Herbed Butter Steak with Garlic Mashed Potatoes and Roasted Asparagus
Ingredients:
2 ribeye steaks (or your preferred cut)
4 tablespoons unsalted butter, softened
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
4 large potatoes, peeled and quartered
4 cloves garlic, minced
1/2 cup milk or cream
1 bunch asparagus, ends trimmed
Olive oil for drizzling
Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix the softened butter, thyme, rosemary, salt, and pepper until well combined. Set aside.
3. Place the quartered potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the pot.
4. While the potatoes are cooking, season the steaks generously with salt and pepper on both sides. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear the steaks for about 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Remove the steaks from the skillet and set aside. For thicker cuts, you can finish cooking in the oven.
5. In the same skillet, add the asparagus, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Transfer the skillet to the preheated oven and roast for about 10-12 minutes, or until the asparagus is tender-crisp.
6. While the asparagus is roasting, add the minced garlic, milk or cream, salt, and pepper to the cooked potatoes. Mash until smooth and creamy.
7. Serve the steaks with a dollop of the herbed butter on top, alongside a scoop of garlic mashed potatoes and roasted asparagus.
