Welcome to Joe’s Kitchen!

Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 2 servings

A Classic Steakhouse Dinner at Home

Juicy strip steaks with a rich pan sauce, creamy garlic mashed potatoes, and savory steakhouse green beans make this feel like a restaurant-quality dinner without leaving home. The green beans add buttery garlic flavor and a slightly smoky steakhouse touch that balances the richness of the steak perfectly.

Ingredients

For the Strip Steaks

• 2 strip steaks, 10–12 oz each
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil
• 1 tbsp unsalted butter

For the Garlic Mashed Potatoes

• 1 lb Yukon Gold potatoes, peeled and chopped
• 2 garlic cloves
• 1/2 cup whole milk, warmed
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• Optional: 2 tbsp sour cream for extra richness

For the Steakhouse Green Beans

• 12 oz fresh green beans, trimmed
• 2 slices bacon, chopped
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 small onion, thinly sliced
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• Salt to taste
• Optional: squeeze of fresh lemon juice

For the Pan Sauce

• 1/2 cup beef stock
• 1 tsp Dijon mustard
• 1 tbsp unsalted butter

Instructions

Step 1 – Cook the Potatoes

Bring a large pot of salted water to a boil.

Add the chopped potatoes and garlic cloves. Cook for 12–15 minutes until the potatoes are fork-tender.

Drain well and return the potatoes to the hot pot for 1 minute to remove excess moisture.

Mash with the warm milk, butter, salt, and optional sour cream until smooth and creamy.

Cover and keep warm.

Step 2 – Prepare the Steakhouse Green Beans

Bring a pot of salted water to a boil. Add the green beans and blanch for 3–4 minutes until bright green and slightly tender.

Drain immediately and rinse under cold water to stop the cooking.

In a skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving a little bacon fat in the pan.

Add the butter, onion, and garlic. Cook 2–3 minutes until softened and fragrant.

Add the green beans back to the skillet along with the black pepper, smoked paprika, and a pinch of salt. Toss for 2–3 minutes until hot and lightly blistered.

Stir the bacon back in and finish with a squeeze of lemon juice if desired. Keep warm.

Step 3 – Season the Steaks

Pat the strip steaks dry with paper towels.

Season both sides generously with kosher salt and black pepper. Let sit at room temperature for 15–20 minutes before cooking for more even doneness.

Step 4 – Sear the Steaks

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot.

Add the oil. Carefully place the steaks into the skillet.

Cook 3–4 minutes per side for medium-rare, depending on thickness.

During the final minute of cooking, add the butter and spoon the melted butter over the steaks repeatedly to baste them.

Transfer the steaks to a plate and rest for 5–7 minutes before slicing.

Step 5 – Make the Pan Sauce

Reduce the heat to medium.

Pour the beef stock into the skillet and scrape up all the browned bits from the bottom of the pan with a wooden spoon.

Stir in the Dijon mustard and simmer for 2–3 minutes until slightly reduced.

Remove the pan from the heat and whisk in the butter until glossy.

To Serve

Spoon the garlic mashed potatoes onto warm plates.

Add the steakhouse green beans alongside the potatoes.

Slice the steak against the grain and place beside or partially over the potatoes.

Spoon the pan sauce over the steak and serve immediately.

Serving Suggestions

• Serve with warm crusty bread and butter.
• Add a wedge salad or Caesar salad for a full steakhouse-style dinner.
• Excellent with roasted mushrooms or crispy onions on top of the steak.

Wine Pairing

A bold Cabernet Sauvignon pairs beautifully with the richness of the steak and buttery potatoes.

Other excellent options:

• Malbec
• Syrah
• Merlot

Chef Tips & Common Mistakes

For Better Steak

• Letting the steak sit at room temperature before cooking helps it cook more evenly.
• Patting the steak dry creates a much better crust.
• Avoid moving the steak too much while searing.

For Creamier Potatoes

• Warm milk blends more smoothly into mashed potatoes than cold milk.
• Returning drained potatoes to the hot pot helps remove excess moisture and prevents watery mashed potatoes.

For Perfect Green Beans

• Blanching first keeps the beans vibrant green and prevents overcooking in the skillet.
• Do not overcrowd the pan or the beans will steam instead of blistering slightly.

Storage & Reheating

Refrigerator

Store leftovers in airtight containers for up to 3 days.

Reheating Steak

Reheat gently in a skillet with a little butter over low heat to avoid overcooking.

Reheating Potatoes

Add a splash of milk before reheating to restore creaminess.

Reheating Green Beans

Reheat in a skillet for the best texture rather than microwaving.