This post is sponsored by Ohio Beef Council, although all opinions and thoughts are my own.
Give your ribeye steak a creamy asparagus and tomato sauce with mushrooms that will add delicious flavor to your steak dinner. Sear the ribeye steak to perfection while adding garlic cloves and fresh rosemary. This steak recipe is best served with mashed potatoes or by itself!
We have Easter coming up in a couple of weeks and this is one holiday that is always stressful for me when it comes to creating a delicious dinner menu. For the other big holidays throughout the year, I feel that the menu is already predetermined. For Thanksgiving, there is your typical turkey, cranberry sauce, Baked Macaroni and Cheese, Collard Greens, and Candied Yams. For Christmas, I typically make my Garlic and Rosemary Crusted Prime Rib with mashed potatoes and green beans. I know for Easter a delicious Baked Ham or Lamb Chops are the staples, but my husband doesn’t eat pork, so we typically try another protein as the main dish.
This is always a struggle, until this year.
I figured this year I would go the beef route. I wouldn’t make Prime Rib or Braised Short Ribs, but I will try something new with spring vegetables. Once I determined the criteria, it was easy to make this Pan Seared Rib Eye Steak with Creamy Asparagus and Tomato Sauce with Mushrooms.
Benefits of Beef
Once I considered the benefits of beef, it was easy to make the choice. Here are some of those benefits:
- Adding 3 oz. of beef to a meal can provide up to 25 grams, which is half of your Daily Value protein for under 20 calories.
- Adding beef to your diet can help your feel fuller longer, curb cravings, maintain muscle during weight loss, and maintain healthy levels of cholesterol and blood sugar.
- Studies also show that beef can help maintain a good immune system and a healthy body.
When considering these facts, it was easy to make the choice to create a ribeye steak recipe for Easter this year.
The Creamy Asparagus and Tomato Sauce
There is nothing more delicious to me than a creamy asparagus sauce to go on top of the Pan Seared Rib Eye Steak. The sauce is not only made with asparagus but also with cherry tomatoes, mushrooms, heavy cream, and asiago cheese. Sounds delicious, right? When adding the asparagus to the sauce, you are going to boil it for about 2-3 minutes, just long enough to soften the asparagus and add it to the sauce. This way, the asparagus still taste fresh and crunchy.
Tips for a Perfect Pan-Seared Ribeye Steak
Pan Searing a Ribeye Steak is quite simple. In fact, it is one of my favorite methods of cooking a steak. The key to pan searing a good steak is two things, a good cast iron skillet, and high heat.
- Liberally season the steaks on both sides with kosher salt and coarse black pepper. Allow the steaks to sit at room temperature for 30 minutes, at least.
- Turn the cast iron skillet on medium-high heat, more towards high heat. Add olive oil to the pan.
- Place the steak in the pan and sear on both sides for 5-7 minutes. Next, add about 4 tablespoons of butter, a spring of rosemary, and 3 cloves of garlic. Use a spoon to spoon the butter over the steak, which is called basting, 5-6 times on each side.
- Remove from the pan and place on a cooling rack, cover with aluminum foil, and allow to rest for 30 minutes. DO NOT SKIP THIS STEP! Resting beef before cutting is so important to the outcoming of the meal. This is true for any cut.
- Always use a meat thermometer when trying to determine beef’s doneness! The temperature should read 145°F for medium-rare beef, 160°F for medium and 170°F for well done
Commonly Asked Questions
Yes! I do still recommend that you use a good non-stick pan that can endure high heat temperatures.
Yes! You can use all spinach, tomatoes only, asparagus, or whatever spring vegetables you like.
In my honest opinion, although there is nothing wrong with marinating the steak, I do lean against it. As long as you cook the ribeye to your desired beef doneness, use a meat thermometer, and use good quality salt and pepper, the steak should come out perfectly! I like the use of sauces or rubs to infuse other flavors as opposed to a marinade.
Similar Recipes
If you like recipes like this ribeye steak recipe, you will like the ones below!
