Ribeye and Roasted Garlic Pan Sauce

Place foil packet with garlic on a baking sheet. Roast on middle rack for 15 minutes. After 15 minutes, add asparagus to baking sheet. Toss with a large drizzle of olive oil, salt, and pepper. Return to oven and roast until garlic has softened and asparagus is browned and tender, about 10 minutes.

While garlic roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about 15 minutes. Reserve ½ cup cooking water, then drain. Return potatoes to pot; mash until smooth. Stir in sour cream, salt, and pepper. Add reserved cooking water, a splash at a time, until smooth. Keep covered.

While asparagus roasts, pat steak very dry with paper towels; season 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.

Once garlic is soft, transfer to a cutting board and mash with a fork. Melt 1 TBSP butter in pan used to cook steak. Add garlic (start with half and add more to taste) and cook for 1 minute. Add demi-glace and ⅓ cup water. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in another 1 TBSP butter and any resting juices from steak. Season with salt and pepper.