Classic Steak and Mashed Potatoes

Ingredients

• 1½ lb ribeye steak
• 2 lb potatoes
• ½ cup butter
• ½ cup milk
• 1 tsp garlic powder
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Pat steaks dry and season generously with salt and pepper.
2. Peel and quarter potatoes. Place in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
3. While potatoes cook, heat olive oil in an oven-safe skillet over medium-high heat. Sear steaks for 2-3 minutes per side until a deep brown crust forms.
4. Transfer skillet to the preheated oven and roast steaks for 5-8 minutes for medium-rare, or until desired doneness. Remove from oven and let rest.
5. Drain potatoes thoroughly. Return to the pot and mash with butter, milk, garlic powder, salt, and pepper until smooth and creamy.
6. Slice steak against the grain and serve immediately with the mashed potatoes, garnished with fresh parsley if desired.