Steak and mashed potatoes is one of those dinners I always come back to. Juicy, tender steak with a deeply browned crust, creamy mashed potatoes, and a quick garlic herb sauce. Nothing fancy, just really good food.
I keep the cooking method classic and simple. No butter basting or fancy steakhouse techniques. Just a hot pan and an easy way to cook a great steak at home. The only extra step is dry-brining the steak for a few hours for a much deeper flavor. As the steak dry-brines, the surface also dries out, which helps it develop a better crust. That’s why I always recommend dry brining.
Ingredients You’ll Need
For the Steak
- Steak: For two large servings, use two thick steaks, each about 8 to 16 oz / 228 to 454 g and 1 to 1 1/2 inches (2.5 to 3.8 cm) thick. For the best results, choose a naturally tender cut. My top picks for this recipe are ribeye, New York strip, filet mignon, and picanha.
- Salt: Use about 1% of the steak’s weight in salt for dry brining. For a 16 oz (454 g) steak, that’s about 0.16 oz (4.5 g) of salt, or roughly 1 1/2 teaspoons of Diamond Crystal kosher salt, 1 teaspoon of Morton kosher salt, or 3/4 teaspoon of table salt. I prefer kosher salt because the larger crystals are easier to distribute evenly, but any salt works.
- Oil: Use a neutral oil with a high smoke point for searing the steak. Refined avocado oil is one of my favorites. If you don’t have any on hand, check the recipe notes for good alternatives. Don’t use regular butter for searing because it burns quickly over high heat.
For the Mashed Potatoes:
Makes enough mashed potatoes for 4 servings.
- Potatoes: About 2 lb (900 g), preferably russet or Yukon Gold.
- Milk: 1/4 cup (60 ml), or substitute with cream.
- Unsalted butter: 2 tablespoons (30 g).
- Salt and black pepper: To taste.
For the Garlic Butter Sauce:
- Garlic: 4 to 5 fresh garlic cloves, peeled.
- Unsalted butter: 5 to 6 tablespoons (70 to 85 g).
- Herbs: Use 1 tablespoon chopped fresh rosemary or thyme, or 1/2 tablespoon dried.
Tools You’ll Need
- Wire rack and rimmed baking sheet (for dry-brining steak)
- Large pot
- Colander (for draining potatoes)
- Potato masher
- Heavy 12-inch (30 cm) skillet (preferably a cast-iron skillet; carbon steel or heavy-bottomed stainless steel are good alternatives; do not use a nonstick pan)
- Meat thermometer
- Small saucepan
- Wooden spoon
How to Make the Best Steak and Mashed Potatoes
1. Dry-Brine the Steak
Pat the steak dry with paper towels, then season both sides with salt equal to about 1% of the steak’s weight. For a 16 oz (454 g) steak, that’s about 0.16 oz (4.5 g), or roughly:
- 1 1/2 teaspoons Diamond Crystal kosher salt,
- 1 teaspoon Morton kosher salt,
- or 3/4 teaspoon table salt.
Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, preferably 2 to 4 hours for deeper flavor and a better crust. If you don’t have at least an hour, skip salting ahead of time. Season the steak right before it hits the pan, or salt it after cooking.
2. Boil the Potatoes
If the steak was dry-brined, take it out of the fridge at least 30 minutes before cooking and let it rest at room temperature. Meanwhile, prepare the mashed potatoes.
Peel the potatoes and cut them into evenly sized quarters so they cook evenly. Add them to a pot, cover with cold water, and add about 1 teaspoon of salt. Bring the water to a boil over high heat with the lid on. Once the water is boiling, remove the lid, reduce the heat to medium, and cook until the potatoes are fork-tender, about 15 to 20 minutes.
While the potatoes are cooking, prep everything for the garlic herb butter sauce. Peel the garlic and, if using fresh herbs, chop the rosemary, thyme, or parsley. Set everything aside with the butter so it’s ready to go.
Once the potatoes are tender, drain them well in a colander and return them to the pot. No colander? Use the lid to hold the potatoes back and carefully pour off the water.
3. Mash the Potatoes
Set the pot of potatoes over low heat for 1 to 2 minutes to cook off any excess moisture. Shake the pot gently once or twice during that time. Turn off the heat. Cut the butter into small cubes, then add it to the pot along with the milk. Let the butter melt and the milk warm up for about 1 minute, then mash just until smooth. Add more milk as needed.
