Broiled Prime Rib & Roasted Asparagus

Cast iron skillet with a cooked steak topped with herbs and a dollop of cream, surrounded by a mushroom sauce, with a side plate of steak and asparagus.

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Broiled Prime Rib & Roasted Asparagus

Broiled Prime Rib & Roasted Asparagus is a fast, flavorful dinner made with juicy steaks, savory mushrooms, and crisp-tender vegetables. A simple steakhouse-style meal you can make at home in minutes.

Prep Time10

Cook Time10

Course: main dish

Cuisine: American

Keyword: broiled prime rib, cast iron steak, easy steak dinner, steak and asparagus, steakhouse style steak

Servings: servings

Calories: 70kcal

Author: Chef Jenn

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