Seared Ribeye Steak with Herb Butter, Grilled Asparagus, Garlic Bread & Creamy Mac and Cheese 

 

 

 

 

 

 

 

Ingredients:

For the Ribeye Steak:

1 (12-16 oz) ribeye steak
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder

For the Herb Butter:

3 tbsp unsalted butter, softened
1 tbsp fresh parsley, finely chopped
½ tsp minced garlic
½ tsp lemon juice
¼ tsp salt

For the Grilled Asparagus:

1 bunch asparagus, trimmed
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder

For the Garlic Bread:

2 slices of rustic bread
2 tbsp unsalted butter, melted
1 tsp garlic, minced
½ tsp fresh parsley, chopped

For the Creamy Mac and Cheese:

8 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 ½ cups whole milk
1 cup sharp cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
½ tsp salt
¼ tsp black pepper
¼ tsp smoked paprika

 

Instructions:

Prepare the Herb Butter:
Mix softened butter, parsley, minced garlic, lemon juice, and salt.
Shape into a small log, wrap in plastic, and refrigerate until firm.

Cook the Mac and Cheese:
Cook macaroni according to package instructions; drain and set aside.
In a saucepan, melt butter over medium heat, then whisk in flour and cook for 1 minute.
Gradually whisk in milk and cook until slightly thickened.
Stir in cheddar, Monterey Jack, salt, black pepper, and smoked paprika.
Add the cooked pasta and mix well. Keep warm.

Grill the Asparagus:
Toss asparagus with olive oil, salt, black pepper, and garlic powder.
Grill over medium-high heat for 3-4 minutes until tender with a slight char.

Prepare the Garlic Bread:
Brush bread slices with melted butter and minced garlic.
Toast in a skillet or oven at 375°F (190°C) for 5-7 minutes until golden brown.

Sear the Ribeye Steak:
Pat steak dry and season with salt, black pepper, smoked paprika, and garlic powder.
Heat olive oil in a cast-iron skillet over medium-high heat.
Sear the steak for 3-4 minutes per side for medium-rare, adding butter in the last minute and basting the steak.
Remove from heat, let rest for 5 minutes, then top with a slice of herb butter.

Plate & Serve:
Arrange the sliced ribeye steak on a white plate with melting herb butter.
Add grilled asparagus, garlic bread, and a generous scoop of creamy mac and cheese.

Enjoy:
A luxurious, comforting meal with bold flavors and a perfect balance of textures!