Remove the dry aged ribeye from the refrigerator and season both sides generously with salt and black pepper. Let it come to room temperature for about 30 minutes.

Sear the Steak

Heat a cast-iron skillet over high heat. Add olive oil and once hot, place the steak in the skillet. Sear for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Rest the Steak

Remove the steak from the skillet and let it rest for at least 10 minutes before slicing.

Making the Roasted Garlic Au Jus

Roast the Garlic

Preheat the oven to 400°F (200°C). Cut the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Squeeze garlic into a bowl and set aside.

Prepare the Au Jus

In the same skillet used for the steak, add beef broth, red wine, and roasted garlic. Bring to a simmer, scraping the bottom of the pan to incorporate the drippings. Stir in butter and thyme, and reduce for about 10 minutes.

Chive Mashed Potatoes

Cook the Potatoes

Peel and cut the russet potatoes into quarters. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

Mash the Potatoes

Add butter, heavy cream, chives, salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

Grilling the Asparagus

Prepare Asparagus

Trim the ends of the asparagus. Toss with olive oil, salt, and pepper.

Grill the Asparagus

Preheat a grill or grill pan over medium-high heat. Grill asparagus for about 5-7 minutes until tender and slightly charred.