This classic steak and mashed potatoes dish is the ultimate comfort meal. Juicy, perfectly seared steak served with creamy, buttery mashed potatoes makes for a restaurant-quality dinner that’s easy to prepare at home.
Ingredients:
For the Steak:
2 ribeye or sirloin steaks (about 1 inch thick)
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, smashed
Fresh rosemary or thyme sprigs (optional, for extra flavor)
For the Mashed Potatoes:
2 lbs Yukon Gold or Russet potatoes, peeled and cubed
1/2 cup heavy cream or milk
1/4 cup unsalted butter
Salt and pepper, to taste
Fresh chives or parsley, chopped (for garnish)
Instructions:
Prepare the Mashed Potatoes:
In a large pot, add cubed potatoes and cover with cold water. Add a pinch of salt, then bring to a boil and cook for 15-20 minutes or until potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add heavy cream (or milk) and butter, then mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
Season and Sear the Steak:
Pat the steaks dry with paper towels, then season generously with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add steaks and sear for about 3-4 minutes per side for medium-rare, or to your desired doneness.
In the last minute of cooking, add butter, garlic, and fresh herbs (if using). Spoon the melted butter over the steaks for extra flavor.
Rest the Steak:
Remove the steaks from the skillet and let them rest for 5 minutes to retain their juices.
Serve:
Serve each steak with a generous scoop of mashed potatoes on the side. Garnish with fresh chives or parsley.
Helpful Tips:
For extra flavor, add a splash of Worcestershire sauce to the steak while cooking.
For ultra-creamy mashed potatoes, use a potato ricer or sieve.
