Instructions
Step 1: Remove your steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it completely dry with paper towels and season generously with salt and pepper on both sides.
Step 2: Heat a cast iron skillet over high heat until it’s smoking. Add vegetable oil and let it heat for one minute until shimmering.
Step 3: Place the steak in the pan and sear for 4 to 5 minutes without moving it. Flip once and sear the other side for another 4 to 5 minutes for medium-rare.
Step 4: Reduce heat to medium, add 1 tablespoon butter, garlic, thyme, and rosemary to the pan. Baste the steak continuously for 2 minutes until it develops a beautiful glaze.
Step 5: Transfer the steak to a cutting board and let it rest for 5 minutes before serving.
Step 6: While the steak cooks, boil potatoes in salted water for 12 to 15 minutes until fork-tender. Drain well and mash with 4 tablespoons butter, warm cream, salt, and pepper until creamy. Top with fresh parsley.
Step 7: Heat 2 tablespoons butter in a small pan and add peas. Cook for 3 to 4 minutes, stirring occasionally, and season with salt and pepper.
Step 8: Toast your bread slices until golden brown, then lightly butter each slice.
Step 9: Arrange the steak, mashed potatoes, peas, and toast on a warm plate. Drizzle any pan juices over the steak and serve immediately.
Storage and Reheating Tips
Store any leftovers in separate airtight containers in the refrigerator for up to three days. The steak keeps best away from the other components to prevent it from absorbing excess moisture.
Reheat the steak gently in a low oven at 275 degrees Fahrenheit for about 10 minutes, covered with foil to retain juices. Microwave the potatoes and peas in short 30-second bursts until warmed through.
For best results, serve leftover steak cold the next day with a simple salad, or dice it into a hearty breakfast hash with the leftover potatoes.
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