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Begin by preparing the mashed potatoes. Peel and quarter the golden potatoes. Place them in a large pot and cover with cold water. Bring to a boil over high heat.

Boil the potatoes for about 15 minutes, or until fork-tender. While the potatoes are boiling, prepare the cream mixture. In a small saucepan, combine the heavy cream, 2 sticks of butter, 1 sprig of fresh rosemary, and 1 sprig of fresh thyme. Heat over medium-low heat until the butter is melted and the mixture just begins to simmer. Remove from heat and set aside.

Once the potatoes are tender, drain the water thoroughly. Return the potatoes to the hot pot and allow them to steam off for 5 minutes to remove excess moisture.

Mash the potatoes using a potato masher or a fork until mostly smooth. Strain the warm heavy cream mixture through a fine-mesh sieve directly into the mashed potatoes to catch the herbs. Stir the mixture into the potatoes until well combined and creamy.

Season the mashed potatoes with salt, black pepper, and garlic powder to taste. Stir in the 1/2 cup of grated Parmesan cheese until melted and incorporated. Keep warm.

Prepare the steak. If desired, dry brine the steak for 2 days in advance for an enhanced crust and flavor (this is optional). Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.

Add 1 to 2 tablespoons of beef tallow to the hot skillet and allow it to melt and shimmer. Carefully place the ribeye steaks into the skillet. If you have a chef press, place it on top of the steaks to ensure consistent contact with the pan for a better crust.

Sear the steaks for 5 minutes without moving them to develop a deep crust. Flip the steaks over. Add the sliced shallots, smashed garlic cloves, and the remaining fresh rosemary and thyme sprigs to the pan around the steaks.

Continue to cook the steaks for another 5 minutes for medium-rare, or longer for desired doneness, basting occasionally with the pan drippings, shallots, and herbs. Remove the steaks from the pan and transfer them to a cutting board. Place the cooked shallots, garlic, and herbs directly on top of the steaks. Allow the steaks to rest for at least 5 minutes.

While the steaks are resting, prepare the tallow-infused cowboy butter in the same skillet. Reduce the heat to low. Add the leftover tallow from the pan, 4 tablespoons of butter, Dijon mustard, chili crisp, lemon juice, 1/4 cup heavy cream, smoked paprika, chives, rosemary, and parsley to the skillet. Stir until the butter is melted and all ingredients are well combined and warmed through.

Slice the rested steaks against the grain. Plate the sliced steak alongside generous portions of the mashed potatoes and broccolini (if using). Drizzle generously with the warm tallow-infused cowboy butter. Serve immediately.


Begin by preparing the mashed potatoes. Peel and quarter the golden potatoes. Place them in a large pot and cover with cold water. Bring to a boil over high heat.

Boil the potatoes for about 15 minutes, or until fork-tender. While the potatoes are boiling, prepare the cream mixture. In a small saucepan, combine the heavy cream, 2 sticks of butter, 1 sprig of fresh rosemary, and 1 sprig of fresh thyme. Heat over medium-low heat until the butter is melted and the mixture just begins to simmer. Remove from heat and set aside.

Once the potatoes are tender, drain the water thoroughly. Return the potatoes to the hot pot and allow them to steam off for 5 minutes to remove excess moisture.

Mash the potatoes using a potato masher or a fork until mostly smooth. Strain the warm heavy cream mixture through a fine-mesh sieve directly into the mashed potatoes to catch the herbs. Stir the mixture into the potatoes until well combined and creamy.

Season the mashed potatoes with salt, black pepper, and garlic powder to taste. Stir in the 1/2 cup of grated Parmesan cheese until melted and incorporated. Keep warm.

Prepare the steak. If desired, dry brine the steak for 2 days in advance for an enhanced crust and flavor (this is optional). Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.

Add 1 to 2 tablespoons of beef tallow to the hot skillet and allow it to melt and shimmer. Carefully place the ribeye steaks into the skillet. If you have a chef press, place it on top of the steaks to ensure consistent contact with the pan for a better crust.

Sear the steaks for 5 minutes without moving them to develop a deep crust. Flip the steaks over. Add the sliced shallots, smashed garlic cloves, and the remaining fresh rosemary and thyme sprigs to the pan around the steaks.

Continue to cook the steaks for another 5 minutes for medium-rare, or longer for desired doneness, basting occasionally with the pan drippings, shallots, and herbs. Remove the steaks from the pan and transfer them to a cutting board. Place the cooked shallots, garlic, and herbs directly on top of the steaks. Allow the steaks to rest for at least 5 minutes.

While the steaks are resting, prepare the tallow-infused cowboy butter in the same skillet. Reduce the heat to low. Add the leftover tallow from the pan, 4 tablespoons of butter, Dijon mustard, chili crisp, lemon juice, 1/4 cup heavy cream, smoked paprika, chives, rosemary, and parsley to the skillet. Stir until the butter is melted and all ingredients are well combined and warmed through.

Slice the rested steaks against the grain. Plate the sliced steak alongside generous portions of the mashed potatoes and broccolini (if using). Drizzle generously with the warm tallow-infused cowboy butter. Serve immediately.
