The Ribeye Recipe

Prepare the Steak

Remove the ribeye from the refrigerator and let it come to room temperature for about 30 minutes. Preheat a grill or skillet over medium-high heat.

Cook the Steak

Season both sides of the ribeye with salt and freshly cracked black pepper. Sear the steak on the hot grill or skillet for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Make the Garlic Butter

In a small saucepan, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Remove from heat.

Prepare the Peppercorn Sauce

In the same pan as the garlic butter, add the heavy cream and cracked black pepper. Stir and cook until slightly thickened, about 3-4 minutes. Season with salt to taste.

Serve

Drizzle the garlic butter over the steak and serve with the peppercorn sauce.

Boil the Potatoes

Peel and cut the Yukon Gold potatoes into chunks. Place in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, sour cream, garlic powder, and salt to taste. Mash until smooth.

Crisp the Potatoes

Spread the mashed potatoes in a baking dish. Drizzle with olive oil and bake at 400°F (200°C) for 20-25 minutes until the top is crispy and golden.

Garnish

Sprinkle with chopped chives before serving.

Prepare the Vegetables

Trim the asparagus and cut the carrots into sticks.

Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add the asparagus and carrots, season with salt and pepper, and sauté for about 5-7 minutes until tender.