If you’re craving a meal that feels like a warm hug on a plate, you’ve got to try this Garlic Butter Steak with Creamy Mash Recipe. This dish perfectly balances a rich, juicy steak infused with fragrant garlic butter alongside the silkiest mashed potatoes you’ve ever tasted. It’s comfort food elevated to something truly special, combining simple, fresh ingredients into a plate full of flavor and satisfaction. Whether you’re cooking for two or looking to impress a loved one, this recipe will quickly become one of your favorites to make again and again.
Ingredients You’ll Need
The beauty of this Garlic Butter Steak with Creamy Mash Recipe lies in its simplicity. Each ingredient plays a key role in delivering layers of flavor and texture that feel indulgent but are straightforward to achieve. From tender steaks seared to perfection to creamy Yukon Gold potatoes whipped silky smooth, every element shines.
- Ribeye or sirloin steaks (8 oz each): Choose well-marbled steaks for juicy, flavorful results.
- Olive oil (2 tablespoons): Helps to sear the steak evenly and adds a subtle fruity note.
- Salt and pepper: Essential for seasoning and enhancing all the other flavors.
- Unsalted butter (8 tablespoons total): Split between the steak and mash for richness without overwhelming saltiness.
- Garlic cloves (6 total, 4 smashed for steak, 2 minced for mash): Adds aromatic warmth and depth to both components.
- Fresh thyme or rosemary (2 sprigs): Infuses the butter with a fragrant herbal touch during cooking.
- Fresh parsley (1 tablespoon chopped, optional): For a burst of fresh flavor and color at the end.
- Yukon Gold potatoes (2 pounds): Their naturally creamy texture makes them perfect for mashing.
- Heavy cream (1/2 cup, or milk): Adds smoothness and creaminess to the mash, making it irresistibly soft.
- Fresh chives or parsley (optional, for garnish): Adds a bright contrast on top of the creamy potatoes.
How to Make Garlic Butter Steak with Creamy Mash Recipe
Step 1: Prepare the Potatoes
Start by peeling and cutting the Yukon Gold potatoes into evenly sized chunks so they cook uniformly. Place them in a large pot of salted water and bring to a boil. Boil until tender, about 15-20 minutes. Drain well to get rid of excess water, which keeps your mash creamy instead of watery.
Step 2: Cook the Steaks
While your potatoes are boiling, heat up the olive oil in a heavy skillet over medium-high heat. Season the steaks generously with salt and pepper. Once the pan is hot, add the steaks and sear them without moving for about 3-4 minutes per side, depending on thickness and your preferred doneness. Add the butter, smashed garlic cloves, and fresh thyme to the pan in the last couple of minutes to baste the steaks, spooning the melted herb butter over them repeatedly for maximum flavor.
Step 3: Mash the Potatoes
Return the drained potatoes to the pot or a large bowl. Add the unsalted butter, warm heavy cream (or milk), and minced garlic if using. Mash until smooth and creamy, adjusting seasoning with salt and pepper. Keep warm until the steaks are ready.
Step 4: Rest and Garnish
Remove the steaks from the pan and let them rest for 5 minutes to redistribute the juices. Spoon some of the flavorful garlic herb butter from the skillet over the steaks before serving. Sprinkle with chopped fresh parsley for a lovely pop of color.
How to Serve Garlic Butter Steak with Creamy Mash Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or chives on both the steak and mashed potatoes adds a fresh, vibrant touch that brightens the rich flavors beautifully. You can also add a few extra thyme leaves or a drizzle of the garlic butter sauce to finish the dish impressively.
Side Dishes
While this dish shines magnificently on its own, a crisp green salad or some sautéed garlic spinach complements the richness of the steak and mash perfectly. Roasted vegetables like asparagus or carrots add a splash of color and a healthy balance to your meal.
Creative Ways to Present
For a rustic look, serve the steak whole with a generous scoop of mash on the side, drizzled with the herb butter sauce. Or, slice the steak thinly against the grain and fan it out on the plate with a neat mound of creamy mash topped with a pat of melting butter and fresh herbs. Either way, the presentation will delight and make your dinner feel special.
