Thick 16 oz Rib Eye with Hatch Garlic Butter Homemade Mashed Potatoes & Roasted Colorful Vegetables
Father’s Day calls for a meal that is bold, hearty, and memorable. A thick-cut rib eye topped with rich Hatch garlic butter creates a steakhouse-quality centerpiece paired perfectly with creamy mashed potatoes and colorful roasted vegetables.
INGREDIENTS
• 2 thick-cut 16 oz rib eye steaks
• 2 tablespoons olive oil
• Salt and cracked black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 4 tablespoons unsalted butter, softened
• 2 tablespoons roasted Hatch green chile, diced
• 2 cloves garlic, minced
• 1 teaspoon chopped parsley
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup warm cream or milk
• 1 cup chunky carrots
• 1 cup zucchini chunks
• 1 red bell pepper, chopped
• 1 yellow squash, chopped
• 1 small red onion, wedged
• 2 tablespoons olive oil
DIRECTIONS
Prepare the Butter: Mix softened butter with roasted Hatch chile, garlic, parsley, and sea salt. Refrigerate until ready to serve.
Roast the Vegetables: Preheat oven to 425 degrees. Toss vegetables with olive oil and seasoning. Roast 25–30 minutes until caramelized.
Make the Potatoes: Boil potatoes until fork tender. Mash with butter and warm cream until smooth and fluffy.
Cook the Rib Eye: Season steaks with salt, pepper, smoked paprika, and garlic powder. Sear or grill 4–5 minutes per side for medium-rare. Rest steaks 5 minutes and top with Hatch garlic butter.
SERVING SUGGESTIONS
Serve the rib eye over creamy mashed potatoes with roasted vegetables arranged alongside. Garnish with parsley and an extra pat of Hatch butter for a dramatic presentation.
ABOUT THE AUTHOR
Bruce Lesman writes food and hospitality features celebrating comfort cuisine, Southwestern flavors, and memorable dining experiences inspired by restaurant-quality cooking at home.
Bruce previously held leadership positions as Corporate Food & Beverage Director for Cunard and Seabourn Cruise Lines, Vice President for Canyon Ranch Wellness Resorts, and Lead Consultant for Miami Culinary Institute.