Ingredients

2 Ribeye Steaks

2 Idaho Baking Potatoes

1/2 lb Fresh Asparagus

Chef Joe's Steak Spice

Chef Joe's Cajun Spice

1/2 cp Olive Oil

3 tbsp Butter or Margarine (unsalted)

Preparation

Boil potatoes till tender. Drain. Let Cool. Cut into

1/2 in slices. Toss w/2 tbsp oil & 1 tbsp Chef Joe's Cajun Spice.

While the potatoes are boiling:

Generously coat the steaks with Chef Joe's Steak Spice.

Wash and pick the Asparagus bottoms off.

Preheat 2 Frying Pans medium heat:

Pan 1) Add 1/4 cp oil. When oil is hot add steaks.

Lightly sear(brown) steaks. Take out and set aside.

Add rest of oil and potatoes. Cook potatoes until very brown and then turn them.

Pan 2) Add 1/2 cp water. Add Asparagus while potatoes cook. Cook till tender. Drain.

Toss with butter and Chef Joe's Steak Spice.

Place the steaks on top of the finishing potatoes. Cover. Cook steaks to desired temp.

Fan asparagus out on a serving platter. Lay the steak on top. Place tators around the outside.