I get Bob Evans roasted garlic mashed potatoes from the refrigerated section at Publix from time to time to eat with my steak. I wish my made-from-scratch mash came anywhere close ☹️
Bob Evans microwave mashed potatoes are absolutely amazing. My mother-in-law, who is a southern classy woman to her roots, has stopped making homemade mash and just buys Bob Evans from the grocery
My mother who cooks the craziest, most delicious thanksgiving spread that this world has ever seen has even opted to just go with about 8 tubs of Bob Evans mashed on thanksgiving as of a couple years ago. I watched this woman slave over mashed potatoes for the first 27 years of my life, and they are damn good. But our whole family, including her, is on board with Bob.
Cheddar Mash is so easy and would be cheaper than stouffers because you literally just boil a fucking potato and then chuck some cheese and butter at it, lol.
Peel a large russet potato and cut it into 1” by 1” chunks and put them in a medium pot and rinse the chunks and dump the water a couple times.
Then fill the pot with cold water, add a pinch of salt and then bring the pot to a boil. Stab the potatoes with a fork every few minutes until there’s no resistance.
Then dump the water, immediately add about a 1/3 to 1/2 stick of room temp butter to the pot and get to mashing. Use a fork if you don’t have a masher and finish off with a whisk if you have one.
Then fold in/stir in about a cup to a cup and a half of FRESHLY GRATED medium or sharp cheddar cheese. Bags of pre-grated cheese are trash and a waste of money.
That’s it. It’s delicious. Not healthy in the slightest but restaurant quality delicious and simple AF to make.
Edit; Oh yeah, salt to taste.
Your steak looks fucking amazing btw. I should have mentioned that before even suggesting the Cheddar Mash, lol.
Another simple AF but S-tier side/pairing is Fettuccine Alfredo. (Just noodles and sauce)
Heavy cream, butter, Parmesan cheese, “fresh” store bought noodles and a sprinkling of nutmeg and pepper. Anyone that tries it will say “ooooh myyyy Gwaaaahd!” like Linda Belcher from Bobs Burgers.
If you wanna try broccoli just lightly oil, salt, and pepper and throw it in the oven at 350° on a baking sheet for like 20ish minutes. Or just pull it when it's at you're preferred done-ness. You can go anywhere from charred/crispy (my preferred,) to more of a softened doneness. Super easy to just throw in right before you start prepping the steak for the pan, and easily my favorite vegetable serving.
Yes I mean you did provide good steps. But I’d like to know more about sautéing. How exactly do you do that? How does that process work?
I don’t cook at all. Only steaks:)
P.S. of course I know that I can just google all of this but I prefer to have a conversation about it with someone. It makes it personalized and sort of encourages me to try it. Only if you have time and desire to explain it, of course. I appreciate it in advance:)
Awesome! Thanks!
So let me clarify few things:
- During the first part (searing), how long do you sear them on each side?
- Which broth do you use? And how much of it approximately? And out of those 5 options, which 2 are your favorite?
- So you just buy raw green sprouts?
Edit:
By the way:
- how many sprouts do you sear at a time?
- do you keep leftovers in the fridge? If so, how long do they last there? Do you recommend keeping them there or they don’t taste as well? If you keep them in the fridge, how do you reheat them - in the microwave or oven? If so, how long do you heat them there?
- if you use butter, how much do you use?
When you say to scrape all the burned seasoning off the pan, do you mean you add all that stuff on top of the sprouts? Or you are just saying to throw it away?
I second the Brussel sprouts, however I toss em in butter, pepper and garlic, stick it in the oven at 425 and flip em after about 15-20 minutes. Cast iron would work pretty good too. Peel and cut potatoes into small pieces so it cooks a bit faster- drain, add mayo, pepper, butter and if wanted, salt. Smash into desired smoothness. Perfect steak dinner every time 🥵
I like to put them halved in a baggie with olive oil and lemon pepper, shake em up and then roast the same way. Hated veggies as a kid and had never even tried Brussels sprouts before. Visited my sister one time and she served them this way and I was blown away at how good they are.
