Recipe courtesy of Marge Perry and David Bonom

Rib-Eye Steaks with Thyme-Shallot Butter, Paprika Potatoes and Asparagus

We think of rib eye steaks as a special-occasion meal; they are costly and far from lean--but, boy, are they good! This is a meal we might make to celebrate with friends, or just with each other; or on a Friday night to mark the end of a particularly crazy week. Buy rib eyes that are about 1 inch thick. Any thicker than that and the outside might get overdone before the center is medium-rare. The herbed butter takes these steaks to an even more decadent level, but this classic steak-and-potatoes meal is also wonderful without it. You can, of course, make extra herbed butter and keep it in the refrigerator or freezer to use on potatoes, rice, corn, or anything and everything else on which butter gets slathered.
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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

3 tablespoons unsalted butter, softened

1 tablespoon finely chopped shallot

1 teaspoon chopped fresh thyme

1 teaspoon grated lemon zest

1 1/4 teaspoons sea salt, divided

1 pound small red potatoes, quartered lengthwise

2 tablespoons olive oil, divided

1 teaspoon sweet paprika

3/8 teaspoon ground black pepper, divided

1 pound asparagus, trimmed

2 (1-pound) bone-in rib eye steaks, about 1 inch thick

Directions

  1. Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
  2. Use a fork to mash the butter with the shallot, thyme, lemon zest and 1/4 teaspoon of the salt in a small bowl. Transfer it to the center of a small sheet of plastic wrap and roll it into a 1-inch-diameter log; twist the ends closed and chill in the freezer to harden until ready to use, at least 15 to 20 minutes.
  3. Combine the potatoes with 1 tablespoon of the oil in a bowl. Toss with the paprika, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Arrange the potatoes in a single layer, cut side down, around the edges of the sheet pan. Roast for 20 minutes, rotating the pan front to back after 10 minutes.
  4. Meanwhile, combine the asparagus with 1/4 teaspoon of the salt and the remaining 1 tablespoon oil.
  5. After the potatoes have roasted 20 minutes, add the asparagus to the center of the sheet pan. Roast for 10 minutes, until the vegetables are tender. Transfer the potatoes and asparagus to a serving platter and tent with foil to keep warm.
  6. Position an oven rack 4 to 5 inches below the heat source and preheat the broiler.
  7. Season the steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and place them on the sheet pan. Broil, turning them once, until an instant-read thermometer inserted horizontally into the thickest part of the steak registers 130 degrees F for medium-rare, 6 to 8 minutes. Let the steaks rest for 5 minutes, then serve topped with a slice of the butter and a side of potatoes and asparagus.
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