Butter-Basted Rib-Eye Steak with Thyme-Infused Mashed Potatoes and Asparagus

Here, we’re using a simple trick to elevate potatoes: by infusing milk with sprigs of herby thyme, you get an instant flavor upgrade (and plenty of creaminess) when it comes time to mash the spuds. And then when you take things further with butter-basted rib-eye steak—known for its tenderness and rich flavor—you’ve got a true triumph on your hands.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place potatoes in med. pot with enough salted water to cover by 1”. Boil & cook (10-15 min.) until easily pierced by a knife. Drain thoroughly & return to pot.

Step 2

Add 1 cup milk to sm. pot along with reserved thyme sprigs. Bring to a gentle simmer over med., then reduce heat to lowest setting & keep warm until ready to use. (Keep an eye on the milk as it’s heating up. It can boil over if it gets too hot.)

Step 3

Pat steak dry with paper towel. Season all over with salt/pepper. Heat drizzle of olive oil in lg. pan over med.-high. Add steak to pan; cook (2-4 min.) until browned on both sides but not yet fully cooked. Pour out any excess grease in pan. Reduce heat to low; add butter. Spoon butter over steak as it melts; continue (1-3 min.) until steak is cooked to desired doneness. Transfer steak to plate & rest. Remove pan from heat, keeping butter & steak juices in pan.

Step 4

Toss asparagus on baking sheet with lg. drizzle of olive oil; season with salt/pepper. Broil (4-7 min.) until tender and browned. Remove thyme sprigs from milk. Add ¼ cup milk to potatoes in pot. Mash with potato masher until smooth, adding more milk as needed to create a creamy consistency; season with salt/pepper. Stir in reserved thyme leaves.

Step 5

Slice steak against the grain. Divide asparagus & potatoes between plates, then top with steak. Squeeze a bit of lemon over asparagus. Spoon butter & juices from pan over steak. Garnish with chives; serve with any remaining lemon on the side for squeezing over.

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