Baked Prime Rib with Asparagus for One

Cooked steak topped with a dollop of butter and chopped herbs, served with roasted asparagus and carrot strips on a black plate.

Baked Prime Rib with Asparagus for One

This prime rib steak for one uses a preheated cast iron skillet to create a deep sear while the steak stays juicy inside. Bella mushrooms cook with the steak while asparagus roasts alongside, giving you a complete single-serving dinner with everything ready at the same time.

Course Main Course, Main Dishes

Cuisine American, International

Keyword bone-in, bone-in prime rib, bone-in prime rib roast, boneless, cook prime rib, instant read, internal temp, internal temperature, medium-rare, perfect prime rib, prime rib, prime rib roast, probe, rib roast, roast, roasting pan, rosemary, sear, temp, thermometer, thyme

Prep Time 10

Cook Time 10

Servings Servings

Calories 144kcal

Author Zuzana Paar

Equipment

Ingredients

1 Piece Prime Rib Steak 16 oz, at room temperature
½ Cup Bella Mushrooms sliced
1 Tablespoon Olive Oil
½ teaspoon Salt
¼ teaspoon Black Pepper
½ teaspoon Garlic Powder
2 Sprigs Fresh Thyme
½ Bundle Asparagus
Butter to finish
Fresh Parsley to finish

US Customary - Metric

Instructions

Set the oven to broil, heat the olive oil in the cast iron skillet, and prepare the mushrooms, spice blend, and asparagus on a lined baking sheet.
Rub the remaining spice blend evenly over both sides of the room-temperature prime rib steak and have the mushrooms, thyme, butter, and parsley ready.
Carefully place the steak in the hot skillet, top with the mushrooms, and return it to the oven alongside the asparagus for 5 minutes.
Flip the steak, add the thyme, and cook for another 5 minutes until it reaches your preferred doneness. Serve with butter and fresh parsley.

Notes

Use a meat thermometer or instant read probe to confirm doneness rather than relying on the clock.
The cast iron handle will be extremely hot after the full preheat under the broiler. Keep oven gloves on through the entire sear and flip step and until the skillet is safely back in the oven, since the handle shows no visible sign that it is dangerous.
Add the butter the moment the skillet comes out after the second cook while the steak surface is still at its hottest. It melts directly into the crust rather than sitting separately, which carries the richness into the surface of every bite.
If your prime rib steak is thicker than one inch, add two extra minutes to the second broil and check the internal temp rather than relying on the timer. A thicker steak needs more time in the center without overcooking the crust, and a probe is the only reliable guide.

Nutrition