Pat the ribeye dry and season generously with coarse salt. Let sit at room temperature for 1½ hours.

Peel and cube the potatoes. Boil in salted water until tender, then drain and mash. Add olive oil, coconut cream, and salt, mixing until creamy. Press through a fine sieve for a smooth finish.

Heat a stainless-steel skillet over high. Add ½ tablespoon beef tallow, then place the steak in the hot pan. Sear for 2 minutes per side, adding garlic and rosemary after flipping. Baste with the melted fat. Transfer to a plate and rest for 10 minutes.

In the same skillet, pour in the red wine to deglaze. Add 1 tablespoon beef tallow, salt, and pepper. Reduce until slightly thickened.

In a clean skillet, sear the asparagus with a little oil until crisp-tender.

Spoon mashed potatoes onto plates, add asparagus, slice the steak, and drizzle with the red wine sauce. Finish with coarse salt.