Steak and Potato Waffles with Garlic Butter Sauce
Steak and Potato Waffles with Garlic Butter Sauce
Ingredients
For the Steak and Potato Waffles
- 1 NY strip steak, thick cut
- 4 golden potatoes
- 1/4 cup garlic butter, plus more for waffles
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic cloves, smashed
- 1 cup Colby Jack cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon butter, or oil, for waffle iron
For the Garlic Butter Sauce
- 2 tablespoons steak juices, from cooked steak
- 3 tablespoons butter
- 1/3 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- 1
Preheat your oven or smoker to 350-400°F (175-200°C). Bake the golden potatoes for approximately 1 hour, or until fork-tender.
⏱️ 60 min•🌡️ 375
- 2
While the potatoes are baking, prepare your steak. Season the thick-cut NY strip steak generously with salt and pepper. In a cast iron skillet or heavy-bottomed pan, melt the garlic butter over medium-high heat. Add the smashed garlic cloves, chopped fresh rosemary, and chopped fresh thyme to the pan. Once the butter is fragrant and slightly browned, add the steak to the pan. Cook the steak, basting frequently with the herb garlic butter, until it reaches an internal temperature of 120°F (49°C) for medium-rare. For a perfect crust, you can press the steak down with a weight during cooking. Remove the steak from the pan and set it aside to rest on a cutting board.
⏱️ 15 min
- 3
Using the same pan (do not clean it, as the leftover steak juices and flavors are crucial), melt the 3 tablespoons of butter. Add the beef stock, heavy cream, and Dijon mustard. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly and becomes creamy. If there are any large pieces of garlic or herbs from the steak cooking, you can strain them out if desired, but they add flavor. Set the garlic butter sauce aside.
⏱️ 10 min
- 4
Heat your waffle iron to its highest setting. Lightly brush the waffle iron plates with butter or oil. Once the baked potatoes are cool enough to handle, carefully place one potato in the hot waffle iron. Close the lid and smash the potato for about 5 minutes, or until it forms a waffle shape and starts to crisp. Open the waffle iron, brush the smashed potato waffle with a little more garlic butter, and sprinkle a generous amount of shredded Colby Jack cheese on top. Close the waffle iron again and cook for another 5 minutes, or until the cheese is melted and crisped.
⏱️ 10 min
- 5
Repeat step 4 for the remaining potatoes. While the last waffle is cooking, thinly slice the rested steak against the grain.
⏱️ 10 min
- 6
To assemble, place a potato waffle on a plate. Arrange a portion of the thinly sliced steak on top of the waffle. Generously smother the steak and waffle with the warm garlic butter sauce. Garnish with chopped fresh parsley and serve immediately. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak and Potato Waffles with Garlic Butter Sauce
For the Steak and Potato Waffles
- 1 NY strip steak, thick cut
- 4 golden potatoes
- 1/4 cup garlic butter, plus more for waffles
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic cloves, smashed
- 1 cup Colby Jack cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon butter, or oil, for waffle iron
For the Garlic Butter Sauce
- 2 tablespoons steak juices, from cooked steak
- 3 tablespoons butter
- 1/3 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- 1
Preheat your oven or smoker to 350-400°F (175-200°C). Bake the golden potatoes for approximately 1 hour, or until fork-tender.
⏱️ 60 min•🌡️ 375 - 2
While the potatoes are baking, prepare your steak. Season the thick-cut NY strip steak generously with salt and pepper. In a cast iron skillet or heavy-bottomed pan, melt the garlic butter over medium-high heat. Add the smashed garlic cloves, chopped fresh rosemary, and chopped fresh thyme to the pan. Once the butter is fragrant and slightly browned, add the steak to the pan. Cook the steak, basting frequently with the herb garlic butter, until it reaches an internal temperature of 120°F (49°C) for medium-rare. For a perfect crust, you can press the steak down with a weight during cooking. Remove the steak from the pan and set it aside to rest on a cutting board.
⏱️ 15 min - 3
Using the same pan (do not clean it, as the leftover steak juices and flavors are crucial), melt the 3 tablespoons of butter. Add the beef stock, heavy cream, and Dijon mustard. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly and becomes creamy. If there are any large pieces of garlic or herbs from the steak cooking, you can strain them out if desired, but they add flavor. Set the garlic butter sauce aside.
⏱️ 10 min - 4
Heat your waffle iron to its highest setting. Lightly brush the waffle iron plates with butter or oil. Once the baked potatoes are cool enough to handle, carefully place one potato in the hot waffle iron. Close the lid and smash the potato for about 5 minutes, or until it forms a waffle shape and starts to crisp. Open the waffle iron, brush the smashed potato waffle with a little more garlic butter, and sprinkle a generous amount of shredded Colby Jack cheese on top. Close the waffle iron again and cook for another 5 minutes, or until the cheese is melted and crisped.
⏱️ 10 min - 5
Repeat step 4 for the remaining potatoes. While the last waffle is cooking, thinly slice the rested steak against the grain.
⏱️ 10 min - 6
To assemble, place a potato waffle on a plate. Arrange a portion of the thinly sliced steak on top of the waffle. Generously smother the steak and waffle with the warm garlic butter sauce. Garnish with chopped fresh parsley and serve immediately. Enjoy!
⏱️ 5 min