Smoky Ribeye Board with Bourbon-Butter and flat-leaf parsley

How to make it

1. Pat the ribeye dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a cast-iron skillet over medium-high and griddle the ribeye until deeply colored.
3. Add the aromatics with the fingerling potatoes and cremini mushrooms; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.