Desert Dusk Beef Ribeye (gf) Recipe

Entrees

1. 1

   Prepare Cowboy Butter

   In a small bowl, mix 4 tbsp unsalted butter, minced garlic, chopped parsley, thyme, lemon juice, and lemon zest. Season with 0.25 tsp salt and 0.25 tsp pepper. Mash together until well combined and smooth. Chill briefly to firm up.

2. 2

   Potatoes prep

   Peel (optional) and dice Russet potatoes. Place in a large pot and cover with cold salted water.

3. 3

   Cook whipped potatoes

   Bring potatoes to a boil and simmer 15-20 minutes until tender. Drain well. Mash with 4 tbsp butter for whipped potatoes, 0.5 cup heavy cream, and 0.5 cup whole milk until creamy. Season with 0.5 tsp salt and adjust to taste.

4. 4

   Roast vegetables

   Preheat oven to 425°F (220°C). Toss baby carrots, asparagus, red onion, and zucchini with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper. Arrange on a sheet pan and roast 20-25 minutes, until vegetables are tender and caramelized, flipping halfway.

5. 5

   Sear ribeye steaks

   Pat steaks dry. Season both sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Heat a heavy skillet over high heat with 1 tbsp olive oil until shimmering. Sear steaks 2-3 minutes per side for medium-rare to medium. Transfer to a resting rack and tent with foil for 5-10 minutes.

6. 6

   Finish and serve

   Top the rested steaks with a generous pat of Cowboy Butter. Plate with whipped potatoes and roasted seasonal vegetables. Garnish with chopped chives.