Date Night Steak Dinner with Garlic Butter and Asparagus

Ingredients

• 2 ribeye steaks (1-inch thick)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 pound asparagus, trimmed
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup red wine (optional)
• Fresh parsley for garnish

Instructions

1. Start by seasoning both sides of the ribeye steaks generously with salt and pepper. Let them rest at room temperature for about 30 minutes.
2. While the steaks are resting, preheat your oven to 400°F (200°C) and prepare the asparagus by tossing it in a bowl with olive oil, salt, pepper, and lemon juice.
3. Spread the asparagus on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly crispy.
4. In a skillet over medium-high heat, add olive oil and sear the steaks for about 4-5 minutes on each side until they reach your desired level of doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
5. Once the steaks are cooked, reduce the heat to low and add butter, minced garlic, rosemary, and thyme to the skillet. Spoon the melted garlic butter over the steaks for about 2 minutes.
6. Remove the steaks from the skillet and let them rest for about 5 minutes before slicing. Meanwhile, if using, pour the red wine into the skillet to deglaze, scraping up any browned bits for added flavor.
7. Plate the steaks alongside the roasted asparagus, drizzle any leftover garlic butter from the skillet over the top, and garnish with fresh parsley and lemon zest.