Grilled Ribeye with Roasted Potatoes, Asparagus, and Cherry Tomatoes

Ingredients:

For the Ribeye Steak:

2 ribeye steaks
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 garlic clove, minced
1 sprig fresh rosemary or thyme (optional)
For the Roasted Potatoes:

1 lb baby potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary or thyme
Salt and black pepper, to taste
For the Vegetables:

1 bunch asparagus, trimmed
1 cup cherry tomatoes on the vine
1 tablespoon olive oil
Salt and pepper, to taste
For the Sauce (Optional):

1/2 cup beef stock
1/4 cup red wine (optional)
1 tablespoon unsalted butter
1 teaspoon Dijon mustard (optional)
Salt and black pepper, to taste

Instructions:

Prepare the Roasted Potatoes:

Preheat your oven to 400°F (200°C).
Toss baby potatoes with olive oil, garlic powder, rosemary or thyme, salt, and pepper.
Spread them on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and crispy.
Prepare the Vegetables:

Toss the asparagus and cherry tomatoes with olive oil, salt, and pepper.
Place on a baking sheet or grill and cook for 8–10 minutes, until the asparagus is tender and the tomatoes are slightly blistered.
Cook the Ribeye Steak:

Pat the steaks dry with paper towels and season generously with salt and pepper.
Heat olive oil in a grill pan or cast-iron skillet over medium-high heat.
Sear the steaks for 3–4 minutes per side for medium-rare, or adjust to your preferred doneness.
Add butter, minced garlic, and rosemary to the pan and baste the steaks for an additional minute.
Remove the steaks from the heat and let them rest for 5 minutes.
Prepare the Sauce (Optional):

In the same skillet used for the steak, add beef stock and red wine.
Bring to a simmer and reduce by half.
Stir in butter and Dijon mustard (if using), and season with salt and pepper.
Assemble the Plate:

Place the steak on the plate and surround it with roasted potatoes, asparagus, and cherry tomatoes.
Drizzle the sauce over the steak or serve on the side.
Garnish with freshly chopped parsley for an elegant touch.
Serve:

Enjoy this hearty and flavorful meal perfect for a special dinner!