Instructions
step 1 Let the steaks sit at room temperature for 30 minutes. Season generously with salt and pepper.
step 2 Heat olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 3–4 minutes per side.
step 3 Add butter, garlic, and rosemary or thyme to the pan. Spoon the melted butter over the steaks for 1–2 more minutes. Remove and rest for 5–10 minutes.
step 4 Boil potatoes in salted water until fork tender, about 15 minutes. Drain and mash with butter, warm milk, and cheddar. Season with salt and pepper. Garnish with parsley.
step 5 Cook chopped bacon in a skillet until crisp. Remove and set aside.
step 6 In the same skillet with a bit of bacon grease, add garlic and green beans. Sauté until tender, about 6–8 minutes. Season with salt and pepper. Add bacon back and toss.
step 7 Warm croissants in the oven at 350°F for 5 minutes. Brush with melted butter if desired.
step 8 Plate the seared steak with mashed potatoes, green beans, and a croissant. Serve hot.
Storage and Reheating Tips
Store components separately in airtight containers in the fridge for up to 4 days. Reheat steak in a skillet over low heat or oven at 300°F. Mashed potatoes can be microwaved with a splash of milk. Green beans can be reheated in a pan until warm.
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