Ingredients:
450g Piccolo Potatoes, halved
1 Ribeye steak
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
4 tablespoons butter
2 sprigs rosemary
2 sprigs thyme
8 cloves garlic, peeled
200g fresh asparagus, trimmed (Cut away the white part at the bottom)
Directions:
Add the potatoes to a pot and cover with water. Bring to a boil, reduce to a simmer, and continue to cook for about about 6-8 minutes. Drain the potatoes and set aside.
Season the steak with salt and pepper. Heat the oil in a large pan over high heat until it begins to smoke. Add the steak to the pan and cook, flipping every 30 seconds or so for a total of 4 minutes. Sear the sides as well.
Reduce the heat to medium and add the butter, garlic, and herb sprigs. Once the butter has melted, tilt the pan slightly so that the butter collects by the handle and use a spoon to baste the steak with the hot butter. Baste till you reach the desired done-ness of the steak and set it aside to rest.
Place the potatoes into the pan, cut-side-down. Add the asparagus into the center of the pan. Cook, tossing the asparagus occasionally until the asparagus is just tender, about 6 minutes.
Remove the asparagus and set aside while you continue to cook the potatoes for about 2 more minutes. Serve together with Ribeye
