Description

Welcome to our kitchen! If you’re a fan of rich, flavorful steak dinners, this Lemon Herb Butter Steak with Fluffy Mashed Potatoes recipe is going to become your new favorite! This dish is not only easy to prepare but also brings together a symphony of flavors that makes it a standout meal for any occasion. Perfect for steak enthusiasts and potato lovers alike, this recipe is sure to impress your guests and satisfy your cravings. Let’s get cooking!

Ingredients

Scale

For the Steak:
- 2 ribeye steaks, about 1-inch thick
- Salt and freshly ground black pepper (adjust to taste)
- 2 tablespoons of olive oil
For the Lemon Herb Butter:
- 1/2 cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons freshly chopped parsley
- 1 tablespoon freshly chopped thyme
- 1 clove garlic, minced
- Salt, to taste
For the Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup unsalted butter
- Salt and pepper, to taste

Optional Substitutions:

For a dairy-free version, use vegan butter and almond milk.
For a low-carb option, substitute potatoes with cauliflower.

Instructions

Step 1: Prepare the Lemon Herb Butter
In a small bowl, combine softened butter, lemon zest, chopped parsley, chopped thyme, minced garlic, and a pinch of salt. Mix until well combined. Set aside or refrigerate until ready to use. Pro Tip: The butter can be prepared ahead of time and stored in the refrigerator for up to a week.

Step 2: Season the Steaks
Generously season the ribeye steaks on both sides with salt and freshly ground black pepper. Allow the steaks to rest at room temperature for about 10-15 minutes before cooking.

Step 3: Cook the Steaks
Heat olive oil in a large skillet over medium-high heat until shimmering. Place the steaks in the skillet and sear for about 4-5 minutes on each side for medium-rare, or adjust cooking time based on your preferred doneness.
Tip: Use a meat thermometer for accuracy. Medium-rare is typically around 135°F.

Step 4: Add the Lemon Herb Butter
Remove the steaks from the skillet and place them on a cutting board. Immediately top each steak with a generous dollop of the prepared lemon herb butter. Let the butter melt over the warm steaks while they rest for 5 minutes.

Step 5: Make the Mashed Potatoes
Bring a large pot of salted water to a boil and add the cubed potatoes. Cook until tender, about 15-20 minutes. Drain well and return the potatoes to the pot. Add milk and butter, then mash until smooth and fluffy. Season with salt and pepper to taste.

Step 6: Serve and Enjoy
Serve the steaks with a side of fluffy mashed potatoes, garnished with a sprig of fresh parsley and a wedge of lemon for added flair.

Notes

Use room temperature butter: This helps the herbs and lemon zest blend more evenly.
Let the steaks rest: Allowing the meat to rest ensures the juices are redistributed, resulting in a juicier steak.
Adjust herbs to your preference: If you don’t have thyme, rosemary or oregano are great alternatives.