Ingredients:

  • 2 (8-10 oz) steaks (approx. 225-280g each), ribeye or New York strip, about 1-inch thick (2.5cm)
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary (or 1/2 teaspoon dried)
  • Kosher salt and freshly ground black pepper, to taste
  • 1.5 lbs (approx. 680g) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) heavy cream
  • 4 tablespoons (57g) unsalted butter, cut into pieces
  • 1/4 cup (60ml) milk
  • Kosher salt and freshly ground white pepper, to taste
  • Optional: 2 tablespoons (30g) sour cream or cream cheese for extra tang and richness

Instructions:

  1. Peel, quarter, and boil potatoes until fork-tender. Drain thoroughly.
  2. Pat steaks dry with paper towels. Season generously with salt and pepper. Let sit at room temperature for at least 30 minutes.
  3. Return drained potatoes to the pot. Add butter, cream, and milk. Mash or rice until smooth. Season with salt and pepper. Keep warm. (Stir in sour cream or cream cheese now, if using.)
  4. Heat olive oil in cast-iron skillet over high heat until smoking hot. Add steaks. Sear for 3-4 minutes per side, until a golden-brown crust forms.
  5. Reduce heat to medium. Add butter, garlic, and rosemary to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter mixture for 1-2 minutes.
  6. Use a meat thermometer to check the internal temperature of the steak: Rare: 125°F (52°C), Medium-Rare: 130°F (54°C), Medium: 140°F (60°C), Medium-Well: 150°F (66°C), Well-Done: 160°F (71°C)
  7. Remove steak from pan. Let rest for 5-10 minutes before slicing against the grain.
  8. Spoon mashed potatoes onto plates. Top with sliced steak. Drizzle with pan sauce (optional). Enjoy your steak and mashed potatoes!