Tuesday was Larr's birthday. He didn't want us to buy presents, but we still wanted to make it special so I made a nice dinner. We invited his dad, my mother and had a little party. I made ribeye steak, mashed potatoes and peas. Ellie made his favorite chocolate chip cookies and I picked up some Enstrom's toffee. Don brought two nice bottles of red wine. My mom provided chocolate turtles and pistachios. It was a nice time.
Pioneer Woman's Pan Fried Ribeye Steak
Ingredients
* 2 pieces (about 8 Oz. Each) Ribeye Steak
* 1 Tablespoon Lawry's Seasoning Salt
* 3 Tablespoons Lemon And Pepper Seasoning
* 1 teaspoon Kosher Salt
* Freshly Ground Black Pepper, To Taste
* 1 Tablespoon Olive Oil
* 1 Tablespoon Butter
Preparation Instructions
Mix the seasonings all together in a small bowl to create a rub and massage into your steaks.
Bring a skillet to a medium heat and add olive oil and butter. Get these two nice and hot until the butter is beginning to brown. With tongs, set the steak right onto the sizzling butter/oil mixture.
Cook for about 2 minutes on the first side and then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center. Let steak rest for a couple minutes before digging in.
* We do not have a skillet with the raised ribs and my cast iron skillet was smaller than my smallest steak. I simply used a non-stick pan and it worked beautifully.
Pioneer Woman's Creamy Mashed Potatoes
* 5 pounds Russet Or Yukon Gold Potatoes
* ¾ cups Butter
* 1 package (8 Oz.) Cream Cheese, Softened*
* ½ cups (to 3/4 Cups) Half-and-Half
* ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
* ½ teaspoons (to 1 Teaspoon) Black Pepper
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
* You can view a blow by blow tutorial over at thepioneerwoman.com.
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