Steak and Asparagus Dinner
Prep time
Cook time
Total time
Lightly seasoned, pan-seared steak roasted in the oven with dressed asparagus makes for a simple, elegant meal for two.
Serves: 2
  • 1 lb asparagus spears
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp grated parmesan cheese
  • Salt and pepper
  • Nonstick spray
  • 2 tbsp butter
  • 2 ribeye steaks (about 2" in thickness each)
  • 1 tbsp montreal chicken seasoning
  • 2 tbsp warm hollandaise sauce, divided (optional)(I like the little glass jars of Musette brand if I'm not making my own)
  1. Preheat oven to 400 degrees.
  2. Prepare your asparagus by cutting off the last inch of each spear and shaving off any rough spots with a vegetable peeler.
  3. Line a baking sheet with foil.
  4. Toss the asparagus with the olive oil, garlic powder, parmesan cheese, salt and pepper and place it on one side of the baking dish.
  5. Spray a grill pan with nonstick spray and toss in 2 tbsp butter. Heat on high until the pan is almost smoking, approximately 1 minute.
  6. Season both sides of the steaks with Montreal Chicken Seasoning.
  7. Place steaks inside the pan and do not move for 3 minutes. This will allow them to develop a nice sear.
  8. Flip the steaks over and let the other side sear for 1 minute.
  9. Move steaks to the empty side of the baking sheet with the asparagus and place in the oven.
  10. Roast for approximately 10 minutes, until asparagus is only slightly crunchy.
  11. Remove from oven and let steaks rest for at least 10 minutes.
  12. Serve.
I like to pair this with a little warm hollandaise sauce over the asparagus and a glass of pinot noir.
Nutrition Information
Calories: 1362 Fat: 108.4 Saturated fat: 42.8 Trans fat: 0 Carbohydrates: 12.7 Sugar: 4.6 Sodium: 763 Fiber: 4.9 Protein: 92.8 Cholesterol: 319
Recipe by The Eat More Food Project at