Seared Herb Steak with Creamy Mashed Potatoes
Ingredients:
For the Steak:
2 ribeye or sirloin steaks (1-inch thick)
Salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, smashed
2–3 sprigs fresh rosemary or thyme
For the Mashed Potatoes:
2 lbs russet or Yukon gold potatoes, peeled and cubed
½ cup whole milk (warm)
4 tbsp butter
Salt to taste
Freshly ground black pepper
Fresh parsley, finely chopped (for garnish)
For the Pan Sauce:
¼ cup beef stock or red wine
1 tbsp butter
1 tsp Dijon mustard (optional)
Instructions:
Cook the Potatoes:
Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain.
Mash with butter and warm milk until smooth and creamy. Season with salt and pepper.
Keep warm and garnish with chopped parsley before serving.
Sear the Steaks:
Pat steaks dry and season generously with salt and pepper.
Heat olive oil in a skillet over high heat. Sear steaks for 3–4 minutes per side.
Add butter, garlic, and herbs during the last minute; baste the steaks.
Remove from heat and let rest for 5 minutes.
Make the Pan Sauce:
In the same skillet, deglaze with beef stock or red wine. Scrape browned bits.
Whisk in butter and Dijon mustard until slightly thickened.
Plate the Dish:
Spoon mashed potatoes onto the plate.
Slice steak and arrange on or beside the potatoes.
Drizzle with pan sauce and garnish with more parsley.
Enjoy the elegant simplicity of this steakhouse-worthy meal at home.