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Ribeye With Roasted Asparagus

The definition of a ketogenic lifestyle on a plate!
Print Recipe
Servings 4

Ingredients
  

Steaks

  • 4 grassfed ribeye steaks
  • salt & pepper to taste
  • garlic powder to taste

Roasted Asparagus

  • 2 bushels asparagus
  • 4 tbsp avocado oil
  • SPG to taste (salt, pepper garlic)

Instructions
 

  • Preheat your oven to 400 degrees. Trim the last 1-2 inches of the asparagus and then chop into 2 inch length pieces. Place into a roasting pan and drizzle the avocado oil and SPG (salt, pepper, garlic) over and mix well. Spread out on the pan and roast for 20 minutes.
    Meanwhile, add SPG to ribeyes and grill them to desired doneness. Remove from grill and cover with foil. Let steaks rest at least 5 mins before slicing to keep juices.