Ribeye Steak with Asparagus and Potato puree

Cut the potatoes into evenly sized pieces and place them in a pot of cold, salted water. Bring the water to a gentle simmer and cook until the potatoes are completely tender when pierced with a knife

While the potatoes are cooking, gently warm the cream with the butter. Do not let it boil. Drain the potatoes thoroughly and allow them to steam dry for a minute or two.

Pass the potatoes through a potato ricer or fine sieve while they are still hot. Gradually add the warm butter and cream mixture, gently folding until the purée becomes smooth, glossy and creamy. Season with salt, white pepper and a tiny pinch of nutmeg if desired.

Trim the woody ends from the asparagus. In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic and Dijon mustard. Season with salt and freshly ground black pepper. Add the asparagus and gently toss until evenly coated. Leave to marinate for 15–20 minutes.

Heat a grill pan or heavy skillet over medium-high heat. Cook the asparagus for approximately 3–5 minutes, turning occasionally, until lightly charred but still crisp and vibrant. Remove from the heat and drizzle with a little of the remaining marinade.

Take the steaks out of the refrigerator approximately 30–45 minutes before cooking and allow them to come closer to room temperature. Pat the steaks very dry with paper towels.

Season generously with salt and freshly ground black pepper just before cooking. Heat a heavy skillet or cast-iron pan until very hot. Add the oil and carefully place the steaks into the pan.

Sear without moving them for approximately 2–3 minutes, depending on thickness. Flip and sear the other side. Add the butter, crushed garlic, thyme and rosemary to the pan

Once the butter starts foaming, tilt the pan slightly and repeatedly spoon the aromatic butter over the steaks. Continue cooking until the steak reaches your desired internal temperature. For medium-rare, aim for approximately 52–54°C / 126–129°F after resting. Transfer the steaks to a warm plate or board and let them rest for 5–10 minutes before slicing.