Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Estimated Calories: ~850 per serving
Estimated Protein: ~60g per serving
Ingredients
Steak
2 ribeye steaks (10–12 oz each)
1 tsp. kosher salt
1/2 tsp. black pepper
2 Tbsp. butter
4 garlic cloves, smashed
Mashed Potatoes
2 large russet potatoes, peeled and cubed
1/4 cup milk
2 Tbsp. butter
1/2 tsp. salt
Asparagus
1 bunch asparagus
1 Tbsp. olive oil
1/4 tsp. salt
Directions
Step 1 – Cook the potatoes right Place the potatoes in a pot and cover with cold, salted water so they cook evenly from the inside out. Bring to a boil, then cook for 15–20 minutes until a fork slides in easily with no resistance. Drain well and let them sit for a minute so excess steam escapes, then mash with butter, milk, and salt until smooth and creamy. (letting the steam escape keeps them from turning gluey)
Step 2 – Prep the steak Take the steaks out 15–20 minutes before cooking so they come closer to room temperature. Pat them completely dry with paper towels and season both sides generously with salt and pepper, pressing it in slightly so it sticks. (dry surface = proper crust)
Step 3 – Sear for the crust Heat a heavy pan over high heat until it’s properly hot, then add the steaks and leave them alone for 3–4 minutes so a deep crust forms. Flip and cook another 3–4 minutes until browned on the second side. (don’t touch it early it’ll release when it’s ready)
Step 4 – Butter baste (this is the move) Lower the heat slightly and add butter and smashed garlic. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes so it coats and builds flavor. (this is what makes it feel like restaurant-level)
Step 5 – Cook the asparagus In a separate pan, heat olive oil over medium heat and cook the asparagus for 5–6 minutes until tender with a little browning on the edges. (you want a bite, not soft and limp)
Step 6 – Rest the steak Transfer the steaks to a plate and let them rest for 5–10 minutes before slicing so the juices stay inside the meat instead of running out. (this step separates good from great)
Step 7 – Serve clean Spoon the mashed potatoes onto the plate first, place the steak beside or sliced over the top, and add the asparagus. Finish by spooning a little of the butter from the pan over the steak. (simple plating reads confident)
Rizz Tip
“I figured you deserved something better than takeout.” 😏
