If you have been craving a comforting yet indulgent meal that marries rich flavors and velvety textures, the Garlic Butter Steak with Creamy Mashed Potatoes Recipe is exactly what you need. This dish brings together perfectly seared, juicy steak infused with fragrant garlic butter alongside lusciously smooth mashed potatoes that feel like a warm hug on a plate. Whether it’s a special occasion or a cozy weeknight treat, this recipe delivers hearty satisfaction with every bite.
Ingredients You’ll Need
Getting ready to make this Garlic Butter Steak with Creamy Mashed Potatoes Recipe is delightfully straightforward. The ingredients are simple staples, but each one plays an essential role in creating a balance of flavor, creaminess, and that irresistible aroma we all love.
- 2 ribeye or sirloin steaks (about 1 inch thick): Choose well-marbled cuts for tender, juicy bites that soak up garlic butter beautifully.
- 2 tablespoons olive oil: Helps achieve the perfect sear without overpowering the steak’s natural flavor.
- Salt and black pepper to taste: Basic yet critical seasoning to bring out the steak’s richness and the potatoes’ subtle sweetness.
- 2 tablespoons butter: Provides that glossy finish and depth when basting the steak.
- 4 cloves garlic, smashed: Infuses aromatic flavor into the butter and steak, making every bite unforgettable.
- 2 sprigs fresh thyme or rosemary: Adds a fragrant herbal note that complements the meat perfectly.
- 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed: Yukon Gold gives creamy texture, while Russets offer fluffiness—choose your favorite.
- ½ cup warm milk: Warmer milk blends better and keeps the mash silken.
- ¼ cup heavy cream: Elevates the mashed potatoes with richness and a silky mouthfeel.
- 4 tablespoons butter: Melted into the mash for that classic buttery taste and luscious texture.
- Salt and pepper to taste: Essential to season the potatoes perfectly without overwhelming their natural flavor.
How to Make Garlic Butter Steak with Creamy Mashed Potatoes Recipe
Step 1: Cook the Creamy Mashed Potatoes
Start by bringing a large pot of salted water to a rolling boil. Adding the salt here is important to season the potatoes from the inside out. Toss in your peeled and cubed potatoes, letting them cook for 12 to 15 minutes until they become fork-tender. This tenderness ensures your mash will be smooth rather than chunky. Drain the potatoes thoroughly to avoid watery mash.
Return the drained potatoes to the pot off the heat. Add warm milk, heavy cream, butter, salt, and pepper. Mash the potatoes gently until they’re velvety and creamy. If you want ultra-smooth potatoes, a potato ricer works wonders here. Cover the pot to keep the mash warm while you move on to the steak—trust me, the separation of flavors at this stage makes a difference.
Step 2: Prepare and Sear the Steak
Pat your steaks dry with paper towels; removing moisture is key to developing a beautiful crust. Season both sides generously with salt and freshly ground black pepper. Heat olive oil in a heavy skillet over medium-high heat. When the oil shimmers, carefully lay down the steaks—you should hear that satisfying sizzle immediately.
Cook the steaks for 3 to 4 minutes on each side for a perfect medium-rare finish. Adjust timing according to your preferred doneness, but remember that thicker cuts benefit from a little more time on the pan or finishing in the oven if you have one handy.
Step 3: Infuse with Garlic Butter and Herbs
Reduce the heat to medium, then add butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the pan. Tilt the skillet towards you and use a spoon to baste the steak repeatedly with the melted garlic butter, allowing the flavors to permeate the meat. This step creates that indulgent, buttery crust that takes the steak from delicious to unforgettable.
Step 4: Rest and Slice the Steak
Once perfectly cooked and basted, remove the steaks onto a cutting board and let them rest for about 5 minutes. Resting allows the juices to redistribute inside, ensuring every bite is juicy and tender. Slice the steaks against the grain if serving sliced—it’s a small step that makes cutting through the meat much easier and improves tenderness.
How to Serve Garlic Butter Steak with Creamy Mashed Potatoes Recipe
Garnishes
Presentation matters, so fresh garnishes can really elevate this dish. A sprinkle of freshly chopped parsley or chives on the mashed potatoes adds a pop of color and a fresh herbal note that cuts through the richness. Drizzle some of the leftover garlic butter from the pan over the steak just before serving to intensify the flavor and give it that irresistible shine.
Side Dishes
This Garlic Butter Steak with Creamy Mashed Potatoes Recipe pairs beautifully with simple sides that balance the richness. Think steamed green beans, roasted asparagus, or a crisp, refreshing salad with a lemon vinaigrette. These lighter sides add texture and a bright contrast that ensures your plate feels complete without being overwhelming.
