Pan fried, Oven Roasted Steak & Garlic Mashed Potatoes

Ribeye Steak – 4 pieces
Garlic Paste or Crushed garlic – from 6-8 garlic cloves
Ground Black pepper – for your taste
Steak seasoning – any kind, 4 teaspoon
Worcestershire sauce – 4 table spoon
Salt – to taste (Sea salt preferred. adds more flavor. )


Wash Steak, Dry it with paper towel.

Coat with Garlic paste. You can insert some garlic into small openings on the steak as well. Season Steak liberally with Salt, black pepper, and Seasoning, on both sides of Steak. Be careful with Salt as Seasoning may also have some salt in it. Splash Worcestershire sauce on both sides. Don’t add too much.. just 1 tbsp for each piece.

Cover and refrigerate for 1-3 hours.  (I store in a ziploc bag)

Before cooking, keep the Steak out in room temperature for 15-30 minutes. Preheat Oven to 425 degree F.

Heat a cast iron skillet to very hot on stove. Add butter  for searing Steak on it. Be generous 🙂

Place steak in skillet and sear each side (2 min per side). Reduce flame to medium high.

Immediately transfer Seared Steak pieces to a buttered baking dish (you can keep the buttered dish in oven for few minutes to make it very hot before putting Steak in it)

Pour remaining melted butter from the pan on the steak.

Place in hot oven and finish till degree of doneness is achieved. Depending on thickness, maybe 7 min for medium rare (for a 1 inch thick Steak).  Do 6 min for 3/4 inch thick piece. Do 10mts for 1.25 inch steak.

Let the Steak rest for 8-10 minutes at room temperature before it is served. Enjoy.

Side serving of  Roasted Potatoes or mashed potatoes, and some boiled veggies will be great.


Some other techniques to try:

Garlic Mashed Potatoes

2 pounds potatoes, cut into 1 inch pieces (With or Without skin – your choice) (About 6 med potatoes)
1/2 cup sour cream (light or regular)
1/4 cup half and half or heavy cream
4 teaspoons minced garlic or 2 teaspoons garlic powder
3-4 tablespoons butter
salt and pepper to taste
Chopped Chives – 1 tbsp (Optional)

Place potatoes in a large pot and cover potatoes with water. Bring to a boil on the stove, cover and boil until potatoes are very tender and easily pierced with a fork. Drain and transfer potatoes to a large bowl.

Add sour cream, milk ( half and half or heavy cream), garlic, butter, chives and salt and pepper to bowl. Mash with a potato masher/stand mixer/hand mixer till desired texture is achieved.

(Tip: I usually mash with the stand mixer, and use its bowl for mixing etc.)