Classic Steak and Mashed Potatoes
Ingredients:
For the Steak:
2 ribeye or New York strip steaks 1-inch thick
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
cup heavy cream
cup unsalted butter
2 cloves garlic, minced
teaspoon salt
teaspoon black pepper
Directions:
Prepare the Mashed Potatoes:
Bring a large pot of salted water to a boil. Add cubed potatoes and cook until fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot.
In a small saucepan, heat heavy cream, butter, and minced garlic until warm. Pour over the potatoes.
Mash until smooth and creamy, then season with salt and black pepper. Keep warm.
Cook the Steak:
Pat steaks dry and season both sides with salt, black pepper, and garlic powder.
Heat olive oil in a cast-iron skillet over medium-high heat.
Sear steaks for 3-4 minutes per side, until a golden crust forms.
Reduce heat to medium, add butter, garlic, and rosemary or thyme. Tilt the pan and spoon the melted butter over the steaks for 1-2 minutes.
Remove from heat and let the steak rest for 5 minutes before slicing.
Serve:
Plate the steak alongside a generous scoop of mashed potatoes. Drizzle with extra melted butter from the pan and garnish with fresh herbs if desired.
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes
Kcal: 680 kcal Servings: 2 servings
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