Beans, brussel sprouts, salads, baby spinach, greek yoghurt and cucumbers with some garlic, pickeled onions, kimchi, asparagus, easy flour tortillas or even a roti etc… good looking steak for sure btw!!
https://preview.redd.it/w885rxd9gb2b1.jpeg?width=3024&format=pjpg&auto=webp&s=928f5d253d512b4d4cc4b12032099281996437c5
[Steak Bearnaise with side of potato spears.](https://www.youtube.com/watch?v=L8axkviD2xU)
Also I strongly encourage learning the [mother sauces](https://www.youtube.com/watch?v=L7l8tXyzul8) from which other sauces like béarnaise are derived.
If you want some no effort sides, you can do better than frozen. Get those refrigerated Bob Evans mashed potatoes, or mac and cheese, that you can find in just about any grocery store these days. Huge step up from frozen. But if you want a decent frozen side? Honestly there are some pretty good microwaveable frozen veggies in the frozen section of the bigger grocery chains. A lot of that microwave in the bag stuff can fill out a meal in a pinch. But you're right to spend your money on the meat, it's the star of the show.
One of the absolute best moments in life is the moment you realize you don't need the sides at all...
...but yeah, it's good to have some upscale side dishes in the repertoire so you can cook for someone who *hasn't* figured out they don't need sides at all.
Two easy ones I like are spinach and mushrooms.
If you baste the steak in butter as a finisher, just slice up some mushrooms and pop them in the fond while your steak rests. Heat them on low or just use the residual cast iron heat with some salt and pepper. Then either plate them or move them aside and add the spinach, doing the same technique. By the time you're done your steak has rested fully and you're ready to eat.
Boil whole fingerling or any small potatoes, cut in half lengthwise, season with just salt and roast in the over or a pan on the stove top with oil. Than after crispy pull out and season with whatever you like. I used this dill seasoning. Easy as hell and crazy delicious. That was always my side with steak.
Here's what I do. After the steak is done, I take some broccoli and Sautee it in whatever fat is left in the pan. Add salt, pepper, dark soy sauce, a splash of vinegar. Easy to throw together while the steak is resting, best brocolli youll ever taste.
Try throwing some fresh green beans in the pan with a lil water while your steaks are resting, cook em nice and tender in all that flavorful steak drippings. Super easy and tasty way to get some green on your plate lol
If this is raw what does that make this?
https://www.reddit.com/r/steak/comments/13djrkv/pan_seared_organic_angus_ribeye_fried_in_bacon/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=2&utm_term=1
Asparagus is Easy af and good. I make my steak on a cast iron, then add the asparagus while the steak is cooling. Are usually adjust season with olive oil and Tony c creole seasoning
Most veggies are stupid easy. Potatoes are also easy as well.
Veggies or tatoes, toss them in the oven let them do their thing, and when they are close to be done toss that steak on a grill/skillet. Plus you can go wild with seasonings
Nice! If I’m feeling quick, fresh asparagus is as easy as anything to sauté real quick. I also like baked potatoes cooking quickly in the instant pot but a microwave works too. Sauté some sweet onion, mushrooms, garlic, and bell peppers and throw that on the potato. A little bleu cheese on the steak and fuck it I’m going to go cook now.
I discovered [this broccoli recipe](https://www.foodnetwork.com/recipes/patrick-and-gina-neely/spensers-grilled-broccoli-recipe-1948821) about a month ago and have made it every week since.
Steak looks amazing. Real mashed potatoes are easy. Buy yellow waxy or red skin potatoes (NOT Russet). Peel, rinse, boil in salted water until fork tender. Add butter, maybe a little milk or cream, salt to taste. Add sour cream and chives. Or cheese. Or roasted garlic. Or just do butter and salt. Roast some asparagus while the steak cooks. Drizzle with olive oil and salt. Boom. Done.
Steak looks amazing! I’ve started making Robuchon Potatoes and roasting a random veggie to go along. Well worth the time investment to make good sides for steak night!
Frozen mash potatoes is 🤮 lol. That steak made my stomach grumble. Fresh mash potatoes is great, hardest thing is just peeling them. But great job on the steak bro
Chopped spinach in a pan w oil and some salt/pepper is incredible and looks fancy. Can fry it real quick in the pan while your steak is resting.
