GETTING READY

1. Pre-heat oven to 300; Put cast iron skillet over high heat for about 8 minutes until it’s smokin’ hot!

2. Season the steak with salt & pepper and a drizzle of olive oil. When the skillet begins to smoke put in the steak. Only cook for about a minute per side to get a good sear and color. Don’t over do it or your steak with be chewy and over done, Bro.

3. Transfer the steak to a baking sheet and allow to rest while you get started on the potatoes. Save the pan drippings!

4. If you want to make old school mashed potatoes, go for it - but Sean’s microwave trick saves time and is just as tasty. Using a fork, pierce the potatoes several times and place into a microwave. Nuke for about 8 or so minutes until the potatoes are nice and soft.

5. While the potatoes are cooking, put the steak in the oven on the top rack. Cook for about 10 minutes, keeping an eye on the temperature as you go.

6. Meanwhile, return the skillet to medium heat and add in a tablespoon of olive oil and toss in the mushrooms, salt & pepper to taste. Cook until they begin to shrink, then add in the onions and garlic. Add in more olive oil, if needed. Cook for about five minutes, then add in the red wine (don’t go too cheap on the red wine, Dude). Cook for a few more minutes until the wine reduces. Add in the dijon mustard and allow everyone in the skillet to get to know each other over low heat.

7. Slice and scoop potato into a metal or heavy-duty glass bowl. Discard the potato skins. Mash with 1/2 stick butter, 1 teaspoon of olive oil, half & half, salt & pepper and roasted garlic (use garlic powder as a substitute if you’re too lazy to make the roasted garlic). Place bowl over simmering water for hold. Stir occasionally.

8. When the steak’s internal temp gets to 120 (for medium rare) pull it from the oven, place on a cutting board and cover with foil and allow it to rest for at least 5 minutes.

9. Add in the other half stick of butter to the skillet with the mushrooms and a tablespoon of chopped parsley. After the steak has rested, gently pour off any juices into the skillet. Stir to combine and keep over very low heat until ready to serve. Sample with a spoon, add a touch more salt and/or pepper if needed.

SERVING

10. Slice the steak against the grain into half inch slices. Cut diagonally for a more restaurant-style presentation, Bro.

11. To serve, get a platter or large plate and spread the mashed potatoes across the bottom, then arrange the sliced steak on top, top with the mushroom sauce, a bit more chopped parsley and finally top with the crispy onions.

NOTE:

Get out your fine china (or the nicest plates you’ve got - paper plates are not acceptable, Dude), light a candle or two, pour a glass of wine, put on some smooth jazz in the background and enjoy your dinner for two. Let us know if it was a success!