Entrée: United States – Ribeye Steak with Sautéed Oyster Mushrooms and Asparagus

Serving Size: 2

Approximate Time

Prep 4 min

Cook 11 min

Total 15 min

Ingredients

12 oz / 340 g ribeye steak
1 cup (100 g) oyster mushrooms, cleaned and sliced
1 bunch asparagus, trimmed
2 tbsp (30 ml) olive oil
2 tbsp (30 g) butter
2 cloves garlic, minced
Salt and pepper to taste
A few sprigs fresh thyme

Instructions

1. **Prepare the Steak:** 
   Season the ribeye steak generously with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and sear for 3-4 minutes on each side, or until it reaches your desired level of doneness. Add butter and thyme to the pan, and baste the steak with the melted butter for extra flavor.
  
2. **Sauté the Vegetables:**
   While the steak rests, heat the remaining tablespoon of olive oil in a separate pan. Add the garlic and sauté for 1 minute until fragrant. Add the oyster mushrooms and asparagus, cooking until the mushrooms are golden brown and the asparagus is tender-crisp, about 5-7 minutes. Season with salt and pepper to taste. Serve alongside the steak.