Grilled ribeye steak with asparagus
Juicy, well-marked ribeyes off a hot grill with garlic butter melting on top and charred asparagus on the side.
- 50 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $14.39 a serving
- 1050 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 2 ribeye steak, about 1 inch thick
- 1 bunch asparagus
- 2 tbsp butter
- 1 clove garlic, minced
- ½ lemon
From your pantry
- 1¼ tsp salt, divided
- ¾ tsp black pepper
- 1 tbsp olive oil
Each serving has about 1050 calories, 71 g protein, 11 g carbs and 83 g fat, and costs about $14.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
Take the steaks out of the fridge 30 minutes before grilling, them dry, and both sides with 1 tsp of the salt and the pepper.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Timer: 30 min
Heat the grill to high with the lid closed for 10 minutes, then scrub the grates clean and wipe them with an oiled paper towel held in tongs.
Dolly’s tip: A really hot, clean grate is what gives you marks and stops the steak sticking.Snap the woody ends off the asparagus and the spears with the oil and the rest of the salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Bend each spear near the bottom. It snaps right where the tough part ends.Grill the steaks 4 to 5 minutes without moving them, then flip and grill 3 to 5 minutes more, until the middle reads 145°F.
Timer: 9 min
Dolly’s tip: Flare-ups from the fat are normal. Move the steak to a cooler spot for a few seconds if the flames climb.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Lay the asparagus across the grates at the same time and grill 4 to 6 minutes, rolling it now and then, until in spots.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 5 min
the butter with the garlic in the microwave, about 30 seconds.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 30 sec
the steaks 5 minutes with the garlic butter spooned over, squeeze the lemon over the asparagus, and serve.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
