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- 2 ribeye steaks (1.5 inches thick) - 2 tablespoons olive oil - 3 cloves garlic, minced - 2 sprigs fresh rosemary, chopped - 2 tablespoons unsalted butter - 1 tablespoon Worcestershire sauce - 1 cup cremini mushrooms, sliced - 1 cup asparagus, trimmed - 1 cup baby potatoes, halved - Salt and freshly ground black pepper for seasoning - Fresh herbs (parsley or chives) for garnish When I plan a five-star steak dinner, I choose high-quality ribeye steaks. They are juicy and full of flavor. I let the steaks sit out for about 30 minutes before cooking. This helps them cook evenly. I use olive oil to coat the steaks. It adds richness and helps the seasoning stick. I sprinkle salt and pepper generously, as they bring out the meat's natural taste. Garlic and rosemary add a great aroma. I chop the rosemary finely and mince the garlic. They mix well with unsalted butter, which I add at the end of cooking. This step gives a rich flavor to the steaks. For side dishes, I love cremini mushrooms and asparagus. They sauté quickly and taste amazing. Baby potatoes are my go-to starch. I boil and season them simply with salt and olive oil. I finish the dish with fresh herbs like parsley or chives. They add color and a fresh taste. This combination of ingredients makes for a truly delightful five-star steak dinner. {{ingredient_image_1}} Bringing steaks to room temperature First, take your ribeye steaks out of the fridge. Let them sit on the counter for about 30 minutes. This helps the meat cook evenly. Drying and seasoning the steaks Next, pat the steaks dry with paper towels. This step is key. It helps create a nice crust when you cook the steaks. Then, rub both sides with olive oil. Season them well with salt and freshly ground black pepper. Preheating the skillet Now, grab a heavy skillet, like cast iron. Heat it over medium-high heat until it’s very hot. This high heat is essential for a good sear. Searing both sides and adding flavor Add the steaks to the skillet. Sear each side for about 4-5 minutes. To check for medium-rare, aim for an internal temperature of 130°F (54°C). In the last minute, add minced garlic, chopped rosemary, and unsalted butter. Spoon the melted butter over the steaks to add rich flavor. Cooking mushrooms and asparagus After the steaks are done, use the same skillet. Add sliced cremini mushrooms and asparagus. Sauté these for 5-7 minutes. Add Worcestershire sauce for extra taste. Scrape up any brown bits from the pan for more flavor. Boiling and seasoning the baby potatoes In another pot, boil halved baby potatoes in salted water. Cook them until they are fork-tender, which takes about 15 minutes. Drain the potatoes, then toss them with olive oil, salt, and pepper for seasoning. To cook steak just right, use a meat thermometer. Insert it into the thickest part of the steak. For medium-rare, aim for 130°F (54°C). This gives you a juicy, tender steak. After cooking, let the steak rest. Cover it loosely with foil and let it sit for 10 minutes. This helps the juices stay inside, making each bite flavorful. Add rich flavors with tasty sides. Sautéed mushrooms and fresh asparagus pair well with steak. The earthy taste of mushrooms and the crunch of asparagus balance the meal. Use different herbs and spices to boost flavors. Rosemary adds a fragrant touch, while garlic gives depth. Don’t be shy—experiment with your favorites! Make your plate look appealing. Start by slicing the steak against the grain. Arrange the veggies artfully around it. Drizzle some buttery herb sauce over the steak. This adds a nice shine and makes the dish pop. Garnish with fresh herbs like parsley or chives for a final touch. Your guests will be impressed! Pro Tips Let It Rest: Allowing the steaks to rest after cooking is crucial for juicy meat. This step redistributes the juices and enhances flavor. Use a Meat Thermometer: For perfect doneness, use a meat thermometer to check the internal temperature—130°F (54°C) for medium-rare. Fresh Herbs Make a Difference: Adding fresh herbs not only enhances flavor but also elevates the presentation of your dish. Don't Overcrowd the Pan: When searing the steaks or sautéing vegetables, make sure not to overcrowd the pan to ensure even cooking and browning. {{image_2}} If ribeye is not your favorite, try other cuts. Here are some great substitutes: - New York strip - Filet mignon - Sirloin - T-bone Each cut has unique flavors and textures. For example, filet mignon is very tender, while sirloin has a beefier taste. Cooking methods vary by cut: - For thinner cuts, grill or pan-sear. - For thicker cuts, start on the stove and finish in the oven. You can switch up your side dishes for variety. Consider these vegetable options: - Broccoli - Brussels sprouts - Green beans - Carrots For creative sides, think about these ideas: - Garlic mashed potatoes - Creamed spinach - Roasted root vegetables - Quinoa salad These pair well with steak and add color to your plate. If you need gluten-free options, simply skip the Worcestershire sauce. Choose a gluten-free version if needed. For low-carb substitutions, try these: - Cauliflower mash instead of potatoes - Zucchini noodles instead of pasta - Leafy greens instead of bread These options help maintain flavor while meeting dietary needs. To keep your steak dinner fresh, use airtight containers. Glass or plastic containers work well. Store the steak and sides in separate containers. This helps keep flavors intact. Place them in the fridge right after the meal. You can keep leftover steak for about 3 days. The sides, like potatoes and veggies, last about 2 days. To reheat steak, use a low heat method. Place it in a skillet over low heat. Add a splash of broth or water to keep it moist. Cover the skillet with a lid. This helps heat the steak without drying it out. For veggies, microwave them in short bursts. Stir them often to heat evenly. You can also sauté them briefly on the stove. This keeps them tasty and fresh. The ideal temperature for medium-rare steak is 130°F (54°C). To achieve this, use a meat thermometer. When you place it into the thickest part of the steak, you want the reading to be just right. Start checking a few minutes before you think it's done. This will help you avoid overcooking. Yes, you can use a grill instead of a skillet. First, preheat the grill to high heat. Then, follow the same steps for seasoning the steak. Place the steak on the grill for about 4-5 minutes on each side. The grill will add a nice smoky flavor. Just be sure to monitor the temperature closely. After cooking, let the steak rest for about 10 minutes. Look for the juices to settle. Rested steaks will feel firm but slightly springy. If you cut into it too soon, the juices will run out. This resting period is key for a juicy steak. Red wines pair wonderfully with steak. Consider options like Cabernet Sauvignon or Merlot. These wines enhance the flavors of the meat. If you prefer white, try a rich Chardonnay. It can complement the buttery flavors in your dish. You have all the tools to create a five-star steak dinner. Start with quality ribeye and use rich flavors from olive oil, garlic, and herbs. Follow the steps methodically: prepare, cook, and serve with flair. Remember to season well and choose sides that complement your steak. Don't hesitate to explore variations or modify recipes to fit your needs. Finally, store leftovers properly and reheat with care. With practice, you'll impress everyone at your table. Enjoy crafting this delicious meal!

