Herb-Crusted Ribeye Steak with Garlic Mashed Potatoes and Roasted Asparagus

Remove steaks from refrigerator 1 hour before cooking to bring to room temperature. Pat dry with paper towels.

Prepare the herb rub: Finely chop rosemary and thyme leaves. Mince 4 garlic cloves. In a small bowl, combine herbs, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons olive oil to form a paste.

Rub the herb mixture all over the steaks, pressing it into the meat. Let sit at room temperature for 30 minutes to absorb the flavors.

Meanwhile, prepare the potatoes: Peel and cut potatoes into 1-inch cubes. Place in a large pot and cover with cold water. Add 1/2 teaspoon salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Preheat oven to 400°F (200°C).

For the asparagus: Trim the woody ends. Place on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Set aside.

Heat a large cast-iron skillet over high heat until very hot. Add remaining steaks and sear for 3-4 minutes on each side until deeply browned.

Add 2 tablespoons butter to the skillet along with 2 whole garlic cloves and any remaining herb sprigs. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1 minute.

Transfer the skillet to the preheated oven. At the same time, place the baking sheet with asparagus in the oven. Roast steaks for 5-10 minutes for medium-rare (internal temperature of 130-135°F), and asparagus for 10-12 minutes until tender but still crisp.

While steaks and asparagus are roasting, drain the potatoes and return them to the hot pot. Add 2 tablespoons butter, warm milk, and heavy cream. Mash until smooth. Mince the remaining 2 garlic cloves and fold into the potatoes. Season with salt and pepper to taste. Cover to keep warm.

Remove steaks from oven and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes.

While steaks are resting, make a quick pan sauce: Pour off excess fat from the skillet, leaving about 1 tablespoon. Return skillet to medium heat, add finely chopped shallots and cook until softened, about 2 minutes.

Add red wine to the skillet, scraping up any browned bits from the bottom. Simmer until reduced by half, about 3-4 minutes. Add beef stock and continue to simmer until slightly thickened, about 5 minutes. Whisk in dijon mustard and remaining 2 tablespoons butter. Season with salt and pepper.

Squeeze half the lemon over the roasted asparagus and sprinkle with parmesan cheese.

To serve: Place a portion of mashed potatoes on each plate. Slice the steaks against the grain and arrange on top of or beside the potatoes. Add asparagus spears and drizzle the pan sauce over the steak. Garnish with chopped chives and serve with lemon wedges.