Perfect Garlic Butter Steak and Creamy Mashed Potatoes
There is something undeniably comforting about a perfectly seared steak sitting alongside a mountain of velvety mashed potatoes. It’s the quintessential American meal, often reserved for expensive steakhouses, but I’m here to tell you that you can achieve that same luxury in your own kitchen in about 35 minutes.
Hi, I’m Jason Griffith, and today I’m sharing my secrets for a juicy, garlic-infused steak paired with the fluffiest mashed potatoes you’ve ever tasted. Whether you are celebrating a special occasion or just want a high-protein, satisfying weeknight dinner, this recipe delivers maximum flavor with minimal fuss.
Why I Love This Recipe
What makes this recipe a staple in my home is the balance of textures. You get that beautiful, caramelized crust on the beef—thanks to a hot skillet and a basting of garlic butter—paired with the smooth, buttery richness of the potatoes.
It’s also incredibly versatile. While some recipes feel too heavy, this one feels like a complete, balanced treat. If you’re hosting a larger gathering and need more finger foods to start the night, I often pair this meal with this baked kosher salami for a savory appetizer that keeps guests happy while I sear the steaks.
Ingredients
For the Steak
- 2 Beef Steaks: Sirloin, Ribeye, or New York Strip (about 1-inch thick).
- 2 tbsp Olive Oil: For a high-smoke point sear.
- 1 tbsp Unsalted Butter: To create a rich finishing sauce.
- 2 Cloves Garlic: Minced (or smashed if you prefer a milder infusion).
- Salt and Black Pepper: To taste.
For the Mashed Potatoes
- 4 Large Potatoes: Yukon Gold or Russet (peeled and diced).
- 4 tbsp Butter: Use high-quality butter for the best flavor.
- 1/2 cup Whole Milk: Warm this slightly for smoother mixing.
- Salt and Pepper: To taste.
Swaps and Notes
- The Beef: If you’re on a budget, Top Sirloin is excellent. For a splurge, go with a Ribeye. Ensure the steak is at room temperature before cooking to ensure an even sear.
- The Potatoes: Yukon Golds are naturally creamy and buttery, while Russets provide a fluffier, more classic texture.
- Dairy-Free: You can substitute the butter with a vegan buttery spread and the milk with unsweetened almond or oat milk.
- Add-ins: Feel free to stir in some chives, roasted garlic, or even a splash of heavy cream to the potatoes for extra decadence.
Step-by-Step Instructions
1. Boil the Potatoes
Start by peeling and dicing your potatoes into 1-inch cubes. Place them in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are fork-tender.
2. Season and Sear the Steak
While the potatoes are working, pat your steaks completely dry with paper towels. Season both sides aggressively with salt and pepper. Heat the olive oil in a heavy skillet (cast iron is best!) over medium-high heat. Once the oil is shimmering, add the steaks. Cook for 3-4 minutes per side for a perfect medium-rare.
3. The Garlic Butter Baste
In the final minute of cooking, turn the heat down slightly and add 1 tablespoon of butter and the minced garlic to the pan. As the butter melts and foams, tilt the pan and use a spoon to continuously pour the garlic butter over the steaks. This “basting” technique is the secret to steakhouse-quality flavor.
4. Rest the Meat
Remove the steaks from the skillet and place them on a cutting board or warm plate. Let them rest for 5-7 minutes. This allows the juices to redistribute so they don’t run out the moment you cut into the meat.
5. Mash to Perfection
Drain the cooked potatoes and return them to the pot. Add the butter and milk. Use a potato masher or a ricer to blend until smooth and creamy. Season with salt and pepper to taste.
6. Serve
Plate a generous scoop of mashed potatoes alongside the rested steak. Drizzle any remaining garlic butter from the skillet over both for a final punch of flavor.
Tips for Success
- Dry Your Steak: Moisture is the enemy of a good crust. Always pat the meat dry before it hits the pan.
- Don’t Overcrowd: If you are doubling this recipe, cook the steaks in batches so the pan temperature doesn’t drop.
- Warm the Milk: Cold milk can make your mashed potatoes gummy. Warming it slightly helps the starch absorb the liquid beautifully.
Serving Suggestions and Pairings
This meal is a powerhouse on its own, but it pairs beautifully with roasted asparagus or a crisp green salad. If you’re looking for more inspiration for your weekly menu, try these out:
- For a Game Day Twist: If you love hearty flavors but want something more casual, try these totchos for your next gathering.
- The Ultimate Party Starter: This steak pairs surprisingly well after a round of this beer cheese dip.
- Side Dish Ideas: If you want a different carb option for tomorrow night, consider this Mexican chicken and rice casserole.
Nutritional Information (Per Serving)
- Calories: 645 kcal
- Protein: 38g
- Carbohydrates: 42g
- Fat: 35g
- Fiber: 5g
Storage and Leftover Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat the steak gently in a low-temp oven (275°F) to avoid overcooking it. For the potatoes, add a splash of milk before microwaving to restore the creaminess.
- Leftover Hack: Slice leftover steak thinly and serve it over a salad or inside a warm tortilla!
More Recipes You Will Love
If you enjoyed this classic comfort meal, you’ll definitely want to check out these other favorites from the ChefManiac kitchen:
- Baked Kosher Salami Appetizer
- The Ultimate Party Totchos
- Mexican Chicken and Rice Casserole
- Classic Beer Cheese Dip
- Caramel Apple Pie Cookies (The perfect dessert to follow a steak dinner!)
Final Thoughts
I hope this Steak and Mashed Potatoes recipe becomes a new favorite in your home. There is nothing like a home-cooked meal that tastes like a five-star restaurant.
Did you try this recipe? I’d love to hear how your steaks turned out! Leave a comment below, and don’t forget to follow us on social media for more daily recipe inspiration. Happy cooking!
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