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Ingredients
For the Pan Steaks
- 4 6- to 8-ounce filets
- Salt and pepper
- 1 to 2 tablespoons salted butter
- 1 tablespoon olive oil
- 2 sprigs rosemary
- 2 cloves garlic
- For the Loaded Mashed Potatoes
- 4 large red skin potatoes, quartered
- 1 to 2 tablespoons cream cheese
- 1/2 cup smoked Gruyère cheese
- 1 cob super sweet white corn (freshly cut off of the cob)
- Salt and pepper
- Chopped chives (optional)
Yield
Serves: 4
Preparation
Preheat oven to 450°F. Season steaks with salt and pepper.
Heat an oven-safe or cast-iron skillet over medium-high heat. Place the butter and oil into the pan. When the butter has melted, place steaks into the pan and sear for 2 minutes on each side, or until they are nice and golden brown. Toss in the rosemary and garlic, and place in the heated oven for about 7-9 minutes—7 minutes usually makes for a perfect medium!
Now, here is the trick… are you ready? LET IT REST!
For the Loaded Mashed Potatoes:
Boil the potatoes until fork-tender, about 10 minutes. Place the potatoes in a bowl while hot and mash them with a fork. Add in the cream cheese, shredded smoked Gruyère and corn. Mix it all together and add salt and pepper to taste. Lastly, add in the chives.