Half Avocado

HALF AVOCADO

Grana Padano Mashed Potatoes, Herbed Compound Butter, Grilled Asparagus with Lemon & Aleppo

Remove the ribeye from the refrigerator 45–60 minutes before grilling and let it come close to room temperature. Pat dry thoroughly with paper towels. Rub the steak on both sides with the neutral oil, then evenly sprinkle the kosher salt and coarsely ground black pepper, pressing gently so seasoning adheres.

Bring steak to temperature & season

Preheat a gas or charcoal grill to high heat (500–550°F / 260–290°C) for direct grilling. If using a grill pan, preheat it over high heat until very hot and lightly oil the grates/pan.

Preheat grill

Place the steak over direct high heat. For a 1¼–1½ inch thick bone-in ribeye: grill 4–5 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 6–7 minutes per side for medium (135°F / 57°C). Rotate 45° halfway through each side’s cooking time if you want cross-hatch grill marks. Use an instant-read thermometer at the thickest part without touching bone.

Grill the ribeye

Remove the steak from the grill when it is 5–7°F (3–4°C) below desired final temperature. Transfer to a cutting board, tent loosely with foil and rest 8–10 minutes. During resting, the temperature will rise a few degrees and juices will redistribute.

Rest the steak

Optional: brush the steak with 1 tsp olive oil or melted butter and sprinkle a little flaky sea salt. Slice across the grain into 1/2-inch slices and serve immediately with a pat of the herbed compound butter on top.

Finish and slice

Place peeled and cut potatoes in a saucepan and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook until easily pierced with a fork, about 12–15 minutes depending on piece size.

Cook potatoes

While potatoes cook, warm the milk and 3 tbsp butter together in a small saucepan or microwave until butter is melted and mixture is hot but not boiling. This helps keep potatoes fluffy.

Warm dairy

Drain potatoes well and return to warm pot off the heat for 1 minute to allow moisture to evaporate. Mash with a potato masher or ricer until smooth. Gradually add warm milk-butter mixture, mixing to desired consistency. Stir in 1/2 cup Grana Padano and adjust with 1/4 tsp white or black pepper. Taste and add more salt if needed.

Mash and season

Cover the mashed potatoes and keep in a warm place (or low oven) while finishing steak and asparagus so they stay creamy and warm for serving.

Keep warm

In a small bowl, combine 4 tbsp softened unsalted butter, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1 tsp chopped thyme leaves, 1/2 tsp lemon zest, 1/4 tsp salt and 1/8 tsp black pepper. Mix thoroughly until evenly distributed.

Make compound butter

For a neat presentation, place butter mixture on plastic wrap, shape into a log, wrap tightly and chill for at least 15 minutes to firm. Alternatively, keep at room temperature if serving immediately so it is easily spreadable.

Form and chill (optional)

When steaks are resting or just before plating, slice 1 tbsp rounds or place a dollop of compound butter on top of each hot steak to melt and add flavor.

Portion on serving

Trim woody ends from asparagus by snapping or cutting about 1–2 inches from the bottom so stalks are even. Pat dry.

Prepare asparagus

Toss asparagus with 1.5 tbsp extra-virgin olive oil, zest and juice of one lemon, 1/2 tsp Aleppo pepper, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Season asparagus

With the grill still hot after searing the steak (or on a preheated grill pan), place asparagus perpendicular to the grates so they don’t fall through. Grill for 3–5 minutes, turning occasionally, until tender-crisp and lightly charred. Thicker stalks may need an extra minute or two.

Grill asparagus

Remove asparagus from the grill and, if desired, squeeze a little more lemon juice over them. Taste and adjust seasoning with a pinch more Aleppo or salt if needed.

Finish

Place a generous scoop of Grana Padano mashed potatoes on each plate. Arrange sliced ribeye alongside the potatoes and top the steak with a slice or dollop of herbed compound butter so it melts over the meat. Arrange grilled asparagus beside the steak and potatoes. Spoon any resting juices lightly over the steak slices. Serve immediately.

bone-in ribeye steak (about 16–20 oz / 450–570 g)

kosher salt

coarsely ground black pepper

neutral oil (grapeseed or canola)

Yukon Gold potatoes, peeled and cut into 1–1.5 in pieces

whole milk

unsalted butter

Grana Padano, finely grated

salt (for potatoes)

freshly ground white pepper or black pepper

unsalted butter, softened (room temperature)

fresh parsley, finely chopped

fresh chives, finely chopped

fresh thyme leaves, chopped

lemon zest

salt

black pepper

fresh asparagus, woody ends trimmed (medium stalks)

extra-virgin olive oil

lemon, zested and juiced

Aleppo pepper (or mild chili flakes)

salt (for asparagus)

freshly ground black pepper

olive oil or melted butter (for resting finish)

optional: finishing flaky sea salt (for steak)

GRILLED RIBEYE STEAK

Make GRILLED RIBEYE STEAK Recipe in just 1h 15m. Grana Padano Mashed Potatoes, Herbed Compound Butter, Grilled Asparagus with Lemon & Aleppo

Grilled Ribeye Steak Recipe

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