Friday, April 22, 2011
Sunday evening and I was craving some beef. I picked up a nice big ribeye from the WF meat counter, some asparagus, and some fingerling potatoes. I didn’t want a big involved meal to cook, but was definitely feeling a hearty and comforting dish. When I got home, I salt and peppered the steak and let it sit until I was ready to cook it. I sliced the potatoes in half, tossed them with 5 garlic cloves, olive oil, salt, pepper and paprika and put them in the oven (all sliced side down) at 375. I tossed the asparagus with olive oil, salt, pepper and lemon and added them to the oven about 15 minutes after the potatoes. I usually cook my potatoes for about 45 minutes, so I wanted the asparagus to be nicely roasted for 30. I heated up the grill pan tossed a little olive oil on it. Once the oil was almost smoking, I added the ribeye. I cooked it about 7 minutes a side to a nice medium rare. The steak sit for about 10 minutes, and once the potatoes and asparagus were done, I put it all on a plate and enjoyed this classic meal. It was the perfect dish for a Sunday night, and a great way to end the weekend.