Ribeye with Tarragon Sauce

Place potatoes in a medium, lidded pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes. Reserve ½ cup cooking water, then drain and return potatoes to pot. Add half the garlic oil (add more to taste), half the sour cream, 1 TBSP butter, and ¼ cup reserved cooking water. Mash with a potato masher or fork, adding more cooking water if necessary. Season with salt.

While potatoes cook, toss asparagus on a baking sheet with a drizzle of olive oil, 1 tsp minced tarragon (save the rest for later), salt, and pepper. Roast until tender, 8-12 minutes.

While asparagus roasts, pat steaks very dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once oil is hot, add steak and cook to desired doneness, 2-4 minutes per side, depending on thickness of meat. (TIP: If steak has a layer of fat at the top, use tongs to flip meat and sear until fat is rendered and crispy.) Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Add stock concentrate, mustard, and ¼ cup water to same pan. Bring to a simmer over medium heat. Cook, whisking, until thickened, about 2 minutes. Turn off heat; stir in remaining minced tarragon, remaining sour cream, and 1 TBSP butter until melted. Season with salt and pepper.