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About the Dish

14 ounces Russet Potatoes
3/4 teaspoon PeachDish Salt
24 ounces Georgia Grown Ribeye Steaks
3 pats Butter
4 ounces Shallot
12 ounces Radish
1/4 cup White Wine
2 sprigs Parsley
Per Serving
Calories 878
Total Fat 33 g
Saturated Fat 14 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 9 g
Cholesterol 210 mg
Sodium 1177 mg
Total Carbohydrates 45 g
Dietary Fiber 6 g
Sugar 8 g
Protein 94 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Peel potatoes, and cut them into 1-inch pieces. In a small saucepan place potatoes and 1/2 teaspoon PeachDish Salt, and cover them with water. Place over high heat. When water comes to a boil, reduce heat just enough to maintain a heavy simmer. Cook until potatoes are so tender they come apart when prodded with a fork, 12-15 minutes.
When potatoes are fully cooked, remove and reserve about 1/2 cup cooking liquid. Drain the potatoes well. Place the drained but still hot potatoes in a mixing bowl.
Using a potato masher or a fork, mash the potatoes until smooth. Stir in 1 pat butter. Stir in just enough of the reserved cooking liquid to bring the potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
While potatoes are cooking, prepare your mise en place: Trim and thinly slice radishes (halve or quarter large radishes lengthwise before slicing). Pick and chop parsley leaves. Peel and thinly slice shallots.
Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature.
Heat a sauté pan over medium-high heat. Coat with 1 teaspoon cooking oil. Stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until well browned on bottom, about 2 minutes.
Lay steaks flat in the pan, and cook 1-2 minutes per side for rare to medium-rare. For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side. Remove steaks from the pan, and let rest while you cook the vegetables.
Reduce heat under sauté pan to medium then add shallots and radishes. Cook while stirring until shallots begin to become translucent, 4-5 minutes.
Stir cooking wine into radishes and shallots. Remove from heat then melt in 2 pats butter. Finish with chopped parsley, taste and adjust seasoning as desired with remaining PeachDish Salt.
Serve steaks with potatoes and vegetables on the side. Enjoy!