- Feta Cheese Crusted Steak Medallions
- Beef Medallions with Red Wine Mushroom Sauce
- Steak with Creamy Shrimp and Crab
- Easy Oven Baked Beef Brisket
Pan-Seared Rib Eye Steak with Creamy Asparagus and Tomato Sauce
- Total Time: 50 minutes
- Yield: 4 1x
Description
This delicious rib-eye steak recipe is pan-seared with a flavorful sauce made with asparagus and tomatoes cooked in a creamy sauce.
Ingredients
- 4– 1/2 lb. Ribeye Steaks
- Kosher salt and pepper
- 1 tbsp. Olive oil
- 2 tbsp. butter
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 Bunch Asparagus, sliced
- 4 oz. cherry tomatoes, sliced
- 4 oz. Baby Bella Mushrooms, sliced
- 1/2 c. white wine
- 2 1/2 c. heavy cream
- 1/4 c. Asiago Cheese, grated
- Salt and pepper to taste
Instructions
- Season the ribeye steaks on both sides with kosher or sea salt and coarse black pepper. Allow to sit out at room temperature for at least 30 minutes. Fill a medium saucepot with water and bring to a steaming simmer.
- Using a heavy-duty pan or cast-iron skillet, turn to medium-high heat. Add the olive oil to the pan.
- Add the steak(s), no more than two at a time, and sear on both sides for 7 minutes or until desired beef doneness is met. The steak should come out crusty and golden brown on both sides. Once the steaks have cooked on one side, flip over to repeat the process. Add two tablespoons of butter and baste for about one minute. Remove from the pan and place on a cooling rack, and cover with aluminum foil. Allow the steak to rest for at least, 30 minutes
- In a separate large skillet, bring the pan’s heat to medium heat. Add the chopped shallot to the pan and cook until softened, about 2-3 minutes. Add the minced garlic and cook until fragrant.
- Add the tomatoes and mushrooms and cook for about 5 minutes. Add the white wine to the pan and allow to reduce for about 3-5 minutes. Add the heavy cream and allow to simmer.
- Cut the asparagus into chunks. Remove the lower woodsy-looking part of the asparagus. Add the rest of the cut-up asparagus to the steaming water. Use a mesh spoon and ensure that the excess water is shaken off the asparagus, and turn to the pan with the heavy cream. Season with salt and pepper to taste and stir. Add the cheese and reduce to low heat.
- Slice the rib eye steaks into1/4 inch thick slices, and serve with a healthy spoonful of the sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Pan Sear
- Cuisine: American
This sauce is amazing! We grilled the steaks on the bbq instead of a pan. I love asparagus, and this was a tasty way to make your steak a little bit fancy!
So glad you enjoyed it Peter!
I never think to incorporate asparagus into my recipes, so when I saw this pan seared ribeye steak recipe, I jumped on it. That creamy asiago wine sauce is good enough to drink from the pan on its own.
Thanks Marta!
This ribeye was fabulous! It turned out perfectly cooked, and that cream sauce added such a special finishing touch. Wonderful meal!
I loved the creamy sauce, so different to normal steak sauces and really versatile too!
My boyfriend made this for our Sunday dinner with the in-laws and they all loved your recipe.
This is great Nancy! Thank you for sharing your experience.
My mouth is watering! This looks delicious! I find myself cooking steak often during the spring and summer, as this recipe will be a great add to the mix!
This steak was absolute perfection! The creamy sauce on top was so delicious and we couldn’t get enough. I’ll be making this more often! Thanks so much!
Awesome Kathryn!
Looks soft , Tender, Moist and Juicy. Love the rich and creamy texture of this delicious sauce and all its combinations too.
First, the aroma of the sauce cooking make my husband excited for dinner. A terrific richly flavored sauce over a perfectly cooked steak, felt like we were in a restaurant. I also saved a bit of sauce to toss with my pasta for my lunch at work.
That is awesome Mikayla! Glad you liked it.
I live in an asparagus growing area of Italy and we eat tons this time of year. Aspargus and steak go so well together and your sauce sounds really good. On my to make list this week!
Awesome!
I am going to try this first time to surprise my family members. But I haven’t any tomato sauce in my kitchen yet. Tomorrow I will buy sauce from the super shop then I’ll try this recipe. By the way thanks for sharing this recipe.
No problem!