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.
Here is a link to my seasonings https://www.spanglishasadero.com/ 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.