Caper Butter Steaks

with Garlic Mashed Potatoes & Roasted Brussels Sprouts

40 MIN

+$2.45/serving 4 Servings

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with NY Strip Steaks

From the Test Kitchen

This steakhouse-style meal has plenty of classic appeal thanks to a hearty trio of simply seared steaks, creamy mashed potatoes, and brussels sprouts roasted with sweet bites of apple. Served atop the steaks, our caper compound butter (simply softened butter combined with chopped capers) adds another layer of rich flavor to the dish.
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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

2 12-Oz New York Strip Steaks
2 cloves Garlic
1 Apple
2 Tbsps Butter
1 Tbsp Capers
½ cup Sour Cream
1¼ lbs Red Or Golden Potatoes
1 lb Brussels Sprouts
1 Tbsp Rice Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic. Using the flat side of your knife, smash each clove once. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Core and medium dice the apple. Roughly chop the capers.

2 Cook & mash the potatoes

Add the diced potatoes and smashed garlic to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream and a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency.

3 Roast the brussels sprouts & apple

Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the diced apple to the other side of the sheet pan. Drizzle with olive oil; toss to coat. Return to the oven and roast 7 to 9 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar; carefully stir to combine.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, 5 to 7 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board. Let rest at least 5 minutes.

5 Make the caper butter & serve your dish

While the steaks rest, in a bowl, combine the softened butter and chopped capers. Using a fork, mash to thoroughly combine. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted brussels sprouts and apple. Top the steaks with the caper butter. Enjoy!