Heat a cast-iron skillet over medium-high heat and add the olive oil. Once hot, add the ribeye steak and sear for about 4-5 minutes on each side for medium-rare. Add garlic butter in the last minute and baste the steak with it. Remove from skillet and let it rest.

Make the Peppercorn Sauce

In the same skillet, add beef broth and scrape the bottom to deglaze. Add whole peppercorns and simmer for 5 minutes. Stir in heavy cream and soy sauce, cooking until thickened, about 5 more minutes. Season with salt to taste.

Crispy Mashed Potatoes

Prepare the Potatoes

Boil russet potatoes until fork-tender. Drain and mash with butter, milk, garlic powder, salt, and black pepper until creamy.

Crisp the Potatoes

Spread mashed potatoes on a baking sheet, drizzle with olive oil, and bake at 425°F (220°C) for 20 minutes until crispy.

Seasonal Vegetables

Cook the Vegetables

Toss asparagus and sliced carrots in olive oil, salt, and pepper. Roast in the oven at 425°F (220°C) for about 15 minutes until tender.