Adapted from Serious Eats.
- 1 pound small potatoes, halved
- 1 (1.5”-2” thick) 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
- 8 ounces fresh asparagus, trimmed
- Add the potatoes to a medium-sized pot and cover with water. Bring to a boil, reduce to a simmer, and continue to cook until the potatoes are tender, about 6-8 minutes. Drain the potatoes and set aside.
- Season the steak generously all over with salt and pepper. Heat the oil in a large cast iron skillet over high heat until beginning to smoke. Add the steak to the skillet and cook, flipping every 30 seconds or so for a total of 4 minutes, or until a brown crust forms. 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 splash the steak with the hot butter. Continue to baste, flipping the steak occasionally, until a thermometer inserted into the thickest part of the steak registers 120-125°F for medium rare, or 125-130°F for medium (about 3-4 more minutes). Set the steak aside to rest.
- Meanwhile, place the potatoes back into the skillet, cut-side-down. Make space for asparagus in the center of the skillet and add it. Cook, tossing the asparagus occasionally (but leaving the potatoes undisturbed) until the asparagus is just tender, about 6 minutes. Remove the asparagus and set aside on a serving plate. Continue to cook the potatoes until golden, about 2 more minutes. Set aside with the asparagus.
- Slice the steak, if desired, and serve with the potatoes and asparagus.