This seared ribeye steak with asparagus salad, topped with a fried egg, is perfect for an intimate date night. This post was sponsored by Omaha Steaks, however, all opinions are, as always, mine alone. #ad
On Fee SIMPLE Fridays you will get easy recipes. In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others. I want you to own your kitchen every Friday with these easy-to-make recipes! Read on for MORE!
“Put an egg on it” is my motto in my house. I do it with crab, I do it with stuffing, why not with steak right? But I didn’t want to just have steak and eggs…although that would be delicious and I know Ron Swanson would surely approve….I wanted just a little bit of green to add to this super protein-filled meal. So I chose asparagus because I think asparagus is always a perfect compliment to a nice juicy steak.
I knew I wanted to sear the ribeyes on the stove before cooking them in the oven using a cast iron skillet. A cast iron skillets can be one of your best friends in the kitchen so if you don’t already have one, I recommend going out and getting one. They are actually relatively inexpensive (I believe my large one was about $30). The best way to sear these on the stove (and then in the oven) is by creating a fantastic rub to put on the meat first. You want your meat to be thawed out before you do this. You can use a simple rub of just salt and fresh cracked pepper, or you can use some steak seasoning (Omaha Steaks has a good one). I did my rub using Old Bay, dried mustard, salt and pepper.
I made the asparagus salad while the oven was preheating and set it aside so that I wouldn’t have to worry about it when it came time to flip steaks. I made the fried eggs while the meat was resting, so that everything could come together at once when the meat was ready. Then I let that delicious yolk run down all over the meat. YES.
- 2-4 10 oz Omaha Steaks Ribeye steaks
- Salt and pepper to season
- Or a rub of your choice (I made my rub using 2 tsp. Old Bay, 1 tsp. pepper, ½ tsp. dried mustard)
- 2 T butter, melted
- ½ to 1 bunch asparagus (I only used ½ the bunch because there were only two of us)
- 1.5-2 T olive oil (I just drizzled until I thought it was all coated)
- Juice from ¼ lemon
- Salt and pepper to taste
- Preheat oven to 500 and let the cast iron skillet heat up with the oven.
- Let steaks sit out while you do this bringing them to room temperature.
- When oven reaches 500, remove the cast iron skillet (carefully!) and place over high heat on the stove for 5 minutes.
- Rub your steaks with your steak rub or simply use salt and pepper but be generous with it
- Add the steaks into the pan and let sear for 1 minute, then flip and sear for an additional 1-minute.
- Baste them with butter then immediately put the cast iron skillet back in the oven.
- Cook on one side for 2 minutes then, using tongs, flip it over to cook for an additional 2-3 minutes depending on your temperature preference (this should give you a good mid-rare)
- Trim the asparagus by cutting off the ends (where the white is).
- Then trim the tops and put those in your mixing bowl.
- Using a peeler, take each asparagus and shave it down, taking the ribbons and placing them in the bowl with the spears.
- Once you have all of your ribbons done, drizzle in the olive oil and lemon juice then toss with your hands.
- Add salt and pepper and toss again.
- Top steaks with asparagus salad and fried egg.