The Gourmet Dad’s Miner Steak

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The Gourmet Dad’s Miner Steak

By Dean McDermott

This is one of my favorite dishes; it’s straightforward and delicious. The grown up version is a classic hit, but the kids’ version is just as delish. The best part is that it’s fun to make and even more fun to eat.

Kids love to eat with their hands, and the concept behind the Miner Steak is a collapsed mine. Behind the steak boulders is fresh corn, the “gold”. The kids eat the boulders to get at the gold. The greens on top of the mine represent the forest, and is a great way to get your kids to eat veggies.

Get the kids involved with this dish! They love making the mashed potato mine, and filling it with gold, covering it up with the steak boulders and creating a forest.

Across the board this is a recipe that young ones and adults will love time and time again.


2 (8-oz.) steaks. Rib eye, sirloin, flank whatever you have on hand or whatever your favorite steak is. You can also use hamburgers.
4 Russet potatoes peeled and quartered
¼ cup unsalted butter
½ cup milk or half and half
1 tsp salt
1 tsp pepper (white pepper if you have it)
1 can of corn or 2 cups fresh corn cut off the cobb
8 broccoli spears
8 asparagus tips

Put your quartered potatoes in a pot with salted water on high heat to boil.

Pat your steaks dry and put salt and pepper on both sides. Leave out on counter covered to bring the steaks to room temperature

Put your canned corn in a small pot on low heat to warm up, or if your using fresh corn put it in a small pot and just cover the corn with water and put on low heat

From a head of broccoli cut off 8 broccoli spears, we’re going to use these as little trees

From a bunch of asparagus cut the tips off in 3-inch lengths, we’re also going to use these as trees

When potatoes are done, drain and return to the pot and put back on the burner it came from with the heat off. By doing this we’re keeping heat in the potatoes and drying them out so they soak up the hot milk and butter.

In a small pot add your milk and butter, and put on medium to high heat. Take of the heat as soon as the milk and butter come to a boil.

Put the cooked potatoes through a food mill or ricer. If you don’t have this equipment you can use a hand blender or potato masher. Get the potatoes to a consistent smooth texture. Try not to over mix them; they will become sticky and pasty. Potatoes don’t like being handles too much.

Fold in hot milk, butter and salt and pepper.

Put potatoes in a Bain Marie. Basically a Bain Marie is a double boiler in which you put the mashed potatoes in to keep them warm using moist heat. Direct heat can scorch or dry out the potatoes. A Bain Marie can also be used for sauces and gravies. Cover the top with foil.

Place your steaks in a hot fry pan with a bit of olive oil, or place them on a hot grill. Sear both sides of the steak in the fry pan. About 3 minutes a side. Put in a 350F oven to finish off for 8 minutes. We’re going for medium here for the steaks. When you see juice’s rise to the top of your steak, it’s cooked medium. The same goes for the steaks on the grill, you’ll just add two more flips to the steak.

When steak is done, take off of heat source and let rest on a cutting board or plate to rest. Letting a steak or any cut of meat rest after cooking allows the juices to settle back into the meat. If you cut into it or carve it too soon, the meat will release all the juices it has, and you end up with dry meat, and a puddle of flavorful juices on your plate or cutting board.

While the meat is resting, lets start plating. Mound some mashed potatoes just off center of the plate. With a teaspoon hollow out the middle of the mashed potatoes, like a little igloo.

Fill the center of our igloo with the cooked corn.

Cut your steak up into small bite size pieces and pile them up in front of the corn until you cant see the corn.

On top of the mashed potato igloo/mine shaft entrance, place the broccoli and asparagus to make trees.

Now tell the kids to search for gold (the corn) in the mineshaft entrance. They can either use a spoon or their hands to do so. They have to eat the fallen boulders (steak) to get to the gold. You will definitely strike gold with the kids with this meal.

