Garlic Butter filets and Crispy Mashed Potatoes

steak and potatoes

These Omaha steaks are next level, they have been aged for 35 days, they are melt in your mouth buttery delicious. The potatoes are just an added bonus.

Length of time from start to finish: 45 min
Difficulty: easy
  • 2 6 oz filets
  • 4 tbsp butter
  • 1 tbsp chopped  parsley
  • 2 minced garlic cloves
  • 1 lb small golden potatoes
  • 2 tbsp avocado oil
  • 3 Rosemary sprigs made into a basting brush

Here is a link to my seasonings use code Fire10


-Let’s start off by preheating the griddle to medium-high heat. Minced the garlic, chop the parsley and set those aside.

-Now season the fillets with your favorite steak seasoning on all sides. I used truffle salt.

-Next is the potatoes. Boil the potatoes until tender, you’ll know this once you poke them with a fork or a toothpick and it goes in and out smoothly. Once they are tender, place them in a bowl with cold water, this will stop them from cooking.

-Let’s cook up the steaks. Add 1 tbsp avocado oil to the griddle and sear the fillets turning every 2 min. Once you turn them once, place a small saucepan on the griddle and add butter, minced garlic and parsley until the butter is fully melted. Then start to baste the steaks.

-Now place the potatoes and use the bottom of a glass to smash the potatoes. Press down firmly and baste the potatoes as well. Turn the potatoes after 3 min then baste again then remove after 3 min.

-I took my steaks out at an internal temperature of 122, the carry-over heat took them to a perfect medium-rare. While the steaks are resting I added the rest of that delicious garlic butter.

-Then after 5 minutes, I sliced into them. Best filets I have had in a while.

 I highly recommend a meat thermometer.
Did you enjoy these garlic butter-basted filets? You’ll love my other beef recipes in the link below!

Beef Recipes

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