Ribeye and Roasted Garlic Pan Sauce with Mashed Potatoes and Green Beans

If you're serious about steak, you know that ribeye is the crème de la crème. This recipe takes it to the next level by topping the steak with a luxurious roasted garlic pan sauce. The sauce is built from the fond—the crispy drippings left in the pan—combined with roasted garlic and rich beef demi-glace, creating a deep, savory flavor that complements the juicy steak perfectly. Served with creamy mashed potatoes speckled with fresh chives and crisp roasted asparagus, this dish is the ultimate comfort meal. Everything comes together in a satisfying and well-balanced dinner that feels restaurant-quality but is easy enough to prepare at home.

Ingredients (2 servings)

• 20 oz ribeye steak

• 12 oz Yukon Gold potatoes

• 6 oz asparagus

• 2 cloves garlic

• ¼ oz fresh chives

• 6 tbsp sour cream (contains milk)

• 1 unit beef demi-glace (contains milk)

• 1 tbsp olive oil

• 1 tsp vegetable oil

• 2 tbsp butter (contains milk)

• Salt and pepper to taste
  
  

Instructions

1. Prep Ingredients
Preheat oven to 400°F. Wash and dry all produce. Dice potatoes into ½-inch cubes. Thinly slice the chives. Trim the bottom ends of the asparagus. Place garlic cloves on a piece of foil, drizzle with olive oil, and season with salt and pepper. Wrap tightly into a packet.

2. Roast Garlic and Asparagus
Place the garlic packet on a baking sheet and roast for 15 minutes. After 15 minutes, add asparagus to the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast everything for another 10 minutes until the garlic is soft and the asparagus is tender and slightly crisp.

3. Make Mashed Potatoes
While the garlic and asparagus roast, place the diced potatoes in a pot with salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the pot. Mash until smooth, then mix in sour cream, salt, and pepper. Add some reserved cooking water, one tablespoon at a time, until desired consistency is reached. Cover to keep warm.

4. Cook the Ribeye Steak
Pat the steak dry and season with salt and pepper. Heat a drizzle of vegetable oil in a pan over medium-high heat. Sear the steak for 2–4 minutes per side, depending on thickness and desired doneness. For fatty cuts, sear the fat side until golden and crisp. Remove the steak and let it rest. Wipe out the pan.

5. Make Roasted Garlic Pan Sauce
Mash the roasted garlic. In the same pan, melt 1 tablespoon of butter. Add the mashed garlic (start with half and add more to taste) and cook for 1 minute. Pour in demi-glace and ⅓ cup water. Simmer for 2 minutes until slightly thickened. Remove from heat and stir in the remaining butter and steak juices. Season with salt and pepper.

6. Serve
Slice the steak against the grain. Stir half of the chopped chives into the mashed potatoes. Divide the potatoes, asparagus, and sliced steak onto plates. Drizzle steak and potatoes with the roasted garlic pan sauce and garnish with remaining chives.

Serving Size

Serves 2 people

Nutritional Information (per serving)

• Calories: 1,060 kcal

• Total Fat: 72 g

• Saturated Fat: 33 g

• Carbohydrates: 43 g

• Sugars: 8 g

• Dietary Fiber: 6 g

• Protein: 63 g

• Cholesterol: 210 mg

• Sodium: 580 mg
  
  

This steak dinner brings together robust flavors and comfort food textures, perfect for date nights or special weekend meals at home.