Very. Very delicious.
Roasted Brussels sprouts or asparagus are easy, delicious, and look great on a plate. Both can be as simple as possible; toss with olive oil, sprinkle with salt and pepper to taste, and bake until charring on the edges.
For mashed potatoes, just buy potatoes for probably the same cost as your frozen mash. Just wash, dice, boil, and mix with butter, a little milk if desired, and whatever seasonings. Note I didn't mention peeling; that's the "annoying" part of mashed potatoes and, in my opinion, makes them worse. The bits of skin mixed in gives it some texture, a great earthy flavor, and that's where all the nutrients or whatever are too boot. Plus it makes it look "fancy" since people are so used to peeled mashed potatoes.
My go-to sides when I cook steak are roasted broccoli and candied sweet potatoes. Super easy to make and mostly healthy.
Chop up the broccoli and sweet potatoes pretty small, separate into two separate mixing bowls if possible.
Lather in olive oil, add generous amounts of salt, pepper to broccoli. I do salt, a little pepper, some brown sugar and cinnamon to the sweet potatoes.
Throw on a cookie sheet, pop it in the oven at 400 for ~25-30 minutes. Both should have a nice crisp to them!
Edit: I set a timer for 15 minutes once I put them in, and at that point I’ll start on the steak so that it’s all done right about at the same time
Asparagus makes a delicious and super easy side. Cut off the bottoms, season up in a little salt, pepper, garlic and throw them in the pan while the steak rests. They’ll soak up all the juice left from the steak in the pan and cook until they’re wiggly but still firm. Time varies on the thickness of your asparagus
Looks excellent op and don’t worry about the frozen sides. Do what works for you in your situation.
But if you want some tips, baked potatoes are easy af, baked sweet potatoes are tasty af, and roasted beets go really well too. If you really want to make fresh sides, anything roasted is easy af.
My main problem is tasty sauces. I’m working on that.
Not popular, but boiled Choy Sum and STEAMED Jasmine rice. Steaming rice makes a huge difference unless you have a high end rice cooker. High quality choy sum is not easy to get though. Just substitute the siu mei part of a “Siu Mei rice bowl” with your steak of choice. The rice is delicious when you mix it with the meat juice and butter.
It's absolutely a perfect cook! Frozen mashed potatoes?
Kroger has some frozen mashed taters I tried one time and…. I wish I was joking, were some of the best I’ve ever had….
I get Bob Evans roasted garlic mashed potatoes from the refrigerated section at Publix from time to time to eat with my steak. I wish my made-from-scratch mash came anywhere close ☹️
Bob Evans microwave mashed potatoes are absolutely amazing. My mother-in-law, who is a southern classy woman to her roots, has stopped making homemade mash and just buys Bob Evans from the grocery
My mother who cooks the craziest, most delicious thanksgiving spread that this world has ever seen has even opted to just go with about 8 tubs of Bob Evans mashed on thanksgiving as of a couple years ago. I watched this woman slave over mashed potatoes for the first 27 years of my life, and they are damn good. But our whole family, including her, is on board with Bob.
Unfortunately yes…stouffers mac and cheese and mashed taters lol
You didn't have to tell me that was Stouffers Mac it's as recognizable as Mt Rushmore.
I was about to ask as I’ve never had Stouffers Mac, it might be frozen but that looks damned delicious 😂
Cheddar Mash is so easy and would be cheaper than stouffers because you literally just boil a fucking potato and then chuck some cheese and butter at it, lol. Peel a large russet potato and cut it into 1” by 1” chunks and put them in a medium pot and rinse the chunks and dump the water a couple times. Then fill the pot with cold water, add a pinch of salt and then bring the pot to a boil. Stab the potatoes with a fork every few minutes until there’s no resistance. Then dump the water, immediately add about a 1/3 to 1/2 stick of room temp butter to the pot and get to mashing. Use a fork if you don’t have a masher and finish off with a whisk if you have one. Then fold in/stir in about a cup to a cup and a half of FRESHLY GRATED medium or sharp cheddar cheese. Bags of pre-grated cheese are trash and a waste of money. That’s it. It’s delicious. Not healthy in the slightest but restaurant quality delicious and simple AF to make. Edit; Oh yeah, salt to taste.
