Rib-eye Steaks with Thyme-shallot Butter

Classic steak and potatoes is an absolute cinch when everything— including tender asparagus— roasts together on one sheet pan

3 Tbs. unsalted

butter, softened 1 Tbs. finely chopped shallots 1 tsp. chopped

fresh thyme 1 tsp. grated

lemon zest 11⁄4 tsp. salt 2 Tbs. olive oil 1 lb. small red potatoes, quartered 1 tsp. sweet paprika 1⁄2 tsp. ground pepper 1 lb. asparagus, trimmed 2 (1 lb.) bone-in rib- eye steaks, about 1" thick

Heat oven to 425°F. Coat 11"x17"x1" nonstick sheet pan with cooking spray. In small bowl, use fork to mash butter with shallots, thyme, zest and 1⁄ tsp. salt.

4 Transfer to center of small sheet of plastic wrap; roll into 1"-diameter log; twist ends closed and chill in freezer to harden until ready to use.

In bowl, combine 1 Tbs. oil with potatoes. Toss with paprika, 1⁄ tsp. salt and 1⁄

4 8 tsp. pepper. Arrange potatoes in single layer around edges of sheet pan. Roast 20 min., rotating pan front-to-back after 10 min.

Meanwhile, combine asparagus with remaining oil; toss with 1⁄ tsp. salt and 4 1⁄ tsp. pepper. After potatoes have roasted 8 20 min., add asparagus to center of sheet pan. Roast 10 min., or until vegetables are tender. Transfer potatoes and asparagus to platter; tent with foil to keep warm.

Position oven rack 4"-5" below heat source; preheat broiler. Season steaks with remaining salt and pepper; place on sheet pan. Broil, turning once, 6– 8 min., until instant-read thermometer inserted horizontally into thickest part of steak registers 130°F for medium-rare. Serve steaks topped with a slice of butter.

Servings: 4. Kitchen time: 20 min. Total time: 1 hr. Calories: 647 Protein: 49g Fat: 40g (16g. sat.) Chol.: 170mg Carbs.: 21g Sodium: 850mg Fiber: 3g Sugar: 2g