Center Cut Ribeye With Smashed Red Potatoes & Asparagus
by Justin Stutzman & Christina Bugay, Piedmont Bistro by Venue, Lincoln, Nebraska
- 2 pounds red potatoes, washed well
- 3 tablespoons melted butter
- 1 tablespoon finely chopped fresh rosemary + 2 sprigs
- 4 tablespoons minced garlic, divided + 2 cloves, crushed
- 2 tablespoons Parmesan cheese
- 1 bundle asparagus, washed, 1½-inches of stem removed
- 2 tablespoons olive oil, divided
- Salt and pepper, for seasoning steak
- 2 (8-ounce) Certified Piedmontese Dynasty Selection center cut ribeye
- 1 tablespoon butter
For the smashed potatoes:
Preheat oven to 400°F.
To a large pot of salted water, add the potatoes. Bring the water to a boil. Cook until fork-tender Drain.
Transfer potatoes to a lightly greased baking sheet. Lightly flatten potatoes until skin is broken but still in one piece
In a small bowl, mix melted butter, chopped rosemary, and half of the minced garlic. Brush mixture onto each potato. Bake until golden and the skin has crisped, about 20 minutes.
Remove the potatoes from the oven and sprinkle with Parmesan cheese. Return to oven until cheese has melted.
For the asparagus:
In a medium bowl, toss the asparagus with 1 tablespoon of olive oil and remaining minced garlic.
Roast in oven (at 400°F) for 5 to 8 minutes, depending on thickness.
For the center cut ribeye:
Liberally season ribeye with salt and pepper and set aside.
Heat a cast iron pan to medium-high. When hot, heat remaining olive oil until shimmering. Sear steaks 2 to 3 minutes on one side. Lower heat to medium-low, then flip the steaks.
Transfer crushed garlic cloves and rosemary sprig to the top of the steaks. Add butter to pan. Tilt the pan toward you and repeatedly spoon the melted butter over the garlic and rosemary for 2 minutes.
To finish, transfer the pan to the 400°F oven for 3 minutes more, or until desired doneness is reached.