- 2 ribeye steaks
- Salt and freshly ground pepper
- 1 Tbsp oil
- 2 Harmons twice-baked potatoes
- 8 oz Harmons grilled asparagus
- 2 Tbsp butter
- 2 sprigs fresh thyme, leaves removed and chopped
- 4 cloves garlic, minced
- 1 lemon, zested
Preheat oven to 400°. Season steaks with salt and pepper.
In a frying pan over medium-high heat, add oil. Place steaks in pan and cook until steak has a crust, about 6 minutes.
Meanwhile, place twice-baked potatoes and asparagus in oven to reheat, about 15 minutes.
Once steak has achieved a crust, flip steak to other side. Right before desired temperature is achieved in steaks (about 5°), turn off heat and add butter, thyme, and garlic. Tilt pan toward you and, using a spoon, baste steaks with melted butter mixture. Baste several times and transfer steaks to a plate to rest, about 5 minutes.
Remove twice-baked potatoes and asparagus from oven and divide between two plates. Add steaks to plates and drizzle butter-thyme-garlic sauce over steaks and sprinkle lemon zest over asparagus.