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
Scale
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.
