Entrée: United States – Ribeye Steak with Sautéed Oyster Mushrooms and Asparagus
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. **Prepare the Steak:** Season the ribeye steak generously with salt and pepper. Heat 1 tablespoon (15 ml) 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.
Show original 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.
Per serving | Servings: 2
Generated: 2026-11-05T21:52:38+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.