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Herb-Crusted Ribeye with Roasted Garlic Mashed Potatoes & Sautéed Kale Recipe

Name: Herb-Crusted Ribeye with Roasted Garlic Mashed Potatoes & Sautéed Kale
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 4 (8 oz) ribeye steaks; 2 teaspoons dried thyme; 2 teaspoons dried rosemary; 1 tablespoon olive oil; 6 medium russet potatoes; 1 head garlic; 1/2 cup milk; 4 tablespoons unsalted butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon extra virgin olive oil; 2 (5 oz) pkgs baby kale; 1/2 teaspoon crushed red pepper flakes

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This is a yummy dinner with a big piece of steak, creamy mashed potatoes, and tasty green kale. The steak has herbs on it, and the potatoes have roasted garlic mixed in. It's a special meal that's really good!

Ingredients

4 (8 oz) ribeye steaks

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 tablespoon olive oil

6 medium russet potatoes

1 head garlic

1/2 cup milk

4 tablespoons unsalted butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon extra virgin olive oil

2 (5 oz) pkgs baby kale

1/2 teaspoon crushed red pepper flakes

Method

Preheat your oven to 400°F (200°C).

Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast in the oven for 40 minutes.

Increase the heat of the oven to 450°F (230°C) for the steaks later.

Peel and cut the potatoes into even chunks, place them in a large pot, cover with water, and bring to a boil. Cook for 20 minutes or until tender.

Pat the ribeye steaks dry with paper towels. Mix the dried thyme and rosemary, and press the mixture onto both sides of the steaks.

Heat a skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, place the steaks in the skillet, cooking for about 4-5 minutes per side for medium-rare, or until desired doneness.

Transfer the steaks to a baking sheet and place in the oven for 5 minutes to form a herb crust.

Drain the potatoes and return them to the pot. Squeeze the roasted garlic out of its skin and add to the potatoes along with milk, butter, salt, and pepper. Mash until smooth and creamy.

In another skillet, heat extra virgin olive oil over medium heat. Add the baby kale and crushed red pepper flakes, sautéing until the kale is wilted, about 3-4 minutes.

Rest the steaks for 5 minutes after removing from the oven.

Serve each plate with a scoop of roasted garlic mashed potatoes, a portion of sautéed kale, and a herb-crusted ribeye steak on the side.

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