This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


For the Pan Steaks
  • 4 6- to 8-ounce filets
  • Salt and pepper
  • 1 to 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 2 sprigs rosemary
  • 2 cloves garlic
  • For the Loaded Mashed Potatoes
  • 4 large red skin potatoes, quartered
  • 1 to 2 tablespoons cream cheese
  • 1/2 cup smoked Gruyère cheese
  • 1 cob super sweet white corn (freshly cut off of the cob)
  • Salt and pepper
  • Chopped chives (optional)


Serves: 4


Preheat oven to 450°F. Season steaks with salt and pepper.

Heat an oven-safe or cast-iron skillet over medium-high heat. Place the butter and oil into the pan. When the butter has melted, place steaks into the pan and sear for 2 minutes on each side, or until they are nice and golden brown. Toss in the rosemary and garlic, and place in the heated oven for about 7-9 minutes—7 minutes usually makes for a perfect medium!

Now, here is the trick… are you ready? LET IT REST!

For the Loaded Mashed Potatoes:
Boil the potatoes until fork-tender, about 10 minutes. Place the potatoes in a bowl while hot and mash them with a fork. Add in the cream cheese, shredded smoked Gruyère and corn. Mix it all together and add salt and pepper to taste. Lastly, add in the chives.