Cooking a steak indoors can be so delectable during the wintertime. Being from Southern California, opening up a gas grill and plopping down a steak over high heat for a few minutes becomes standard, but I thought it would be much more tasty to infuse a bit more flavor. An iron skillet is your best tool when cooking a steak on the stove top. It doesn’t have to be a fancy French edition, but they are nice to use — just any iron skillet you may have in your cupboard. A pat of butter with some whole cloves of garlic make a world of difference, not only does the steak pick up some of those garlicky flavors, but so do the vegetables, and that’s what makes this recipe so great.
One pan meals are some of the best weeknight food because they are fast, yet fresh and tasty. There’s no skimping on flavor here. A good rib eye does need a little salt and pepper before it meets a hot skillet and another tip is to dust the beef with some fennel pollen, beforehand. I learned this trick during my travels in Italy from a famous butcher named Dario Cecchini in Tuscany. It’s definitely worth a trip to his butchery and restaurant, or at the least to watch some of his videos because he’s so entertaining and a great cook. You can always skip this step because a good piece of meat speaks for itself, but I think the fennel pollen builds on flavor.
Cooking the asparagus and potatoes in the garlic butter is a pure treat. I use just enough to enhance taste and create a simplistic melody in your mouth. This weeknight meal is probably one that you will make again and again because it’s so delicious, and super quick to prepare. I don’t think you’ll have any complaints at dinnertime with this one.
16 ounce bone-in rib eye
1 teaspoon salt + more for cooking
1 teaspoon pepper
1 teaspoon fennel pollen, optional
2 cloves of garlic
4 tablespoons butter, divided
2 cups baby new potatoes, washed
1 bunch asparagus, 1/3 of ends trimmed
fresh parsley leaves, optional
oil for cooking
- Remove steak 30 minutes before cooking from refrigerator. Season with salt, pepper and fennel pollen, if using.
- Place new potatoes in a microwave safe bowl with 1/2 cup water. Cover with plastic wrap and cook for 5 minutes. Remove wrap and drain water, let cool before slicing into quarters. Set aside.
- In an iron skillet over high heat, add 1 teaspoon oil and 1 tablespoon butter. After 2 minutes, add steak. Cook first side for 4 minutes, flip and cook second side for 4 minutes. Remove steak and place on a plate.
- Add garlic to skillet and cook for 1 minute. Add 2 tablespoons butter and swirl in pan until melted. Add asparagus and sliced potatoes. Cook for 5 minutes, while stirring occasionally. Sprinkle with salt and pepper, and continue to cook for 2 minutes.
- Slice steak after resting for 8 minutes. Add steak back into pan gently, trying to keep in one piece. Dollop remaining tablespoon of butter over top and cook for 1-3 minutes, depending upon how done you prefer your beef. Sprinkle with parsley and a bit more salt. Enjoy!