Description
A juicy herb-infused steak seared to perfection and served with smooth, buttery mashed potatoes for a classic, comforting, and flavorful main course.
Ingredients
- 2 beef steaks (sirloin or ribeye, about 220 g each)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt, to taste
- Black pepper, to taste
- 600 g potatoes, peeled and cubed
- 1/2 cup milk (warm)
- 3 tbsp butter (for mashed potatoes)
Instructions
- Season the steaks generously with salt and black pepper on both sides.
- Heat olive oil in a heavy skillet over medium-high heat.
- Add steaks to the hot pan and sear for 3–4 minutes per side.
- Add butter, garlic, rosemary, and thyme to the pan and baste the steaks with the melted butter for 1–2 minutes.
- Remove steaks from the pan and let them rest for 5 minutes.
- Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes.
- Drain potatoes and mash with butter and warm milk until smooth and creamy.
- Season mashed potatoes with salt to taste.
- Serve the rested steak alongside the creamy mashed potatoes.
Notes
- Letting the steak rest ensures maximum juiciness.
- Use Yukon Gold potatoes for extra creamy mash.
- Add roasted garlic to mashed potatoes for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Western