Grass Fed Ribeye and Garlic Mashed Potatoes
This is one of those dinners that feels like a full steakhouse spread, but you can absolutely pull it off at home. A properly seared ribeye with butter, garlic, and thyme, a quick pan sauce built right in the same skillet, creamy mashed potatoes, and simple asparagus. It’s all classic, straightforward, and really just comes down to good timing. Nothing fancy, just doing the basics really well and ending up with a plate that hits every time. This dinner is one of our kids' constant requests!
-Elise Jesse
Ingredients
For the steak
-2 ribeye steaks
-3 knobs of butter
-2 teaspoons of diamond salt (for pre-salting)
-Fresh Thyme sprigs
-Pepper to taste
-1 tablespoon avocado oil
-2-3 whole garlic cloves
-Fresh sprouts (optional for garnish)
Directions
If possible, pat dry and salt your steaks on a plate or a pan a few hours before cooking, place them back into the fridge on the bottom shelf, uncovered.
Bring the steaks back out and allow them to come to temp, pat dry again to get a great sear, and season once more.
(At this point, your russet potatoes should have been cooking for about 20 minutes.) Now, drop your steak into a cast-iron pan on medium-high heat with avocado oil and pat it down for full contact with the pan & an even sear. Cook for 2 minutes, flip, another 2, flip.
Lean steaks on the side of the pan on the fat cap 1-2 minutes.
Flip steaks to the other side, add butter, whole garlic cloves, and thyme, and baste continuously until the steaks come to the temp you want. I pulled mine at 130 degrees F for mid-rare.
Once pulled, place them on a clean pan/rack and pour the hot butter over them, and allow them to rest for 10 minutes.
For the Sauce- immediately start the sauce in the same pan that the steaks were cooked in, reserving 1 tablespoon of the juices.
Ingredients
-1 tablespoon steak drippings
-1 shallot, diced small
1-2 cloves minced garlic
¼ cup red wine
¾ cup beef broth
2 knobs of cold, unsalted butter
salt and pepper to taste
Directions
After cooking your steaks, allow them to rest, cover lightly with foil to keep them warm.
In the same pan with 1 tablespoon of steak drippings, saute your shallot for 2 minutes before adding garlic and sauteeing for 1 minute.
Deglaze the pan with red wine and allow to reduce by half before adding beef broth and reducing again. (While this reduces, work on mashing your potatoes.)
Once reduced, cut the heat and whisk in your butter, run the sauce through a sieve, and keep warm until serving.
For the potatoes
-8-9 russet potatoes, peeled and cut in half
-2 cloves of garlic, peeled & whole
-2 tablespoons of salt for water
-Cold water to cover potatoes
-10 tablespoons unsalted butter, room temp
-salt to taste
-¾ cup heavy cream, warmed
-Sprigs of thyme
Directions
Peel and cut potatoes in half. Add to a large heavy-bottomed pot, fill with cold water, add salt and water, and bring to a boil.
Once boiling, set the timer for twenty minutes. Once this timer goes off, drop your steaks and cook the potatoes for a few minutes until fork-tender.
Drain potatoes, place them back into the same pot, and allow the steak to come off (While these steam off, work on steaks.)
Add heavy cream and thyme to a medium saucepan.
Put potatoes through a ricer, remove thyme from cream, and pour into the riced potatoes. Add butter and salt to taste.
For the asparagus
12-14 asparagus (3-4 per person)
thyme sprigs
3 knobs of butter
garlic
salt and pepper to taste
Directions
Wash and dry asparagus before cutting each one on a bias.
Add them to a grill pan with unsalted butter. Allow them to cook 2-3 minutes on medium heat. Add garlic and thyme, and baste them for 2-3 minutes. (We like ours firmer, so it’s a shorter cook time).