YAY OR NAY? PAN-SEARED STEAK AND CREAMY MASHED POTATOES? 🥩🥔
Ingredients:
2 ribeye steaks (or your preferred cut), about 1 inch thick
Salt and pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 cup heavy cream
2 lbs potatoes (such as Yukon Gold), peeled and cut into chunks
1/2 cup milk (or more as needed)
Chopped fresh parsley, for garnish (optional)
Instructions:
For the Creamy Mashed Potatoes:
Prepare Potatoes:
Place peeled and chopped potatoes in a large pot. Cover with water and add a generous pinch of salt.
Boil Potatoes:
Bring the pot of water to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes.
Make the Mash:
Drain the potatoes and return them to the pot. Mash potatoes using a potato masher or fork until smooth.
Stir in butter and milk gradually, mixing until potatoes are creamy and smooth. Season with salt and pepper to taste. Keep warm.
For the Pan-Seared Steak:
Prepare Steak:
Pat dry the steaks with paper towels and season generously with salt and pepper on both sides.
Sear the Steaks:
Heat olive oil in a large skillet over medium-high heat until hot but not smoking.
Add seasoned steaks to the skillet and cook for 3-4 minutes per side for medium-rare, or adjust cooking time according to your preference for doneness.
Add Flavor:
During the last minute of cooking, add 2 tablespoons of butter, minced garlic, and thyme to the skillet. Baste the steaks with the butter mixture continuously until steaks are done.
Rest and Serve:
Remove steaks from the skillet and let them rest on a cutting board for a few minutes before slicing.
Serve:
Serve the pan-seared steak slices alongside creamy mashed potatoes. Garnish with chopped fresh parsley if desired.
Enjoy your Pan-Seared Steak and Creamy Mashed Potatoes! 🥩🥔