Seared Ribeye Steak

Make the tapioca: Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often until the mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.

While the tapioca is cooking, make the gravy: Melt butter in a saucepan over medium heat. Add flour, onion powder, and pepper and mix with a wooden spoon or whisk. While stirring, slowly pour in the beef broth. Stir for 1-2 minutes until it thickens to a gravy consistency. Taste, and add more salt and pepper if needed. Set aside.

Prep and boil the potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place potatoes in a pot, cover with cold water and set over high heat. Once boiling, turn the heat down to a simmer.

Season the steaks generously on both sides with steak seasoning and salt.

For the potatoes: In a small saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.

Once the tapioca is finished cooking, add the eggs to a bowl and lightly beat. Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)

Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.

Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool.

Tapioca can be served warm or chilled.

Check the potatoes by inserting a fork into them, once the fork slides in and out with ease, take off the heat and strain out all of the water. Mash the potatoes with a fork or potato ricer. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Cover tight to keep warm.

Preheat a cast iron skillet or heavy-bottom non-stick pan over medium heat. Once hot, add the oil.

Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred, lower the heat as needed so the steak cooks without burning the outside.

Continue cooking the steaks until they reach your desired temperature using a thermometer (see below).

If the steak is thick, it is recommended to finish the steak in a 350°F oven so that the outside doesn't burn.

Finish the gravy: Warm over low heat, adding more broth if needed to thin it.

Remove the steak from the heat and allow to rest. Add the garlic, butter, and thyme to the pan. Saute until the garlic is golden brown. Then remove the pan from the heat.

While the steak is resting, make the peas: Melt the butter in a non-stick pan over medium heat. Add peas, and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3-5 minutes).

Toast the bread.

Portion the tapioca, and sprinkle with cinnamon.

Slice the steak against the grain and drizzle the butter and garlic from the pan over top. Serve with mashed potatoes and gravy, peas, bread, and sparkling water. Enjoy with tapioca pudding.