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
Scale
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.
