Restaurant-Quality Steak and Potatoes
Restaurant-Quality Steak and Potatoes
Ingredients
For the Steak
- 4 ribeye steak, (or steak of your choice)
- 1 tablespoon beef tallow, to 2 tablespoons
- 2 shallots, thinly sliced
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bunch broccolini
For the Mashed Potatoes
- 6 golden potatoes, peeled and quartered
- 1 1/2 cups heavy cream
- 2 sticks butter
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- salt, to taste
- black pepper, to taste
- garlic powder, to taste
- 1/2 cup Parmesan cheese, grated
For the Tallow-Infused Cowboy Butter
- leftover tallow, from cooking steak
- 4 tablespoons butter
- 1 tablespoon Dijon mustard
- 1 tablespoon chili crisp
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/4 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1 teaspoon fresh chives, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh parsley, minced
Instructions
- 1
Begin by preparing the mashed potatoes. Peel and quarter the golden potatoes. Place them in a large pot and cover with cold water. Bring to a boil over high heat.
⏱️ 5 min
- 2
Boil the potatoes for about 15 minutes, or until fork-tender. While the potatoes are boiling, prepare the cream mixture. In a small saucepan, combine the heavy cream, 2 sticks of butter, 1 sprig of fresh rosemary, and 1 sprig of fresh thyme. Heat over medium-low heat until the butter is melted and the mixture just begins to simmer. Remove from heat and set aside.
⏱️ 15 min
- 3
Once the potatoes are tender, drain the water thoroughly. Return the potatoes to the hot pot and allow them to steam off for 5 minutes to remove excess moisture.
⏱️ 5 min
- 4
Mash the potatoes using a potato masher or a fork until mostly smooth. Strain the warm heavy cream mixture through a fine-mesh sieve directly into the mashed potatoes to catch the herbs. Stir the mixture into the potatoes until well combined and creamy.
⏱️ 5 min
- 5
Season the mashed potatoes with salt, black pepper, and garlic powder to taste. Stir in the 1/2 cup of grated Parmesan cheese until melted and incorporated. Keep warm.
⏱️ 5 min
- 6
Prepare the steak. If desired, dry brine the steak for 2 days in advance for an enhanced crust and flavor (this is optional). Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
⏱️ 2 min
- 7
Add 1 to 2 tablespoons of beef tallow to the hot skillet and allow it to melt and shimmer. Carefully place the ribeye steaks into the skillet. If you have a chef press, place it on top of the steaks to ensure consistent contact with the pan for a better crust.
⏱️ 1 min
- 8
Sear the steaks for 5 minutes without moving them to develop a deep crust. Flip the steaks over. Add the sliced shallots, smashed garlic cloves, and the remaining fresh rosemary and thyme sprigs to the pan around the steaks.
⏱️ 5 min
- 9
Continue to cook the steaks for another 5 minutes for medium-rare, or longer for desired doneness, basting occasionally with the pan drippings, shallots, and herbs. Remove the steaks from the pan and transfer them to a cutting board. Place the cooked shallots, garlic, and herbs directly on top of the steaks. Allow the steaks to rest for at least 5 minutes.
⏱️ 10 min
- 10
While the steaks are resting, prepare the tallow-infused cowboy butter in the same skillet. Reduce the heat to low. Add the leftover tallow from the pan, 4 tablespoons of butter, Dijon mustard, chili crisp, lemon juice, 1/4 cup heavy cream, smoked paprika, chives, rosemary, and parsley to the skillet. Stir until the butter is melted and all ingredients are well combined and warmed through.
⏱️ 3 min
- 11
Slice the rested steaks against the grain. Plate the sliced steak alongside generous portions of the mashed potatoes and broccolini (if using). Drizzle generously with the warm tallow-infused cowboy butter. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Quality Steak and Potatoes
For the Steak
- 4 ribeye steak, (or steak of your choice)
- 1 tablespoon beef tallow, to 2 tablespoons
- 2 shallots, thinly sliced
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bunch broccolini
For the Mashed Potatoes
- 6 golden potatoes, peeled and quartered
- 1 1/2 cups heavy cream
- 2 sticks butter
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- salt, to taste
- black pepper, to taste
- garlic powder, to taste
- 1/2 cup Parmesan cheese, grated
For the Tallow-Infused Cowboy Butter
- leftover tallow, from cooking steak
- 4 tablespoons butter
- 1 tablespoon Dijon mustard
- 1 tablespoon chili crisp
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/4 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1 teaspoon fresh chives, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh parsley, minced
Instructions
- 1
Begin by preparing the mashed potatoes. Peel and quarter the golden potatoes. Place them in a large pot and cover with cold water. Bring to a boil over high heat.
⏱️ 5 min - 2
Boil the potatoes for about 15 minutes, or until fork-tender. While the potatoes are boiling, prepare the cream mixture. In a small saucepan, combine the heavy cream, 2 sticks of butter, 1 sprig of fresh rosemary, and 1 sprig of fresh thyme. Heat over medium-low heat until the butter is melted and the mixture just begins to simmer. Remove from heat and set aside.
⏱️ 15 min - 3
Once the potatoes are tender, drain the water thoroughly. Return the potatoes to the hot pot and allow them to steam off for 5 minutes to remove excess moisture.
⏱️ 5 min - 4
Mash the potatoes using a potato masher or a fork until mostly smooth. Strain the warm heavy cream mixture through a fine-mesh sieve directly into the mashed potatoes to catch the herbs. Stir the mixture into the potatoes until well combined and creamy.
⏱️ 5 min - 5
Season the mashed potatoes with salt, black pepper, and garlic powder to taste. Stir in the 1/2 cup of grated Parmesan cheese until melted and incorporated. Keep warm.
⏱️ 5 min - 6
Prepare the steak. If desired, dry brine the steak for 2 days in advance for an enhanced crust and flavor (this is optional). Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
⏱️ 2 min - 7
Add 1 to 2 tablespoons of beef tallow to the hot skillet and allow it to melt and shimmer. Carefully place the ribeye steaks into the skillet. If you have a chef press, place it on top of the steaks to ensure consistent contact with the pan for a better crust.
⏱️ 1 min - 8
Sear the steaks for 5 minutes without moving them to develop a deep crust. Flip the steaks over. Add the sliced shallots, smashed garlic cloves, and the remaining fresh rosemary and thyme sprigs to the pan around the steaks.
⏱️ 5 min - 9
Continue to cook the steaks for another 5 minutes for medium-rare, or longer for desired doneness, basting occasionally with the pan drippings, shallots, and herbs. Remove the steaks from the pan and transfer them to a cutting board. Place the cooked shallots, garlic, and herbs directly on top of the steaks. Allow the steaks to rest for at least 5 minutes.
⏱️ 10 min - 10
While the steaks are resting, prepare the tallow-infused cowboy butter in the same skillet. Reduce the heat to low. Add the leftover tallow from the pan, 4 tablespoons of butter, Dijon mustard, chili crisp, lemon juice, 1/4 cup heavy cream, smoked paprika, chives, rosemary, and parsley to the skillet. Stir until the butter is melted and all ingredients are well combined and warmed through.
⏱️ 3 min - 11
Slice the rested steaks against the grain. Plate the sliced steak alongside generous portions of the mashed potatoes and broccolini (if using). Drizzle generously with the warm tallow-infused cowboy butter. Serve immediately.
⏱️ 4 min