Cover the pot with a lid and set it aside to keep the mashed potatoes warm until serving. Preheating the pan and searing the steak only takes about 15 to 20 minutes, so they’ll still be warm when everything is ready to serve.
4. Cook the Steak
Searing steak over high heat creates a lot of smoke, so turn on the exhaust fan or open a window before you start. Heat a heavy skillet over medium-high heat for about 3 minutes. Add 2 tablespoons of high-smoke-point oil and heat for another minute. While the skillet heats, pat the steak dry with paper towels.
If the steak has a fat cap, like a strip steak or picanha, hold it fat side down with tongs and sear for 60 to 90 seconds, until the fat is nicely browned and crisp. Then lay the steak flat in the pan and sear, flipping every 30 seconds.
After about 3 minutes, start checking the steak’s internal temperature. Insert a meat thermometer horizontally into the thickest part of the steak. Once it reaches the pull temperature for your preferred doneness listed in the chart below, transfer the steak to a plate and let it rest for 5 minutes. While the steak rests, prepare the garlic herb butter sauce.
Pan-Seared Steak Temperature Chart
| Desired doneness | Pull from the pan at | Expected temperature after a 5-minute rest |
| Rare | 105°F (41°C) | 125°F (52°C) |
| Medium-Rare | 115°F (46°C) | 135°F (57°C) |
| Medium | 125°F (52°C) | 145°F (63°C) |
| Medium-Well | 135°F (57°C) | 155°F (68°C) |
| Well-Done | 145°F (63°C) | 165°F (74°C) |
5. Make the Garlic Herb Butter Sauce
Add 5 to 6 tablespoons (75 to 85 g) of butter to a small saucepan and melt it over medium heat. Once melted, stir in the chopped thyme or rosemary and cook for about 1 minute.
Meanwhile, press the peeled garlic through a garlic press. If you don’t have one, finely chop the garlic with a knife. Add the garlic and cook for 30 to 60 seconds, stirring, until it smells strong and garlicky but has not started to brown. Then turn off the heat. The sauce is ready to serve with the steak and mashed potatoes.
Note
Keep the heat low so the butter does not burn and the garlic does not brown.
6. Serve the Steak with Mashed Potatoes
Season the mashed potatoes with salt and pepper to taste, stir well, and spoon them onto plates. Slice the steak thinly and arrange the slices over the mashed potatoes. Pour the garlic herb butter sauce over the top and serve immediately while everything is hot.
What to Serve with Steak and Mashed Potatoes
Steak with mashed potatoes and garlic herb butter sauce is already a rich, satisfying meal, so I usually keep the sides simple and add some vegetables. I like roasted vegetables, a fresh salad, or both.
Here are a few of my favorites:
- Roasted asparagus
- Simple green salad
- Arugula salad
- Tomato salad
- Green beans
Steak and Mashed Potatoes Recipe
- Prep Time: 20 minutes
- Dry-Brine Time (Optional): 1 to 6 hours
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 2 large or 3-4 moderate servings
Description
A classic comfort meal made simple. Perfectly pan-seared steak with a rich golden crust and a juicy, tender center, served over creamy mashed potatoes and topped with a quick garlic-herb butter sauce.
Ingredients
For the Steak:
- 2 thick steaks, 8 to 16 oz / 228 to 454 g each and 1 to 1 1/2 inches (2.5 to 3.8 cm) thick. Ribeye, New York strip, filet mignon, or picanha work best.
