Ingredients:

For the Steak:

2 ribeye steaks, about 1-inch thick
Salt and freshly ground black pepper
2 tablespoons olive oil

For the Lemon Herb Butter:

1/2 cup unsalted butter, softened
Zest of 1 lemon
2 tablespoons freshly chopped parsley
1 tablespoon freshly chopped thyme
1 clove garlic, minced
Salt, to taste

For the Mashed Potatoes:

4 large potatoes, peeled and cubed
1/2 cup milk
1/4 cup unsalted butter
Salt and pepper, to taste

Instructions:

Prepare the Lemon Herb Butter:

In a bowl, combine the softened butter, lemon zest, parsley, thyme, minced garlic, and a pinch of salt. Mix until well combined. Set aside.

Cook the Steaks:

Season the steaks generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or until desired doneness.
Remove from heat and top each steak with a dollop of the lemon herb butter. Let it melt over the warm steak.

Make the Mashed Potatoes:

Boil the potatoes in salted water until tender, about 15-20 minutes.
Drain well and return to the pot.
Add milk and butter, then mash until smooth and fluffy. Season with salt and pepper to taste.

Serve:

Plate the steaks alongside a generous serving of fluffy mashed potatoes. Spoon over any melted herb butter from the pan.

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Servings: 2 servings
Calories: Approximately 850 calories per serving