ribeye with asparagus and a wedge salad

This recipe will walk you through how to make a classic steak dinner featuring a juicy ribeye, garlicky asparagus, and a wedge salad topped with homemade blue cheese dressing and crispy bacon pieces. Wedge salad gained peak popularity in the 60’s and is still a staple side dish in most steak houses. While this retro salad is the junk food of salads, it’s undeniably delicious and pairs perfectly with a juicy steak!

How to make a Ribeye dinner?

Let’s get to the recipe! Place the steaks in a large baking dish. Generously season both sides with salt, pepper, coriander, and garlic powder. Then pour Worcestershire over the steaks, flip and repeat. Cover with plastic wrap and refrigerate for 4 hours to overnight. Pull the steaks out of the refrigerator 30 minutes before cooking and let rest at room temperature. Meanwhile make the blue cheese dressing. Whisk together sour cream, mayonnaise, lemon juice, and milk. Then stir in chopped parsley and blue cheese. Season to taste with salt and pepper. Cover and refrigerate. Preheat oven to 425f and heat up the grill. In a small bowl whisk together butter and garlic, season to taste with salt and pepper. Place asparagus on a sheet pan and pour the garlic butter over them. Put the steaks on the hot grill and turn the flame down to medium low. Cook the steaks for about 3-4 minutes on each side for rare (until 120f), 5-7 minutes for medium rare (until 130f), or 6-8 minutes for medium (until 140f). The exact cooking time depends on the thickness of the steak. Place the bacon slices on the grill after flipping the steaks. Bake the asparagus in the oven for 8-9 minutes. Chop the cooked bacon. Then plate the steak, asparagus, and iceberg wedge. Top the wedge with the blue cheese dressing, parsley, crumbled blue cheese, and chopped bacon. Serve with your favorite steak sauce!

Tips

  • Marinade steaks for at least 4 hours. This will allow the flavors to penetrate and the acids to tenderize the meat resulting in a deliciously juicy steak!

  • The salad dressing can be made up to 3 days earlier!

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