Bone-In Ribeye Dinner with Red Skin Mashed Potatoes, Asparagus, and Garlic Butter Shrimp

The Full Platter Menu

• Pan-Seared, Oven-Finished Bone-In Ribeye with Herb Butter

• Rustic Red Skin Mashed Potatoes

• Oven-Roasted Asparagus with Lemon

• Garlic Butter Shrimp

Rustic Red Skin Mashed Potatoes

Ingredients:

• 2 lbs (900g) red skin potatoes, scrubbed and cut into 1-inch chunks (leave the skin on)

• 4 tablespoons unsalted butter, melted

• ½ cup warm whole milk or heavy cream, plus more as needed

• 1 teaspoon sea salt, plus more for the water

• ½ teaspoon freshly ground black pepper

• 2 tablespoons fresh chives or parsley, finely chopped

Instructions:

1. Place the potato chunks in a large pot and cover with cold water by 1 inch. Salt the water generously.

2. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender and practically fall apart when pierced.

3. Drain well and return the potatoes to the hot pot over low heat for 1 minute to steam off any excess moisture.

4. Add the melted butter and warm milk. Mash with a potato masher or fork until creamy but still slightly chunky and rustic. The red skins should be visible throughout.

5. Season with salt and pepper, fold in the chives, and keep covered and warm until serving.

Oven-Roasted Asparagus

Ingredients:

• 1 lb (450g) fresh asparagus, woody ends trimmed

• 2 tablespoons olive oil

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• Zest and juice of ½ lemon

• 2 tablespoons shaved Parmesan (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Toss the asparagus with olive oil, salt, and pepper on a rimmed baking sheet. Spread in a single layer.

3. Roast for 10-14 minutes (depending on thickness), shaking the pan halfway, until tender-crisp and the tips are slightly charred.

4. Remove from the oven, squeeze fresh lemon juice over the top, and sprinkle with lemon zest and shaved Parmesan. Keep warm.

Pan-Seared, Oven-Finished Bone-In Ribeye with Herb Butter

Ingredients:

• 2 bone-in ribeye steaks (about 1.5 inches thick, 16-20 oz / 450-560g each)

• Sea salt and freshly cracked black pepper

• 1 tablespoon high-smoke-point oil (avocado, canola, or grapeseed)

• 3 tablespoons unsalted butter

• 4 garlic cloves, smashed

• 4-5 sprigs fresh thyme or rosemary

For the Compound Herb Butter:

• 3 tablespoons softened unsalted butter

• 1 tablespoon finely chopped fresh parsley

• 1 small garlic clove, minced

• Pinch of flaky sea salt

Instructions:

1. Prep the steak: Remove the ribeyes from the fridge 45-60 minutes before cooking. Pat them aggressively dry with paper towels. Season every surface liberally with salt and pepper.

2. Make the herb butter: Mash the softened butter with parsley, minced garlic, and flaky salt. Set aside.

3. Preheat the oven to 400°F (200°C).

4. Sear the steaks: Heat a large cast-iron skillet over high heat. Add the oil and let it shimmer until almost smoking. Lay the steaks in the pan away from you. Sear undisturbed for 4-5 minutes until a deep, dark mahogany crust forms. Flip and sear the other side for 2 minutes.

5. Baste and roast: Add the butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan and spoon the foaming butter over the steaks for 1 minute. Then transfer the skillet to the preheated oven. Roast for 6-10 minutes for medium-rare (internal temp 130-135°F / 54-57°C), depending on thickness.

6. Rest: Transfer the steaks to a cutting board. Place a slice of the compound herb butter on top of each steak, tent loosely with foil, and rest for 10 minutes before slicing against the grain.

Garlic Butter Shrimp

Ingredients:

• 1 lb (450g) large or jumbo shrimp, peeled and deveined (tails on for presentation)

• 3 tablespoons unsalted butter

• 4 garlic cloves, finely minced

• ¼ teaspoon red pepper flakes (optional)

• Juice of ½ lemon

• 2 tablespoons fresh parsley, finely chopped

• Pinch of sea salt

Instructions:

1. Pat the shrimp completely dry with paper towels.

2. Melt the butter in a large skillet over medium-high heat. Add the garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.

3. Add the shrimp in a single layer. Cook for 2 minutes without moving them, until the bottoms are deeply pink. Flip and cook for another 1-2 minutes until just opaque and curled into a loose “C” shape.

4. Remove from heat immediately. Squeeze the lemon juice over the shrimp and toss with fresh parsley and a pinch of salt.

5. Spoon any garlic butter from the pan over the top.

Plating the Ultimate Dinner

1. Spoon a generous mound of rustic red skin mashed potatoes onto one side of a warm plate.

2. Fan several spears of roasted asparagus alongside.

3. Slice the rested ribeye against the grain and shingle the slices beside the potatoes. Drizzle any resting juices over the steak.

4. Arrange 4-5 glistening garlic butter shrimp on top of the steak or nestled beside it.

5. Spoon any remaining garlic butter from the shrimp pan over the entire plate. Finish with flaky sea salt, a crack of black pepper, and a final squeeze of lemon.

Crack open a bold red wine or a crisp cold beer. This is a feast worth celebrating.

Let me know if you’d like a dessert recipe to cap off this magnificent dinner.