Pan-Seared Ribeye with Garlic Mashed Potatoes and Roasted Asparagus

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Pan-Seared Ribeye with Herb Butter

1. Pat the 4 ribeye steaks completely dry with paper towels, then season all over — top, bottom, and sides — with 2 teaspoons kosher salt and 1 teaspoon coarsely ground black pepper. 4 min
2. Heat 2 tablespoons neutral oil in a large cast-iron skillet over high heat until the oil just begins to smoke. 3 min
3. Timing-sensitive step. Lay the steaks in the skillet and sear undisturbed for 3–4 minutes until a deep mahogany crust forms, then flip and sear the second side for 3 minutes. 7 min
4. Timing-sensitive step. Add 3 tablespoons butter, 4 smashed garlic cloves, 6 thyme sprigs, and 2 rosemary sprigs to the skillet; tilt the pan and baste the steaks continuously with the foaming herb butter for 2 minutes until the internal temperature reads 125°F for medium-rare. 2 min
5. Transfer the steaks to a cutting board and rest for 8 minutes before slicing or serving. 8 min
6. Spoon the pan drippings and herb butter over the steaks and serve immediately. 2 min

Garlic Mashed Potatoesbase

1. Place the 2½ pounds of peeled, chunked Yukon Gold potatoes and 6 peeled garlic cloves in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. 12 min
2. Reduce heat to medium and boil the potatoes and garlic for 15–18 minutes until completely tender when pierced with a fork, then drain thoroughly. 18 min
3. Return the drained potatoes and garlic to the hot pot and mash with 6 tablespoons room-temperature butter until smooth, then stir in ¾ cup warmed whole milk and 3 tablespoons sour cream. 5 min
4. Season the mashed potatoes with 1½ teaspoons kosher salt and ¼ teaspoon white pepper, taste, and adjust seasoning. 2 min
5. Transfer to a serving bowl and garnish with 2 tablespoons thinly sliced fresh chives. 2 min

Roasted Asparagus with Lemon and Parmesanside

1. Preheat the oven to 425°F and line a large rimmed baking sheet with foil. 10 min
2. Snap the tough ends off 1½ pounds of asparagus spears, then spread them in a single layer on the prepared baking sheet. 4 min
3. Drizzle the asparagus with 2 tablespoons extra-virgin olive oil, sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and toss to coat evenly. 2 min
4. Roast at 425°F for 10–12 minutes until the spears are tender with lightly caramelized tips. 12 min
5. Transfer the roasted asparagus to a platter, zest the lemon over the top, scatter 1 ounce finely grated Parmesan over the spears, and serve with lemon wedges alongside. 3 min