Garlic Butter Ribeye with Loaded Baked Potato and Asparagus

Instructions

Step 1 Preheat oven to 400°F and rub potato with olive oil, salt, and pepper, then bake for 50–60 minutes until tender. /nStep 2 Toss asparagus with olive oil, salt, and pepper, then roast for 12–15 minutes until tender. /nStep 3 Season ribeye with salt, pepper, and garlic powder. /nStep 4 Heat a skillet over medium-high heat with olive oil and sear steak for 3–4 minutes per side until desired doneness. /nStep 5 Reduce heat and add butter and garlic, then baste steak for 1–2 minutes. /nStep 6 Remove steak and let it rest for 5–10 minutes, then garnish with parsley. /nStep 7 Slice open baked potato and fluff the inside, then add butter, cheese, bacon, sour cream, and green onions. /nStep 8 Plate ribeye with loaded baked potato and asparagus, then serve immediately.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet to maintain tenderness. Reheat potato and asparagus in the oven for best texture.