Ribeye Steaks with Asparagus

Ingredients

• 2 ribeye steaks, about 250 g each
• 2 tsp salt
• ½ tsp pepper
• 450 g asparagus
• 1 tbsp avocado oil
• 2 tbsp butter
• Fresh thyme
• Fresh rosemary
• 3 garlic cloves, minced
• 60 ml chicken stock
• Juice of 1 lemon
• 1 tbsp parmesan cheese

Instructions

1. Season the ribeye steaks with salt and pepper. Preheat the griddle to medium heat in the centre and low heat on the sides.
2. Trim the tough ends off the asparagus.
3. Drizzle oil on the sides of the griddle and place the asparagus on the oiled surface. Season the asparagus with salt and pepper.
4. Drizzle more oil in the centre of the griddle and spread it evenly. Place the steaks on the oiled centre. Turn the steaks every 30–45 seconds, until they reach the desired doneness, using a new spot each time.
5. Remove the steaks from the griddle and place them on a cutting board to rest.
6. Once you've removed the steaks, add butter, minced garlic, rosemary and thyme to the griddle. Cook for 3–4 minutes. Pour the sauce over the rested steaks.
7. Add the chicken stock and lemon juice to the asparagus on the griddle. Cook until the asparagus is tender.
8. Cut the steaks into suitable serving pieces. Sprinkle parmesan over the asparagus. Serve the steaks and asparagus with family and friends. Enjoy!