Prep Time 20 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 1 hr
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 2
Best Season: All Seasons
Description

This hearty and classic steak and mashed potatoes recipe delivers a restaurant-quality meal at home. Juicy, pan-seared steak with a garlic herb butter finish is paired with ultra-creamy mashed potatoes made with roasted garlic, butter, and cream. Perfect for weeknight dinners, romantic date nights, or special celebrations.

Ingredients
    For the Steak
  • 2 pcs Ribeye Steaks (250g each)
  • 1 tbsp Olive Oil – for searing
  • 2 tbsp Unsalted Butter – for basting
  • 3 cloves Garlic – smashed
  • 2 sprigs Fresh Rosemary
  • Salt – to taste
  • Black Pepper – to taste
    • For the Mashed Potatoes
  • 500 g Yukon Gold Potatoes – peeled and quartered
  • 4 tbsp Unsalted Butter – room temperature
  • 0.5 cup Heavy Cream – warm
  • 1 bulb Garlic – roasted
  • Salt – to taste
  • Black Pepper – to taste
    • Optional Garnish
  • 1 tbsp Chopped Parsley – for color and freshness
  • Extra Drizzle of Garlic Butter – for flavor enhancement
Instructions
    Roast the Garlic
  1. 1
    Preheat oven to 200°C. Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and caramelized. Cool, then squeeze out the cloves.
    2. Prepare the Mashed Potatoes
  2. 2
    Boil peeled and quartered potatoes in salted water for 15–20 minutes until fork-tender. Drain and return to pot. Add roasted garlic, butter, and warm cream. Mash until smooth. Season with salt and pepper. Cover and set aside.
    3. Season the Steak
  3. 3
    Pat steaks dry with paper towels. Generously season both sides with salt and freshly ground pepper. Let sit for 10–15 minutes to absorb the seasoning.
    4. Sear the Steak
  4. 4
    Heat olive oil in a cast iron skillet over high heat until shimmering. Sear steaks for 2–3 minutes per side for medium-rare (adjust for thickness). Add butter, garlic, and rosemary, then baste with melted butter for another 1–2 minutes.
    5. Rest the Steak
  5. 5
    Transfer steaks to a plate, tent loosely with foil, and rest for 10 minutes. This helps the juices redistribute for a juicy bite.
    6. Plate and Serve
  6. 6
    Spoon a generous portion of mashed potatoes onto a plate. Slice steak against the grain and lay over or next to the potatoes. Drizzle with garlic herb butter and garnish with chopped parsley.
Note

Resting steak is essential to prevent juices from escaping.

For extra creamy potatoes, use a ricer instead of a masher.

You can substitute ribeye with sirloin or filet mignon.

Leftover mashed potatoes can be stored in an airtight container for up to 3 days.

To reheat, warm gently with a splash of cream.

Keywords: Easy steak dinner, creamy mashed potatoes, quick dinner recipe, comfort food, steak and potatoes
Read it online: https://petitepanini.com/recipe/steak-and-mashed-potatoes-recipe/