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Ribeye Steak Dinner with Mushroom Ravioli, Asparagus and Wedge Salad
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Ribeye Steak Dinner with Mushroom Ravioli, Asparagus and Wedge Salad

1 hServes 2Nutri-Score D€€€
from @oldscoolkevmo19 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • ribeye steak (brought to room temperature)Meat600 g
  • asparagus (woody ends trimmed)Produce300 g
  • iceberg lettuce (cut into wedges)Produce1 piece
  • grape tomatoes (halved)Produce150 g
  • bacon (diced)Meat100 g
  • mushroom ravioli (fresh)Fresh250 g
  • mushrooms (sliced)Produce250 g
  • mayonnaisePantry120 g
  • sour creamDairy60 g
  • buttermilkDairy60 ml
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • saltSpices8 g
  • black pepper (ground)Spices4 g
  • dried lime powderSpices3 g
  • garlic pureeProduce15 g
  • dried parsleySpices2 g
  • fresh dill (chopped)Produce5 g
  • garlic (minced)Produce3 pieces
  • butterDairy60 g
  • olive oilPantry20 ml
  • white wineBeverages80 ml
  • heavy creamDairy150 ml
  • thyme (sprigs)Produce3 pieces
  • rosemary (sprigs)Produce2 pieces
  • parmesan (grated)Dairy50 g

per serving

Nutrition

1,395kcal

Carbs
48 g
Proteins
65 g
Fat
105 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Sauté pan
  • Saucepan
  • Mixing bowl
  • Whisk
  • Tongs
  • Kitchen thermometer

step by step

Method

  1. Prep the ingredients

    • Take the ribeye out of the fridge and let it come to room temperature.
    • Trim the fibrous bottoms off the asparagus.
    • Halve the grape tomatoes and slice the mushrooms.
    Step 1

  2. Make the ranch dressing

    • Whisk the mayonnaise, sour cream and buttermilk in a bowl.
    • Season with garlic powder, onion powder, salt, black pepper and dried lime powder.
    • Stir in the garlic puree, dried parsley and chopped fresh dill, then set aside so the flavors meld.
    Step 2

  3. Crisp the bacon

    • Brown the diced bacon in a pan until crisp.
    • Set aside for the salad.
    Step 3

  4. Season the steak

    • Season the ribeye generously on both sides with kosher salt and black pepper.
    Step 4

  5. Sear the steak and mushrooms

    • Sear the steak in a hot pan, then flip it.
    • Add the sliced mushrooms to the pan and toss them.
    • Add minced garlic to the mushrooms and season with salt and pepper.
    Step 5

  6. Cook the asparagus

    • Sauté the asparagus in butter and olive oil.
    • Season with salt and pepper and toss until just tender.
    Step 6

  7. Boil the ravioli

    • Cook the mushroom ravioli in boiling salted water until ready.
    Step 7

  8. Make the mushroom cream sauce

    • Deglaze the mushrooms with white wine and let it reduce.
    • Pour in the heavy cream and stir in grated parmesan until the sauce thickens.
    • Toss the drained ravioli in the sauce.
    Step 8

  9. Butter-baste the steak

    • Add a pat of butter, garlic, thyme and rosemary to the steak pan.
    • Baste the ribeye repeatedly with the foaming butter.
    • Let the steak rest before slicing.
    Step 9

  10. Build the wedge salad

    • Layer iceberg lettuce, ranch dressing, bacon and tomatoes in a bowl.
    • Repeat the layers, finishing with more dressing, bacon, tomatoes and grated parmesan.
    Step 10

  11. Slice and plate

    • Slice the rested steak.
    • Plate the mushroom ravioli with extra sauce, then add the steak and asparagus.
    • Serve with the wedge salad.
    Step 11
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