Grass-Fed Rib-Eye Steak & Asparagus Fries
with Gouda Mashed Potatoes, Lemon Aioli & BBQ Butter
- Milk
- Eggs
- Wheat
For a feast that can rival any fancy dinner out, look no further! The star of this meal is, of course, the grass-fed rib-eye, which you’ll sear to perfection and pair with an herby BBQ butter. Classic mashed potatoes get a cheesy upgrade with the addition of gouda, and delicate tempura asparagus fries are ideal for dipping in creamy lemon aioli.
Ingredients
6 ounce
Asparagus
1 tablespoon
Fry Seasoning
2 slice
Gouda Cheese
(Contains: Milk)
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
1 teaspoon
Garlic Powder
4 tablespoon
BBQ Sauce
¼ ounce
Parsley
1.5 tablespoon
Sour Cream
(Contains: Milk)
16 ounce
Grass-Fed Rib-Eye Steak
4 tablespoon
Mayonnaise
(Contains: Eggs)
16 ounce
Potatoes
1 unit
Lemon
¼ ounce
Chives
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature (you’ll use it in Step 6). Wash and dry produce. • Peel and dice potatoes into 1⁄2-inch pieces. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus; halve asparagus crosswise. Roughly chop parsley. Finely slice chives.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1⁄4 cup potato cooking liquid, then drain. • Return potatoes to pot and add sour cream, half the garlic powder, and 2 TBSP plain butter (4 TBSP for 4 servings). Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season generously with salt and pepper. • Arrange gouda over mashed potatoes and keep covered off heat until ready to serve.
• While potatoes cook, in a second small bowl, combine mayonnaise, lemon zest, remaining garlic powder, a squeeze of lemon juice, a pinch of salt, and pepper. Refrigerate until ready to serve.
• Pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak; sear, turning occasionally, until browned all over, 2-3 minutes. • Turn off heat. Transfer steak to a baking sheet. Roast on middle rack until cooked to desired doneness, 10-12 minutes. Carefully wipe out pan. • Transfer steak to a cutting board; cover with foil and let rest for at least 8 minutes. TIP: Don’t skip this step—it’s essential for a juicy end result!
• In a medium bowl, whisk together tempura batter mix, half the Fry Seasoning, 1⁄4 cup cold water, and a pinch of salt (all the Fry Seasoning and 1⁄2 cup cold water for 4 servings). (TIP: If mixture seems too thick, add additional water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Add asparagus and stir until coated. • Heat a 1⁄3-inch layer of oil in pan used for steak over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated asparagus. (You will need to work in batches!) Cook until asparagus is golden brown and crisp-tender, 2-3 minutes per side. TIP: Lower heat if browning too quickly. • Transfer to a paper-towel-lined plate. Season with salt and pepper.
• Add parsley and half the BBQ sauce to bowl with softened butter; stir to combine. TIP: If butter is not yet softened, microwave for 10 seconds.
• Slice steak against the grain. • Family Style: Arrange steak on a platter and top with BBQ butter. Spoon cheesy mashed potatoes into a serving bowl and garnish with chives. Transfer fried asparagus to a serving plate. Serve with lemon aioli, remaining BBQ sauce, and remaining lemon wedges on the side. • Plate It Up: Divide steak, cheesy mashed potatoes, and fried asparagus between plates. Top steak with BBQ butter; garnish mashed potatoes with chives. Serve with lemon aioli, remaining BBQ sauce, and remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The asparagus fries were a standout hit that converted many asparagus skeptics, while some found the BBQ butter too sweet or unnecessary.
- Ease of prep: This is a complex, time-intensive recipe that works best as a two-person cooking project and can take 1-2 hours to complete.
- Suggestions: Add extra water to the tempura batter for pancake-like consistency, and consider skipping the gouda or tempura coating if you prefer simpler preparations.
- Timing: Coordinate cooking carefully to keep sides warm, as the thick steak takes longer than expected and can leave other components cold.
Reviews from our home cooks
This is by far the very best meal we've had from you guys! Both sauces, the Gouda, the ribeye all delicious! Well worth the premium! Serving sizes were generous! I would just love to see thicker asparagus but it was such fun to eat the fries! We needed 2 of us to cook this one but it was a team effort & perfect!
It's a really good meal for portions and taste, but I'm just a bit disappointed with the fat of the steak. It comes out very chewy and doesn't render down well. I don't know if that's the steak itself or the cooking instructions, but it takes away from the meal a bit. Portions were fantastic and everything still tasted delicious. Would enjoy having the fried asparagus with other meals too.
The steak was cooked perfecly. Letting the steak sit for an extra 8-10 minutes wrapped in foil was a good step. The barbecue sauce went very well with the steak. And the crunchy asparagus too! Mashed potatoes were very tasty - I saved the gouda for another meal.
I didn't fry the asparagus. I roasted it. The rest done exactly as recipe card said. Fairly easy and very good. I still wish you would send two thinner ribeyes instead of the ones big enough to make into a small roast.
Def will order again. Ribeye was better than the normal cuts offered! The aoli was the only thing I would not make next time- it was too much with everything else. The tempura asparagus at first was like huh? But it was a legit win
I loved this meal, but would have liked to have two small grass-fed rib-eye steaks instead of one large steak (that way each person can have their steak cooked to their preference).
Loved the lemon aioli. Would like to see that again. Nice to have a grass fed meat option as well. Potatoes were good too.
It was by far one of the BEST meals we have EVER had!!!!!! The asparagus fries were out of this world!! Steak was amazing !! Excellent all around!
Gouda mashed potatoes were superb and the cut of beef was perfect!
Asparagus Fries - like them better without the batter. Rib-Eye steak was a little disappointing - somewhat fatty and not very tender. LOVED the gouda cheese on the mashed potatoes. Didn't really understand the "family style" theme when you're only cooking for 2 people.
