Garlic-Herb Butter Steak Dinner

A restaurant-style meal at home: seared ribeye or strip steak basted in garlic-herb butter, with creamy mashed potatoes and lemony roasted asparagus.

Ingredients

• For the steak
• 2 ribeye or New York strip steaks
• 1 tbsp olive oil
• Salt and freshly cracked black pepper
• 2 tbsp butter
• 3 garlic cloves, lightly crushed
• 2 sprigs fresh rosemary or thyme
• For the mashed potatoes
• 1 lb Yukon Gold potatoes, peeled and chopped
• 3 tbsp butter
• 1/4 cup warm milk or heavy cream
• Salt and pepper to taste
• 2 tbsp grated Parmesan, optional
• For the asparagus
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper
• 1/4 lemon
• Parmesan, optional

Instructions

1. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain, then mash with butter and warm milk or cream. Season with salt and pepper and stir in Parmesan if you'd like.
2. Toss asparagus with olive oil, salt, and pepper. Roast at 425°F for 10 to 12 minutes, depending on thickness. Finish with a squeeze of fresh lemon.
3. Pat the steaks dry and season generously with salt and pepper. Heat a heavy skillet over medium-high heat, add olive oil, and sear the steaks on both sides until beautifully browned. During the last couple of minutes, add butter, garlic, and rosemary or thyme. Tilt the skillet slightly and spoon the melted herb-and-garlic butter repeatedly over the steaks. For food safety, the USDA recommends cooking whole beef steaks to a minimum internal temperature of 145°F and allowing them to rest for at least 3 minutes. A food thermometer is the reliable way to check.
4. Spoon a generous mound of creamy mashed potatoes onto each plate. Add the steak, drizzle a little garlic-herb pan butter over the top, and arrange the roasted asparagus alongside it.

Finishing touch: top the steak with a small spoonful of softened butter mixed with minced garlic, parsley, and a pinch of salt. Let it melt right over the hot steak.