Make Ahead and Storage
Storing Leftovers
Place leftover steak and mashed potatoes in airtight containers and store them in the refrigerator. The steak is best eaten within 2 days to maintain flavor and tenderness. The mashed potatoes will keep well for up to 3 days.
Freezing
You can freeze leftover mashed potatoes by refrigerating them first until cool, then transferring them to freezer-safe containers. They will keep for up to 3 months. Steaks freeze less ideally since the texture may become tough, but you can freeze cooked steak slices if necessary.
Reheating
Reheat mashed potatoes gently on the stove or microwave, adding a splash of cream or milk to restore creaminess. For steak, warm it wrapped in foil in a low oven to avoid drying it out, and refresh it with a little melted butter or sauce.
FAQs
Can I use a different cut of steak for this Garlic Butter Steak with Creamy Mash Recipe?
Absolutely! Ribeye and sirloin are ideal for their flavor and tenderness, but you can use other cuts like striploin or filet mignon. Just adjust cooking time according to thickness and preferred doneness.
What if I don’t have heavy cream for the mashed potatoes?
Milk is a great lighter substitute that still keeps the mash creamy. You can also use half and half or even a dairy-free milk if you prefer. Just make sure it’s warm before mixing for the best texture.
How do I know when the steak is cooked to the right doneness?
Use a meat thermometer for perfect results: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Or, judge by touch—the steak should feel springy but still slightly soft for medium-rare.
Can I prepare the garlic butter in advance?
Yes! You can make the garlic herb butter ahead of time and store it in the refrigerator. Soften it before cooking the steak and use it for basting to save time and enhance flavor.
What makes Yukon Gold potatoes the best choice for creamy mash?
Yukon Gold potatoes have a naturally buttery flavor and a creamy texture that mashes smoothly without becoming gluey. They strike the perfect balance between starchy and waxy potatoes for this recipe.
Final Thoughts
If you’re looking for a dish that feels both luxurious and comforting, this Garlic Butter Steak with Creamy Mash Recipe is just the ticket. It’s a beautiful way to turn simple, high-quality ingredients into a meal that fills your kitchen with incredible aromas and your heart with satisfaction. Give it a try one evening and watch it quickly become a beloved classic in your home.
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Garlic Butter Steak with Creamy Mash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Butter Steak & Creamy Mash recipe offers a classic, indulgent dinner featuring perfectly seared ribeye or sirloin steaks infused with garlic butter and fresh herbs, paired with silky smooth Yukon Gold mashed potatoes enriched with butter and cream. Ideal for a comforting yet elegant meal, it balances bold savory flavors with creamy textures.
Ingredients
For the Steak
- 2 ribeye or sirloin steaks (8 oz each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 2 sprigs fresh thyme or rosemary
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
For the Creamy Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream (or milk for a lighter version)
- Salt and pepper, to taste
- 2 cloves garlic, minced (optional, for extra flavor)
- Fresh chives or parsley, for garnish (optional)
Instructions
- Prepare the Potatoes: Peel and cut the Yukon Gold potatoes into chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until potatoes are tender and easily pierced with a fork, about 15-20 minutes.
- Cook the Steaks: While potatoes are cooking, pat the steaks dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear for about 4-5 minutes per side for medium-rare, adjusting time to preferred doneness.
- Add Garlic Butter to the Steaks: During the last few minutes of cooking, reduce heat to medium-low and add butter, smashed garlic cloves, and fresh thyme or rosemary to the skillet. Spoon the melted butter over the steaks repeatedly to enhance flavor and juiciness. Remove steaks from skillet and tent with foil to rest.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add butter, heavy cream, minced garlic (if using), salt, and pepper. Mash until creamy and smooth. Adjust seasoning as needed.
- Serve: Plate the steaks alongside the creamy mashed potatoes. Spoon any garlic butter from the pan over the steak. Garnish with chopped fresh parsley on the steak and chives or parsley on the mash as desired. Serve immediately for best flavor and texture.
Notes
- Use ribeye for more marbling and flavor, sirloin for a leaner option.
- For lighter mashed potatoes, substitute heavy cream with milk.
- Allow the steak to rest before slicing to retain juices.
- Adjust cooking times depending on steak thickness and preferred doneness.
- Fresh herbs can be swapped based on availability, such as rosemary for thyme.
