How to Make Favorite Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley

Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley
Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, seared ribeye, cheesy baked asparagus, with zoodle medley. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

To begin with this particular recipe, we must prepare a few components. You can have seared ribeye, cheesy baked asparagus, with zoodle medley using 23 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:
  1. Prepare Ribeye
  2. Make ready 1 lb 4 Ribeye Steaks
  3. Take 2 tbsp Ground Orange Peel
  4. Take 2 tbsp Fennel Seed
  5. Take 1/2 Cup Green Onion, chived
  6. Take 2 tbsp Olive Oil
  7. Make ready Horse Radish Sauce
  8. Take Salt & Pepper
  9. Take Cheesy Baked Asparagus
  10. Get 2 lb Fresh Asparagus
  11. Make ready 3/4 cup Heavy Cream
  12. Make ready 3 Cloves Garlic, minced
  13. Make ready 1 cup Parmesan Cheese
  14. Make ready 1 Cup Mozzarella Cheese
  15. Make ready 2 tbsp Fry Season
  16. Prepare Salt & Pepper
  17. Make ready Zoodle Medley
  18. Get 4 Zucchinis, spiralized
  19. Get 1/2 Cup Matchstick Carrots
  20. Get 1/2 Red Onion, diced
  21. Prepare 1/4 Cup Cilantro Chopped
  22. Take 1 tbsp Butter, unsalted
  23. Get to taste Salt and Pepper
Steps to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:
  1. Preheat oven to 400º. Place asparagus in a 9"-x-13" baking dish and pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan, mozzarella and red pepper flakes (if using).
  2. Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, remove from oven and let rest.
  3. Lower oven to 250°
  4. Pat outer steak with napkin to remove excess out juices. Season with salt, pepper, fennel seed, and ground orange peel. Rub in. Flip over and repeat.
  5. On a cast iron skillet over medium high heat, coat with olive oil. Place 2 steaks in and don’t move. Let sear 6-8min, flip and repeat. Remove and place in oven for 10min. (Repeat with second set of steaks)
  6. In a separate skillet, under medium high heat, with butter as heat builds up. Toss in onion, cilantro, and carrots and sauté.
  7. In a 3qt sauce pan, fill with 1cp water and heat in medium heat with zucchini noodles. Add salt. Drain when aldente.
  8. Slice up steaks, and place slices. Top with horseradish sauce and chives. Place a portion of Zoodle and top with sautéed veggies. Add cheesy asparagus.
  9. Serve and enjoy!

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