SERVES 2
  • Prep Time
    45 minutes
  • Additional Time
    25 minutes
  • Total Time
    1 hour 10 minutes
INGREDIENTS
  • For the Compound Butter steak:
  • 7 ounces unsalted French butter
  • 2 tablespoons fresh chives, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme leaves, minced plus sprigs for cooking the steak
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 shallot, minced
  • 1 whole roasted garlic head
  • 1 teaspoon Himalayan sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 ribeye steaks
  •  
  • For the Mashed Potatoes:
  • 2 large russet potatoes, peeled and diced
  • 1 tablespoon kosher salt (to season boiling water)
  • ¼ cup heavy cream
  • 3 tablespoons compound butter (from above)
  • 1 teaspoon Himalayan sea salt, adjusted to taste
  • ½ teaspoon freshly ground black pepper, adjusted to taste
  • 1 tablespoon fresh chives, chopped for garnish
3-Step Recipes, Lunch Dinner

Garlic Herb Compound Butter Steak and Mashed Potatoes

In partnership with @FeedFeed. Elevate your steak dinner with this indulgent roasted garlic herb compound butter, perfectly paired with creamy mashed potatoes. The rich flavors of roasted garlic, fresh herbs, and velvety French butter transform a simple cut of meat into a gourmet experience.

STEP 1: make the compound butter

Let the French butter come to room temperature so it softens.

Preheat an air fryer to 350°F. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and season with salt and pepper. Wrap the garlic in foil and roast in the air fryer for 40 minutes, or until soft and caramelized.

While the garlic roasts, mince the chives, rosemary, thyme, and shallot. Zest the lemon and combine these ingredients with the softened butter in a bowl. Season with Himalayan salt and pepper. Squeeze the roasted garlic cloves into the butter mixture, and mix everything until well combined.

Roll the compound butter in plastic wrap and refrigerate for at least 20 minutes to allow it to set.

STEP 2: cook the steak

Season the ribeye steaks generously with salt and pepper. Heat a skillet over medium-high heat and add a drizzle of oil.

Once hot, sear the steaks on both sides until browned. Add a few sprigs of thyme and 3 tablespoons of the compound butter to the pan. Baste the steaks continuously with the melted butter and herbs until they reach your desired doneness.

Remove the steaks from the skillet and allow them to rest for 5 minutes before slicing.

STEP 3: make the mashed potatoes

While the steak rests, bring a large pot of salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and mash them with a potato masher. Stir in the heavy cream, 3 tablespoons of the compound butter, salt, and pepper.

Garnish the mashed potatoes with freshly chopped chives. Plate the steak and mashed potatoes, and add a pat of compound butter on top of each steak for extra richness.

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