Ingredients
For the Ribeye
2 ribeye steaks
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons butter
2 cloves garlic, smashed
Fresh rosemary or thyme (optional)
For the Crab Cakes
1 lb lump crab meat
½ cup breadcrumbs
1 egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1 tablespoon chopped parsley
1 tablespoon lemon juice
2 tablespoons oil for frying
For the Loaded Mash
2 lbs russet or Yukon gold potatoes, peeled and cubed
4 tablespoons butter
½ cup milk or cream
½ cup shredded cheddar cheese
¼ cup sour cream
½ cup cooked bacon bits
Salt and pepper to taste
For the Asparagus
1 lb fresh asparagus, trimmed
1 tablespoon olive oil
Salt and pepper to taste
Instructions
To Make the Ribeye
Bring steaks to room temperature. Pat dry and season with salt and pepper. Heat a skillet over high heat with olive oil. Sear steaks 3–4 minutes per side for medium-rare. Add butter, garlic, and herbs, and baste for 1–2 minutes. Rest steaks 5–10 minutes before slicing.
To Make the Crab Cakes
In a bowl, gently combine crab meat, breadcrumbs, egg, mayonnaise, Dijon, Old Bay, parsley, and lemon juice. Form into patties. Heat oil in a skillet over medium heat and cook 3–4 minutes per side until golden brown.
To Make the Loaded Mash
Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter and milk. Stir in cheese, sour cream, bacon bits, salt, and pepper until creamy.
To Make the Asparagus
Preheat oven to 400°F (205°C). Toss asparagus with olive oil, salt, and pepper. Roast for 10–12 minutes until tender-crisp. Serve everything hot, plated together for a steakhouse-style meal.