Steak and Mashed Potatoes Recipe
A classic, comforting dish featuring a juicy, perfectly cooked steak paired with creamy, buttery mashed potatoes. This Steak and Mashed Potatoes recipe is perfect for any occasion, delivering rich flavors and satisfying textures in every bite.
Ingredients
For the Steak:
- 2 ribeye steaks or your preferred steak cut
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 sprigs fresh rosemary or thyme optional
For the Mashed Potatoes:
- 4 large russet potatoes or Yukon Gold potatoes
- 4 tablespoons unsalted butter
- ½ cup heavy cream or milk
- 2 cloves garlic optional
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Steak:
- Pat the steaks dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a cast-iron skillet over medium-high heat.
- Once the oil is hot, add the steaks and sear for 3-4 minutes per side (or until desired doneness). For added flavor, add butter and fresh herbs in the last minute of cooking and spoon the melted butter over the steak.
- Remove the steak from the skillet and let it rest for 5-10 minutes.
Prepare the Mashed Potatoes:
- Peel and cube the potatoes. Place them in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes or until fork-tender.
- Drain the potatoes and return them to the pot. Mash them with a potato masher or ricer.
- In a small saucepan, melt butter and heat the cream (or milk) over low heat.
- Add the melted butter and warm cream to the potatoes. Continue mashing until smooth and creamy. Season with salt and pepper to taste.
- Optionally, stir in garlic for extra flavor.
Serve:
- Plate the steak alongside the mashed potatoes. Garnish with extra herbs if desired. Serve immediately.
Notes
- To make garlic mashed potatoes, sauté minced garlic in butter before adding it to the potatoes.
- For a richer flavor, consider adding grated Parmesan or cream cheese to the mashed potatoes.
- Store leftover steak and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days.
- Reheat gently in the microwave or in a skillet over low heat.