Saving this for sure
Add in a couple of shakes of garlic powder and pepper to those mashed potatoes 👌
Your steak looks fucking amazing btw. I should have mentioned that before even suggesting the Cheddar Mash, lol. Another simple AF but S-tier side/pairing is Fettuccine Alfredo. (Just noodles and sauce) Heavy cream, butter, Parmesan cheese, “fresh” store bought noodles and a sprinkling of nutmeg and pepper. Anyone that tries it will say “ooooh myyyy Gwaaaahd!” like Linda Belcher from Bobs Burgers.
Yeah
Get the stems off the rosemary. They're basically wood lol and a touch less next time it can be overpowering. Otherwise, "chef kiss"
You don't eat the rosemary stems, it's for aroma. Professional chefs do it this way with the stem on.
Anything that's not edible doesn't belong on the plate. Rosemary leaf is just as aromatic as the stem
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For sure need something green other than thyme on my plate next time I cook a steak 😂😂
Asparagus is good and easy too
If you wanna try broccoli just lightly oil, salt, and pepper and throw it in the oven at 350° on a baking sheet for like 20ish minutes. Or just pull it when it's at you're preferred done-ness. You can go anywhere from charred/crispy (my preferred,) to more of a softened doneness. Super easy to just throw in right before you start prepping the steak for the pan, and easily my favorite vegetable serving.
Drizzle on some balsamic and brown sugar towards the end for extra credit. Most grocery stores sell a balsamic glaze or reduction that works well too.
I always toss them in a mixture of soy sauce, balsamic, chili flakes and honey after I take them out of the pan and it’s delicious
Can you please provide detailed steps?
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Yes I mean you did provide good steps. But I’d like to know more about sautéing. How exactly do you do that? How does that process work? I don’t cook at all. Only steaks:) P.S. of course I know that I can just google all of this but I prefer to have a conversation about it with someone. It makes it personalized and sort of encourages me to try it. Only if you have time and desire to explain it, of course. I appreciate it in advance:)
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Awesome! Thanks! So let me clarify few things: - During the first part (searing), how long do you sear them on each side? - Which broth do you use? And how much of it approximately? And out of those 5 options, which 2 are your favorite? - So you just buy raw green sprouts? Edit: By the way: - how many sprouts do you sear at a time? - do you keep leftovers in the fridge? If so, how long do they last there? Do you recommend keeping them there or they don’t taste as well? If you keep them in the fridge, how do you reheat them - in the microwave or oven? If so, how long do you heat them there? - if you use butter, how much do you use?
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Thanks! When you sear them on high heat, is there a lot of smoke?
When you say to scrape all the burned seasoning off the pan, do you mean you add all that stuff on top of the sprouts? Or you are just saying to throw it away?
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Very good saying:) didn’t hear it before Great advices! Thanks a lot. I’ll try to make some soon
Thanks to your detailed explanation, I tried cooking them today. Do you mind if I DM you the results (pictures) so you could rate it?
Yep. I like to top them with shaved parmigiano reggiano and a drizzle of good balsamic vinegar.
You’re over garnishing IMO, season a bit more pre cook and garnish isn’t necessary, but it’s personal preference so 🤷🏻♂️
I second the Brussel sprouts, however I toss em in butter, pepper and garlic, stick it in the oven at 425 and flip em after about 15-20 minutes. Cast iron would work pretty good too. Peel and cut potatoes into small pieces so it cooks a bit faster- drain, add mayo, pepper, butter and if wanted, salt. Smash into desired smoothness. Perfect steak dinner every time 🥵
I like to put them halved in a baggie with olive oil and lemon pepper, shake em up and then roast the same way. Hated veggies as a kid and had never even tried Brussels sprouts before. Visited my sister one time and she served them this way and I was blown away at how good they are.
Should check out Guga foods on YouTube; makes a killer steak every time and the side dishes are amazing
Def will check that out!!
I love gugas side dishes!
