Ingredients
Equipment
Method
Instructions
- For the Garlic Parmesan Smashed Potatoes: Place the baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil.
- Cook the potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Preheat the oven to 400°F (200°C).
- Lightly smash each potato with the bottom of a glass or a fork, keeping them relatively intact.
- In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour the garlic butter over the smashed potatoes, sprinkle with Parmesan cheese, salt, and pepper.
- Transfer the potatoes to a baking sheet and roast in the preheated oven for 20-25 minutes, until golden and crispy.
- For the Blackened Salmon Bites: Cut the salmon fillet into bite-sized cubes.
- Sprinkle the blackening seasoning evenly over the salmon pieces.
- Heat the olive oil in a skillet over medium-high heat. Once hot, add the salmon bites in a single layer.
- Cook for 2-3 minutes on each side, or until the salmon is cooked through and has a blackened crust. Remove from heat and serve with lemon wedges.
- For the Ribeye Steak: Take the ribeye steaks out of the refrigerator and let them come to room temperature, about 30 minutes.
- Season both sides generously with salt and pepper.
- Heat olive oil in a cast-iron skillet over high heat until it begins to smoke.
- Add the steaks to the skillet and sear for 4-5 minutes without moving them.
- Flip the steaks, add butter, minced garlic, and herbs (if using) to the skillet.
- Baste the steaks with melted butter and cook for an additional 3-5 minutes for medium-rare, or until desired doneness.
- Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing.
Notes
Feel free to adjust seasoning and herbs according to your taste preferences. Serve with additional lemon wedges for a fresh touch.