Can I cook steak in a regular frying pan?

Yes! I do still recommend that you use a good non-stick pan that can endure high heat temperatures.

Can I use different vegetables for the sauce?

Yes! You can use all spinach, tomatoes only, asparagus, or whatever spring vegetables you like.

Should I marinate the steak with the ribeye to make it more tender?

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.

Pan-Seared Rib Eye Steak with Creamy Asparagus and Tomato Sauce

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

Scale

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

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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