Ribeye Steak & White Truffle Butter with Creamy Mashed Potatoes & Gremolata Green Beans
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Ribeye Steak & White Truffle Butter

with Creamy Mashed Potatoes & Gremolata Green Beans

50 MIN
+$9.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s rich and decadent thanks to juicy ribeye topped with white truffle butter and creamy parmesan mashed potatoes, yet delightfully balanced with an herbaceous gremolata tossed with green beans.

TECHNIQUE TO HIGHLIGHT
First, you’ll sear the steaks in a hot pan to caramelize their natural sugars and develop a crisp, brown crust, then transfer them to the oven to finish cooking through gently and evenly to your desired temperature.
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  • Nutrition
    PER SERVING
  • Calories
    1160 Cals (est.)
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fresh
ingredients
Ribeye Steak & White Truffle Butter with Creamy Mashed Potatoes & Gremolata Green Beans
Title
  • 2 20-Oz Pasture-Raised Ribeye Steaks
  • 1½ lbs Potatoes
  • 2 oz White Truffle Flavored Butter
  • 2 bunches Chives
  • ¾ lb Green Beans
  • 2 cloves Garlic
  • 2 bunches Parsley
  • 2 Lemons
  • 2 bunches Mint
  • 2 Tbsps Capers
  • ½ cup Grated Parmesan Cheese
  • ½ cup Cream

Ribeye Steak & White Truffle Butter

Prepare the ingredients & make the gremolata
1 Prepare the ingredients & make the gremolata

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the chives. Medium dice the potatoes. Cut off and discard any stem ends of the green beans. Pick the mint leaves off the stems; finely chop the leaves. Finely chop the parsley leaves and stems. Finely chop the capers. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter and deseed 1 lemon. Using a zester or the small side of a box grater, finely grate the remaining lemon to get 2 teaspoons of zest. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the chopped mint leaves, chopped parsley, chopped capers, lemon zest, garlic paste, and 4 tablespoons of olive oil; season with salt and pepper. Stir to combine.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream (shaking the packet before opening) and parmesan; using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes
Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 10 to 12 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 10 to 14 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Cook & finish the green beans

While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the bowl of gremolata; toss to coat.

Cook & finish the green beans
Slice the steaks & serve your dish
5 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished green beans and mashed potatoes. Top the steaks with the softened butter. Garnish with the sliced chives. Serve the lemon wedges on the side. Enjoy!

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