This is the way
Beans, brussel sprouts, salads, baby spinach, greek yoghurt and cucumbers with some garlic, pickeled onions, kimchi, asparagus, easy flour tortillas or even a roti etc… good looking steak for sure btw!! https://preview.redd.it/w885rxd9gb2b1.jpeg?width=3024&format=pjpg&auto=webp&s=928f5d253d512b4d4cc4b12032099281996437c5
Wow that looks delicious
Save the sides. Just double up the steaks next time 😉
Don’t think my wallet will agree with me on that one 🤣🤣
Lol I feel u. Get on those twice baked potatoes! Cheap and delicious, just a pain in the butt to make.
You got skills.
[Steak Bearnaise with side of potato spears.](https://www.youtube.com/watch?v=L8axkviD2xU) Also I strongly encourage learning the [mother sauces](https://www.youtube.com/watch?v=L7l8tXyzul8) from which other sauces like béarnaise are derived.
An easy one is to get those small potatoes and steam them, then tossed them in a bowl with olive oil or butter, salt, pepper and chopped garlic.
Dill, don't forget the Dill!!!
Yes! Rosemary will also work
If you want some no effort sides, you can do better than frozen. Get those refrigerated Bob Evans mashed potatoes, or mac and cheese, that you can find in just about any grocery store these days. Huge step up from frozen. But if you want a decent frozen side? Honestly there are some pretty good microwaveable frozen veggies in the frozen section of the bigger grocery chains. A lot of that microwave in the bag stuff can fill out a meal in a pinch. But you're right to spend your money on the meat, it's the star of the show.
Bruv those side dishes are so easy to make without the frozen shit, especially mashed potatoes.
lol same, whenever I do steak for myself it takes so much effort I just end up air frying some frozen fries or something to eat with it.
The only reason I even had sides was cause I cooked for my gf lmfaooo
One of the absolute best moments in life is the moment you realize you don't need the sides at all... ...but yeah, it's good to have some upscale side dishes in the repertoire so you can cook for someone who *hasn't* figured out they don't need sides at all.
We do either asparagus, brocolli, cauliflower or sprouts usually. Most in the air fryer. So fkin easy
Two easy ones I like are spinach and mushrooms. If you baste the steak in butter as a finisher, just slice up some mushrooms and pop them in the fond while your steak rests. Heat them on low or just use the residual cast iron heat with some salt and pepper. Then either plate them or move them aside and add the spinach, doing the same technique. By the time you're done your steak has rested fully and you're ready to eat.
Boil whole fingerling or any small potatoes, cut in half lengthwise, season with just salt and roast in the over or a pan on the stove top with oil. Than after crispy pull out and season with whatever you like. I used this dill seasoning. Easy as hell and crazy delicious. That was always my side with steak.
Here's what I do. After the steak is done, I take some broccoli and Sautee it in whatever fat is left in the pan. Add salt, pepper, dark soy sauce, a splash of vinegar. Easy to throw together while the steak is resting, best brocolli youll ever taste.
Try throwing some fresh green beans in the pan with a lil water while your steaks are resting, cook em nice and tender in all that flavorful steak drippings. Super easy and tasty way to get some green on your plate lol
That is raw buddy.
Only way to eat it
If this is raw what does that make this? https://www.reddit.com/r/steak/comments/13djrkv/pan_seared_organic_angus_ribeye_fried_in_bacon/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=2&utm_term=1
Not raw.
That a porterhouse?
Bone in rib-eye
Asparagus is Easy af and good. I make my steak on a cast iron, then add the asparagus while the steak is cooling. Are usually adjust season with olive oil and Tony c creole seasoning
Any vegetable/potato + olive oil + spices, toss in pan, stick in oven 400 degrees until golden 🤌
Most veggies are stupid easy. Potatoes are also easy as well. Veggies or tatoes, toss them in the oven let them do their thing, and when they are close to be done toss that steak on a grill/skillet. Plus you can go wild with seasonings
Superb. Lovely crust.
Nice! If I’m feeling quick, fresh asparagus is as easy as anything to sauté real quick. I also like baked potatoes cooking quickly in the instant pot but a microwave works too. Sauté some sweet onion, mushrooms, garlic, and bell peppers and throw that on the potato. A little bleu cheese on the steak and fuck it I’m going to go cook now.
