing barely simmering water or use a double boiler. Cook's Note: The water should not touch the bottom of the bowl.
• Continue to whisk rapidly. (See Cook's Note)
• Slowly drizzle the melted butter and continue to whisk until the sauce is thickened. Remove from heat. Add the Dijon mustard and tarragon. Season the sauce with salt and pepper. Keep warm until ready to serve. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• For the rib steak: Preheat the oven to 350 degrees F/180 degrees C. Season the steaks with salt and pepper. Heat a large oven-proof heavy skillet on high and add oil. Add the steak, cooking until crispy on both sides, 6 minutes in total.
• Place the skillet in the oven for another 8 minutes for medium-rare. During the last 2 minutes, add the butter and continue cooking.
• Remove the steak and let rest, covered with aluminum foil to keep warm.
• For the asparagus: Boil the asparagus for about 45 seconds, until slightly cooked. Remove the asparagus from the heat and plunge into a bowl of ice-cold water. Meanwhile, in a medium pan heat the butter until it melts. Add the shallots and asparagus, cook another 2 minutes over medium heat. Season the asparagus with salt and pepper. Keep warm.
• Serve the steak with the buttered asparagus, hollandaise sauce and fries, if desired.

BUTTER-BASTED RIB-EYE STEAK WITH THYME-INFUSED MASHED POTATOES AND ASPARAGUS

Steps:

• Wash and dry all produce. Preheat broiler to high. Peel potatoes, then cut into 1/2" cubes. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-15 minutes. Drain thoroughly and return to pot.
• While potatoes cook, trim woody bottom ends from asparagus. Pick thyme leaves from sprigs until you have 1 tsp; reserve remaining sprigs. Finely chop chives. Cut lemon into wedges. Pat steak dry with a paper towel. Season all over with salt and pepper.
• Add 1 cup milk to a small pot along with reserved thyme sprigs. Bring to a gentle simmer over medium heat, then reduce heat to lowest setting and keep warm until ready to use.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook until browned on both sides but not yet fully cooked, 2-4 minutes. Pour out any excess grease in pan. Reduce heat to low and add butter. Spoon butter over steak as it melts; continue until steak is cooked to desired doneness, 1-3 additional minutes. Transfer steak to a plate and let rest. Remove pan from heat, keeping butter and steak juices in pan.
• Toss asparagus on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. Place under broiler and broil until tender and browned, 4-7 minutes. Remove thyme sprigs from milk. Add 1/4 cup milk to potatoes in pot. Mash with a potato masher until smooth, adding more milk as needed to create a creamy consistency. Season with salt and pepper. Stir in reserved thyme leaves.
• Slice steak against the grain. Divide asparagus and potatoes between plates, then top with steak. Squeeze a bit of lemon over asparagus. Spoon butter and juices from pan over steak. Garnish with chives and serve with any remaining lemon on the side for squeezing over.