Here’s a comforting recipe for Classic Steak with Creamy Mashed Potatoes, a timeless combination of perfectly cooked steak paired with rich, smooth mashed potatoes. It’s a simple yet indulgent meal, perfect for a weeknight dinner or special occasion!
Ingredients
For the Steak:
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- 2 tablespoons olive oil or vegetable oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme or rosemary (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Creamy Mashed Potatoes:
- 2 pounds (900g) russet potatoes or Yukon gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- 1 cup heavy cream (or milk for a lighter version)
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced (optional)
- Fresh chives or parsley, chopped (for garnish)
Instructions
Make the Mashed Potatoes:
- Boil the potatoes: Place the peeled and cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender.
- Drain and mash: Drain the potatoes well and return them to the pot. Use a potato masher or fork to mash the potatoes until smooth.
- Make the creamy mixture: In a small saucepan, heat the butter and heavy cream (or milk) over medium heat until the butter melts and the cream is warm. Add the minced garlic if desired, and cook for 1-2 minutes until fragrant.
- Combine: Pour the butter-cream mixture over the mashed potatoes and stir to combine. Season with salt and pepper to taste. For extra smooth mashed potatoes, you can use a hand mixer for a fluffier texture.
- Serve: Garnish the mashed potatoes with fresh chives or parsley and keep warm.
Cook the Steak:
- Season the steak: Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
- Cook the steaks: Heat the olive oil in a heavy skillet (preferably cast iron) over medium-high heat. Once hot, add the steaks and sear them for 3-4 minutes per side for medium-rare (or longer for your preferred doneness). For extra flavor, add butter, smashed garlic cloves, and fresh herbs (rosemary or thyme) to the pan during the last minute of cooking. Spoon the melted butter over the steak as it cooks.
- Rest the steak: Once cooked to your desired doneness, remove the steaks from the skillet and let them rest for 5 minutes before slicing. This helps retain the juices.
Serve:
- Plate the dish: Serve the steak on a plate with a generous portion of creamy mashed potatoes on the side. Garnish the steak with fresh chopped parsley.
- Optional: You can drizzle some of the pan juices from the steak over the mashed potatoes for added flavor.
Pro Tips:
- Steak doneness: Use a meat thermometer to check the internal temperature for your preferred level of doneness (e.g., 130°F for medium-rare).
- Butter alternatives: For a richer mashed potato flavor, you can swap some of the butter for sour cream or cream cheese.
- Add gravy: If you like, prepare a simple gravy from the pan drippings after cooking the steak, adding a bit of beef broth and flour to thicken it.
This Classic Steak with Creamy Mashed Potatoes is a hearty and satisfying meal that’s perfect for any occasion.