Best Strip Steaks With Rosemary Garlic Butter Taleggio Mashed Potatoes Roasted Broccoli Rabe Recipes

NY STRIP STEAK WITH ROSEMARY GARLIC BUTTER

Steps:

• Season the steaks with salt and pepper on both sides. Allow the steaks to come to room temperature.
• Preheat the cast-iron skillet over medium-high heat.
• Once the skillet is hot, add the olive oil to the hot pan, then the steaks.Still, over medium-high heat cook for about 2 ½-3 minutes on each side. Position the steak on the side to sear the sides of the steak. This allows you to get a nice sear but still have an inside that is partially rare.
• After searing the steak, add the butter, garlic, rosemary, and thyme to the skillet.
• As the butter melts, spoon the butter over the steak. Continue cooking for 2 to 3 minutes or until you reach the desired doneness.
• Remove the steak from the skillet and set aside for 5 to 10 minutes before serving. You can cover it with foil while it rests.
• Once rested, cut the steak into slices against the grain of the meat. Serve with your choice of sides. Enjoy!

ROSEMARY-GARLIC MASHED POTATOES

Steps:

• Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and milk until butter is melted. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt. Beat until mashed. Transfer to a large bowl. Garnish with fresh rosemary.

STRIP STEAKS WITH ROSEMARY-GARLIC BUTTER, TALEGGIO MASHED POTATOES & ROASTED BROCCOLI RABE

Steps:

• Preheat the oven to 425 degrees . In a deep skillet, bring a few inches of water to a boil. Salt the water, add the broccoli rabe and cook until just tender, 2 to 3 minutes. Drain and transfer to a kitchen towel to dry. Transfer to a rimmed baking sheet, season with salt and pepper and toss with 2 tbsp. EVOO and the crushed garlic and crushed red pepper. Spread out in an even layer and roast until crispy at the edges, 18 to 20 minutes. Meanwhile, in a large saucepan, cover the potatoes with water. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain, return to the pan and mash with the milk and cheese; season and cover. In a small bowl, mix the butter, rosemary and chopped garlic. Heat a cast-iron skillet or griddle over medium-high. Coat the steaks with 1 tbsp. EVOO and season liberally with salt and coarsely ground pepper. Using a paper towel, rub the hot skillet with the remaining 1 tbsp. EVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare. Divide the steaks among plates. Top each with about 1 1/2 tbsp. rosemary-garlic butter and sprinkle with flaky sea salt. Serve with the broccoli rabe and mashed potatoes.