1
Peel the potatoes and cut them into similar sizes for even cooking.
2
Place the cut potatoes in a bowl of water to remove some starch.
3
Boil 3-4 cups of water in a pot and add the potatoes and 1 rosemary leaf, along with some salt.
4
Cover and boil for 10-15 minutes until the potatoes are tender.
5
Pat the ribeye steak dry and drizzle olive oil on both sides, rubbing it in.
6
Mix together onion powder, garlic powder, ground black pepper, and salt to season the steak heavily on both sides.
7
Set the seasoned steak aside while the potatoes finish cooking.
8
Drain the boiled potatoes and remove the rosemary.
9
Add 1 tablespoon of unsalted butter and mash the potatoes, adding whole milk until creamy.
10
Season the mashed potatoes with salt and garlic powder, mixing until smooth and creamy.
11
Heat a cast iron skillet on extremely high heat and drizzle olive oil.
12
Place the steak in the skillet and cook for about 2 minutes per side.
13
After flipping the steak, add rosemary, 1 tablespoon of unsalted butter, and garlic to the skillet, pressing the garlic for better flavor.
14
Baste the steak with the melted butter and cook until it reaches medium to medium-well doneness.
15
Remove the steak from the skillet and let it rest for about 10 minutes.
16
Prepare the asparagus by cutting off the tough ends and cleaning them.
17
In a skillet on medium-high heat, add 1 tablespoon of unsalted butter and the asparagus.
18
Cook the asparagus until tender, then season with 1 tablespoon of complete seasoning and 1 tablespoon of low sodium soy sauce, mixing well.
19
Plate the rested steak, cutting it to show the juicy interior, and serve with the mashed potatoes and asparagus.
