Lemon butter and herb steak with fluffy mashed potatoes

 

 

Ingredients

For the Steak:

• 2 ribeye, sirloin, or filet mignon steaks (about 1-inch thick)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Zest and juice of 1 lemon

For the Mashed Potatoes:

• 2 lbs Yukon Gold or Russet potatoes, peeled and quartered
• 1/4 cup unsalted butter
• 1/2 cup heavy cream (or milk for a lighter version)
• 1/4 cup sour cream (optional, for extra creaminess)
• Salt and freshly ground black pepper, to taste

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Instructions

1. Prepare the Mashed Potatoes:

1. Place the peeled and quartered potatoes in a large pot. Cover with cold water and add a generous pinch of salt.
2. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes.
3. Drain the potatoes and return them to the pot. Let them sit for a minute to release excess moisture.
4. Mash the potatoes using a masher or ricer.
5. Mix in butter, heavy cream, and sour cream (if using). Season with salt and pepper. Cover to keep warm.

2. Cook the Steaks:

1. Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the steaks and sear for 3–4 minutes per side (for medium-rare), or to your desired doneness. Use a meat thermometer for precision: 130°F (medium-rare), 140°F (medium).
4. During the last minute of cooking, add butter, garlic, rosemary, thyme, and lemon zest to the skillet.
5. Tilt the skillet and spoon the melted butter and herbs over the steaks continuously for 1–2 minutes.
6. Remove the steaks from the skillet and let them rest for 5 minutes. Squeeze fresh lemon juice over the steaks before serving.

3. Serve:

1. Plate the mashed potatoes, creating a small well in the center for extra butter if desired.
2. Slice the steak and arrange it alongside the potatoes.
3. Garnish with additional herbs and a lemon wedge for an extra pop of flavor.

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Tips:

• Steak Resting: Always let the steak rest after cooking to allow the juices to redistribute.
• Potato Texture: For ultra-smooth mashed potatoes, use a ricer instead of a masher.
• Flavor Boost: Add roasted garlic to the mashed potatoes for a deeper flavor.