Here’s a recipe for a delicious Porterhouse steak with mashed potatoes:
Ingredients:
1 Porterhouse steak (at least 1.5 inches thick)
Salt and pepper
Olive oil
4 large potatoes, peeled and diced
4 tbsp unsalted butter
1/4 cup heavy cream
1/4 cup milk
2 garlic cloves, minced
Fresh parsley for garnish
Instructions:
Preheat your oven to 400°F.
Take the steak out of the fridge and let it come to room temperature for about 30 minutes. Season both sides generously with salt and pepper.
Heat a large cast iron skillet over high heat until it’s hot. Add a tablespoon of olive oil and swirl it around the skillet.
Add the steak to the skillet and sear it for about 2-3 minutes per side, until it has a nice brown crust. Flip the steak and sear the other side for another 2-3 minutes.
Transfer the skillet to the preheated oven and roast the steak for about 6-10 minutes (depending on your desired level of doneness). Use a meat thermometer to check the internal temperature of the steak. For rare, the temperature should be 125°F, for medium-rare it should be 135°F, and for medium it should be 145°F.
While the steak is roasting, make the mashed potatoes. Boil the potatoes in a pot of salted water until they’re tender, for about 15 minutes. Drain the water and mash the potatoes using a potato masher or a fork.
In a small saucepan, heat the butter, cream, milk, and minced garlic over low heat until the butter is melted and the mixture is warm.
Pour the warm butter and cream mixture into the mashed potatoes and mix well. Season with salt and pepper to taste.
Once the steak is done, take it out of the oven and let it rest for about 5-10 minutes.
Serve the steak with the mashed potatoes on the side. Garnish with fresh parsley if desired. Enjoy!