If you’re looking for a steak dinner that feels a little more special than the usual steak and potatoes, this St. Louis-Style Steak is a delicious option. Tender top blade steaks are pan-seared until nicely browned, then served with a creamy smoked Gouda sauce and mashed potatoes mixed with caramelized shallots. The combination of savory beef, smoky cheese, and sweet, mellow shallots makes this a satisfying meal that looks impressive without requiring hours in the kitchen.
The secret to this recipe is building flavor in stages using the same skillet. Thinly sliced shallots are cooked in olive oil until caramelized, then stirred into mashed russet potatoes for a savory side dish with a touch of sweetness. The steaks are seared in the same pan, developing a browned exterior before resting for five minutes. Finally, the pan is used to prepare a simple cheese sauce with evaporated whole milk, green onion, and smoked Gouda. In about 35 minutes, each component comes together into a complete steakhouse-style dinner.
A digital instant-read meat thermometer is a useful tool for cooking the top blade steaks accurately. The recipe calls for cooking the steaks until they reach an internal temperature of at least 145°F, then allowing them to rest before serving. Checking the temperature helps you cook the beef confidently without relying only on its appearance.
Serve this St. Louis-style steak with the creamy Gouda sauce spooned over the beef and alongside the caramelized shallot mashed potatoes. Roasted broccoli or Parmesan asparagus makes a good vegetable accompaniment. Whether you’re planning a special dinner for two or simply want to make an ordinary evening feel more memorable, this recipe delivers rich flavor with straightforward stovetop cooking.
Serve this steak with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes. Also pairs well with Garlicky Roasted Broccoli or Parmesan Asparagus.
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St. Louis-Style Steak
- Total Time: :35
- Yield: 2 1x
Ingredients
- Olive Oil
- Salt
- Pepper
- 2 Shallots
- 1 Green Onion
- 1 Russet Potato
- 2 Top Blade Steak
- 12 fl. oz. Canned Evaporated Whole Milk
- 2 oz. Smoked Gouda Slices
Instructions
- Peel and slice shallots into very thin rounds. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Peel and cut potato into 1″ dice. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
- Place potatoes in a medium pot and cover with lightly salted water. Bring to a simmer and cook until fork tender, 15-18 minutes. Drain potatoes in colander and return to pot. Add ¼ the evaporated milk (reserve remaining for sauce) and mash with a potato masher or fork until smooth. Add more evaporated milk, 1 Tbsp. at a time, to achieve desired consistency. While potatoes cook, caramelize shallots.
- Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add shallots to hot pan and cook, stirring often, until caramelized, 6-8 minutes. Stir caramelized shallots into mashed potatoes and season with ¼ tsp. salt and a pinch of pepper. Reserve pan; no need to wipe clean.
- Return pan used to caramelize shallots to medium-high heat. Add ½ tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Transfer to a plate and rest 5 minutes before serving. Wipe pan clean and reserve.
- Return pan used to cook steaks to medium heat. Add ½ tsp. olive oil and white portions of green onion to hot pan. Cook until fragrant, 30 seconds. Add remaining evaporated milk and bring to a simmer. Cook, stirring often, until slightly thickened, 3-5 minutes. Tear smoked Gouda slices into large chunks and add to sauce. Stir constantly to melt. Remove from burner and season with ½ tsp. salt and a pinch of pepper.
- Place a serving of mashed potatoes on a plate. Spoon sauce in front of potatoes and top with steak. Enjoy any remaining sauce on top of potatoes like a gravy. Garnish with green portions of green onion.
- Prep Time: :10
- Cook Time: :25
- Category: Entree
- Method: Stove Top