Steak and Mashed Potatoes

Juicy, perfectly seared steak served with creamy, buttery mashed potatoes is the ultimate comfort-food dinner. This easy steak and mashed potatoes recipe combines tender beef, rich pan juices, and smooth potatoes for a satisfying meal the whole family will love.

Ingredients

For the Steak

• 2 thick-cut steaks, such as ribeye, sirloin, or New York strip
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, lightly crushed
• 2 sprigs fresh rosemary or thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Mashed Potatoes

• 2 lb (900 g) potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• ½ cup warm milk or heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Gravy

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• ½ teaspoon Worcestershire sauce
• Black pepper, to taste

Directions

1. Prepare the Potatoes

Place the peeled and chopped potatoes in a large saucepan and cover them with cold water.

Add a generous pinch of salt and bring to a boil.

Reduce the heat and cook for 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.

2. Mash the Potatoes

Drain the potatoes thoroughly.

Return them to the warm saucepan and add the butter.

Mash until smooth, gradually adding the warm milk or cream until the potatoes reach your preferred consistency.

Season with salt and black pepper. Cover and keep warm.

3. Prepare the Steak

Remove the steaks from the refrigerator about 20–30 minutes before cooking.

Pat them dry with paper towels and season generously with salt and black pepper.

4. Sear the Steak

Heat a heavy skillet over medium-high to high heat. Add the olive oil.

When the pan is very hot, carefully add the steaks.

Cook for approximately 3–5 minutes per side, depending on thickness and desired doneness.

During the final minute, add the butter, crushed garlic, and rosemary or thyme.

Tilt the pan slightly and spoon the melted butter over the steaks repeatedly.

Use a meat thermometer to check doneness rather than relying only on cooking time. For food safety, whole cuts of beef should reach at least 145°F (63°C) and rest for at least 3 minutes.

5. Rest the Steak

Transfer the steaks to a cutting board and let them rest for 5–10 minutes.

Resting allows the juices to redistribute and helps keep the steak moist.

6. Make the Optional Gravy

Reduce the heat to medium.

Add the butter to the same skillet. Once melted, whisk in the flour and cook for about 1 minute.

Gradually whisk in the beef broth and Worcestershire sauce.

Simmer for 3–5 minutes, stirring occasionally, until the gravy thickens.

Season with black pepper to taste.

7. Serve

Spoon the creamy mashed potatoes onto plates.

Place the rested steak alongside the potatoes and drizzle with the pan gravy if desired.

Garnish with fresh rosemary or parsley and serve hot.

Recipe Tips

• Pat the steak dry before seasoning to encourage better browning.
• Make sure the skillet is very hot before adding the steak.
• Don’t press down on the steak while it cooks, as this can release flavorful juices.
• Use warm milk or cream when making mashed potatoes for a smoother texture.
• For extra-creamy potatoes, use Yukon Gold potatoes.
• Let the steak rest before slicing.
• Add sautéed mushrooms or roasted vegetables for a complete dinner.

Prep & Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 5–10 minutes
Servings: 2

Meta Description

Enjoy juicy seared steak with creamy buttery mashed potatoes and optional homemade pan gravy. An easy, hearty comfort-food dinner perfect for any night of the week.