The Ribeye Recipe

Season the Steak

Generously season the ribeye steak with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.

Sear the Steak

Heat olive oil in a cast-iron skillet over high heat. Add the ribeye steak and sear for 4-5 minutes on each side until a crust forms. Add garlic and butter during the last minute and baste the steak.

Prepare the Sauce

In the same skillet used for the steak, reduce heat to medium. Add beef broth and soy sauce, scraping up any brown bits. Stir in heavy cream and green peppercorns. Simmer until thickened, about 5-7 minutes.

Cook the Potatoes

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash with cream cheese, sour cream, olive oil, salt, and pepper.

Crisp the Potatoes

Spread the mashed potatoes on a baking sheet and drizzle with olive oil. Bake at 400°F (200°C) for 20 minutes until crispy.

Sauté the Vegetables

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

Plate the Dish

Slice the ribeye steak and serve with crispy mashed potatoes, seasonal vegetables, and drizzle with the peppercorn sauce.