My dad went out to dinner with some friends, so my mom and I decided to have our own dinner “out”. More steaks because I think it might be the most expensive thing in my freezer.
This recipe is not very different from the Quick Pan-Seared Steaks recipe I made last time. The main difference is the butter basting. So start off with seasoning and because I’m still off for Memorial Day, I seasoned the steaks and let them rest for about three hours before cooking. Kenji says anywhere from 45 minutes to 3 days. No less than 45 minutes.
The first time I made steaks from the book, I cooked them for six minutes per side. Technically, they were good, but they landed juuust on the acceptable side of well-done. This time I did five minutes on the first side and four on the second, and it was perfect.
Also, last time I left the aromatics in the pan the entire cook and they burned to a crisp. This time I pulled them out about halfway through, which worked much better. Thyme from my garden, by the way.
The mashed potatoes were ok.
Kenji’s main trick in the recipe is washing the potatoes before and after boiling to remove excess starch, but I already do that. His recipe is very similar to mine too although I also add minced garlic and a little cream cheese.
The real difference was the potatoes themselves. I usually use Russets, but this time I used Yukon Golds because that’s what we had. These tasted weirdly sweet to me, not in a good way. We still ate them.
The steak was perfect, though. I was worried my mom would think it was too pink, but she enjoyed it a lot. I’m bringing pictures of it to airports now instead of my passport to prove citizenship.
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