Garlic Herb Butter Steak with Cheesy Mashed Potatoes
This dish combines tender, juicy steak with a flavorful garlic herb butter and creamy, cheesy mashed potatoes. It's perfect for a special dinner or a cozy night in.
Ingredients:
For the Garlic Herb Butter Steak:
2 boneless, skinless steaks (ribeye, filet mignon, or New York strip)
Salt and pepper, to taste
2 tbsp olive oil
4 cloves garlic, minced
1/4 cup (56 g) unsalted butter, softened
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
For the Cheesy Mashed Potatoes:
2 lbs (900 g) potatoes, peeled and quartered
1/2 cup (120 ml) milk or cream
4 tbsp (56 g) unsalted butter
1 cup shredded cheddar cheese
Salt and pepper, to taste
Optional: 1/4 cup (60 g) sour cream for extra creaminess
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Season the Steak:
Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.
Sear the Steak:
Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side until browned and cooked to your desired level of doneness. Remove the steaks from the skillet and let them rest for 5 minutes.
Prepare the Garlic Herb Butter:
In a small bowl, combine the softened butter, minced garlic, chopped parsley, chopped thyme, lemon zest, salt, and black pepper. Mix well until all ingredients are evenly distributed. Shape the mixture into a log and wrap it in plastic wrap. Refrigerate for at least 30 minutes to firm up.
Boil the Potatoes:
While the steak is resting, place the quartered potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are fork-tender.
Mash the Potatoes:
Drain the potatoes and return them to the pot. Add the milk, butter, and sour cream (if using). Mash the potatoes until smooth and creamy. Stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste.
Serve:
Slice the rested steak and serve it hot with a generous slice of garlic herb butter on top. Serve with the creamy, cheesy mashed potatoes on the side. Garnish with additional chopped parsley if desired.