Pan-Seared Ribeye with Roasted Asparagus and Cherry Tomatoes

Preheat your oven to 400°F (200°C).

Wash and trim the asparagus, then place them on a baking sheet.

Add cherry tomatoes to the baking sheet with the asparagus.

Drizzle 2 tablespoons of olive oil over the asparagus and tomatoes.

Season the vegetables with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Toss the vegetables to coat them evenly with oil and seasoning.

Roast the vegetables in the oven for 15-20 minutes until tender.

While the vegetables are roasting, pat the ribeye steaks dry with paper towels.

Season both sides of the steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the ribeye steaks to the hot skillet.

Sear the steaks for 3-4 minutes on each side for medium-rare, or longer if desired.

Remove the steaks from the skillet and let them rest for 5 minutes.

Serve the ribeye steaks with the roasted asparagus and cherry tomatoes on the side.