Instructions:

Steak

• Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels and season both sides with salt and pepper.

• Heat olive oil in a skillet over medium-high heat until hot. Add the steaks and sear for 4-5 minutes per side for medium-rare, adjusting the time based on your desired doneness. Remove the steaks from the pan and let them rest for a few minutes.

• In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Add chopped parsley and unsalted butter. Stir until the butter is melted and the garlic is well combined.

• Pour the garlic butter sauce over the rested steaks.

Mashed Potatoes:

• Place the peeled and chopped potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and simmer until the potatoes are fork-tender (about 15-20 minutes).

• Drain the potatoes and return them to the pot. Mash them using a potato masher or fork.

• In a small saucepan, heat the milk and butter over low heat until the butter is melted.

• Gradually add the warm milk mixture to the mashed potatoes, stirring until smooth and creamy. Season with salt and black pepper to taste.

Ingredients:

For the Steak:

• 2 ribeye or sirloin steaks (about 1 inch thick)

• Salt and black pepper, to taste

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons unsalted butter

For the Mashed Potatoes:

• 8 small red potatoes, peeled and cut into chunks

• Salt, to taste

• 1/2 cup milk

• 4 tablespoons butter

• Salt and black pepper, to taste