Steak and Mashed Potatoes

PREP TIME	REST TIME	COOK TIME
15 mins	1 to 6 h	30 mins

Steak and mashed potatoes are a timeless classic – simple, hearty, and always satisfying. My recipe brings together a perfectly seared steak with a deep crust and a juicy, tender center, served alongside creamy mashed potatoes and finished with a garlic-herb butter sauce. It’s a straightforward recipe with big flavor, ideal for a cozy weeknight dinner or a family-style meal that’s sure to impress.

For me, steak and mashed potatoes have always been one of those hearty, comforting meals where a perfectly cooked steak is the star of the show. In this recipe, I’ll walk you through how to prep and pan-sear your steak for a beautifully dark crust on the outside, while keeping the inside juicy and right at that medium-rare or medium sweet spot. Here, I’m sticking with the classic pan-searing steak cooking method (no butter basting or fancy techniques), just the straightforward home-cook approach that anyone can do. It’s simple, reliable, and doesn’t require any special tools.

Of course, if you prefer another method, feel free to adapt it. Cooking steak sous vide is an excellent, low-effort option if you have the equipment, and the reverse-sear method is perfect when you have more time and want extra control over doneness. While your steak cooks, you can move on to the mashed potatoes. Prepare them ahead of time, then quickly reheat them just before serving.

Feel free to follow the recipe as written or tweak it to fit your cooking style. That’s what this recipe is all about: helping you make a classic steak dinner your way.

The Ingredients You’ll Need

For Steak:

• Steak: Naturally tender, about 1 to 2 inches (2.5–5 cm) thick. My top picks for this recipe are ribeye or new york strip, but filet mignon, flat iron, denver, hanger, picanha, teres major steak, or any other naturally tender cuts will also work well.
• High-smoke-point oil: 1-2 tablespoons (15-30 ml). Refined avocado oil is my go-to because of its neutral flavor and high smoke point of around 500°F (260°C). It’s ideal for pan-searing over high heat. For leaner or thinner cuts, use up to 2 tablespoons of oil; for thicker, well-marbled steaks, 1 tablespoon is usually enough.
• Kosher salt: 1-2 teaspoons, about 5-10 g. A simple rule: season with roughly 1% of the steak’s weight in salt or up to 1.5% if you like a deeper, saltier flavor. Always use kosher salt for the best control and even coverage.
• Black pepper: 1/2 teaspoon per steak. Go with finely ground black pepper.

For Mashed Potatoes:

• Potatoes: 1 pound (450 g), russet or Yukon gold.
• Milk: 1/4 cup (60 ml), or substitute with cream.
• Unsalted butter: 1-2 tablespoons (15-30 g).
• Salt: To taste.
• Black pepper: To taste.

For Garlic Butter Sauce:

• Garlic: 4-5 cloves of fresh garlic, peeled and minced.
• Unsalted butter: 5-6 tablespoons (75-90 g).
• Herbs: 1 tablespoon chopped fresh rosemary or thyme (you can substitute with 1/2 tablespoon dried thyme or rosemary).

The Tools You’ll Need

• Wire rack and baking sheet
• Pot
• Potato masher
• Pan (Cast-iron, carbon steel, or heavy-bottomed stainless steel skillet)
• Tongs
• Knife
• Instant Read Thermometer

How to Make Steak and Mashed Potatoes – Step by Step Photos

Before you start, I highly recommend dry-brining the steak. Once your steak is ready to cook, gather all the ingredients, then follow the steps below.

Step 1: Dry-Brine the Steak

Start by patting the steak dry with paper towels, then season both sides with kosher salt (about 1 teaspoon per steak). Place it on a wire rack set over a baking sheet and refrigerate uncovered for 4–6 hours. When you’re ready to cook, remove the steak from the fridge 20–30 minutes before cooking and let it rest at room temperature.

Step 2: Boil the Potatoes

Peel the potatoes and cut them into evenly sized quarters so they cook quickly and evenly. Place them in a pot of cold water and add about 1 teaspoon of salt. Bring the pot to a boil over high heat, then reduce the heat to medium and cook the potatoes uncovered until they’re fork-tender (typically about 15–20 minutes from the moment the water starts to boil). When the potatoes are ready, drain them well and return them to the pot.

While the potatoes cook, peel the garlic. Chop the herbs (rosemary, thyme, or parsley) and set them aside with the butter so everything’s ready when it’s time to make the sauce.

Step 3: Mash the Cooked Potatoes

Mash the potatoes using a potato masher. Once they’re partially mashed, add 1 to 2 tablespoons (15–30g) of butter and begin mashing. Add milk a little at a time, mashing until you reach your preferred consistency (I prefer them completely smooth). When done, cover the pot with a lid and set it aside to keep the mashed potatoes warm until serving. Don’t worry, preheating the pan and searing the steak takes about 15 minutes total, so the mashed potatoes will stay warm.

Step 4: Pan-Sear the Steak

Preheat a pan over medium-high heat for 3 minutes. Add the oil and let it heat for another minute. Use up to 2 tablespoons for lean or thin cuts, or 1 tablespoon for thicker, well-marbled steaks. Pat the steak dry with paper towels, then place it in the hot pan. Sear the steak, flipping every 30 seconds, until the internal temperature is about 15–20°F (8–10°C) below your target doneness (see the temperature chart below). Then turn off the heat, remove the steak from the pan, and let it rest.

For steaks around 1 inch (2.5 cm) thick, rest for 5 minutes. For steaks over 1.5 inches (3.8 cm) thick, let them rest for 6–7 minutes. While the steak rests, move on to the next step.

If your steak has a fat cap, like strip or picanha, start by searing it fat-side down for 1 to 2 minutes to render the fat before searing the other sides.

Doneness	Remove at temp:	Final temp:
Rare	100–110°F (38–43°C)	120–130°F (49–54°C)
Medium Rare	110–120°F (43–49°C)	130–140°F (54–60°C)
Medium	120–130°F (49–54°C)	140-150˚F (60–66°C)
Medium-Well	130–140°F (54–60°C)	150-160˚F (66–71°C)
Well Done	140–150°F (60–66°C)	160°F+ (71°C+)

Step 5: Make the Garlic Herb Butter Sauce

While the steak rests, add about 5-6 tablespoons (75-90g) of butter to a small pot and set it over medium heat. Let the butter melt slowly. Once it’s melted, stir in the chopped herbs (such as thyme or rosemary) and cook for about a minute. In the meantime, press the peeled garlic through a garlic press. If you don’t have a press, finely chop the garlic with a knife. Add minced garlic and cook everything gently together for about another minute, stirring well, just until the garlic is fragrant (you’ll smell it when it’s ready). Then, turn off the heat. The sauce is ready to spoon over your steak and mashed potatoes right before serving.

Step 6: Serve the Steak with Mashed Potatoes

Start by seasoning the mashed potatoes with salt and pepper to taste, then stir well and plate them. Next, slice the steak thinly and arrange the slices over the mashed potatoes. Finally, pour the garlic-herb butter sauce from the pan over the top and serve immediately while everything is hot.

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More Steak Recipes To Try

• Cast Iron Skillet Steak
• Garlic Butter Steak Bites
• Hibachi Steak
• Steak and Frites
• Dry-Aged Steak Recipe