Rosemary and Garlic Steak

Dine

with bacon Brussels sprouts and Yukon Gold and cauliflower mashed potatoes

This mouth-watering steak can truly be “cut with a butter knife.” This saying is no exaggeration for this rosemary infused porterhouse. Enjoy with Yukon gold and cauliflower mashed potatoes and bacon Brussels sprouts for a restaurant quality steak dinner at home.

Ingredients List

4 porterhouse or T-bone steaks
1 pkg fresh rosemary
8 cloves fresh garlic, divided
2 lbs. Yukon Gold potatoes
12 oz pkg frozen cauliflower rice
1 stick unsalted butter; cut into 8 pats
½ cup vegetable broth, warmed
1 cup whole milk or heavy cream, warmed
6 oz smoked Gouda, shredded
1-2 Tbsp. olive oil
2 lbs. Brussels sprouts
8 strips bacon
Salt and pepper for seasoning

PREP TIME: 10 MIN
COOK TIME: 1 HR 5 MIN
TOTAL TIME: 1 HR 15 MIN
SERVES: 4

Directions

1. Sous vide and meat prep
Fill a large pot with water and insert the sous vide stick into the water, clipping the stick onto the edge of the pot. Set the temperature to 125°F and the time for 1 hour. While the water heats, generously season the steak with salt and pepper. Place the steaks in individual zip top bags. Thinly slice 4 cloves of garlic, and place one sliced clove on top of each steak. Then divide the rosemary sprigs between the steaks- they can be on either side of the steak.
Press out as much air from the bag as possible and zip almost closed. Once the water is heated, place the bags in the water, until steak is almost completely submerged then close the bag all the way. The water in the pot will help push out all the air in the bags and give it a more airtight seal. Just be careful to not get any water into the bag as you are submerging it.

2. Cook the potatoes and cauliflower: *See Note*
Quarter the potatoes and place potatoes in a large pot and cover with water by 1”. Cover the pot and bring to a boil. Once boiling, remove the lid and boil for 15-20 minutes, until fork tender.
While the potatoes are boiling you can microwave the cauliflower in the bag it comes in until the cauliflower is cooked through (follow instructions on the bag for microwave).
Drain the potatoes and return to the pot. Mash the potatoes with a fork, until few lumps remain. Stir in the butter, milk, vegetable broth, cooked cauliflower and smoked gouda. Cover the potatoes to keep warm.

3. Roast the Brussels sprouts and bacon
While the potatoes cook, preheat oven to 425°F and line a half sheet pan with aluminum foil. Halve the Brussels sprouts and remove the outer leaves. Place in a large bowl and toss with 1-2 Tbsp. oil and season with salt and pepper. Spread in an even layer on the prepared baking sheet.
Slice the bacon into ¼”strips and lay over the top of the Brussels sprouts. Roast for 25-35 minutes, tossing halfway through.

4. Sear the meat
Once the steak has finished cooking, remove it from the bag and place on a large cutting board (remove garlic cloves and rosemary sprigs). In a cast iron skillet, heat a few tablespoons of oil over high heat. Once the oil is very hot; sear the meat in the pan for about 2-4 minutes per side. Allow the steak to rest for 5 minutes before slicing.

5. Compose your meal:
Divide the mashed potatoes and Brussels sprouts among 4 plates and serve with the seared steak.

NOTE: If you have a pressure cooker you can use it to make the Yukon Gold and cauliflower mashed potatoes. Put potatoes, cauliflower, butter, milk, vegetable broth, Smoked Gouda, garlic, salt & pepper to taste in the pressure cooker. Set it to steam for 30 minutes. Once it is done you can use a hand mixer with standard beaters to blend the mashed potatoes while in the pot in the pressure cooker. This can be done while you are cooking the rest of the meal.