Day Eighty-Four: Steak and Grilled Mashed Potatoes

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December 14, 2012 by chicagogrilling365

031So, me and Jenny heart red meat. Specifically ribeyes. Really thick ribeyes. However, we’ve done bone-in and boneless ribeyes on the grill. But we really like pan-seared, butter-basted steaks as well.

Mashed potatoes are an obvious companion for a steak, but we thought we’d do something a little different. I boiled two russet potatoes, skin on, until cooked. 039The other two potatoes I sliced about a quarter inch thick, and grilled until they had a nice char.

014I should have taken a better picture, but I was on the phone, and my phone costs more than two potatoes.

All the potatoes got mashed with a lot of butter and a good helping of milk, as well as salt and pepper. Mashed potatoes should keep their skin.

They just should. 042The steaks were seasoned and cooked in the cast iron skillet (big surprise there) in oil and butter, with thyme and garlic for some aromatic zest awesomeness. Sorry, I almost used a Rachael Ray word. Yikes.

010We gave some snow peas a quick sautee, and we were ready to eat. Good meal. Jenny gnawed on both the bones while we finished our television showsprograms, stories. The cross-out feature is fun and I’m in a weird mood. Oh yeah. We got a tree.

-K&J

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