Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Estimated Calories: ~920 per serving
Estimated Protein: ~62g per serving
Ingredients
Steak
2 ribeye or sirloin steaks, about 8 oz. each
1 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. olive oil
2 Tbsp. unsalted butter
3 garlic cloves, smashed
Shrimp
1/2 lb. large shrimp, peeled and deveined
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 tsp. olive oil
1 Tbsp. unsalted butter
1 garlic clove, finely chopped
1 tsp. lemon juice
Mashed Potatoes
2 large russet potatoes, peeled and cut into 1 1/2" chunks
1/2 tsp. kosher salt, plus more for the water
3 Tbsp. unsalted butter
1/3 cup milk, warmed
2 Tbsp. sour cream (optional, but makes them extra good)
Optional Green Side
1 cup broccoli or asparagus
1 tsp. olive oil
Pinch of salt
Directions
Step 1 – Prep the potatoes
Fill a medium pot with water and add a generous pinch of salt. Add the peeled potato chunks and make sure they are covered by at least 1 inch of water. Put the pot over high heat and bring it to a boil. Once boiling, reduce heat slightly so the water keeps bubbling but does not splash everywhere.
Cook the potatoes for 15 to 18 minutes, or until a fork slides into a piece very easily. If the potatoes still feel firm in the center, keep cooking another 2 to 3 minutes. Drain them well in a colander.
Step 2 – Mash the potatoes
Return the drained potatoes to the warm pot. Let them sit in the pot for about 1 minute so extra moisture can steam off. Add butter, warm milk, salt, and sour cream if using. Mash with a potato masher until smooth. If they seem too thick, add 1 to 2 more tablespoons warm milk. Cover loosely to keep warm.
(cold milk can make mashed potatoes gluey, so warm is better)
Step 3 – Prep the steak
Take the steaks out of the fridge 15 to 20 minutes before cooking if possible. Pat them dry very well with paper towels. This helps them brown instead of steam. Season both sides with salt and pepper.
Step 4 – Cook the steak
Heat a large skillet, preferably cast iron, over medium-high to high heat for 2 to 3 minutes. Add olive oil. When the oil looks shiny and moves quickly around the pan, place the steaks in the skillet.
Cook the first side for 3 to 4 minutes without moving them. This is important. If you keep flipping or sliding them around, you won’t get that crust. Flip and cook the second side for another 3 to 4 minutes.
Lower the heat slightly. Add butter and smashed garlic. As the butter melts, tilt the pan slightly and spoon the butter over the steaks for 1 to 2 minutes.
For medium-rare, the inside should be around 130°F to 135°F after resting. For medium, 140°F to 145°F. Remove the steaks to a plate and let them rest for 5 to 10 minutes.
Step 5 – Cook the shrimp
Pat shrimp dry with paper towels and season with salt and pepper. In the same pan or a separate skillet, heat olive oil over medium heat. Add shrimp in a single layer and cook for about 1 1/2 to 2 minutes on the first side until pink and slightly golden. Flip and cook another 1 to 1 1/2 minutes.
Add butter and chopped garlic during the last 30 seconds. Stir just until fragrant, then turn off the heat and add lemon juice.
(shrimp cook fast; the moment they curl into tight little circles, they are probably overcooked)
Step 6 – Optional vegetable
If using green beans or asparagus, cook them in a pan with olive oil and a pinch of salt for 4 to 6 minutes until bright and tender but not mushy.
Step 7 – Serve
Spoon mashed potatoes onto each plate. Add steak beside them and top or side with shrimp. Add the green vegetable if using. Spoon a little garlic butter from the pan over the steak.
(this is the “I absolutely planned this” plate)
Rizz Tip
“Be honest… what’s something about you I wouldn’t guess?” 😏