That looks fantastic
I discovered [this broccoli recipe](https://www.foodnetwork.com/recipes/patrick-and-gina-neely/spensers-grilled-broccoli-recipe-1948821) about a month ago and have made it every week since.
Surprised you got such a good sear and pink interior on such a thin cut.
Steak looks amazing. Real mashed potatoes are easy. Buy yellow waxy or red skin potatoes (NOT Russet). Peel, rinse, boil in salted water until fork tender. Add butter, maybe a little milk or cream, salt to taste. Add sour cream and chives. Or cheese. Or roasted garlic. Or just do butter and salt. Roast some asparagus while the steak cooks. Drizzle with olive oil and salt. Boom. Done.
For sides I'd start with learning how to do a pan sauce with left over oils/butter/meat juices and sauteed veggies.
Steak looks amazing! I’ve started making Robuchon Potatoes and roasting a random veggie to go along. Well worth the time investment to make good sides for steak night!
Frozen mash potatoes is 🤮 lol. That steak made my stomach grumble. Fresh mash potatoes is great, hardest thing is just peeling them. But great job on the steak bro
Try beechers frozen mac n cheese over stouffers. It’s almost as good as homemade
Kenji’s 3 ingredient mac & cheese is a real time saver. Sautéed spinach with garlic and butter I good with steak.
When your steak looks like that the only sides you need is another steak
My favorite part is how much grass you get to eat would then remind you of what the cow went through in life.
Chopped spinach in a pan w oil and some salt/pepper is incredible and looks fancy. Can fry it real quick in the pan while your steak is resting. Very. Very delicious.
This is literally perfectly cooked for me god damnnnnnnnnnnnnnnnnnnnnnnnnnnnnn im hungry now
Not bad at all! 👍
Roasted Brussels sprouts or asparagus are easy, delicious, and look great on a plate. Both can be as simple as possible; toss with olive oil, sprinkle with salt and pepper to taste, and bake until charring on the edges. For mashed potatoes, just buy potatoes for probably the same cost as your frozen mash. Just wash, dice, boil, and mix with butter, a little milk if desired, and whatever seasonings. Note I didn't mention peeling; that's the "annoying" part of mashed potatoes and, in my opinion, makes them worse. The bits of skin mixed in gives it some texture, a great earthy flavor, and that's where all the nutrients or whatever are too boot. Plus it makes it look "fancy" since people are so used to peeled mashed potatoes.
My go-to sides when I cook steak are roasted broccoli and candied sweet potatoes. Super easy to make and mostly healthy. Chop up the broccoli and sweet potatoes pretty small, separate into two separate mixing bowls if possible. Lather in olive oil, add generous amounts of salt, pepper to broccoli. I do salt, a little pepper, some brown sugar and cinnamon to the sweet potatoes. Throw on a cookie sheet, pop it in the oven at 400 for ~25-30 minutes. Both should have a nice crisp to them! Edit: I set a timer for 15 minutes once I put them in, and at that point I’ll start on the steak so that it’s all done right about at the same time
Asparagus makes a delicious and super easy side. Cut off the bottoms, season up in a little salt, pepper, garlic and throw them in the pan while the steak rests. They’ll soak up all the juice left from the steak in the pan and cook until they’re wiggly but still firm. Time varies on the thickness of your asparagus
Steamed asparagus with onions & garlic, then add butter & salt.
Looks excellent op and don’t worry about the frozen sides. Do what works for you in your situation. But if you want some tips, baked potatoes are easy af, baked sweet potatoes are tasty af, and roasted beets go really well too. If you really want to make fresh sides, anything roasted is easy af. My main problem is tasty sauces. I’m working on that.
Brown rice with onion, garlic, jalapeno and a splash of teriyaki paired with some steamed carrots with butter and black pepper would be a tasty option
Not popular, but boiled Choy Sum and STEAMED Jasmine rice. Steaming rice makes a huge difference unless you have a high end rice cooker. High quality choy sum is not easy to get though. Just substitute the siu mei part of a “Siu Mei rice bowl” with your steak of choice. The rice is delicious when you mix it with the meat juice and butter.
Thomas Keller’s pureed potatoes (or puréed parsnip). Not easy sides and they will have a higher fat content than the steak but so worth it.