Pan-Seared Ribeye with Roasted Garlic Sauce, Mashed Potatoes and Asparagus

There’s nothing quite like a perfectly cooked ribeye steak and when you top it with a rich, savory pan sauce made from roasted garlic and beef demi-glace, it becomes truly unforgettable. This recipe walks you through every step, from searing the steak to creating a silky sauce that captures all the browned bits left in the pan.

On the side, we’ve got creamy mashed potatoes flecked with fresh chives and crisp roasted asparagus-the perfect companions for soaking up every last drop of that delicious sauce. Whether you’re cooking for a special occasion or just treating yourself, this steak dinner is sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Thinly slice chives. Trim off and discard bottom 2 inches of asparagus. Place whole garlic cloves in the center of a 6-by-6-inch piece of aluminum foil; drizzle with olive oil and season with salt and pepper. Tightly seal into a packet.
2. Place foil packet with garlic on a baking sheet. Roast on middle rack for 15 minutes. After 15 minutes, add asparagus to baking sheet. Toss with a large drizzle of olive oil, salt and pepper. Return to oven and roast until garlic has softened and asparagus is browned and tender, about 10 minutes.
3. While garlic roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about 15 minutes. Reserve ½ cup cooking water, then drain. Return potatoes to pot; mash until smooth. Stir in sour cream, salt and pepper. Add reserved cooking water, a splash at a time, until smooth. Keep covered.
4. While asparagus roasts, pat steak very dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once oil is hot, add steak and cook to desired doneness, 2-4 minutes per side, depending on thickness of meat. (TIP: If steak has a layer of fat at the top, use tongs to flip meat and sear until fat is rendered and crispy.) Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5. Once garlic is soft, transfer to a cutting board and mash with a fork. Melt 1 TBSP butter in pan used to cook steak. Add garlic (start with half and add more to taste) and cook for 1 minute. Add demi-glace and ⅓ cup water. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in another 1 TBSP butter and any resting juices from steak. Season with salt and pepper.
6. Slice steak against the grain. Stir half the chives into potatoes. Divide potatoes, asparagus and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, but ribeye is ideal for its marbling and flavor. You can substitute with New York strip or sirloin, adjusting cooking time as needed.

What can I use instead of beef demi-glace?

You can substitute with 1 cup of beef broth simmered until reduced by half or use a store-bought beef concentrate mixed with water.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember that the temperature will rise a few degrees while resting.