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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Garlic Herb Butter(ContainsMilk)
Wash and dry all produce. Preheat broiler to high. Peel potatoes, then cut into ½-inch cubes. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-15 minutes. Drain thoroughly and return to pot.
While potatoes cook, trim woody bottom ends from asparagus. Pick thyme leaves from sprigs until you have 1 tsp; reserve remaining sprigs. Finely chop chives. Cut lemon into wedges. Pat steak dry with a paper towel. Season all over with salt and pepper.
Add 1 cup milk (we sent more) to a small pot along with reserved thyme sprigs. Bring to a gentle simmer over medium heat, then reduce heat to lowest setting and keep warm until ready to use. TIP: Keep an eye on the milk as it’s heating up. It can boil over if it gets too hot.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak to pan and cook until browned on both sides but not yet fully cooked, 2-4 minutes. Pour out any excess grease in pan. Reduce heat to low and add butter. Spoon butter over steak as it melts; continue until steak is cooked to desired doneness, 1-3 additional minutes. Transfer steak to a plate and let rest. Remove pan from heat, keeping butter and steak juices in pan.
Toss asparagus on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. Place under broiler and broil until tender and browned, 4-7 minutes. Remove thyme sprigs from milk. Add ¼ cup milk to potatoes in pot. Mash with a potato masher until smooth, adding more milk as needed to create a creamy consistency. Season with salt and pepper. Stir in reserved thyme leaves.
Slice steak against the grain. Divide asparagus and potatoes between plates, then top with steak. Squeeze a bit of lemon over asparagus. Spoon butter and juices from pan over steak. Garnish with chives and serve with any remaining lemon on the side for squeezing over.