Description
A comforting feast of perfectly seared steak paired with creamy, loaded mashed potatoes infused with cheese, bacon, and chives.
Ingredients
Scale
- 2 Ribeye or Sirloin Steaks
- 4 Russet Potatoes
- 1 cup Sharp Cheddar Cheese, shredded
- 1/2 cup Heavy Cream
- 1/4 cup Butter
- 4 slices Thick-Cut Bacon, cooked and crumbled
- 1/4 cup Fresh Chives, chopped
- Salt and Pepper to taste
Instructions
- Prepare the Potatoes: Begin by peeling and quartering your russet potatoes. Place them in a large pot, and cover with cold water. Season with salt and bring to a boil.
- Cook the Potatoes: Once boiling, reduce heat to medium and cook until fork-tender, about 15-20 minutes. Drain well.
- Make the Loaded Mashed Potatoes: Return the potatoes to the pot, add butter to melt, then mash while gradually adding cream until creamy. Fold in cheddar, bacon, and chives. Season to taste.
- Prepare the Steak: Heat a cast iron skillet over high heat, adding oil. Season the steak with salt and pepper.
- Sear the Steak: Place the steak in the skillet and sear for 4-5 minutes on each side until desired doneness, checking with a thermometer.
- Rest the Steak: Once cooked, transfer to a plate and cover loosely for 5 minutes.
- Serve Together: Plate the steak alongside loaded mashed potatoes, garnished with chives or cheese, and enjoy.
Notes
Make-ahead mashed potatoes can be reheated with a splash of milk. Avoid overcooking the steak for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg