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Cooked steak with herbs and butter served on a black plate with roasted asparagus; another steak and more asparagus are nearby on the table.
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Prime Rib Steak with Asparagus

This prime rib steak develops a deep golden sear while staying juicy and tender in the center. The marbling in a USDA prime boneless ribeye adds rich flavor as the steak cooks, giving you excellent results without using a grill.
Course Main dishes
Cuisine American, International
Keyword beef, boneless, chuck, cook, flavor, gas grill, grill, indirect heat, juicy, marble, pan, prime rib, prime rib roast, rib, rib roast, ribeye steak, roast, sear, skillet, steak, tender, usda prime
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 Portions
Calories 144kcal
Author Zuzana Paar

Equipment

Ingredients

  • 2 Pieces Prime Rib Steaks 16 oz each, brought to room temperature
  • 1 Cup Bella Mushrooms roughly chopped
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 4 Sprigs Fresh Thyme
  • 1 Bundle Asparagus
  • Butter for serving
  • Fresh Parsley for serving
US Customary - Metric

Instructions

  • Set oven to broil, heat an oiled cast iron skillet, prep the mushrooms and asparagus, and line a baking sheet.
  • Oil and season the asparagus, then press the remaining seasoning onto both sides of the steaks.
  • Place steaks in the hot skillet, top with mushrooms, and broil with the asparagus for 5 minutes.
  • Flip the steaks, add thyme, and cook another 5 minutes to desired doneness; serve with butter and parsley.

Notes

  • Take the prime rib steaks out of the fridge 20 to 30 minutes before cooking so they reach room temperature. Cold beef sears unevenly, and the interior stays cool while the surface cooks, making it nearly impossible to reach your target internal temperature without overcooking the crust.
  • A meat thermometer is the only reliable way to hit your preferred doneness without cutting into the steak.
  • A garlic butter or thyme butter pressed onto the steak the moment it comes out of the oven delivers more flavor than plain butter. The residual heat melts it into the surface as the steak rests, and the garlic or herb note becomes part of every bite rather than sitting on top.

Nutrition

Serving: 1Portion | Calories: 144kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 1167mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg