Description
Juicy rosemary garlic steak seared to perfection and served alongside creamy mashed potatoes for the ultimate comfort meal.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 4 garlic cloves, smashed
- 2–3 sprigs fresh rosemary
- 1.5 pounds Yukon gold potatoes, peeled and cut
- 6 tablespoons unsalted butter
- 1/2 cup whole milk
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Bring steaks to room temperature. Heat a cast iron skillet over medium-high heat until very hot.
- Season steaks with salt and pepper. Smash garlic cloves and set aside with rosemary sprigs.
- Add olive oil to skillet. Sear steaks for 2–3 minutes per side. Lower heat, add butter, garlic, and rosemary. Baste steaks for another 1–2 minutes.
- Transfer steaks to a plate and cover loosely with foil to rest. Meanwhile, boil potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain potatoes and mash with butter and warm milk. Season with salt and pepper to taste.
- Slice steak against the grain. Plate with mashed potatoes and drizzle with pan juices or butter.
- Garnish with rosemary or cracked pepper. Serve hot.
Notes
- Let steak rest before slicing to keep it juicy.
- Warm the milk before adding to the mash for smoother texture.
- Use a meat thermometer to avoid overcooking the steak.
- For extra flavor, roast the garlic before using it.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 2g
- Sodium: 420mg
- Fat: 52g
- Saturated Fat: 21g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg
Keywords: steak and mash, rosemary garlic steak, creamy mashed potatoes, easy dinner, comfort food