What is fun about cooking is that sometimes the most delicious meals don’t need to be that complex. Our dinner tonight is ribeye steak from Alpine Butcher with butternut squash and asparagus. Now this might not sound like a lot but reverse seared in butter, garlic, and rosemary is transformative! Our steak obsession hasn’t changed since we moved – it has just evolved. We have shifted from cooking with our oven and stovetop to using our grill like an outdoor oven and smoker. Tacos last night and steak tonight, let the food coma begin!
I really enjoyed our dinner tonight and hope you enjoyed reading about it!
- 1 Ribeye, 2 inch thick
- 2 garlic cloves, smashed
- 2 sprigs fresh rosemary
- 2 TBS butter
- Vegetable oil (for grill grates)
- 10-12 stalks of Asparagus
- 1/2 butternut squash, sliced into 1/2 inch disks
Step 1: Set Traeger or conventional grill to 250 degrees F indirect heat (Note: this step can also be done in an oven).
Step 2: Pat steak dry and season generously with salt and pepper.
Step 3: Insert built-in meat thermometer or wireless smart meat thermometer into steak from the side. Cook steak on the grill (use a wire rack in a rimmed baking sheet if cooking in an oven) until internal temperature is 105 degrees F, about 30-40 minutes.
Step 4: Take steak off of grill and put onto cutting board to rest. Turn grill up to 500 degrees F. In the meantime, take the vegetables and coat with olive oil, salt, and pepper. Set aside.
Start heating up a large cast iron skillet on high heat. Once skillet is hot, pour in about 1 TBS of vegetable oil and swirl around to ensure even coating. Take steak and put into pan. Cook steak for two minutes, lifting steak to redistribute hot oil underneath after one minute.
Step 5: Flip steak and add butter, garlic, and rosemary to pan. Cook for another two minutes, using a spoon to baste the steak with the hot butter. Check internal temperature: steak is done when it hits 115 degrees F (for medium rare). Rest steak, loosely tented with foil, for 15 minutes. While steak is resting, put the asparagus and butternut squash onto the 500 degree F grill and cook for 10-15 minutes.
Step 6: After steak has rested, cut against the grain and serve with asparagus and butternut squash.