Two plates each with a cooked ribeye steak, grilled asparagus, and tomato halves on a gray surface with cutlery, wine glasses, and small bowls of salt and pepper

Thermador Ribeye Steak with Roast Tomatoes and Asparagus

Name: Ribeye Steak with Roast Tomatoes and Asparagus | Thermador Recipes
Ingredients: 2 (12 oz) Ribeye Steaks, at room temperature; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste; 1 pound asparagus, tough ends trimmed; 4 cloves garlic, minced; 2 Tablespoons olive oil; 1 Tablespoon balsamic vinegar; Kosher salt, to taste; Fresh cracked black pepper, to taste; Wedges of fresh lemons (optional); 1 pound tomatoes, halved; Olive oil for coating (about 1/4 cup-60ml); Sea salt and fresh black pepper to taste

Ribeye Steak with Roast Tomatoes pairs a richly marbled ribeye seared to a caramelized crust with oven‑roasted tomatoes that turn sweet, concentrated and saucy—together they create a fantastic contrast of savory and bright. This recipe guides you through a quick, high‑heat sear on your Thermador range to lock in juices, then a gentle finish in the oven so the steak cooks evenly while the tomatoes deepen in flavor. Whether you’re cooking for a celebration or upgrading a weeknight dinner, precise heat and simple techniques deliver restaurant-quality ribeye and perfectly roasted tomatoes every time.

Ingredients

2 servings:

For the Steaks:

2 (12 oz) Ribeye Steaks, at room temperature

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste

For the Roast Asparagus:

1 pound asparagus, tough ends trimmed

4 cloves garlic, minced

2 Tablespoons olive oil

1 Tablespoon balsamic vinegar

Kosher salt, to taste

Fresh cracked black pepper, to taste

Wedges of fresh lemons (optional)

For the Roast Tomatoes:

1 pound tomatoes, halved

Olive oil for coating (about 1/4 cup-60ml)

Sea salt and fresh black pepper to taste

Instructions

Steaks

Step 1: Preheat oven to Roast 400° F.

Step 2: Liberally season both sides of steaks with salt and pepper. Heat a large oven-proof skillet (preferably cast iron) over high heat. When very hot, place steaks in skillet and sear until a nice dark crust develops, approximately 1-2 minutes on each side.

Step 3: Place pan directly into the oven and cook for 5-15 minutes, depending on the thickness of your steaks and desired doneness. (Test by pressing and feeling steak firmness or check the internal temperature with a thermometer for steak doneness; 130-135°F for medium rare, 155-165°F for medium well.)

Step 4: Remove steak from pan and set aside covered with foil. Allow to rest for about 5 minutes.

Step 5: Serve warm with the roast asparagus and tomatoes.

Roast Asparagus

Step 1: Lay foil or parchment on baking sheet. Set aside.
Step 2: In a large bowl, gently toss together asparagus, garlic, olive oil, balsamic vinegar and stir until combined. Season with salt and pepper.
Step 3: Transfer asparagus on prepared sheet pan. Roast asparagus about 10-20 minutes, or until tender. Adjust your cooking time depending on thickness of your asparagus and your preferred texture.
Step 4: Optional - Squeeze fresh lemon juice on top before serving.

Roast Tomatoes

Step 1: Lay foil or parchment paper on baking sheet and then lay tomatoes, cut side up. Drizzle the tomatoes with light layer of oil and season with salt and pepper.

Step 2: Roast tomatoes for about 25-30 minutes, or until the tomatoes are roasted and slightly brown or charred on edges. Allow to cool.