Instructions:
step 1 Season steaks with olive oil, garlic powder, onion powder, salt, and pepper. Let them rest at room temperature for 20 minutes.
step 2 In a hot skillet over medium-high heat, sear steaks 3–4 minutes per side or to desired doneness. Add butter during the last minute and baste. Let rest before serving.
step 3 Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with sour cream, milk, butter, salt, and pepper. Fold in cheddar and bacon. Garnish with chives or parsley.
step 4 In a skillet, cook chopped bacon until crispy. Remove bacon and sauté green beans in bacon fat with garlic until tender-crisp, about 5–7 minutes. Season and return bacon to the pan.
step 5 Brush garlic knots with melted butter mixed with garlic powder and parsley. Sprinkle with cheese if desired and bake at 180°C (350°F) until golden and warm, about 5–7 minutes.
step 6 Plate the steak, mashed potatoes, green beans, and garlic knot together. Serve hot and enjoy!
Storage and Reheating Tips:
Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat steak gently in a skillet with a splash of broth, and warm mashed potatoes and green beans in the microwave or stovetop. Reheat garlic knots in the oven to maintain their texture.
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