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Seared Steaks & Chive Butter
with Cheesy Potato Mash
45 MIN
$11.94/serving
4 Servings
From the Test Kitchen
For hearty complement to seared steaks, you’ll make a savory combination of golden potatoes and melty gouda—mashed together delightfully cheesy finish. A simple side of romanesco cauliflower topped with tangy parmesan, garlic, and zesty lemon lends even more rich flavor to the dish.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories620 Cals (est.)
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fresh
ingredients
Title
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2 10-Oz New York Strip Steaks
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1¼ lbs Golden Or Red Potatoes
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1 Lemon
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1 clove Garlic
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1 bunch Chives
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1 head Romanesco Cauliflower
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¼ cup Grated Parmesan Cheese
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4 oz Smoked Gouda Cheese
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2 Tbsps Butter
step-by-step
instructions
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. Cut out and discard the core of the cauliflower; cut into small florets. Grate the gouda on the large side of a box grater. Thinly slice the chives. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.
2
Roast the cauliflower
Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes
Meanwhile, add the diced potatoes 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 grated gouda; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks; cook 4 to 6 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
5
Make the chive butter
Meanwhile, in a bowl, combine the softened butter and sliced chives; season with salt and pepper. Using a fork, mash to thoroughly combine.
6
Finish the cauliflower & serve your dish
To the bowl of lemon juice, add half the parmesan and as much of the garlic paste as you’d like. Stir to combine. Add the roasted cauliflower; toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished cauliflower and mashed potatoes. Top the steaks with the chive butter. Garnish the cauliflower with the remaining parmesan. Enjoy!
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. Cut out and discard the core of the cauliflower; cut into small florets. Grate the gouda on the large side of a box grater. Thinly slice the chives. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.
2
Roast the cauliflower
Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes
Meanwhile, add the diced potatoes 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 grated gouda; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks; cook 4 to 6 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
5
Make the chive butter
Meanwhile, in a bowl, combine the softened butter and sliced chives; season with salt and pepper. Using a fork, mash to thoroughly combine.
6
Finish the cauliflower & serve your dish
To the bowl of lemon juice, add half the parmesan and as much of the garlic paste as you’d like. Stir to combine. Add the roasted cauliflower; toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished cauliflower and mashed potatoes. Top the steaks with the chive butter. Garnish the cauliflower with the remaining parmesan. Enjoy!
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