Seared Steaks & Homemade Steak Sauce

with Mashed Potatoes & Sautéed Carrots

45 MIN

+$8.00/serving 2 Servings

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with Ribeye Steak

From the Test Kitchen

To highlight the rich flavors of this dish, you’ll make a homemade steak sauce using classic flavors like worcestershire, ketchup, vinegar, and more—all cooked in the reserved fond from the steaks for a savory boost of flavor. Sautéed carrots and mashed potatoes (which get extra richness from creamy buttermilk and cheddar cheese curds) tie this hearty meal together.
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Nutrition

PER SERVING
Calories

1090 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Ribeye Steak
2 cloves Garlic
¾ lb Potatoes
¾ lb Carrots
1 Tbsp Ketchup
2 Scallions
1 Tbsp Light Brown Sugar
1 Tbsp Red Wine Vinegar
2 Tbsps Soy Glaze
¼ cup Buttermilk
2 oz Cheddar Cheese Curds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

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 the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, vinegar, sugar, ketchup, and 2 tablespoons of water. Stir until the sugar has dissolved.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese curds, buttermilk, and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the carrots

Meanwhile, in a medium pan (nonstick or cast iron, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the steak

Pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 8 minutes per side for medium-rare (125°F), or until browned and 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 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Finish the sauce

While the steak rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Slice the steak & serve your dish

Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the mashed potatoes and cooked carrots. Top the steak with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!