Preheat your grill or oven to 450°F (232°C). Season the bone-in prime ribeye steak generously with salt and black pepper on both sides. Heat olive oil in a skillet over high heat, then sear the steak for 2-3 minutes per side until a nice crust forms. Transfer to the grill or oven and cook for an additional 10-15 minutes for medium-rare, depending on thickness.

Making Crispy Mashed Potatoes

Prepare the Potatoes

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

Mash and Crisp

Add butter, heavy cream, garlic powder, chives, salt, and black pepper to the potatoes. Mash until smooth. Preheat the oven to 400°F (200°C). Spread the mashed potatoes in a baking dish and bake for 20-25 minutes until the top is crispy.

Cooking Asparagus

Roast the Asparagus

Toss the asparagus with olive oil, salt, and black pepper. Roast in the oven for 10-15 minutes at 400°F (200°C) until tender and slightly crispy.

Making Peppercorn Sauce

Prepare the Sauce

In a saucepan, melt butter over medium heat. Add minced shallots and sauté until translucent. Stir in crushed black peppercorns and cook for another minute. Pour in beef broth and bring to a simmer, reducing it by half. Add heavy cream and simmer until thickened. Season with salt to taste.