Turmeric Rubbed Ribeye with Kale Mashed Potatoes

A bold turmeric, cumin, and chili rub turns Pre's grass-fed ribeye into a golden, warmly spiced steak, served alongside creamy mashed potatoes blended with garlicky sautéed kale. The rub works just as well on a Pre New York Strip, making this an easy swap for either cut. Golden potatoes and lacinato kale add fiber and color to a classic steak and potatoes dinner that comes together in about 45 minutes.

Total Time: 45 minutes

Servings: 1 to 2

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Turmeric Rubbed Ribeye Ingredients

Steak and Rub:

• 1 10-ounce Pre Ribeye steak

• 1 tablespoon grapeseed oil

• ½ teaspoon kosher salt

• ½ teaspoon white pepper

• ½ teaspoon chili powder

• ½ teaspoon turmeric

• ½ teaspoon cumin

• ½ teaspoon coconut sugar

• 1 cup roasted vegetables of choice

Kale Mashed Potatoes:

• 2 golden potatoes, washed and left whole

• 2 tablespoons grapeseed oil

• 6 leaves of lacinato kale, de-ribbed and sliced thin into ribbons

• 2 cloves of garlic, minced

• 1 tablespoon red wine vinegar

• 1 teaspoon salt

• 2 to 3 tablespoons water

Instructions:

1. Remove ribeye from refrigerator 10 minutes before cooking.

2. Bring small pot of salted water to a boil. Add potatoes and cook 10 to 15 minutes, until easily pierced with fork. Drain and set aside.

3. Stir together 1 tablespoon grapeseed oil, kosher salt, white pepper, chili powder, turmeric, cumin, and coconut sugar in small bowl to make rub.

4. Sauté garlic in 2 tablespoons grapeseed oil in large skillet over medium heat until fragrant.

5. Add kale and sauté until bright green.

6. Transfer kale mixture to blender with red wine vinegar, 1 teaspoon salt, and 2 to 3 tablespoons water. Blend until smooth and set aside.

7. Pat ribeye dry and rub all over with spice and oil mixture. (Why: removing surface moisture helps develop a deeper, browned crust.)

8. Preheat same skillet over medium-high heat. Cook ribeye 4 to 5 minutes per side, until internal temperature reaches 125-130º F for medium-rare.

9. Remove from skillet and let rest 6 minutes before slicing.

10. Mash slightly cooled potatoes with fork or potato masher. Stir in kale mixture until well combined.

11. Slice turmeric rubbed ribeye against the grain and serve with kale mashed potatoes and roasted vegetables. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

Notes:

This rub works equally well on a 10-ounce Pre New York Strip. Follow the same cooking time and internal temperature.