Pan-Seared Ribeye with Asparagus

Read it through once before you start the pan.

1. 1Step 1. Leave the ribeye steak at room temperature for 30 minutes.
2. 2Step 2. Mix the unsalted butter, garlic and thyme in a small bowl.
3. 3Step 3. Pat the ribeye steak dry and season both sides with most of the salt and the black pepper.
4. 4Step 4. Heat the vegetable oil in a heavy skillet over high heat until smoking.
5. 5Step 5. Sear the ribeye steak for 6 minutes, turning once halfway, until deeply browned on both sides.
6. 6Step 6. Lower the heat to medium and cook 5 minutes more, turning once, until the thickest part reads 52°C or feels soft with a slight give; the USDA minimum is 63°C.
7. 7Step 7. Transfer the ribeye steak to a warm plate, top with half the garlic butter and let it rest while you cook the asparagus.
8. 8Step 8. Add the asparagus and the remaining salt to the skillet over medium heat and cook for 3 minutes, turning occasionally, until charred at the tips.
9. 9Step 9. Add the remaining garlic butter and cook for 2 minutes, turning, until the asparagus is tender and coated.
10. 10Step 10. Slice the ribeye steak against the grain and serve with the asparagus and the butter from the plate.