Pan-Roasted Strip Steaks with Gouda Smashed Redskins & Asparagus

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

20 minutes

Calories

689 kcal

Directions

Preheat oven to 400°. Heat large covered saucepot of salted cold water and potatoes to a boil over high heat. Reduce heat to low; simmer, uncovered, 20 minutes or just until potatoes are tender. Drain potatoes; transfer to large bowl. Add cream, cheese, and ½ teaspoon each salt and pepper. With potato masher, gently smash potatoes until slightly chunky; transfer to saucepot and cover to keep warm. Makes about 3 cups.
Pat steaks dry with paper towel. In small bowl, stir garlic powder, and remaining 1 teaspoon salt and ½ teaspoon pepper; sprinkle on both sides of steaks.
In large, oven-safe skillet, heat oil and butter over medium-high heat 3 minutes or until shimmering, but not smoking. Add steaks; cook 4 minutes or until seared. Turn steaks; sprinkle with onion and thyme. Add asparagus; transfer skillet to oven and roast 6 minutes or until internal temperature of steak reaches 135° for medium-rare. Transfer steaks to cutting board and loosely tent with aluminum foil; let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
Serve steaks with potatoes, onions and asparagus.