December 14, 2012 by chicagogrilling365
So, 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. The other two potatoes I sliced about a quarter inch thick, and grilled until they had a nice char.
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. The 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.
We 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 shows, programs, stories. The cross-out feature is fun and I’m in a weird mood. Oh yeah. We got a tree.