Broiled Prime Rib & Roasted Asparagus
Skip the steakhouse—this Broiled Prime Rib and Roasted Asparagus dinner delivers big, bold flavor without the reservation or the price tag. Broiling is just upside-down grilling – and you don’t have to leave your kitchen!
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Broiling is such a lost art. Our ovens are equipped with a broiler, which is essentially an upside-down grill. My mother used to broil all the time, but I think today’s home cooks rarely do.
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Broiling gives these steaks that rich, golden finish while keeping the inside moist and flavorful. With simple seasonings and minimal prep, you end up with a restaurant-style dinner that pairs easily with mashed potatoes, salads, or extra roasted veggies. Whether it’s a date night at home or an easy upgrade to your weeknight routine, this is a meal you’ll come back to again and again.
Ingredients
- Prime rib steaks – Let the steaks sit out for 30 minutes before cooking. Cold steaks won’t cook evenly.
- Chopped bella mushrooms – Also called baby bella or cremini mushrooms.
- Olive oil – Use a neutral, high-heat olive oil so it doesn’t smoke under the broiler.
- Salt – I use kosher salt.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Garlic powder – Fresh garlic only. Garlic powder won’t give the same depth and can taste flat under high heat.
- Fresh thyme sprigs – Fresh thyme only. Dried thyme burns under the broiler.
- Asparagus – Choose medium-thick spears; very thin ones can burn before they soften.
- Butter – A small pat of butter adds richness and shine to the finished steaks.
- Fresh parsley – Add just before serving for freshness and color.
How to Make Broiled Prime Rib & Roasted Asparagus
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to Broil. Place a large cast-iron skillet in the oven while it heats so it becomes very hot. A preheated skillet helps create a deep, flavorful sear.
In a small bowl, combine the salt, black pepper, and garlic powder. Set aside.
Line a baking sheet with parchment paper or foil and lightly coat with nonstick spray.
Trim the woody ends from the asparagus and spread them evenly on the prepared baking sheet. Drizzle lightly with olive oil and sprinkle with a small pinch of the seasoning mixture. Toss gently to coat and set aside.
Pat the steaks dry with paper towels, then rub the remaining seasoning evenly over both sides.
Carefully remove the hot cast-iron skillet from the oven and place it on a heat-safe surface. Immediately add the steaks to the pan. They should sizzle on contact.
Scatter the chopped mushrooms over the steaks.
Return the skillet to the oven and place the asparagus pan on the rack beside it. Broil for 5 minutes. Remove the skillet and carefully flip the steaks using tongs. Add the thyme sprigs on top of the steaks. Return both pans to the oven and broil for another 5 minutes.
Check the internal temperature of the steaks using an instant-read thermometer. For medium-rare, aim for about 130–135°F. If needed, continue broiling in 2-minute intervals, flipping each time, until your desired doneness is reached.
Remove the asparagus once it is tender with lightly crisped edges. Transfer the steaks to a cutting board and let them rest for about 10 minutes. This allows the juices to redistribute.
Top the steaks with small pats of butter, spoon the mushrooms over the top, and garnish with fresh parsley. Remove the thyme sprigs if desired before serving.
Chef Jenn’s Tips
- Preheating the cast-iron skillet is key to getting a steakhouse-quality crust under the broiler.
- Let the steaks rest before cooking and after cooking for the juiciest results.
- Use an instant-read thermometer instead of guessing doneness for best accuracy.
- If your asparagus is very thick, cut thicker stalks in half lengthwise so they cook evenly.
Serving Suggestions
Serve this Broiled Prime Rib & Roasted Asparagus with Garlic & Rosemary Braised Potatoes for a hearty, classic pairing. Finish the meal with Nanna’s Apple Cake for a warm, comforting dessert.
Storage
Store leftover steak and asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven to avoid drying out.
Broiled Prime Rib & Roasted Asparagus
Ingredients
- 2 16-ounces prime rib steaks room temperature
- 1 cup bella mushrooms chopped
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 4 fresh thyme sprigs
- 1 bundle asparagus trimmed
- Butter for serving
- Fresh parsley for garnish
Instructions
- Preheat the oven to Broil, drizzle olive oil in a skillet, and place the skillet in the oven to warm.
- Mix the salt, pepper, and garlic powder in a small bowl. Line a baking sheet with parchment paper and lightly spray with nonstick spray. Set aside.
- Trim the ends from the asparagus and spread them on the baking sheet. Drizzle with olive oil and sprinkle lightly with seasoning mixture. Set aside.
- Season both sides of the steaks with the remaining spice mixture and set aside.
- Remove the cast-iron skillet and carefully place the steaks inside. Use caution, as the skillet will sizzle and splatter. Scatter the chopped mushrooms over the steaks.
- Return the skillet and asparagus pan to the oven and broil for 5 minutes. Flip the steaks, add thyme sprigs, and broil for another 5 minutes.
- Check doneness and continue cooking in 2-minute intervals if needed, flipping each time, until the desired doneness is reached.
- Remove asparagus when the ends begin to crisp, and the stalks are tender. Transfer the steaks to a cutting board and let them rest for about 10 minutes.
- Top the steaks with small pads of butter, spoon the mushrooms over the top, garnish with fresh parsley, and remove the thyme sprigs if desired before serving.
Notes
Chef Jenn’s Tips
- Preheating the cast-iron skillet is key to getting a steakhouse-quality crust under the broiler.
- Let the steaks rest before cooking and after cooking for the juiciest results.
- Use an instant-read thermometer instead of guessing doneness for best accuracy.
- If your asparagus is very thick, cut thicker stalks in half lengthwise so they cook evenly.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
