Ribeye Sliced with Red Wine Reduction

How to make it

1. Pat the ribeye dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a cast-iron skillet over medium-high and caramelize the ribeye until deeply colored.
3. Add the aromatics with the cherry tomatoes and asparagus; cook until fragrant and just tender.
4. Build the red wine reduction sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over roasted potatoes.