Recipe
Ribeye Steak Pan Sear
Seared ribeye with simple roasted vegetables for a straightforward meal.
Ingredients
- 350 g Beef Ribeye Steak
- 200 g Asparagus
- 150 g Potatoes
- 20 g Olive Oil
Steps
- Toss the asparagus and potatoes with olive oil.
- Sear the beef ribeye steak in a hot pan to 74 °C (74 °C (165 °F)).
- Roast the prepared vegetables until tender.
- Serve the steak alongside the cooked vegetables.
Per serving
606 kcal · protein 36.9 g · carbs 13.2 g · fat 45.3 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Labels: gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.