Entree: Canada – Canadian Prairies – Alberta Beef Steak

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Additional 40 min

Total 1 hr 25 min

Ingredients

- 4 Alberta ribeye steaks, approx. 8 oz (225 g) each, about 1.5–2 in (4–5 cm) thick
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for vegetables
- 2 tsp (10 g) kosher salt, divided
- 1 1/2 tsp (3 g) freshly ground black pepper, divided
- 4 tbsp (57 g) unsalted butter, room temperature (for garlic-herb butter)
- 1 tbsp (15 ml) finely chopped fresh parsley
- 1 tsp (1 g) finely chopped fresh thyme leaves
- 1/2 tsp (1.5 g) lemon zest
- 2 medium garlic cloves, minced
- 1 1/2 lb (680 g) baby potatoes, halved if larger
- 1 1/2 tbsp (22 ml) olive oil (for potatoes)
- 1 tsp (2 g) dried or 1 tbsp (3 g) finely chopped fresh rosemary (for potatoes)
- 1 lb (450 g) asparagus, woody ends trimmed
- 1 tbsp (15 ml) butter (for asparagus)
- 1 small shallot, finely chopped (about 1 oz / 30 g)
- 1/2 cup (120 ml) beef stock
- 1/4 cup (60 ml) dry red wine or extra beef stock (optional)
- 1 tsp (5 ml) Worcestershire sauce (optional)
- Salt and pepper to taste for finishing
- Lemon wedges for serving

Instructions

Short Description:
A classic Alberta beef steak main course featuring richly marbled ribeye steaks, roasted baby potatoes, and pan-roasted asparagus finished with a garlic-herb butter and a simple pan sauce. Designed as a complete 4-person meal showcasing Alberta beef flavor.

Regional Notes:
This version highlights Alberta beef's pronounced marbling and richness by using ribeye steaks and high-heat searing (or grilling) to develop a robust crust while keeping the interior tender; sides use local prairie produce—baby potatoes and asparagus—roasted or pan-roasted simply to complement the beef without masking its flavor.

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come toward room temperature; pat dry with paper towels and season both sides with 1 1/2 tsp (7 g) kosher salt and 1 tsp (2 g) freshly ground black pepper.
2. Preheat oven to 425°F (220°C). Toss baby potatoes with 1 1/2 tbsp (22 ml) olive oil, 1 tsp (2 g) salt, 1/2 tsp (1.5 g) black pepper, and rosemary. Spread on a rimmed baking sheet cut-side down and roast 25–30 minutes until golden and tender, turning once halfway through.
3. Meanwhile, make garlic-herb butter: in a small bowl mash 4 tbsp (57 g) unsalted butter with minced garlic, chopped parsley, thyme, lemon zest, and a pinch of salt. Cover and refrigerate until ready.
4. Trim asparagus and toss with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Set aside.
5. Heat a large cast-iron skillet or heavy-bottom pan over high heat until very hot (or preheat a gas/charcoal grill to high, about 500°F / 260°C). Add 2 tbsp (30 ml) olive oil to the pan and swirl to coat.
6. Sear steaks: place steaks in the hot skillet (or on the grill) and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. For 1.5–2 in (4–5 cm) ribeyes, finish in the oven at 400°F (200°C) for 4–6 minutes for medium-rare (internal 130–135°F / 54–57°C), or cook longer to desired doneness. If grilling, move to a cooler zone and finish covered as needed.
7. Transfer steaks to a cutting board, top each with about 1 tbsp (14 g) garlic-herb butter, and tent loosely with foil. Rest 7–10 minutes while finishing vegetables and making the pan sauce.
8. While steaks rest, in a separate large skillet melt 1 tbsp (15 ml) butter over medium-high heat. Add shallot and sauté 1–2 minutes until softened. Add asparagus and cook, turning occasionally, 4–6 minutes until bright and tender-crisp. Season with salt, pepper, and a squeeze of lemon.
9. Make a quick pan sauce in the steak skillet: remove excess fat leaving about 1 tbsp (15 ml). Reduce heat to medium, add chopped shallot (if not used earlier) and cook 30 seconds. Deglaze with 1/4 cup (60 ml) red wine (or omit and use stock), scraping browned bits, then add 1/2 cup (120 ml) beef stock and 1 tsp (5 ml) Worcestershire sauce. Simmer 3–4 minutes until slightly reduced, swirl in 1 tbsp (14 g) cold butter to finish, and season to taste.
10. Slice steaks against the grain if desired, plate with roasted baby potatoes and asparagus, spoon a little pan sauce over the steak, and finish with extra garlic-herb butter as desired. Serve with lemon wedges on the side.