Master the art of the perfect steak with this simple recipe. A beautifully seared crust gives way to a tender, juicy, and flavor-packed interior. It's a classic American steakhouse experience you can create right in your backyard.
A rich and creamy sauce with the smoky, mild heat of roasted green chiles. Perfect for smothering enchiladas, burritos, or grilled chicken for an authentic Southwestern flavor.
Crispy on the outside, fluffy on the inside, these oven-roasted potatoes are the perfect side dish for any meal. Seasoned with garlic, herbs, and a touch of paprika, they're simple to make and irresistibly delicious.
Tender-crisp asparagus spears roasted to perfection with a hint of garlic and a squeeze of fresh lemon. A quick, healthy, and elegant side dish that pairs well with almost any main course.
About Grilled Ribeye Steak, Green Chile Cream Sauce, Roasted Potatoes and Roasted Asparagus
Melt-in-mouth Grilled Ribeye Steak with creamy green chile sauce. A protein-packed, indulgent meal!
This southwest dish is perfect for dinner. With 1564.8700000000001 calories and 64.3g of protein per serving, it's a nutritious choice for your meal plan.
fat
Pat the steaks thoroughly dry on all sides with paper towels. A dry surface is essential for achieving a perfect, deep-brown crust.
Allow them to sit at room temperature. This ensures the steak cooks evenly from edge to center.
2
Prepare the Grill
Prepare your grill for two-zone cooking. For a gas grill, set one side to high heat and the other to low. For a charcoal grill, bank the hot coals to one side.
Preheat the grill until the hot zone reaches 450-500°F (230-260°C).
Clean the grill grates with a wire brush. Just before adding the steaks, use tongs to wipe the grates with a paper towel lightly dipped in a high-smoke-point oil (like canola or grapeseed).
3
Season and Sear
Just before grilling, brush the steaks lightly on all sides with olive oil.
Season every surface of the steaks generously with coarse sea salt and coarsely ground black pepper. Don't be shy; a thick steak needs ample seasoning.
Place the steaks on the hottest part of the grill. Sear for 2-3 minutes per side, with the lid closed as much as possible, until a beautiful crust forms. For diamond grill marks, rotate the steaks 45 degrees halfway through searing each side.
4
Cook to Desired Doneness
Move the seared steaks to the cooler side of the grill (indirect heat).
Continue to cook with the lid closed until they reach your desired internal temperature. Use an instant-read thermometer inserted into the thickest part of the steak for accuracy.
This indirect cooking phase can take anywhere from 3 to 10 minutes depending on steak thickness and desired doneness.
5
Rest the Steaks
Transfer the steaks to a cutting board. Immediately top each steak with 1 tablespoon of unsalted butter, a sprig of rosemary, and a piece of smashed garlic (if using).
Tent the steaks loosely with aluminum foil and let them rest for 10 minutes. Do not skip this step.
Resting allows the muscle fibers to relax and the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.
6
Slice and Serve
After resting, you can serve the steaks whole or slice them.
If slicing, cut against the grain into 1/2-inch thick strips. This shortens the muscle fibers, making the steak more tender to chew.
Serve immediately with your favorite sides like roasted potatoes, creamed spinach, or a simple arugula salad.
200cal
2gprotein
11gcarbs
17gfat
Ingredients
2 tbsp Unsalted Butter
0.5 pcs Yellow Onion (medium, finely chopped)
2 cloves Garlic (minced)
2 tbsp All-Purpose Flour
1.5 cup Vegetable Broth (can substitute with chicken broth)
7 oz Diced Green Chiles (canned, fire-roasted preferred)
0.5 cup Heavy Cream
1 tsp Ground Cumin
0.5 tsp Mexican Oregano (can substitute with regular dried oregano)
0.75 tsp Salt (or to taste)
0.25 tsp Black Pepper (freshly ground)
1 tsp Lime Juice (freshly squeezed, optional for brightness)
Instructions
1
Sauté Aromatics and Create Roux
Place a medium saucepan over medium heat and melt the butter.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
Sprinkle the all-purpose flour over the onions and garlic. Whisk constantly for 1-2 minutes to form a paste (roux) and cook out the raw flour taste. The roux should be a light, golden blonde color.
2
Build and Season the Sauce Base
Gradually pour in the vegetable broth, about a quarter cup at a time, while whisking continuously. This slow addition is key to preventing lumps and creating a smooth sauce.
Once all the broth is incorporated, stir in the diced green chiles, ground cumin, Mexican oregano, salt, and black pepper.
Bring the mixture to a gentle simmer.
3
Simmer and Finish with Cream
Allow the sauce to simmer for 5-7 minutes, stirring occasionally. It will thicken to a gravy-like consistency.
0.5 tsp Black Pepper (Freshly ground for best flavor)
1 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp Paprika (Smoked paprika also works well)
1 tsp Dried Rosemary (Or dried thyme)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare the Oven and Potatoes
Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2
Season the Potatoes
In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3
Roast the Potatoes
Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
Roast for 20-25 minutes.
Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.
450 g asparagus (About 1 bunch, tough ends trimmed)
2 tbsp olive oil
0.5 tsp salt (Or to taste)
0.25 tsp black pepper (Freshly ground is best)
0.5 tsp garlic powder
1 pcs lemon (Cut into wedges, for serving)
Instructions
1
Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.
2
On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.
3
Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.
4
Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.
5
Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.
Reduce the heat to the lowest setting. Slowly pour in the heavy cream, stirring until it's fully combined.
Gently heat the sauce for 1-2 more minutes to warm through. It is crucial not to let the sauce boil after adding the cream, as it can cause it to curdle.
Remove the saucepan from the heat. Stir in the optional lime juice for a touch of brightness. Taste and adjust salt and pepper if needed before serving.
4
Garnish and Serve
Remove the potatoes from the oven and transfer them to a serving dish.
Garnish with freshly chopped parsley and serve immediately while hot.