Ribeye Steak with Roasted Veggies

• 2 cups baby potatoes, halved
• 1 cup cherry tomatoes
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt & black pepper, to taste
• ½ tsp dried thyme or rosemary (optional)

🔥 Instructions

1️⃣ Prepare the Vegetables

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the baby potatoes, cherry tomatoes, and asparagus with olive oil, garlic powder, salt, pepper, and herbs.
3. Spread the veggies in a single layer on a baking sheet.
4. Roast for 25–30 minutes, or until the potatoes are golden and tender, and the vegetables are caramelized on the edges.

2️⃣ Cook the Ribeye

1. Pat the steak dry with paper towels — this ensures a better sear. Season generously on both sides with salt and black pepper.
2. Heat a cast-iron skillet over high heat until smoking hot. Add olive oil.
3. Sear the ribeye for 3–4 minutes on each side for medium-rare (or longer for desired doneness).
4. In the final minute, add butter and minced garlic to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly to baste it and infuse it with flavor.
5. Remove the steak from the pan and let it rest for 5–10 minutes to retain its juices.

3️⃣ Assemble & Serve