Pan-Seared Ribeye Steak with Crispy Baby Potatoes and Asparagus

Remove the steak from the refrigerator 30 minutes before cooking so it can reach room temperature, then pat it very dry with paper towels and leave it uncovered.
Preheat the oven to 220°C (425°F).
Cut 250 gr Baby potatoes in half, trim the tough ends off 100 gr Asparagus, and crush 2 cloves Garlic.

Boil the halved potatoes in cold salted water for 10–12 minutes until slightly tender, then drain them well and let them steam dry for 2–3 minutes.
Transfer them to a baking tray, season with olive oil, salt, black pepper, and a little fresh rosemary, then arrange them cut-side down and roast for 25–30 minutes, turning them after 20 minutes, until golden and crispy.

While the potatoes finish roasting, pat the steak dry again, then season generously with sea salt and black pepper.
Heat a pan over very high heat, add 1 ¹/₄ tbsp Sunflower oil, and just before it starts smoking, sear the steak for 2.5–3 minutes on each side until a dark crust forms.
Transfer the steak to a board. Reduce the heat to medium, add 40 gr Butter, the crushed garlic cloves, and the remaining sprig of fresh rosemary to the pan.
Once the butter becomes aromatic and lightly foamy, return the steak to the pan and continuously baste it with the flavored butter for about 1 minute.
Remove from the pan and let the steak rest for 5–7 minutes.

While the steak rests, add 2 tbsp Olive oil extra virgin and the trimmed asparagus to the same pan with the remaining butter and aromatics.
Cook over medium-high heat for 3–4 minutes, shaking the pan occasionally, until the asparagus becomes slightly crisp and lightly charred.
Season with salt and black pepper.

Slice the rested steak and arrange it in the center of the plate, with the crispy potatoes and sautéed asparagus on the side.
Serve immediately.