Seared Ribeye with Asparagus, White Beans, and Tomatoes
2 Ribeye steaks (or any steak of your choice)
3 Tbsp cooking oil
2 Tbsp butter
2 cloves garlic, sliced
1 bunch asparagus, ends trimmed and cut into 1” pieces
1 small onion, finely minced
1 can white beans of your choice, rinsed and drained (I love butter beans!)
1 medium tomato, diced
½ tsp fresh thyme, picked and chopped
Small handful fresh parsley, chopped
Zest of one lemon
Juice of half a lemon
Salt and pepper as needed
In a large skillet over high heat, add the oil and let it get hot. Season the steaks on both sides with salt and pepper and place them in the pan. Turn the stove heat down to medium – you want the steaks to sizzle, but not smoke. Let the steaks cook at least 5 minutes on each side or until a nice brown crust develops. This should produce a medium rare steak. If you like it more done, let the steak cook 1-2 minutes longer on each side. Turn the heat to low. Add the butter and garlic. Use a spoon to scoop the garlicy butter up from the pan, then use the flavorful liquid to baste the steaks for 2-3 minutes. Remove the steaks from the pan and set them on your cutting board to rest while you prepare the remainder of your dish.
Using the same pan, turn the heat up to medium again. Add the asparagus and onion and cook until tender and lightly browned; about 5-7 minutes. Add the beans and tomatoes and mix well. Bring the mixture to a simmer and let it cook together for 10 minutes over low heat. Add the herbs, lemon zest, and lemon juice, and season with salt and pepper to taste. Slice the steak and serve it over the ragu.