Seared Steak with Creamy Mashed Potatoes Recipe

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Seared Steak with Creamy Mashed Potatoes is a classic and comforting dish that transforms any weeknight dinner into a special occasion. The succulent, perfectly seared steak pairs beautifully with rich, creamy mashed potatoes, creating a satisfying meal that is both simple and delicious. Whether you’re cooking for family or friends, this recipe is sure to impress.

Why You’ll Love This Recipe

This easy seared steak and mashed potatoes recipe is not only a feast for the eyes but also a delight for the taste buds. It combines tender, juicy steak with buttery, smooth potatoes, making it a well-rounded meal that’s quick to prepare.

• Quick and easy to make, perfect for weeknight dinners.
• Comforting flavors that everyone loves.
• Can be customized with your favorite seasonings.
• Great for meal prepping or serving guests.

Ingredients

• 2 ribeye steaks (about 1 inch thick)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 pounds russet potatoes, peeled and cubed
• ½ cup heavy cream
• 4 tablespoons unsalted butter
• 1 teaspoon garlic powder
• Ketchup, for serving (optional)

How to Make Seared Steak with Creamy Mashed Potatoes

1. Begin by preparing the mashed potatoes. Place the peeled and cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.
2. While the potatoes are cooking, heat a large skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering.
3. Pat the ribeye steaks dry with paper towels. Season generously with salt, pepper, and garlic powder on both sides.
4. Once the oil is hot, carefully place the steaks in the skillet. Sear for 4-5 minutes on one side, without moving them, until a golden-brown crust forms.
5. Flip the steaks and continue cooking for an additional 3-4 minutes for medium-rare, or longer if desired. Use a meat thermometer to check for doneness, aiming for 130°F for medium-rare.
6. Remove the steaks from the skillet and let them rest on a plate covered loosely with foil for about 5 minutes.
7. Drain the cooked potatoes and return them to the pot. Add the heavy cream and butter, then mash until smooth and creamy. Season with additional salt and pepper to taste.
8. Slice the rested steaks and serve alongside the creamy mashed potatoes. Drizzle with ketchup if desired.

Tips for the Best Results

• Ensure the steaks are at room temperature before cooking for even cooking.
• Don’t overcrowd the skillet; cook the steaks one or two at a time if necessary.
• For extra flavor, consider adding fresh herbs like rosemary or thyme while searing the steaks.
• Use a potato masher or ricer for the smoothest mashed potatoes.

Easy Variations

• Swap out ribeye for sirloin or filet mignon for a different cut of steak.
• Add roasted garlic or chives to the mashed potatoes for added flavor.
• Incorporate grated cheese into the mashed potatoes for a cheesy twist.
• Serve with sautéed vegetables or a side salad for added nutrition.

What to Serve With It

• Steamed green beans or asparagus for a fresh side.
• A simple side salad with mixed greens and vinaigrette.
• Grilled corn on the cob for a seasonal touch.
• Garlic bread or dinner rolls to soak up any extra sauce.

Storage and Reheating

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Leftover steak and mashed potatoes can be stored in airtight containers in the refrigerator for up to 3 days. To reheat, warm the mashed potatoes in the microwave with a splash of cream or milk, and reheat the steak in a skillet over low heat until warmed through.

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