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Parris'

Juicy Ribeye Steak – Meal Kit

with Asparagus

Rich, balanced, and perfectly seasoned Certified Angus Beef Ribeye topped with compound peppercorn butter and served with creamy potatoes and asparagus.

Prep: 20 Mins

Cook: 45-1hr depending on preference

Calories: 1,520

Serving for 2:

$69.95

step-by-step

Instructions

1

Boil Water

Place a 2 qt pot on the stove, fill with 1 qt of water, add 2
pinches of salt and pepper and bring to a boil. Once boiling, add the asparagus and simmer for 5 minutes, until tender, yet still firm. Remove from the water and run under cold running water. Place on paper towel to dry.

Nip the top green part of the green onion that might be frayed. Chop as big or small as you wish. Place into a small bowl to garnishing the potatoes.

2

On a wax paper

On a wax paper lined half sheet pan, lay the bacon slices down and cook in a preheated oven set to 350 for 12-15 minutes to desired crispiness. Remove from oven and allow to cool lightly, but keep warm.

Wash the potoates wrap in foil. Bake in a preheated oven at 350 F for 45 minutes or until fork tender. Remove from oven and keep warm.

3

Season & grill steak

Remove the rosemary leaves from the stem and chop fine. Season the Steaks with the .5 teaspoons of sea salt and black pepper mix and the chopped rosemary. Grill or sear to desired temperature (Rare/Med-Rare/ Med/Med-Well/Well Done). Remove from heat source and allow to rest before serving.

4

In a sauté pan

In a sauté pan, add the oil to the pan and the garlic and the asparagus. Season with the remaining salt and pepper and cook until tender. Remove promptly from pan and place onto plate. Split open the potatoes and add 2 pats of butter, some salt and pepper and the green onions. Place the other side of the asparagus and lay the steak down in front of both with the fat side facing away the bottom of the plate. Top with a slice of the compound peppercorn butter and enjoy.

Chef’s Note: For extra flavor add a small amount of butter Parmesan peppercorn salted butter to the asparagus.

Get The Crate Instead

1,520 cal

Parris'

Juicy Ribeye Steak with Asparagus

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