Ribeye, Asparagus, Arugula

Nothing revolutionary going on with this dish, but for some reason we agreed this was the best steak we've had in recent memory.  The boneless ribeye was amazingly flavorful and juicy.  I seared it on very high heat to create a crust, broiled it for a few minutes for more crust work, than cooked it at 300 for another few minutes. Simple roasted asparagus and the peppery arugula salad was all we needed to go along with this treat.  Sometimes the best meals can be the simplest!