Juicy Grilled Ribeye with Garlic Mashed Potatoes and Roasted Asparagus
Tips for Experienced Cooks
To elevate this dish even further, consider using a compound butter made with herbs (such as thyme and rosemary) and garlic to top the ribeye steaks just before serving. This will infuse additional flavors into the meat. For the asparagus, try adding a sprinkle of grated Parmesan cheese during the last few minutes of roasting to add a savory note. When mashing the potatoes, use a ricer or food mill for an even smoother texture, and consider substituting some of the milk with cream for a richer taste.
Step 1: Preheat the grill
Preheat the grill to high heat.
Step 2: Season the ribeye steaks
Rub the ribeye steaks with olive oil and season with salt and black pepper.
- Ribeye steaks
- Olive oil
- Salt
- Black pepper
Step 3: Grill the steaks
Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness.
Step 4: Prepare the garlic mashed potatoes
- Bring a pot of salted water to a boil and add the quartered potatoes. Cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the minced garlic, softened butter, and milk. Mash until smooth and creamy.
- Season with salt and black pepper to taste.
- Potatoes (quartered)
- Garlic (minced)
- Butter (softened)
- Milk
- Salt
- Black pepper
Step 5: Roast the asparagus
- Preheat the oven to 400°F (200°C).
- In a baking sheet, toss the trimmed asparagus with balsamic vinegar, honey, olive oil, salt, and black pepper.
- Roast the asparagus in the preheated oven for about 10-12 minutes, or until tender and slightly caramelized.
- Asparagus (trimmed)
- Balsamic vinegar
- Honey
- Olive oil
- Salt
- Black pepper
Step 6: Serve the meal
- Remove the steaks from the grill and let them rest for a few minutes.
- Serve the grilled ribeye steaks with a generous scoop of garlic mashed potatoes and a side of roasted asparagus.
Meat, Eggs, & Dairy
- 4 steaks ribeye
Pantry Items
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Fresh Produce & Herbs
- 4 potatoes russet
- 1 bunch asparagus
Seasonings & Spices
- 4 cloves garlic
- 1 pinch salt
- 1 pinch black pepper
