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Garlic Butter Steak with Creamy Mashed Potatoes

A perfectly cooked Garlic Butter Steak, sliced to show medium-rare interior, served next to creamy mash potatoes, drizzled with garlic butter sauce.
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Follow this recipe to cook a tender, perfectly seared steak basted in rich garlic butter, served alongside smooth and creamy mashed potatoes.

Ingredients

Scale
  • 2 (10-ounce) ribeye or New York strip steaks, about 1.5 inches thick
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 pound Russet potatoes, peeled and quartered
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into cubes
  • 1/4 teaspoon salt, or to taste
  • Pinch of white pepper

Instructions

  1. Prepare the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes.
  2. While potatoes cook, season the steaks: Pat the steaks completely dry with paper towels. Season both sides generously with coarse salt and black pepper.
  3. Sear the steaks: Heat a heavy, oven-safe skillet (cast iron is best) over high heat until very hot. Add the olive oil. When the oil shimmers, carefully place the steaks in the skillet. Sear undisturbed for 3 minutes until a deep brown crust forms.
  4. Flip the steaks and sear the second side for 2 minutes. Reduce heat to medium.
  5. Prepare the garlic butter: Add 4 tablespoons of the butter, minced garlic, rosemary, and thyme to the skillet around the steaks. Tilt the pan slightly and use a spoon to continuously baste the melting garlic butter over the top of the steaks for 1 to 2 minutes.
  6. For medium-rare (130-135°F internal temperature), remove the steaks from the pan and place them on a cutting board to rest for 10 minutes.
  7. Finish the mashed potatoes: Drain the cooked potatoes well. Return them to the hot, empty pot over low heat for 1 minute to dry out excess moisture.
  8. Mash the potatoes using a potato masher or ricer until smooth. Add the warmed heavy cream and the remaining 2 tablespoons of cold butter cubes. Stir gently until fully incorporated and creamy. Season with salt and white pepper. Do not overmix.
  9. Slice the rested steak against the grain. Spoon a generous portion of mashed potatoes onto each plate. Arrange the sliced steak next to the potatoes and drizzle any remaining pan juices and garlic butter over the steak.

Notes

  • For an extra rich flavor in the potatoes, substitute 2 tablespoons of the heavy cream with 2 tablespoons of cream cheese.
  • If you prefer a stronger garlic flavor, add 1 extra clove of garlic to the butter basting stage.
  • Resting the steak is crucial; it allows the juices to redistribute, resulting in a more tender bite.

Nutrition

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