Perfect Steakhouse Dinner At Home

So, I bet you want to know how to make this right? Well let me tell you just how easy it is.

Garlic Sour Cream Mashed Potatoes

This is a very simple mashed potatoes recipe with the added punch of garlic powder and sour cream tang to make it even more special.

Ingredients

• 1 bag (around 8 yukon gold potatoes)
• olive oil
• 1/2 tsp of garlic oil or 2 cloves of fresh garlic
• sour cream
• butter (optional but recommended.)

Steps

1. peel and cube taters into 1'' blocks. Simmer in a pot of water until fork tender (10 minutes for me). I heard that simmering is the better method for these kinds of potatoes since it cooks more evenly throughout.

2. set aside a small sauce pan with 1/4 cup of olive oil and about 1/4 tsp of garlic powder over very low heat. This is called "blooming" and wakes up the garlic

3. combine garlic oil, potatoes, a large chunk of butter, and generous amounts of salt in a bowl and mash until smoothish. Do not overmash because it will be glue-ey. Besides, I think little chucks make it better.

4. add sour cream, buttermilk, or potato water into the mix and combine with a spatula until smooth and coherent. No need to go nuts on mixing

The Steak

So all that's needed for this is to get some olive oil in a large frying pan and crank it up to maximum. While that's heating, apply a generous amount of salt and pepper to both sides of the meat. Once the butter starts shimmering and almost smoking, place the steaks in the pan and DO NOT TOUCH. It will stick when you first put it in, and that is expected. Let it be and as the charred crust builds up, it will release naturally from the pan. Cook to medium depending on the kind of meat you are using. I had top round steaks which cooked up in around 5 minutes but your times will vary.

Once its done put it on a cutting board to rest. Don't waste that good fond in the pan either.

The Asparagus

This is a very light treatment as well, since it will be dresses with the lemon butter sauce. This has to be the easiest and most delicious way of cooking asparagus.

Ingredients

• asparagus
• olive oil
• S & P to taste

Steps

1. to prep the asparagus, rinse lightly and snap off the woody bottom bits wherever they want to naturally.

2. add to the pan over med-high with a tablespoon or two of olive oil. Cook covered (don't be like me, find a fitting lid) until it reaches your desired texture. Mine was about 6-7 minutes.

Pan Gravy

Now that you have cooked everything you need to with your pan, time to make a pan sauce to cover your meat and mashed potatoes with. If you saw my last two posts, you should be familiar with how to do this.

Ingredients

• butter
• flour
• 2 cloves minced garlic or 1 shallot
• 1 cup beef stock or reconstituted stock cube
• red wine if you've got it (idk, y'all are smart. Add what you think would work)

Steps

I have covered this before in other posts so I won't go through the whole thing here lest I become repetitive, but you need to put in the garlic and equal parts butter and flour, make a roux, add the stock/liquids, and cook down to proper gravy consistency. You're a master of this by now. I added some Worcestershire sauce to mine for that sweet/savory complexity.

Mmm, gravy

Lemon Butter Sauce

I wanted to try making this so much that I made an entire meal to support it. It is Norwegian and is usually made as a sauce for fish, but it is amazing on asparagus. If I were to redo it, I would reduce the mix a bit more before adding the butter as you will see.

Ingredients

• 1/2 cup of cream
• 2 lemons
• parsley (optional)
• 5 tbsp of butter, unsalted preferably.

Steps

1. Juice lemons into a sauce pan over low heat, reduce until very concentrated (10 minutes for me). Be careful not to burn this. Its just evaporating most of the water that we are after.

2. Add the cream and simmer until the mixture can coat the back of a spoon. The thicker the better. Stir every minute or so over low heat and it will be quick.

3. cube up the butter and add it a few cubes at a time and whisk until incorporated before adding more in. The lemon acts as an emulsifier (meaning it's a chemical agent that will bind polar and nonpolar liquids into a cohesive substance), but needs mechanical help in the form of whisking and giving it time to do its thing. Lemon juice makes its way into salad dressings and mayo for this exact reason. Adding too much at a time may cause the sauce to separate back out (known as breaking), so add a bit at a time and you will be fine. Season to taste and you are set!

1. Add the parsley if you are into that

Now its time to plate up however you like and enjoy! I had a blast making this and the flavors all worked terrifically. I will be making that sauce in the future, but the pan gravy I made on a whim really stole the show.

So tell me what you guys think about this and if you make any part, I would love to know how it went!

See you next time.