Ribeye Steak with Loaded Mash, Cheddar Bay Biscuit and Roasted Asparagus (Print Version)

A full steakhouse-style plate with pan-seared ribeye, loaded cheddar mash, garlicky cheddar bay biscuits and roasted asparagus.

# Ingredients:

For the ribeye steaks

01 - 4 boneless ribeye steaks, 10-12 oz (280-340 g) each, about 1 inch thick
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon avocado oil or canola oil
05 - 4 tablespoons (56 g) unsalted butter
06 - 3 garlic cloves, smashed
07 - 2 sprigs fresh thyme
08 - 1 sprig fresh rosemary

For the loaded mash

09 - 3 lb (1.4 kg) Yukon Gold potatoes, peeled and cut into chunks
10 - 1 tablespoon kosher salt for the potato water
11 - 6 tablespoons (85 g) unsalted butter
12 - 3/4 cup (180 ml) warm whole milk, plus more as needed
13 - 1/2 cup (120 g) sour cream
14 - 1 cup (115 g) shredded sharp cheddar cheese
15 - 6 slices cooked bacon, chopped
16 - 3 tablespoons chopped chives
17 - Salt and black pepper to taste

For the cheddar bay biscuits

18 - 2 cups (250 g) all-purpose flour
19 - 1 tablespoon baking powder
20 - 1 teaspoon sugar
21 - 1 teaspoon garlic powder
22 - 1/2 teaspoon kosher salt
23 - 6 tablespoons (85 g) cold unsalted butter, cubed
24 - 1 cup (115 g) shredded sharp cheddar cheese
25 - 3/4 cup (180 ml) cold buttermilk
26 - 2 tablespoons melted butter
27 - 1 tablespoon chopped parsley
28 - 1/4 teaspoon garlic powder for brushing

For the roasted asparagus

29 - 1 1/2 lb (680 g) asparagus, woody ends trimmed
30 - 1 1/2 tablespoons olive oil
31 - 1/2 teaspoon garlic powder
32 - 1/2 teaspoon kosher salt
33 - 1/4 teaspoon black pepper
34 - 1 teaspoon lemon zest
35 - 1 tablespoon lemon juice

# Instructions:

01 - Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon salt, bring to a boil, and cook until the potatoes are very tender, 18-20 minutes. Drain well and return to the warm pot.
02 - Heat the oven to 425°F. Whisk flour, baking powder, sugar, garlic powder, and salt. Cut in the cold butter, stir in cheddar, then add buttermilk just until a shaggy dough forms. Scoop 8 biscuits onto a lined sheet pan and bake for 14-16 minutes until golden.
03 - Mix melted butter, parsley, and garlic powder. Brush over the hot biscuits, then cover loosely with a towel while the rest of the meal finishes.
04 - Toss asparagus with olive oil, garlic powder, salt, pepper, and lemon zest. Spread on a sheet pan and roast at 425°F for 9-12 minutes until bright and lightly browned. Finish with lemon juice.
05 - Mash the drained potatoes with butter, warm milk, and sour cream. Fold in cheddar, bacon, and chives. Season with salt and pepper, and loosen with more warm milk if needed.
06 - Pat the ribeyes dry and season with salt and pepper. Heat oil in a cast iron skillet over medium-high heat. Sear steaks for 3-4 minutes per side, working in batches if needed.
07 - Add butter, garlic, thyme, and rosemary to the skillet. Spoon the foaming butter over the steaks for 1-2 minutes, until they reach your preferred doneness. Rest 5-10 minutes before serving.
08 - Serve each ribeye with loaded mash, roasted asparagus, and a cheddar bay biscuit. Spoon a little pan butter over the steak just before serving.

# Notes:

01 - For best timing, bake the biscuits and roast the asparagus before searing the steaks.
02 - Ribeye will continue to rise in temperature as it rests.
03 - Nutrition is an estimate per serving with one steak, mash, asparagus, and two biscuits.

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