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. Simple ingredients, big flavor – perfect for a cozy dinner at home.
Ingredients
For Steak:
- Any tender steak that’s about 1 to 1 1/2 inches (2.5–3.8 cm) thick
- 1-2 tablespoons (15-30 ml) high-smoke-point oil
- 1-2 teaspoons (about 5-10 g) kosher salt
- 1/2 teaspoon black pepper per steak
For Mashed Potatoes:
- 1 pound (450 g) potatoes (russet or Yukon gold)
- 1/4 cup (60 ml) milk (or substitute with cream)
- 1-2 tablespoons (15-30 g) unsalted butter
- salt (to taste)
- black pepper (to taste)
For Garlic Butter Sauce:
- 4-5 cloves of fresh garlic (peeled and minced)
- 5-6 tablespoons (75-90 g) unsalted butter
- 1 tablespoon chopped fresh rosemary or thyme (you can substitute with 1/2 tablespoon dried thyme or rosemary).
Tools:
- Wire rack and baking sheet
- Pot
- Potato masher
- Pan (Cast-iron, carbon steel, or heavy-bottomed stainless steel skillet)
- Tongs
- Knife
- Instant Read Thermometer
Instructions
- 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.
- 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.
- 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.
- 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 notes for the temperature chart). 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 about 1 1/2 inches (3.8 cm) thick, let them rest for 6–7 minutes. While the steak rests, move on to the next step.
- Make the Garlic Herb Butter Sauce: While the steak rests, add about 5-6 tablespoons (75-90 g) 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.
- 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.
Notes
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.
