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

If you’re serious about steak, ribeye is the ultimate cut. Prized for its rich marbling, it delivers incredible flavor and tenderness. In this recipe, we elevate it further with a luscious tarragon and Dijon mustard pan sauce that perfectly complements the meat.

On the side, creamy garlic mashed potatoes are ideal for soaking up every drop of sauce, while tender roasted asparagus adds a fresh, crunchy contrast. This complete steakhouse dinner is surprisingly simple to make at home-just follow these steps.

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Ingredients

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

5 teaspoon Garlic OilView ingredient guideLike ingredientDislike ingredient

20 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim off bottom 2 inches from asparagus. Dice potatoes into ½-inch cubes (no need to peel). Remove tarragon leaves from stems; mince leaves until you have 2 teaspoons.
2. Place potatoes in a medium, lidded pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Reserve ½ cup cooking water, then drain and return potatoes to pot. Add half the garlic oil (add more to taste), half the sour cream, 1 tablespoon butter and ¼ cup reserved cooking water. Mash with a potato masher or fork, adding more cooking water if necessary. Season with salt.
3. While potatoes cook, toss asparagus on a baking sheet with a drizzle of olive oil, 1 teaspoon minced tarragon (save the rest for later), salt and pepper. Roast until tender, 8-12 minutes.
4. While asparagus roasts, pat steak very dry with paper towels; season all over with salt and pepper. Heat a drizzle of vegetable 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. (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 steak to a cutting board to rest. Wipe out pan.
5. Add stock concentrate, mustard and ¼ cup water to the same pan. Bring to a simmer over medium heat. Cook, whisking, until thickened, about 2 minutes. Turn off heat; stir in remaining minced tarragon, remaining sour cream and 1 tablespoon butter until melted. Season with salt and pepper.
6. Slice steak against the grain. Divide asparagus, potatoes and steak between plates. Drizzle steak with sauce. Garnish with as many remaining tarragon leaves as you like.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Can I make the mashed potatoes ahead of time?

Yes, you can mash the potatoes up to an hour ahead. Keep them covered and reheat gently, adding a splash of milk or water to restore creaminess.

What can I use instead of tarragon?

Fresh parsley or thyme can be substituted, though the flavor will differ. Tarragon has a distinct anise-like taste.