Remove the ribeye from the refrigerator about 1 hour before cooking and let it sit at room temperature. Just before grilling, evenly season with salt and pepper.
Trim the tough ends of the asparagus and lightly peel the outer skin with a peeler, then cut each spear in half.
In a deep pan, add the chopped bacon, 1 tablespoon of vegetable oil, and 1 tablespoon of butter. Cook over medium heat to render out the bacon fat thoroughly.
Once the fat has rendered, remove the bacon carefully to prevent burning, add a little more oil if needed, then increase the heat to high.
When the pan is hot, place the ribeye in and sear vigorously on both sides to lock in the juices.
Remove the cooked steak from the pan and let it rest in a warm place for a few minutes.
Place rosemary sprigs directly on the pan, then lay the rested steak on top. Turn up the heat so that smoke begins to rise, then immediately cover the pan to infuse the steak with smoky aroma.
Add the remaining butter, salt, reserved bacon, and asparagus to the pan and sauté until golden brown, serving as a garnish.
Bring the ribeye to room temperature and season it. Prepare a rich, flavorful oil using bacon and butter.
Sear the ribeye in a hot bacon oil over high heat, then let it rest briefly.
Smoke the steak by burning rosemary in the pan, then sauté the asparagus and serve together.
Cooking tips 💡
Always bring the meat to room temperature before cooking to avoid the common mistake of a burnt exterior and cold interior.
When smoking with rosemary, place the steak on top of the herb rather than directly on the pan to prevent burning.
When rendering bacon fat, avoid high heat to prevent the butter from burning—use low to medium heat instead.
An innovative cutting board seasoning tenderloin steak that involves searing the meat first and then letting it absorb the flavors of butter and herbs on a cutting board.