How to Make the Perfect Ribeye Steak for Two on a Cast Iron Skillet with Roasted Asparagus & Mini Potatoes

There’s nothing quite like a perfectly cooked ribeye steak-juicy, tender, and bursting with rich, savory flavor. Whether you’re a seasoned home chef or just starting out, mastering the art of cast iron grilling will take your steak game to a whole new level. And when you finish it off with a sprinkle of mineral-rich Celt Salt, you’re in for a true flavor experience.

If you want to impress your significant other or family, try this recipe—it’s guaranteed to delight and satisfy every time.

Why Cast Iron?

Cast iron skillets are perfect for searing steaks because they hold and distribute heat evenly, creating that irresistible crust while locking in juices. Plus, they’re durable and versatile - a kitchen essential you’ll use for years. Avoid PFAs and forever chemicals commonly found in non stick pans.

Ingredients You’ll Need:

For the Steaks:

• 2 ribeye steaks (1 to 1.5 inches thick each)

• 2-4 tbsp beef tallow

• Coarse Grey Celt Salt

• Freshly ground black pepper (link)

• 4-6 cloves garlic, smashed (optional)

• Fresh rosemary or thyme sprigs (optional)

• 4 tbsp unsalted butter (optional)

For the Roasted Asparagus:

• 1 bunch fresh asparagus, trimmed

• 1-2 tbsp olive oil

• Coarse Grey Celt Salt

• Freshly ground black pepper

• 1 lemon (optional, for zest or wedges)

For the Mini Roasted Potatoes:

• 1 lb mini potatoes

• 1-2 tbsp olive oil

• Coarse Grey Celt Salt

• Freshly ground black pepper

• 1 tsp garlic powder (optional)

• Fresh herbs like rosemary or thyme (optional)

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Instructions:

Roast the Vegetables First:

1. Preheat oven to 425°F (220°C).

2. Prepare mini potatoes:
   Toss halved mini potatoes with olive oil, coarse grey Celt Salt, black pepper, and garlic powder (if using). Spread on a baking sheet in a single layer.

3. Roast potatoes:
   Roast for about 20 minutes.

4. Prepare asparagus:

   Toss trimmed asparagus with olive oil, coarse grey Celt Salt, and black pepper.

5. Add asparagus to oven:
   After potatoes have roasted 20 minutes, add asparagus to the baking sheet. Roast potatoes and asparagus together for another 10-12 minutes, until potatoes are tender and golden, asparagus is tender-crisp.

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Cook the Ribeye Steaks:

6. Prep the steaks:
   Remove the ribeyes from the fridge 30-45 minutes before cooking to bring them to room temperature. Pat dry with paper towels.

7. Season steaks:
   Coat both sides lightly olive oil, then season liberally with coarse grey Celt Salt and freshly ground black pepper.

8. Heat your skillet:
   Place cast iron skillet over medium-high heat and let it get very hot.

9. Sear the steaks:
   Add steaks to the skillet. Sear for 3-4 minutes without moving to form a deep brown crust. Flip and repeat.

10. Add aromatics (optional):
    Add garlic, herbs, and butter. Tilt pan and baste steaks with melted butter.

11. Cook to doneness:
    Use a meat thermometer — 130°F for medium-rare, 140°F for medium.

12. Rest:
    Transfer steaks to a cutting board and let rest 5-10 minutes.

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Serve and Enjoy:

Slice steaks against the grain, plate alongside roasted asparagus and mini potatoes. Finish with a sprinkle of coarse grey Celt Salt and a squeeze of lemon if desired.

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Why Use Coarse Grey Celt Salt?

The mineral-rich profile enhances natural flavors while seasoning evenly. Its moist texture ensures a perfect finish on both steak and veggies.

Ready to impress at your next dinner? Grab your cast iron skillet, oven-ready veggies, and some Celt Salt, and get cooking!

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