Prime 21 Day Recipe

Prepare the Potatoes

Peel and chop the Yukon Gold potatoes into uniform pieces. Place them in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes.

Make the Potato Puree

In a pot, add the drained potatoes, butter, heavy cream, and minced garlic. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Set aside and keep warm.

Season the Steak

Pat the ribeye steaks dry with paper towels. Season both sides with salt and black pepper.

Sear the Steak

In a large skillet, heat the olive oil over medium-high heat. Add the ribeye steaks and sear for 4-5 minutes on each side for medium-rare, or until desired doneness. Add fresh rosemary during the last minute of cooking.

Rest the Steak

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Serve

Plate a generous serving of the Yukon potato puree and top with sliced ribeye steak. Drizzle any pan juices over the steak.