Father's Day Special: Peppercorn-Crusted Thick-Cut Ribeye

With Bacon-Wrapped Asparagus, Whipped Potatoes, and Charred Onion

$19.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

Perhaps he was your superhero when you were stranded with a flat tire. Or maybe he chased away that horrible prom date. Or he's just the best husband/partner/father/friend ever. Whatever the case, make Father's Day extra special for the star gent in your life with this thick-cut, peppercorn-crusted ribeye steak with all of the fixins. Garlic whipped potatoes, bacon-wrapped asparagus, and charred onions cap off this elegant but hearty meal.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 12 oz. Asparagus
  • 2 Garlic Cloves
  • 2 Green Onions
  • 1 Yellow Onion
  • 2 Ribeye
  • Info
    1⅘ oz. Butter
  • Info
    3 fl. oz. Heavy Whipping Cream
  • 6 Bacon Strips
  • 1 Tbsp. Cracked Peppercorns
  • Nutrition (per serving)

  • Calories
    1251
  • Carbohydrates
    48g
  • Fat
    72g
  • Protein
    56g
  • Sodium
    1237mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 375 degrees and prepare a baking sheet with foil or a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel and cut potatoes into 1" dice. Remove woody white ends of asparagus. Mine garlic. Remove white ends of green onions and slice on a bias (45 degree angle). Peel onion and slice into ⅓" thick rounds. Rinse steaks and pat dry.

  • Step 2 - Make the Potatoes
    2

    Make the Potatoes

    Bring a medium pot with potatoes, enough cold water to cover, and a pinch of salt to a boil. Put a colander in the sink. Cook for 8-10 minutes, or until fork-tender. Drain the water from the potatoes and return potatoes to pot. Mash together with butter, heavy cream, garlic, and half the green onions. Season with a pinch of salt and pepper. Set aside warm.

  • Step 3 - Cook the Bacon and Prepare the Asparagus
    3

    Cook the Bacon and Prepare the Asparagus

    Arrange bacon slices on the baking sheet. Place in oven to bake for 5-6 minutes, or until slightly cooked and some of the fat has cooked away. Remove and wrap each piece of bacon around 3 asparagus spears. Drain and reserve any fat from pan (to use for the onions) and arrange bacon-wrapped asparagus on the same baking sheet used to cook the bacon. Bake for 8-10 minutes, or until asparagus is bright green and tender. Remove from oven and set aside warm until ready to serve.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    Warm 2 tsp. olive oil in a medium pan over medium-high heat. Rub the steaks with peppercorns and a pinch of salt. Once oil is hot, add the steaks to the pan and cook for 5-6 minutes on each side or until internal temperature reaches 145 degrees. Remove from pan, and set aside warm until ready to serve.

  • Step 5 - Char the Onion
    5

    Char the Onion

    In the same skillet you cooked the steaks, warm 1 tsp. reserved bacon fat with remaining steak drippings. Once hot, add the onion rounds and sear for 3-4 minutes on each side, or until caramelized and tender. Set aside warm until ready to serve.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Ladle a serving of potatoes on a plate. Lay 3 bacon-wrapped asparagus bundles against the potatoes. Rest a ribeye against the potatoes. Top steak with a 1-2 charred onion slices. Garnish with remaining green onions.