Seared Steak

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Prep Time: 40 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 769kcal

Ingredients

Mashed Potatoes

  • 2 cups Potatoes peeled and diced
  • 2 TBSP Butter
  • 2 cloves Garlic minced
  • 1/4 cup Heavy cream

Steak

  • 8 oz New York strip steak
  • 1/2 tbsp Steak seasoning your preferred steak seasoning rub
  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Beef broth
  • 1/4 tsp Fresh thyme minced
  • 2 TBSP Butter
  • Salt to taste
  • Black pepper to taste
  • 2 Dinner rolls
  • 4 tsp Butter

Steamed Vegetables

  • 1 cup Zucchini sliced into half circles
  • 1/4 cup Carrots sliced into coins
  • 1/4 cup Corn

Sparkling Water

  • 24 oz Sparkling water
US Customary - Metric

Instructions

  • Prep and boil the potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place potatoes in a pot; cover with cold water and set over high heat. Once boiling, turn the heat down to a simmer.
  • Season the steaks generously on both sides with steak seasoning.
  • For the potatoes: In a small saucepan, melt the butter. Saute the garlic until fragrant. Then stir in the cream until warmed and then remove from the heat and set aside.
  • Check the potatoes by inserting a fork into them; once the fork slides in and out with ease, take off the heat and strain out all of the water. Mash the potatoes with a fork or potato ricer. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Cover tight to keep warm.
  • Preheat a cast iron skillet or heavy-bottom non-stick pan over medium heat. Once hot, add the oil.
  • Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred, lower the heat as needed so the steak cooks without burning the outside.
  • Continue cooking the steaks until they reach your desired temperature using a thermometer (see below).
    If a more well-done temperature is preferred, it is recommended to finish the steak in a 350°F (176°C) oven so that it cooks evenly and the outside doesn't burn.
  • Remove the steak from the pan and set it aside to rest. Deglaze the pan with broth, scraping up the browned bits from the bottom of the pan. Then add the thyme and butter. Bring to a simmer until the sauce reduces and thickens to a velvet consistency. Season with salt and pepper to taste. Remove the pan from the heat.
  • Preheat the oven to 350°F (176°C).
  • While the steak is resting, make the vegetables: Place the vegetables in a saute pan and cover with water over high heat. Bring to a boil then turn down to a rapid simmer. Cook until tender. Drain well, then season with salt and pepper.
  • Warm the roll in the oven for 2 to 3 minutes then spread the inside with butter.
  • Slice the steak against the grain. Serve with mashed potatoes with the au jus, vegetables, bread, and sparkling water.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 769kcal | Carbohydrates: 20g | Protein: 29g | Fat: 65g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 736mg | Potassium: 732mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4273IU | Vitamin C: 15mg | Calcium: 146mg | Iron: 3mg

Seared Steak

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Servings 2
Calories 769 kcal

Ingredients
 
 

Mashed Potatoes

  • 2 cups Potatoes peeled and diced
  • 2 TBSP Butter
  • 2 cloves Garlic minced
  • 1/4 cup Heavy cream

Steak

  • 8 oz New York strip steak
  • 1/2 tbsp Steak seasoning your preferred steak seasoning rub
  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Beef broth
  • 1/4 tsp Fresh thyme minced
  • 2 TBSP Butter
  • Salt to taste
  • Black pepper to taste
  • 2 Dinner rolls
  • 4 tsp Butter

Steamed Vegetables

  • 1 cup Zucchini sliced into half circles
  • 1/4 cup Carrots sliced into coins
  • 1/4 cup Corn

Sparkling Water

  • 24 oz Sparkling water

Instructions
 

  • Prep and boil the potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place potatoes in a pot; cover with cold water and set over high heat. Once boiling, turn the heat down to a simmer.
  • Season the steaks generously on both sides with steak seasoning.
  • For the potatoes: In a small saucepan, melt the butter. Saute the garlic until fragrant. Then stir in the cream until warmed and then remove from the heat and set aside.
  • Check the potatoes by inserting a fork into them; once the fork slides in and out with ease, take off the heat and strain out all of the water. Mash the potatoes with a fork or potato ricer. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Cover tight to keep warm.
  • Preheat a cast iron skillet or heavy-bottom non-stick pan over medium heat. Once hot, add the oil.
  • Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred, lower the heat as needed so the steak cooks without burning the outside.
  • Continue cooking the steaks until they reach your desired temperature using a thermometer (see below).
    If a more well-done temperature is preferred, it is recommended to finish the steak in a 350°F (176°C) oven so that it cooks evenly and the outside doesn't burn.
  • Remove the steak from the pan and set it aside to rest. Deglaze the pan with broth, scraping up the browned bits from the bottom of the pan. Then add the thyme and butter. Bring to a simmer until the sauce reduces and thickens to a velvet consistency. Season with salt and pepper to taste. Remove the pan from the heat.
  • Preheat the oven to 350°F (176°C).
  • While the steak is resting, make the vegetables: Place the vegetables in a saute pan and cover with water over high heat. Bring to a boil then turn down to a rapid simmer. Cook until tender. Drain well, then season with salt and pepper.
  • Warm the roll in the oven for 2 to 3 minutes then spread the inside with butter.
  • Slice the steak against the grain. Serve with mashed potatoes with the au jus, vegetables, bread, and sparkling water.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 769kcalCarbohydrates: 20gProtein: 29gFat: 65gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 206mgSodium: 736mgPotassium: 732mgFiber: 3gSugar: 4gVitamin A: 4273IUVitamin C: 15mgCalcium: 146mgIron: 3mg
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