Strip Steaks with Rosemary-Garlic Butter, Taleggio Mashed Potatoes & Roasted Broccoli Rabe

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strip steaks with rosemary garlic butter
  • 4Servings


  • Salt and pepper
  • 1 large bundle broccoli rabe (also called rapini)
  • 4 tablespoons EVOO
  • 6 cloves garlic--4 crushed, 2 finely chopped
  • 1 teaspoon crushed red pepper
  • 5 medium russet potatoes, peeled and cut into 2-inch chunks
  • 2/3 cup warm milk
  • 5 - 6 ounces ripe, soft Taleggio cheese, rind trimmed, cut into 1/2-inch cubes
  • 6 tablespoons butter, at room temperature
  • 3 tablespoons fresh rosemary, finely chopped
  • 4 8 ounces 1-inch-thick strip steaks
  • Coarsely ground black pepper
  • Flaky sea salt


Preheat the oven to 425 degrees .

In a deep skillet, bring a few inches of water to a boil. Salt the water, add the broccoli rabe and cook until just tender, 2 to 3 minutes. Drain and transfer to a kitchen towel to dry. Transfer to a foil-lined baking sheet, season with salt and pepper and toss with 2 tbsp. EVOO and the crushed garlic and crushed red pepper. Spread out in an even layer and roast until crispy at the edges, 18 to 20 minutes.

Meanwhile, in a large saucepan, cover the potatoes with water. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain, return to the pan and mash with the milk and cheese; season and cover.

In a small bowl, mix the butter, rosemary and chopped garlic.

Heat a cast-iron skillet or griddle over medium-high. Coat the steaks with 1 tbsp. EVOO and season liberally with salt and coarsely ground pepper. Using a paper towel, rub the hot skillet with the remaining 1 tbsp. EVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare.

Divide the steaks among plates. Top each with about 1 1/2 tbsp. rosemary-garlic butter and sprinkle with flaky sea salt. Serve with the broccoli rabe and mashed potatoes.