Dean McDermott is a chef, father, do-it-yourselfer, producer, and veteran film and television actor who has had starring roles in such series as “1-800-Missing” and “Due South,” as well as the Kevin Costner directed motion picture “Open Range.“ McDermott and wife Tori Spelling opened their own bed and breakfast in the hit Oxygen reality series, “Tori & Dean: Inn Love.” They have filmed six seasons of “Tori & Dean: Home Sweet Hollywood.” Spelling and McDermott created the show and serve as executive producers alongside Fenton Bailey and Randy Barbato of World of Wonder Productions. Dean is the proud father of five (Jack, Liam, Stella, Hattie and Finn), and currently resides in Los Angeles.

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Reader Comments:


Patty T, Dean is explaining the 'proper' way to prepare a steak when you want the best results. There aren't any special extra steps to his prep. Seer in the pan, oven to bring it to the right temp, let it rest and eat! Dean, I love the creative idea for capturing the interest in kids. I was blessed with having a child (now in college) who enjoyed the flavors of food. I believe it was because, like you, I found it important to introduce her to it all and allow her to decide what she did and didn't like. Now she's a crazy scientist in the kitchen like her mom! I hadn't heard of watching for the juices to rise. I have grown accustomed to the touch method to tell me how alive the meat. Thank you for sharing!

By Lisa Nolen on August 22, 2013


Wow! After reading a comment here on Dean's Miner Steak I must say that I think someone forgot that Dean is also a chef and that is why he has all these steps to his dinner. It's a passion for him. Plus if you have ever watched his show with his wife Tori Spelling he's kinda obsessive (no offense) so he goes WAY above and BEYOND! I have had something like this when I was a kid. Mom used cubed steaks instead of steak or hamburger. She did this because well one it was a cheap cut of meat and two because us kids hated it! But you couldn't get to the good stuff till the boulders were gone and this is how I still love my potatoes today as a matter of fact. Put some corn and peas too in my mashed potatoes and I am set! Thanks Dean for sharing your dish and bringing back a nice memory of my Mom. Christie Selhorst

By Christie Selhorst on July 31, 2013


WOW!! Must fix this for my grandsons !

By Susan Odell on July 15, 2013


just wanted to tell Paula,, we love you & pray this whole mess will be cleared up soon!!!!! dont give up beautiful lady!!!!

By tplontke on July 01, 2013


Love watching your shows. I am 64yrs old disabled retired. don't cook much anymore since my husband died in 2010. I would love to meet you before i die. I got to see Dolly Partain 3yrs ago one of my wishes. now i wish somehow i could meet you. you are so down to earth and lovable. could you figure out a dessert for me. yogurt in a soft hard stage. like the welch's strawberry covered with yogurt. and of course i love your ooey gooey cake. who wouldn't. so hopefully one day i will be able to travel to savannah and meet you in one of your famous restaurant. wouldnt be bad to meet jamey and bobby. love ya and many more years of shows

By Judy Pope on June 10, 2013


Have no idea where to leave my comments- saw show yesterday with barbecue chicken , macarooni and cheese- cucumber salad and cornbread- i made a little addition to barbecue sauce - some honey and let me tell you- there is no barbecue sauce you can buy that can compare- i made it with ketchup, apple cider vinger, hot sauce, dijon mustard, salt, pepper, lime (LARGE) zest (THIS IS THE BOMB) and the whole lime juice & PARSLEY - but I added to chicken prioR TO PUTTING ON BARBECUE- SALT, PEPPER, LATIN COMPLETE SEASONING, PARSLEY , GARLIC POWDER. ONCE I GRILLED CHICKEN ON CHARCOIL FOR ABOUT 10 MINUTES, STARTING ADDING WITH BRUSH THE LOVE SAUCE (BARBECUE SAUCE) - WOW PAULA- WHAT AN AMAZING BARBECUE SAUCE- SO SIMPLE- THANKS FOR RECIPE- JUST A WOW!

By john p nunez on June 08, 2013


love your show;appreciate the recipes on facebook too loke it if kept putting recipes on facebook God bless you and youre's

By judyparks on June 06, 2013


I love this idea. It is so creative. My 3 year old will eat this up...literally!

By Darcy on June 06, 2013

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