Description
A delightful combination of succulent steak paired with creamy, loaded mashed potatoes, topped with cheddar, crispy bacon, and fresh chives.
Ingredients
- Steak (ribeye or sirloin)
- Russet Potatoes
- Sharp Cheddar Cheese
- Cream or Milk
- Butter
- Thick-Cut Bacon
- Chives
- Salt
- Pepper
- Garlic (optional)
Instructions
- Prepare the Potatoes: Peel and quarter russet potatoes. Place in a large pot with cold water and salt.
- Cook the Potatoes: Bring to boil, then simmer until tender, about 15-20 minutes. Drain well.
- Make the Loaded Mashed Potatoes: Mash the drained potatoes with butter and cream, then incorporate cheddar, bacon, and chives.
- Prepare the Steak: Heat a cast iron skillet over high heat and season the steak.
- Sear the Steak: Cook steak for 4-5 minutes per side, checking doneness with a meat thermometer.
- Rest the Steak: Remove from skillet and let sit for 5 minutes before slicing.
- Serve Together: Plate the sliced steak with a scoop of loaded mashed potatoes, garnished with chives.
Notes
Make-ahead tips: Keep mashed potatoes warm in a slow cooker. Cooking alternatives include air frying the steak.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 120mg