Discover all the recipes you can make using Avocado Oil
Ribeye & Asparagus in Avocado Oil
PREP TIME
10''
COOK TIME
20''
TOTAL TIME
30''
SERVINGS
2
Ingredients
- 1/2 stick unsalted butter, softened
- 1.5 Tbsp chopped fresh rosemary
- 12 Tsp minced garlic
- Salt & pepper
- 16oz ribeye steak
- Avocado oil from Food of Ages
- 1 bunch asparagus
- Lemon, to taste
Preparation
- Place the butter, rosemary, and garlic in a medium bowl. Season to taste with salt and pepper and mash with a fork until it is well combined. Form into a log and wrap in plastic wrap. Refrigerate until it is hardened.
- Bring out the ribeye and let it sit at room temperature for an hour. Coat with avocado oil, salt and pepper.
- Heat a cast-iron skillet over high heat for 5 minutes and then add the avocado oil. Add the steak to the pan. Cook for 3-4 minutes, on each side, until a brown crust has formed. Top with some of the herb butter to maintain a juicy flavor. If the oil starts to burn, reduce the heat to medium-low (An Instant-Read thermometer should register 120° F for medium-rare and 130° F for medium
- Transfer the steaks to a plate. Slice the herb butter and add it to the top of the steaks. Allow to rest for 5-10 minutes.
- While steaks are resting, add more avocado oil to the grill and lay down the asparagus over medium heat.
- Add lemon juice, salt and pepper. Then cook 2-3 minutes on each side. Once done, remove from heat and serve with the ribeye.
- Enjoy!
