Thermador Ribeye Steak with Roast Tomatoes and Asparagus

Sometimes there’s nothing quite as satisfying as a hearty meat and vegetable dish. The next time you’re craving a classic home cooked meal, try this exquisite Ribeye Steak with Roast Tomatoes and Asparagus recipe from Thermador. Pan seared and then roasted to perfection, these steaks pair perfectly with cooked tomatoes and asparagus, making this dish an ideal dinner for any occasion. 

steak with asparagus in hot cast iron skillet

For the Steaks

Ingredients

  • 2 (12 oz) Ribeye Steaks, at room temperature
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste

Directions

Preheat oven to Roast 400° F.

Liberally season both sides of steaks with salt and pepper. Heat a large oven-proof skillet (preferably cast iron) over high heat. When very hot, place steaks in skillet and sear until a nice dark crust develops, approximately 1-2 minutes on each side.

Place pan directly into the oven and cook for 5-15 minutes, depending on the thickness of your steaks and desired doneness. (Test by pressing and feeling steak firmness or check the internal temperature with a thermometer for steak doneness; 130-135°F for medium-rare, 155-165°F for medium-well.)

Remove steaks from pan and set aside covered with foil. Allow to rest for about 5 minutes.

Serve warm with the roast asparagus and tomatoes.

For the Roast Tomatoes

Ingredients

  • 1 pound tomatoes, halved
  • olive oil for coating (about 1/4 cup-60ml)
  • sea salt and fresh black pepper to taste

Directions

Lay foil or parchment paper on a baking sheet and then lay tomatoes, cut side up. Drizzle the tomatoes with a light layer of oil and season with salt and pepper. Roast tomatoes for about 25-30 minutes, or until the tomatoes are roasted and slightly brown or charred on edges. Allow to cool.

For the Roast Asparagus

Ingredients

  • 1 pound asparagus, tough ends trimmed
  • 4 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste
  • Wedges of fresh lemons (optional)

Directions

Lay foil or parchment on baking sheet. Set aside.

In a large bowl, gently toss together asparagus, garlic, olive oil, balsamic vinegar, and stir until combined. Season with salt and pepper.

Transfer asparagus to the prepared sheet pan. Roast asparagus for about 10-20 minutes, or until tender. Adjust your cooking time depending on the thickness of your asparagus and your preferred texture.

Optional – Squeeze fresh lemon juice on top before serving.

Recipe from our friends at Thermador.

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