beef steak with mashed potatoes recipe

Written BySheba G Updated On
beef steak with mashed potatoes recipe
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The Best beef steak with mashed potatoes recipe

I’m so excited to share with you one of my family’s favorite recipes – beef steak with mashed potatoes. This classic dish is a staple in many American households, and for good reason.

It’s easy to make, delicious, and perfect for any occasion. From weeknight dinners to special gatherings, this recipe never fails to impress.

I’ve been making it for years, and my kids still request it every time they come home. The best part?

It’s incredibly easy to customize to your taste preferences. Want a more flavorful sauce?

Add some herbs or spices to the gravy. Prefer a lighter side dish?

Use Yukon gold potatoes instead of Russet. The options are endless, making this recipe a true favorite in our household.

Beef Steak with Mashed Potatoes

Beef Steak with Mashed Potatoes

4.6 from 1014 votes

A classic and satisfying meal featuring a perfectly seared beef steak served alongside creamy, buttery mashed potatoes. This recipe provides a complete and hearty dinner that is both comforting and impressive.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Steak

4 (8-ounce) ribeye or sirloin steaks, about 1 inch thick
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
2 cloves garlic, smashed
2 sprigs fresh rosemary

For the Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled and quartered
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon white pepper

👨‍🍳Directions

1Place the quartered potatoes in a large pot and cover with cold water by 2 inches.
2Bring to a boil over high heat, then reduce heat to medium-high and simmer for 15 to 20 minutes until the potatoes are fork-tender.
3While the potatoes cook, pat the steaks dry with paper towels and season generously on all sides with the kosher salt and black pepper.
4Heat the olive oil in a large skillet over high heat until it shimmers and is nearly smoking.
5Carefully place the steaks in the hot skillet and cook for 4 minutes without moving them to develop a deep brown crust.
6Flip the steaks using tongs, add the smashed garlic and rosemary sprigs to the pan, and cook for another 4 minutes for medium-rare, or until the internal temperature reaches 135 degrees F on a meat thermometer.
7Transfer the cooked steaks to a cutting board and let them rest for 5 to 10 minutes.
8While the steaks rest, drain the potatoes in a colander and return them to the pot over low heat for 1 minute to steam off excess moisture.
9Warm the milk and butter in a small saucepan over low heat until the butter is melted.
10Mash the potatoes with a masher or ricer, then gradually stir in the warm milk mixture, salt, and white pepper until smooth and creamy.
11Serve each rested steak with a generous portion of mashed potatoes.
12Spoon any pan juices from the skillet over the steak for extra flavor.

🔧Equipment

Large pot
Colander
Potato masher or ricer
Large skillet or cast-iron pan
Tongs
Meat thermometer
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 38g💛Saturated Fat: 16g❤️Cholesterol: 155mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 42g

📝Notes

For the best crust, ensure the steaks are very dry before searing and do not overcrowd the pan. Adjust the final cooking time based on your preferred doneness; use a meat thermometer for accuracy.

Watch Video Of How Beef Steak with Mashed Potatoes Works

This recipe is always a good idea for any occasion – whether it’s a family gathering or a cozy night in with loved ones. The best part? It’s incredibly easy to customize to your taste preferences.

Want a more flavorful sauce? Add some herbs or spices to the gravy. Prefer a lighter side dish?

Use Yukon gold potatoes instead of Russet. The options are endless! When reheating leftovers, be sure to use low heat and cover with a lid to prevent drying out.

❓ Frequently Asked Questions About Beef Steak with Mashed Potatoes

Q: What type of beef steak is best for this recipe?

The best type of beef steak for this recipe is a good-quality cut that’s at least 1 inch thick. Ribeye or strip loin work well, as they have plenty of marbling and flavor. If you’re looking for a leaner option, sirloin or top round are good choices too.

Q: Can I use store-bought mashed potatoes instead of making them from scratch?

While store-bought mashed potatoes are convenient, they often lack the rich flavor and texture that homemade mashed potatoes provide. Plus, making them from scratch is easier than you think! Simply boil diced potatoes until they’re tender, then mash with butter, milk, and salt.

Q: How do I prevent the steak from overcooking?

The key to preventing overcooking is to cook the steak at the right temperature and not overcrowd the pan. Use a meat thermometer to ensure the steak reaches your desired level of doneness – rare is 120°F – 130°F (49°C – 54°C), medium-rare is 130°F – 135°F (54°C – 57°C), and medium is 140°F – 145°F (60°C – 63°C).

Q: Can I make this recipe ahead of time?

Yes! You can prepare the steak and potatoes up to a day in advance. Simply season the steak as instructed, then refrigerate until ready to cook. For the potatoes, boil them until tender, then refrigerate or freeze until ready to serve.

Q: How do I reheat leftover beef steak with mashed potatoes?

To reheat leftover beef steak with mashed potatoes, simply place them in a pan over low heat and cover with a lid. This will help retain moisture and prevent drying out.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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