Five-Star Steak Dinner

A delicious and elegant steak dinner featuring ribeye steaks, sautéed mushrooms, asparagus, and seasoned baby potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2
Calories 700 kcal

Ingredients
  

  • 2 pieces ribeye steaks (1.5 inches thick)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • 2 tablespoons unsalted butter
  • 1 to taste Salt
  • 1 to taste freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 cup cremini mushrooms, sliced
  • 1 cup asparagus, trimmed
  • 1 cup baby potatoes, halved
  • 1 to taste Fresh herbs (parsley or chives) for garnish

Instructions
 

  • Prepare the Steak: Take the ribeye steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes. Pat them dry with paper towels.
  • Season the Steaks: Rub both sides of the steaks with olive oil, then generously season with salt and freshly ground black pepper.
  • Preheat the Skillet: Heat a heavy skillet (preferably cast iron) over medium-high heat until it's very hot.
  • Sear the Steaks: Add the steaks to the skillet and sear for about 4-5 minutes on each side. For a perfect medium-rare, the internal temperature should reach 130°F (54°C).
  • Add Flavor: In the last minute of cooking, add minced garlic, chopped rosemary, and unsalted butter to the skillet. Spoon the melted butter and herbs over the steaks while they finish cooking.
  • Rest the Steaks: Transfer the steaks to a cutting board or plate, cover them loosely with foil, and let them rest for 10 minutes. This allows the juices to redistribute.
  • Sauté the Mushrooms and Asparagus: In the same skillet, add sliced cremini mushrooms and asparagus. Sauté for about 5-7 minutes until tender, adding Worcestershire sauce for flavor and scraping up any brown bits from the bottom of the pan.
  • Cook the Potatoes: In a separate pot, boil the halved baby potatoes in salted water until fork-tender (approximately 15 minutes). Drain and toss them with olive oil and a sprinkle of salt and pepper.
  • Plate the Dish: Slice the steaks against the grain and serve them alongside the sautéed mushrooms, asparagus, and seasoned potatoes.
  • Garnish and Serve: Garnish the plate with fresh herbs like parsley or chives for a touch of color.

Notes

For an elegant finish, drizzle some of the buttery herb sauce over the steak.
Keyword asparagus, dinner, mushrooms, ribeye, steak