Roasted Premium Ribeye With Cracked Pepper Mashed Potatoes and Three-Onion Relish

Ribeye

• 1 Gold Canyon Premium Boneless Ribeye, 15 lbs.
• Katy’s Kitchen Kosher Salt, to taste
• Katy’s Kitchen Café Grind Black Pepper
• Aspen Gold Canola Oil

Three-Onion Relish

• 2 large Markon Ready-Set-Serve Red Onions, thinly sliced
• 2 large Markon Ready-Set-Serve Slivered Yellow Onions
• 2 large Markon Ready-Set-Serve Shallots, thinly sliced
• 1/4 cup Trifoglio Superiore Extra Virgin Olive Oil
• 1/4 cup Katy’s Kitchen Red Wine Vinegar
• 2 tbsp Katy’s Kitchen Honey
• Katy’s Kitchen Kosher Salt, to taste
• Katy’s Kitchen Café Grind Black Pepper
• 2 tbsp Markon First Crop Fresh Thyme, chopped

Compound Butter

• 1 cup Shamrock Farms Unsalted Butter, softened
• 4 tbsp Cobblestreet Mkt. Minced Garlic in Oil
• 1/4 cup Markon Ready-Set-Serve Parsley, chopped
• Katy’s Kitchen Kosher Salt, to taste
• Katy’s Kitchen Café Grind Black Pepper

Cracked Pepper Mashed Potatoes

• Lamb Weston Yukon Gold Mashed Potatoes
• 8oz of Shamrock Farms Cream Cheese
• Katy’s Kitchen Cracked Black Pepper to taste

1. Preheat your oven to 400°F.Pat the ribeye dry with paper towels and season generously with salt and freshly ground black pepper. Heat a large oven-safe skillet or roasting pan over medium-high heat and add a generous drizzle of olive oil. Sear the ribeye on all sides until nicely browned, about 3-4 minutes per side. Transfer the skillet or roasting pan to the preheated oven and roast the ribeye until it reaches your desired doneness (about 20-25 minutes per pound for medium-rare, depending on thickness). Use a meat thermometer for accuracy (internal temperature of 135°F). Once done, remove from the oven and let the ribeye rest for at least 20-30 minutes before slicing.
2. To make the Three-Onion Relish, Heat the olive oil in a large skillet over medium heat. Add the sliced red onions, yellow onions, and shallots to the skillet. Cook, stirring occasionally, until the onions and shallots are softened and starting to caramelize, about 15-20 minutes. Add the red wine vinegar and honey to the skillet, stirring to combine. Cook for another 5-10 minutes until the mixture thickens slightly. Season with salt and pepper to taste. Remove from heat and set aside.
3. For the Compound Butter, combine the softened butter, minced garlic, chopped parsley, salt, and pepper. Transfer to a piece of plastic wrap, roll into a log shape, and refrigerate until firm.
4. For the Mashed Potatoes, heat potatoes according to package directions. Fold in cream cheese and a liberal amount of cracked black pepper.
5. Slice the Ribeye and top with relish and compound butter. Serve with Cracked Pepper Mashed Potatoes.