Step-by-Step Guide to Make Ultimate Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, seared ribeye, cheesy baked asparagus, with zoodle medley. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley is something that I have loved my whole life.

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

The ingredients needed to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:

1. Take Ribeye
2. Take 4 Ribeye Steaks
3. Take Ground Orange Peel
4. Prepare Fennel Seed
5. Make ready Green Onion, chived
6. Prepare Olive Oil
7. Get Horse Radish Sauce
8. Take Salt & Pepper
9. Take Cheesy Baked Asparagus
10. Get Fresh Asparagus
11. Make ready Heavy Cream
12. Make ready Garlic, minced
13. Prepare Parmesan Cheese
14. Get Mozzarella Cheese
15. Make ready Fry Season
16. Get Salt & Pepper
17. Take Zoodle Medley
18. Prepare Zucchinis, spiralized
19. Get Matchstick Carrots
20. Make ready Red Onion, diced
21. Get Cilantro Chopped
22. Prepare Butter, unsalted
23. Prepare Salt and Pepper

Instructions 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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