Ingredients:

  • 2 (12 oz / 340g) Ribeye steaks
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) avocado oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed small
  • ½ cup (120ml) heavy cream, warmed
  • 4 tbsp (56g) unsalted butter
  • ½ tsp (3g) garlic powder
  • 1 cup (240ml) beef broth
  • 1 tsp (5g) Worcestershire sauce
  • 1 tbsp (15g) cold butter

Instructions:

  1. Place cubed potatoes in a pot of salted water and bring to a boil over high heat for 12–15 minutes.
  2. Pat steaks completely dry with paper towels and season generously with salt and pepper.
  3. Heat avocado oil in a cast iron skillet until smoking; sear steaks for 3–4 minutes per side without moving them.
  4. During the last 2 minutes of cooking, add 2 tbsp butter to the pan and spoon the foaming butter over the steaks continuously.
  5. Remove steaks to a plate and let them rest for 5–8 minutes.
  6. Drain potatoes and mash immediately with 4 tbsp butter, warm cream, and garlic powder until smooth.
  7. In the steak pan, simmer beef broth and Worcestershire sauce for 3 minutes, scraping the browned bits, then whisk in cold butter for a glossy finish.