STEAK AND MASHED POTATOES
A classic comfort food combination, this recipe features tender, juicy steak paired with creamy mashed potatoes. It’s a simple yet satisfying meal that’s easy to make and perfect for any occasion, from weeknights to special gatherings.
Ingredients
For the Steak:
- 4 ribeye steaks or your preferred cut
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- Salt and pepper to taste
For the Mashed Potatoes:
- 2 lbs potatoes Yukon Gold or Russet
- 4 tablespoons butter
- ½ cup milk
- Salt and pepper to taste
Instructions
Prepare the Mashed Potatoes:
- Peel and cut potatoes into chunks. Place them in a pot and cover with water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- Drain potatoes and return to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy. Set aside.
Cook the Steak:
- Season the steaks with salt, pepper, and fresh rosemary on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute until fragrant.
- Add steaks to the skillet and cook for 4–5 minutes per side for medium-rare (adjust time for desired doneness). Let steaks rest for 5 minutes before serving.
Serve:
- Plate the mashed potatoes and top with the cooked steak. Optionally, drizzle some pan juices over the steak for extra flavor.
Notes
- Make Ahead: You can prep mashed potatoes in advance by making them the day before and storing them in the fridge. Reheat them in the microwave or on the stovetop with a little extra milk.
- Customizations: Add sour cream, garlic, or cheese to the mashed potatoes for extra richness.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. The steak can be reheated in a skillet for best results.
- Allergy-Friendly: This recipe is naturally gluten-free.