Steak & Chop Thursday Recipe
12oz ribeye grilled to order, served with sauteed green beans and loaded garlic mashed potatoes $35.99. 12 oz double-bone French-cut pork chop, served with sautéed green beans and roasted rosemary potatoes $28.99.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak - 12 oz Ribeye with Sautéed Green Beans & Loaded Garlic Mashed Potatoes
Pork Chop - 12 oz Double-bone French-cut Pork Chop with Sautéed Green Beans & Roasted Rosemary Potatoes
Method
Steak - 12 oz Ribeye with Sautéed Green Beans & Loaded Garlic Mashed Potatoes
- 1
Prepare potatoes
Place cubed russet potatoes in a large pot and cover with cold water by 1 inch. Add 0.25 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, 12–15 minutes. While potatoes cook, warm the milk/half-and-half in a small saucepan or microwave.
- 2
Cook green beans
Trim and rinse green beans. Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add 1 minced clove garlic and cook 20–30 seconds until fragrant. Add green beans and sauté, tossing occasionally, until bright green and tender-crisp, 4–6 minutes. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp lemon zest if using. Keep warm.
- 3
Mash potatoes
Drain potatoes thoroughly and return to the pot off heat for 1 minute to dry. Add 2 tbsp butter, 2 tbsp cream cheese, 2 tbsp sour cream, 0.5 clove minced garlic, 0.75 tsp salt and 0.25 tsp black pepper. Mash while gradually adding warmed 1/2 cup milk until desired consistency is reached. Fold in 2 tbsp shredded cheddar, reserving a small sprinkle for serving. Stir in crumbled bacon and adjust seasoning to taste. Keep warm and cover.
- 4
Season and grill steak
Pat the 12 oz ribeye dry with paper towels. Rub with 1 tbsp oil and season both sides generously with 1 tbsp kosher salt and 1 tsp freshly ground black pepper. Preheat grill or heavy skillet to high heat (grill ~500°F / cast-iron very hot). For medium-rare, grill steak 4–5 minutes per side (times vary by thickness), flipping once. Use a thermometer: 125–130°F for medium-rare, 135°F for medium. In the last 1 minute of cooking, add 1 tbsp butter, smashed garlic clove and thyme/rosemary sprig to the pan (if using) and spoon butter over the steak to baste.
- 5
Rest and plate
Transfer steak to a cutting board and rest 5–7 minutes tented loosely with foil. Slice against the grain if serving sliced, or serve whole. Plate with a generous scoop of loaded garlic mashed potatoes and sautéed green beans. Sprinkle mashed potatoes with reserved cheddar and chopped chives. Serve immediately.
Pork Chop - 12 oz Double-bone French-cut Pork Chop with Sautéed Green Beans & Roasted Rosemary Potatoes
- 6
Preheat oven and prepare potatoes
Preheat oven to 425°F (220°C). Toss halved baby or fingerling potatoes with 1.5 tbsp olive oil, 1 tsp chopped fresh rosemary, 0.75 tsp salt and 0.25 tsp black pepper on a rimmed baking sheet. Spread in a single layer cut side down. Add the smashed garlic clove and a rosemary sprig to the sheet for aromatics. Roast 20–25 minutes, turning once halfway, until golden and tender.
- 7
- 8
Sear and finish pork chop
Heat a heavy, oven-safe skillet over medium-high heat until very hot. Add 1 tbsp olive oil. Sear the pork chop 2–3 minutes per side until nicely browned. Add 0.5 tbsp butter, the smashed garlic clove and a small rosemary sprig to the pan and baste for 30 seconds. Transfer skillet to the preheated oven (alongside the potatoes if space allows) and roast until internal temperature reaches 140–145°F (about 6–10 minutes depending on thickness). Remove from oven and tent loosely for 5 minutes; carryover will bring temperature to 145–150°F.
- 9
Cook green beans (same method as steak)
While pork rests, heat 1 tbsp extra-virgin olive oil in a skillet over medium-high heat. Add 1 minced clove garlic and cook 20–30 seconds. Add trimmed green beans and sauté 4–6 minutes until bright green and tender-crisp. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp lemon zest if desired.
- 10