Grass-Fed Rib-Eye Steak with Gouda Mashed Potatoes and Tempura Asparagus Fries

Ready to elevate your dinner game? This restaurant-worthy meal brings together a perfectly seared grass-fed rib-eye steak, creamy Gouda mashed potatoes and crispy tempura asparagus fries with a zesty lemon aioli. The star of the show is the steak, topped with a flavorful herb and BBQ butter that melts into every slice.

This recipe is designed for home cooks who want to impress without the fuss. With simple techniques and a handful of quality ingredients, you can create a memorable feast that rivals any steakhouse. Serve it family-style or plate individually for a stunning presentation.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Place 2 tablespoons butter in a small microwave-safe bowl and let it come to room temperature (you’ll use it later). Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Zest and quarter the lemon. Trim and discard woody bottom ends from asparagus; halve asparagus crosswise. Roughly chop parsley. Finely slice chives.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ¼ cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream, half the garlic powder and 2 tablespoons plain butter. Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. Arrange Gouda slices over mashed potatoes and keep covered off heat until ready to serve.
3. While potatoes cook, in a second small bowl, combine mayonnaise, lemon zest, remaining garlic powder, a squeeze of lemon juice, a pinch of salt and pepper. Refrigerate until ready to serve.
4. Pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak; sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat. Transfer steak to a baking sheet. Roast on middle rack until cooked to desired doneness, 10-12 minutes. Carefully wipe out pan. Transfer steak to a cutting board; cover with foil and let rest for at least 8 minutes. (Don’t skip this step-it’s essential for a juicy result!)
5. In a medium bowl, whisk together tempura batter mix, half the Fry Seasoning, ¼ cup cold water and a pinch of salt. (Tip: If needed, add more water until mixture has a pancake-batter-like consistency.) Add asparagus and stir until coated. Heat a ⅓-inch layer of oil in the pan used for steak over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added, add asparagus in batches. Cook until golden brown and crisp-tender, 2-3 minutes per side. (Lower heat if browning too quickly.) Transfer to a paper-towel-lined plate. Season with salt and pepper.
6. Add parsley and half the BBQ sauce to the bowl with softened butter; stir to combine. (Tip: If butter is not yet softened, microwave for 10 seconds.)
7. Slice steak against the grain. For family-style: Arrange steak on a platter and top with BBQ butter. Spoon cheesy mashed potatoes into a serving bowl and garnish with chives. Transfer fried asparagus to a serving plate. Serve with lemon aioli, remaining BBQ sauce and remaining lemon wedges on the side. For individual plates: Divide steak, cheesy mashed potatoes and fried asparagus between plates. Top steak with BBQ butter; garnish mashed potatoes with chives. Serve with lemon aioli, remaining BBQ sauce and remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or New York strip, but adjust cooking time accordingly.

What if I don't have tempura batter mix?

You can make a simple batter with flour, cornstarch, baking powder and cold water. Combine 1/2 cup flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder and 1/2 cup cold water.

Can I prepare the mashed potatoes in advance?

Yes, you can make the mashed potatoes ahead and reheat gently on the stovetop with a splash of milk or water. Add the Gouda just before serving.