Aspen Ridge Natural Beef

Rib Eye with Asparagus



  • 1 lb. Aspen Ridge® boneless rib eye steak
  • salt and pepper, to taste
  • olive oil, for rubbing
  • about 15-20 asparagus spears
  • juice from 1 lemon
  • lemon slices, optional
  • 1 Tablespoon unsalted butter, optional

Check boxes to add ingredients to shopping list and choose an option below.


Nutrition Profile

Calories: 393.0, Total Fat: 14.9g, Cholesterol: 144.8mg, Sodium: 122.2mg, Potassium: 1,336.4mg, Total Carbohydrate: 9.3g, Protein: 55.5g


  1. Preheat oven to 500 F.
  2. Heat a large oven-proof skillet under high heat.
  3. Rub rib eye with olive oil, and generously season with salt and pepper on both sides.
  4. Place rib eye in dry skillet and cook for about 30 seconds. Using tongs, flip over and cook an additional 30 seconds.
  5. Place skillet in oven and cook for about 3-4 minutes per side, for a medium rare/medium.
  6. Carefully remove skillet from oven and transfer steak to cutting board to rest for about 5 minutes.
  7. While your rib eye is resting, you can prepare your asparagus. Gently toss the spears with some olive oil, salt and pepper. Squeeze the juice of half of a lemon onto the asparagus.
  8. Wipe the skillet used for the steak clean with a paper towel (be careful, it may still be hot) and heat under high heat. Melt 1 tablespoon of butter to the skillet and add asparagus. Saute for about 2-3 minutes or until starting to soften, but still crisp and green.
  9. Cut whole rib eye in half to serve as two steaks.
  10. To plate, arrange about 6-7 spears on a plate and top with one rib eye steak and serve with a lemon wedge. Optional: top your steak with a small pat of butter.

Learn how we use a natural process to produce natural beef.