Pan Seared Strip Steak and Mashed Potatoes

10 min prep time, 25 min cooking time, serves 4 people

If you have ever wanted to make a steakhouse quality main course meal, pan seared steak infused with garlic, rosemary, and butter will do the trick. Searing the outside of the steak while keeping the inside juicy gives your steak the best of both worlds. Serve it with creamy mashed potatoes and you will have a dinner indistinguishable from your favorite steakhouse.

Ingredients

• 2 lbs potatoes, peeled and quartered
• 1.2 lbs strip steak (2 steaks about 1.5 inches thick)
• 4 garlic cloves
• 1 cup of milk
• 1/2 cup red wine (drinking wine, not cooking wine)
• 4 tbsp butter
• 1/4 tsp fresh rosemary, minced
• salt and pepper

Instructions

1. • Pan Seared Strip Steak
     1. Season both sides of the steaks with salt and pepper. Preheat your pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
     2. Add the steak to the hot pan and leave it there to get a fabulous caramelization. Cook for 3-4 minutes per side, or until the steak is done to your taste. Add 3 tbsp of butter to the pan and baste the steak a few times.
        • Rare: 125°F
        • Medium rare: 135°F
        • Medium well: 155°F
        • Well: 160°F
     3. Remove the steak and place it on a plate. Cover the plate with aluminum foil and let it rest for 10 minutes while you make a quick pan sauce.
   • Pan Sauce
     1. After removing the steak, deglaze the pan with wine. Add the garlic cloves and minced rosemary, bringing the sauce to a boil. Once the liquid has evaporated and the sauce has thickened, remove the garlic cloves. It should take about 2 minutes total for the sauce to be ready. Taste the sauce and add salt and pepper if needed.
     2. Once the 10 minutes has passed, remove the aluminum foil and slice the steaks into 1/4 inch slices. Make sure to slice against the grain. Drizzle the sauce from the pan over the sliced steaks.
   • Mashed Potatoes
     1. Add 1 tbsp of salt to a pot of water, and bring it to a boil. Add the peeled and quartered potatoes into the pot and cook for about 15 minutes, or until tender. Drain the pot.
     2. In a separate small saucepan, heat 1 tbsp of butter and 1 cup of milk over low heat until the butter has melted.
     3. Using a potato masher or electric beater, slowly add the milk mixture into the potatoes as you mash them. Do this until the potatoes have become smooth and creamy. Season with salt and pepper to taste.
     4. Serve.