Creative Ways to Present
For a cozy dinner, serve the steak whole on a mound of mashed potatoes, letting the garlic butter pool around it for a rustic charm. If you want a more elegant touch, slice the steak and fan it over the mash, drizzling the garlic butter in artistic streaks. You could also plate the mash in neat quenelles using two spoons for a restaurant-style finish that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Butter Steak with Creamy Mashed Potatoes Recipe can be stored in airtight containers in the refrigerator for up to 3 days. Keep the steak and mashed potatoes separate if possible to maintain texture—since the steak might release juices that could make the mash watery. When refrigerated properly, the steak retains much of its flavor and the mashed potatoes stay creamy.
Freezing
Freezing the mashed potatoes is a great way to save time later. Place them in freezer-safe containers and they’ll keep for up to 2 months. However, freezing steak is trickier due to texture changes; it’s best to freeze only if you cook the steak to medium doneness or less and reheat gently to avoid toughness.
Reheating
For the mashed potatoes, gentle reheating on the stove with a splash of milk or cream will bring back that creamy texture. For the steak, warm it in a low oven or a skillet with a little leftover garlic butter to prevent drying out. Avoid the microwave if you want to keep that tender, buttery finish.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While ribeye and sirloin are recommended for their balance of tenderness and flavor, filet mignon or flank steak can be wonderful alternatives. Just remember to adjust cooking times since leaner cuts like flank steak cook faster and can become tough if overdone.
What type of potatoes work best for creamy mashed potatoes?
Yukon Golds are my personal favorite for creamy mashed potatoes because they mash smoothly while maintaining a buttery flavor. Russets also work well, offering a fluffier texture. Avoid waxy potatoes as they tend to produce gluey mash.
Is it necessary to smash the garlic cloves?
Yes, smashing the garlic helps release more of its oils and flavor into the butter, creating that rich garlicky aroma that infuses the steak. Whole, peeled cloves will impart a subtler flavor, which can be less noticeable.
Can I make this recipe dairy-free?
Definitely! Substitute the butter and heavy cream in the mashed potatoes with plant-based alternatives like olive oil and coconut cream or almond milk. Use dairy-free butter for basting the steak. The flavors will still be delicious, though a bit less rich.
How do I know when the steak is cooked to medium-rare?
The best way is to use a meat thermometer—medium-rare is about 130 to 135°F (54 to 57°C). Without a thermometer, the steak should feel soft yet springy to the touch, and cooking it 3-4 minutes per side on medium-high heat usually hits this mark for 1-inch steaks.
Final Thoughts
This Garlic Butter Steak with Creamy Mashed Potatoes Recipe is truly one of those meals that feels like a celebration no matter the occasion. It’s comforting yet elegant, simple yet packed with layers of flavor. Once you try this classic combination, you’ll crave it again and again—and I’m confident it will become a staple in your dinner rotation. So, go ahead and treat yourself to this mouthwatering plate tonight; your taste buds will thank you.
Print
Garlic Butter Steak with Creamy Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Garlic Butter Steak with Creamy Mash recipe features perfectly seared ribeye or sirloin steaks basted in garlic-infused butter, served alongside rich and velvety mashed potatoes made with warm milk and cream. A classic American main course that delivers comfort and indulgence in every bite, ideal for a hearty dinner.
Ingredients
For the steak:
- 2 ribeye or sirloin steaks (about 1 inch thick)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons butter
- 4 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
For the creamy mashed potatoes:
- 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
- ½ cup milk (warm)
- ¼ cup heavy cream
- 4 tablespoons butter
- Salt and pepper to taste
Instructions
- Make the mashed potatoes: Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook for 12 to 15 minutes, or until they are fork-tender. Drain the potatoes thoroughly. Return the drained potatoes to the pot, then add warm milk, heavy cream, butter, salt, and pepper. Mash the mixture until it becomes smooth and creamy. Adjust the seasoning as needed and cover to keep warm while you prepare the steak.
- Cook the steak: Pat the steaks dry using paper towels. Season both sides generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Place the steaks in the skillet and sear for 3 to 4 minutes on each side for medium-rare, adjusting cooking time according to your preferred doneness. Reduce heat to medium, then add butter, smashed garlic cloves, and fresh thyme or rosemary to the pan. Tilt the pan and spoon the melted garlic butter continuously over the steaks for 1 to 2 minutes to baste them. Remove the steaks from the pan and let them rest for 5 minutes before slicing against the grain if serving sliced.
- To serve: Spoon the creamy mashed potatoes onto serving plates, place the sliced or whole steak on top, and drizzle with the garlic butter from the pan. Serve alongside steamed vegetables or a fresh side salad for a complete meal.
Notes
- For extra creamy mashed potatoes, use a potato ricer before adding the liquids and butter.
- You can substitute the ribeye or sirloin steak with filet mignon or flank steak; just adjust cooking times accordingly based on steak thickness and cut.
- Resting the steak helps retain juices and ensures a tender bite.
- Use fresh herbs like thyme or rosemary for aromatic flavor, but feel free to experiment with others like sage or oregano.
