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

This show-stopping steak dinner is perfect for a special occasion or a luxurious weeknight treat. The grass-fed rib-eye is seared to perfection and topped with a flavorful BBQ butter, while the mashed potatoes get a rich, creamy upgrade with melted Gouda. Crispy tempura asparagus fries, served with a zesty lemon aioli, add a delightful crunch.

Every component comes together beautifully, creating a balanced and impressive meal. The herby BBQ butter melts over the hot steak, infusing it with smoky, savory notes. The lemon aioli provides a bright, tangy contrast to the rich potatoes and crispy asparagus. This recipe is sure to become a favorite for steak lovers.

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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

10 ounce Ranch 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; 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 ends from asparagus; cut asparagus crosswise into halves. Roughly chop parsley. Finely slice chives.
2. Place potatoes in a medium pot and add 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 until smooth and creamy, adding splashes of reserved 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 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 nonstick pan over medium-high heat. Add steak and 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.
5. In a medium bowl, whisk together tempura batter mix, half the Fry Seasoning, ¼ cup cold water and a pinch of salt. (For 4 servings, use all Fry Seasoning and ½ cup water.) Add asparagus and stir until coated. Heat a ⅓-inch layer of oil in the same pan over medium-high heat. Once oil is hot (a drop of batter sizzles), add asparagus in batches. Cook until golden brown and crisp-tender, 2-3 minutes per side. Transfer to a paper-towel-lined plate and season with salt and pepper.
6. Add parsley and half the BBQ sauce to the bowl with softened butter; stir to combine. If butter is not soft, 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 lemon wedges on the side. For individual plates: divide steak, mashed potatoes and asparagus between plates. Top steak with BBQ butter, garnish potatoes with chives and serve with aioli, BBQ sauce and lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or filet mignon, but adjust cooking time accordingly.

Can I make the lemon aioli ahead of time?

Absolutely! The aioli can be prepared up to a day in advance and stored in the refrigerator.

What can I use instead of tempura batter mix?

You can make a simple batter with flour, cornstarch, baking powder and cold water. Mix until smooth.