Steak and Mashed Potatoes
Watch "Island Vibe Cooking" on youtube to learn how to make the best Steak and Mashed Potatoes
Ingredients for the Steak:
- 2 ribeye or NY strip steaks (about 1-inch thick)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
- 1 small shallot, sliced
- 1 tablespoon olive oil (optional, for initial sear)
Ingredients for the Mashed Potatoes:
- 4 large russet or Yukon gold potatoes, peeled and chopped
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 4 tablespoons butter
- ½ to ¾ cup heavy cream (adjust to desired creaminess)
Make the Mashed Potatoes:
- Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil and cook until potatoes are fork-tender, about 15–20 minutes.
- Drain and return potatoes to the hot pot. Let them sit for 1–2 minutes to steam dry.
- Add butter, salt, pepper, and heavy cream. Mash until smooth and creamy. Adjust seasoning to taste. Cover to keep warm.
Cook the Steak
- Pat steaks dry with paper towels. Season generously with salt and pepper on both sides.
- Heat a cast-iron skillet over medium-high heat. (Optional: add a touch of olive oil to prevent sticking.)
- Once the pan is hot, add steaks. Sear for 2–3 minutes per side for medium-rare (adjust time for your preferred doneness).
- During the last minute of cooking, add butter, rosemary, garlic, and shallots to the pan.
- Tilt the pan and baste the steaks with the melted butter and aromatics.
- Remove steaks from the pan and let them rest for 5 minutes before serving