STEAK AND MASHED POTATOES

 

There’s nothing quite like the classic combination of a juicy, pan-seared steak and creamy, dreamy mashed potatoes. This recipe guides you to a restaurant-quality meal right in your own kitchen.

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Ingredients

For the Creamy Parmesan Mashed Potatoes:

• 4 large russet potatoes, peeled and chopped into 1-inch chunks

• 1/2 cup heavy cream, warmed

• 1/4 cup whole milk, warmed

• 1/4 cup sour cream

• 2 tablespoons unsalted butter

• 1/4 cup grated Parmesan cheese

• Salt and freshly ground black pepper, to taste

For the Pan-Seared Steak & Herb Butter:

• 2 ribeye steaks (1-inch thick), brought to room temperature

• Salt and freshly ground black pepper

• 2 tablespoons olive oil or high-heat oil (like avocado oil)

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, finely chopped

• 1 tablespoon fresh thyme, finely chopped

For Garnish:

• Fresh parsley, chopped

Instructions:
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1. Prepare the Mashed Potatoes:

• Place the chopped potatoes in a large pot and cover with cold water by an inch. Add a generous pinch of salt.

• Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are completely tender and easily pierced with a fork.

• Drain the potatoes thoroughly and return them to the hot pot. Let them sit for a minute to allow any residual steam to evaporate.

• Using a potato masher or ricer, mash the potatoes until smooth.

• Gently fold in the warmed heavy cream, warmed milk, sour cream, and butter until fully incorporated and creamy. Stir in the grated Parmesan cheese. Season with salt and pepper to taste. Cover and set aside to keep warm.

2. Cook the Steaks to Perfection:

• Pat the steaks completely dry with paper towels. This is crucial for a good sear. Generously season both sides with salt and pepper.

• Heat the olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it’s shimmering and very hot.

• Carefully place the steaks in the skillet. Sear, without moving them, for 3-4 minutes, until a deep golden-brown crust forms.

• Flip the steaks and cook for another 3-4 minutes for medium-rare (135°F / 57°C), or to your desired doneness. In the last minute, add 1 tablespoon of butter to the pan and tilt it to baste the steaks with the foaming butter.

• Transfer the steaks to a cutting board or plate and let them rest for at least 5-7 minutes. Do not skip resting! This allows the juices to redistribute.

3. Whip Up the Garlic-Herb Butter Sauce:

• Reduce the skillet heat to medium-low. Add the remaining 1 tablespoon of butter to the pan drippings.

• Add the minced garlic, rosemary, and thyme. Sauté for just 60-90 seconds until incredibly fragrant—be careful not to burn the garlic.

• Remove the pan from the heat.

4. To Serve:

• Slice the rested steaks against the grain for maximum tenderness.

• Divide the creamy mashed potatoes between two plates. Place the sliced steak next to the potatoes.

• Spoon the warm garlic-herb butter sauce generously over the steaks and around the plate. Garnish with a sprinkle of fresh parsley. Serve immediately and enjoy!