14 Oz. Ribeye* Recipe

Bring steak to room temperature

Remove the 14 oz ribeye from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels.

Season

Generously season both sides and the edges of the steak with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon). Lightly brush with 1 tablespoon olive oil to help form a crust.

Sear and roast (pan method)

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron preferred) over high heat until very hot, about 5 minutes. Add 1 tablespoon butter to the skillet and swirl. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Add remaining 1 tablespoon butter, the crushed garlic cloves and herb sprigs to the pan, and tilt the pan, spooning the melted butter and aromatics over the steak for 30–45 seconds.

Finish in the oven

Transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For a 1–1.25" 14 oz ribeye, expect about 4–8 minutes in the oven depending on desired doneness. Use an instant-read thermometer inserted into the thickest part of the steak.

Rest

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 8–10 minutes to allow juices to redistribute before slicing.

Cook potatoes

Place peeled, cut potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes.

Warm dairy

While potatoes cook, combine 3 tablespoons butter, 1/2 cup whole milk and 1/4 cup heavy cream in a small saucepan or microwave-safe container and warm gently until the butter is melted and the mixture is hot but not boiling.

Drain and mash

Drain potatoes thoroughly in a colander and return to the hot pot for 1 minute over low heat to evaporate residual moisture. Using a ricer or potato masher, rice or mash the potatoes until smooth.

Whip to finish

Gradually add the warm milk-butter-cream mixture to the potatoes while stirring with a sturdy spoon until you reach a smooth, whipped texture. Stir in 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; adjust seasoning to taste. Fold in chopped chives if using. Keep warm until serving.

Preheat and season

Preheat a grill or grill pan over medium-high heat. Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper so they’re evenly coated.

Grill

Place asparagus perpendicular to the grill grates (or on a grill pan) and cook until charred in spots and tender-crisp, about 2–4 minutes per side depending on thickness. Turn with tongs for even cooking.

Finish

Transfer to a platter and, if desired, squeeze the lemon wedge over the asparagus for brightness. Keep warm until plating.

Slice the rested ribeye against the grain into 1/4–1/2" slices. Spoon a generous portion of whipped potatoes onto each plate, arrange grilled asparagus alongside, and fan several slices of ribeye on top or next to the potatoes. Spoon any pan juices or melted butter-herb-garlic from the skillet over the steak. Serve immediately.