Steakhouse Dinner
2 Servings
Yield
20 Minutes
Prep Time
30 Minutes
Cook Time
Ingredients
Steak:
2 10z Ribeye Steaks
1 Tbsp Avocado Oil
1 tsp Kosher Salt
½ tsp Black Pepper
2 Tbsp Kerrygold Unsalted Butter
2 Garlic Cloves
Potatoes:
2 Russet Potatoes
½ Cup Essential Everyday Sharp Cheddar Cheese Chunk 8oz
½ Cup Daisy Sour Cream
½ tsp Kosher Salt
¼ tsp Black Pepper
Broccoli:
1 Head Broccoli, Cut Into 2” Florets
½ tsp Kosher Salt
¼ tsp Black Pepper
Instructions
1. Allow the steaks to come to room temperature before cooking to ensure a great crust. Pat the steaks dry and coat gratuitously with the kosher salt and black pepper on both sides.
2. Preheat a large skillet (cast iron or stainless steel recommended) and add the oil.
3. Place the steaks in moving away from you to avoid oil splatter, and resist the urge to touch or move them. The more still they are in the skillet, the better the browning. For medium rare, cook 4 minutes per inch per side achieving a beautiful crust on both sides.
4. After flipping, add the butter and garlic in the pan and baste the steaks for the duration of its second side searing.
5. Remove the steaks and allow them to rest for ten minutes before slicing.
6. In the same skillet, add the broccoli florets and saute in the butter and residual fond. Season and cook until slightly charred and al dente.
7. For the potatoes, prick them with a fork all over, place on a microwave safe plate, and cook on high for 5-6 minutes each.
8. Allow the potato to rest and cool for a few minutes before halving them with a knife, and scooping the insides into a bowl, reserving the skins.
9. Add the sour cream, cheese, and seasonings into the bowl, and mix well.
10. Scoop the filling back into the potato skins, top with extra cheese, and broil until melted.
11. Serve and enjoy!
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