Earl Cooks Ribeye, Russian Fingerlings & Asparagus

Mid-week steaks are a treat in our house, so I try not to over do it. I had an 8 oz. ribeye that I thought would be perfect...for one, but we are two. Fortunately, had just purchased some fresh asparagus and that goes perfect with anything anytime, so I add one more thing...Russian Fingerling Potatoes. To my knowledge, I have never had Russian Fingerling Potatoes, but my "Turkey"(wife's nickname) likes her food small and her starches smaller! So we can split the steak and fill up with veggies! To that, I will add roasted onion, and dinner will be grand.
—I start with a medium yellow onion, peeled and sliced into thick slices. This will go under the steak while it slow-roasts for about 90 minutes at a low-temperature (225-250℉). I place the onion in my cast iron skillet and season both sides of the steak with steak seasoning (I like 2 different ones, Montreal by McCormick and Chicago, by Weber). I usually season each side with a different one and that gives a great taste.
—I then place the steak on top of the onion. and put the skillet into the oven. My method here is a modified version of one I saw on America's Test Kitchen on PBS. Usually, I like to take the time to Sous Vide my steaks, but I didn't have time tonight, so this seemed like a good alternative. While the steak roasts, I take my fingerling potatoes and coat them with olive oil and season with garlic salt and garlic pepper, and place them in a sheet pan to roast with the steak. I prepare the asparagus by trimming the woody ends and coat them with olive and avocado oils, then season with salt and pepper.
—After the steaks have been in for 45 minutes, I switch the oven to broil, (or the top element depending on your oven), but keep the temperature low. I find this evens out the cooking.
—When the 90 minutes are up, I remove the steak and potatoes. I allow the steak to rest, adjusting the oven temperature up to 350℉, add the asparagus into the tray with the potatoes, and roast both for 15 minutes while the steak rests.
—Now I turn the stove to medium-high, in preparation to get a good crust on the ribeye. I sear it for just a few minutes, making certain I get the edge crusty too.

"Turkey" really liked the potatoes because they were crusty on the outside and creamy on the inside. The steak was very tasty and well seasoned. The onions were nicely caramelized with some of the steak drippings giving them added flavor. Who needs more meat? (Well I do, I really do), but I was full and satisfied!