Here’s a detailed recipe with FAQs for your Lemon and Herb Butter Steak with Fluffy Mashed Potatoes 🍋🥩🥔

---

🍋🥩 Lemon and Herb Butter Steak with Fluffy Mashed Potatoes

Ingredients

For the Steak

• 2 ribeye or sirloin steaks (about 1–1.5 inches thick)
• 2 tbsp olive oil
• Salt & freshly ground black pepper (to taste)
• 3 tbsp unsalted butter
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary (or thyme)
• Zest & juice of 1 lemon

For the Lemon Herb Butter

• 4 tbsp softened unsalted butter
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves (optional)
• Pinch of salt & black pepper

For the Fluffy Mashed Potatoes

• 2 lbs potatoes (Yukon Gold or Russet work best)
• 4 tbsp unsalted butter
• ½ cup warm milk (more if needed)
• ¼ cup heavy cream (optional for extra creaminess)
• Salt & pepper to taste

---

Instructions

1. Prepare the Mashed Potatoes

1. Peel and cube potatoes, then boil in salted water until fork-tender (15–20 minutes).
2. Drain and mash until smooth.
3. Stir in butter, warm milk, and cream. Season with salt and pepper. Keep warm.

2. Make the Lemon Herb Butter

1. In a small bowl, mix softened butter, lemon zest, lemon juice, parsley, thyme, salt, and pepper.
2. Chill in the fridge until slightly firm.

3. Cook the Steak

1. Pat steaks dry with paper towels and season generously with salt and pepper.
2. Heat a heavy skillet (cast iron works best) over medium-high heat. Add olive oil.
3. Sear steaks 3–4 minutes per side for medium-rare (adjust for desired doneness).
4. In the last 2 minutes, add butter, garlic, rosemary, and a squeeze of lemon juice. Baste the steak with the melted butter.
5. Rest steaks for 5–7 minutes before slicing.

4. Serve

• Place fluffy mashed potatoes on a plate.
• Slice steak and top with a dollop of lemon herb butter.
• Spoon extra pan juices over the steak.

---

🍴 Chef’s Tips

• For extra fluffy potatoes, use a potato ricer or whip with an electric mixer.
• Always let steak rest to keep juices locked in.
• Lemon zest adds brightness without overpowering the buttery flavor.

---

❓ FAQs

Q1: Can I use another cut of steak?
Yes! Ribeye, sirloin, strip steak, or filet mignon all work well. Cooking time may vary depending on thickness.

Q2: Can I make this with chicken or fish instead of steak?
Absolutely—lemon herb butter works beautifully with chicken breast, salmon, or cod. Just adjust cooking times.

Q3: How do I know when my steak is done without a thermometer?

• Rare: Soft like raw meat
• Medium-rare: Soft with slight spring (like pressing your thumb pad)
• Medium: Firmer with some give
• Well-done: Very firm

Q4: Can I make the mashed potatoes ahead of time?
Yes—make them up to 2 days in advance. Reheat with a little milk or cream to bring back creaminess.

Q5: How do I store leftovers?

• Steak: Refrigerate up to 3 days, reheat gently in a skillet.
• Mashed potatoes: Refrigerate up to 4 days, reheat with added milk or butter.

Q6: Can I freeze the herb butter?
Yes! Roll in parchment paper, freeze up to 3 months, and slice as needed.

Q7: How can I make the potatoes even lighter and fluffier?
Use Yukon Gold potatoes and whip with a hand mixer, adding warm cream slowly until fluffy.

---

Would you like me to also create a quick one-pan version (where steak and mashed are made together with minimal cleanup), or do you prefer the full classic style?