- salt, about 1% of the steak’s weight (see instructions for a 16 oz / 454 g example)
- 2 tablespoons (30 ml) refined avocado oil (see Notes for alternatives)
For the Mashed Potatoes:
- about 2 lb (900 g) potatoes (Russet or Yukon Gold preferred)
- 1/4 cup (60 ml) milk (or substitute with cream)
- 2 tablespoons (30 g) unsalted butter
- salt and black pepper, to taste
For the Garlic Butter Sauce:
- 4 to 5 garlic cloves, peeled
- 5 to 6 tablespoons (70 to 85 g) unsalted butter
- 1 tablespoon chopped fresh rosemary or thyme, or 1/2 tablespoon dried
Special Tools:
- Wire rack and rimmed baking sheet (for dry-brining steak)
- Large pot
- Colander (for draining potatoes)
- Potato masher
- Heavy 12-inch (30 cm) skillet (preferably a cast-iron skillet; carbon steel or heavy-bottomed stainless steel are good alternatives; do not use a nonstick pan)
- Meat thermometer
- Small saucepan
- Wooden spoon
Instructions
Dry-Brine the Steak
- Pat the steak completely dry with paper towels, then season both sides with salt equal to about 1% of the steak’s weight. For a 16 oz (454 g) steak, use about 0.16 oz (4.5 g) of salt, or roughly:
1 1/2 teaspoons Diamond Crystal kosher salt,
1 teaspoon Morton kosher salt,
or 3/4 teaspoon table salt. - Place the steak on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour, preferably 2 to 4 hours for deeper flavor and a better crust.
- If you have less than 1 hour, skip the dry brine and season the steak right before searing, or add salt to the sliced steak after cooking.
Boil the Potatoes
- If the steak was dry-brined, take it out of the fridge at least 30 minutes before cooking and let it rest at room temperature.
- Peel the potatoes and cut them into even quarters. Add them to a pot, cover with cold water, and add about 1 teaspoon of salt. Cover and bring to a boil over high heat. Remove the lid, reduce the heat to medium, and cook until fork-tender, about 15 to 20 minutes.
- While the potatoes cook, peel the garlic for the garlic herb butter sauce and, if using fresh herbs, chop them. Set everything aside until it’s time to make the sauce.
- Once the potatoes are tender, drain them well in a colander and return them to the pot. No colander? Use the lid to hold the potatoes back and carefully pour off the water.
Mash the Potatoes
- Set the pot of potatoes over low heat for 1 to 2 minutes, gently shaking it once or twice, to cook off any excess moisture. Turn off the heat.
- Cut the butter into small cubes, then add it to the pot along with the milk. Let the butter melt and the milk warm up for about 1 minute, then mash just until smooth. Add more milk as needed.
- Cover the pot and set it aside to keep the mashed potatoes warm. Preheating the pan and searing the steak takes about 15 to 20 minutes, so they’ll stay warm until you’re ready to serve.
Cook the Steak
- Turn on the exhaust fan or open a window.
- Heat a heavy skillet over medium-high heat for about 3 minutes. Add 2 tablespoons of high-smoke-point oil and heat for another minute. While the skillet heats, pat the steak dry with paper towels.
- If the steak has a fat cap, like a strip steak or picanha, hold it fat side down with tongs and sear for 60 to 90 seconds, until the fat is browned and crisp.
- Lay the steak flat in the skillet and sear, flipping every 30 seconds. After about 3 minutes, start checking the internal temperature. Insert a meat thermometer horizontally into the thickest part of the steak. Remove the steak from the pan when it reaches the pull temperature for your preferred doneness:
105°F (41°C) for rare,
115°F (46°C) for medium-rare,
125°F (52°C) for medium,
135°F (57°C) for medium-well,
145°F (63°C) for well-done.
See the complete steak temperature chart below. - Transfer the steak to a plate and rest for 5 minutes. While the steak rests, make the garlic herb butter sauce.
Make the Garlic Herb Butter Sauce
- Add 5 to 6 tablespoons (75 to 85 g) of butter to a small saucepan and melt over medium heat. Stir in the thyme or rosemary and cook for about 1 minute.
- Press the peeled garlic through a garlic press, or finely chop it with a knife. Add the garlic and cook for 30 to 60 seconds, stirring, until you can clearly smell the garlic but it has not started to brown. Turn off the heat.
- Keep the heat low enough to prevent the butter from burning and the garlic from browning.
Serve the Steak with Mashed Potatoes
- Season the mashed potatoes with salt and pepper to taste and stir well. Spoon them onto plates, then slice the steak and arrange it over the potatoes. Pour the garlic herb butter sauce over the top and serve immediately while everything is hot.
Steak Temperature Chart
Notes
Oil/Fat: Use refined avocado oil, refined high-oleic safflower oil, refined high-oleic canola oil, refined canola oil, refined olive oil, refined peanut oil, or ghee (clarified butter). Do not use regular butter for initial searing (it burns at high heat).
Steak, mashed potatoes, and garlic herb butter sauce. Simple, but exactly what I wanted.
Thanks, Emily.