Instructions:
Heat olive oil in a large skillet over medium-high heat.
Season the ribeye steak cubes with salt, pepper, and thyme.
Once the oil is hot, add the steak cubes in a single layer. Avoid overcrowding the pan—cook in batches if needed.
Sear the steak for 2-3 minutes on each side or until desired doneness is reached (medium-rare to medium is recommended for steak bites).
Remove the steak from the pan and set it aside. In the same skillet, melt butter, then add minced garlic. Sauté for about 1 minute until fragrant.
Return the steak bites to the pan and toss them in the garlic butter for 1-2 minutes.
Optional: Add a pinch of crushed red pepper flakes for extra flavor and heat.
Cheesy Smashed Potatoes
Ingredients:
2 lbs baby potatoes (or Yukon Gold)
2 tbsp olive oil
½ cup heavy cream
1 cup shredded cheddar cheese (or your favorite cheese)
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh chives or green onions for garnish (optional)
Instructions:
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender (about 15-20 minutes).
Drain the potatoes and return them to the pot. Use a potato masher to roughly mash the potatoes, leaving some texture.
In a small saucepan, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the garlic butter to the mashed potatoes along with heavy cream and shredded cheese. Stir until everything is combined and the cheese is melted. Season with salt and pepper to taste.
Transfer to a serving dish and garnish with fresh chives or green onions.
