Rib-Eye Steaks with Thyme-Shallot Butter
Classic steak and potatoes is an absolute cinch when everything — including tender asparagus — roasts together on one sheet pan.
- 3 tbsp. unsalted butter softened
- 1 tbsp. finely chopped shallots
- 1 tsp. chopped fresh thyme
- 1 tsp. grated lemon zest
- 1 1/4 tsp. salt
- 2 tbsp. olive oil
- 1 lb. small red potatoes quartered
- 1 tsp. sweet paprika
- 1/2 tsp. ground pepper
- 1 lb. asparagus trimmed
- 2 (1 lb.) bone-in rib-eye steaks about 1" thick
Heat oven to 425°F. Coat 11"x17"x1" nonstick sheet pan with cooking spray. In small bowl, use fork to mash butter with shallots, thyme, zest, and 1/4 tsp. salt. Transfer to center of small sheet of plastic wrap; roll into 1"-diameter log; twist ends closed and chill in freezer to harden until ready to use.
In bowl, combine 1 tbsp oil with potatoes. Toss with paprika, 1/4 tsp salt, and 1/8 tsp pepper. Arrange potatoes in single layer around edges of sheet pan. Roast 20 min., rotating pan front-to-back after 10 min.
Meanwhile, combine asparagus with remaining oil; toss with 1/4 tsp salt and 1/8 tsp pepper. After potatoes have roasted 20 min., add asparagus to center of sheet pan. Roast 10 min., or until vegetables are tender. Transfer potatoes and asparagus to platter; tent with foil to keep warm.
Position oven rack 4"-5" below heat source; preheat broiler. Season steaks with remaining salt and pepper; place on sheet pan. Broil, turning once, 6–8 min., until instant-read thermometer inserted horizontally into thickest part of steak registers 130°F for medium-rare. Serve steaks topped with a slice of butter.
From Hero Dinners by Marge Perry and David Bonom. Copyright © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
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