Description
A rich and comforting rosemary garlic steak served with creamy mashed potatoes and sweet roasted carrots, creating a cozy and indulgent meal that feels restaurant worthy yet simple to make at home.
Ingredients
Scale
- 1 ribeye steak, about 10 ounces
- 2 sprigs fresh rosemary
- 4 garlic cloves, minced
- 1 and a half pounds potatoes, peeled and cubed
- 4 tablespoons butter
- 1 cup heavy cream
- 6 small carrots, halved
- 1 teaspoon salt
- Half teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit and warm a heavy skillet over medium high heat.
- Toss the carrots with olive oil, salt, and pepper, then roast them on a baking sheet for about 20 minutes.
- Simmer the potatoes in salted water until tender, then drain.
- Pat the steak dry and season it, then sear it in the hot skillet with garlic and rosemary.
- Lower the heat, pour in the heavy cream, and let it simmer into a smooth sauce.
- Mash the potatoes with butter and a splash of cream until fluffy.
- Let the steak rest, then plate everything with the warm sauce and roasted carrots.
Notes
- Warm the cream slightly before adding it to the pan to help prevent separation.
- Yukon gold potatoes work beautifully for an extra creamy mash.
- Let the steak rest to keep it juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan seared and roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 5g
- Sodium: 620mg
- Fat: 48g
- Saturated Fat: 23g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 160mg