The Perfect Panseared Steak with Dreamy Creamy Mashed Potatoes

The Perfect Pan-Seared Steak with Dreamy Creamy Mashed Potatoes: Recipe Introduction

Ever crave that perfect steak and mashed potatoes dinner? Seriously, who doesn't? This recipe nails that classic comfort food combo, turning it into something truly special.

I had it the other day and oh my gosh, it was so perfect that I knew I had to share it with you!.

Quick Hook

Okay, right then! Let's get this sorted. This recipe gives you that restaurant quality pan seared steak recipe and creamy steakhouse mashed potatoes experience at home.

Forget complicated cooking. Steak night just got leveled up.

Brief Overview

This dish is pure American comfort food, elevated. It's a medium difficulty recipe, taking around 40- 50 minutes. It makes 2 generous servings, perfect for a cozy night in.

Main Benefits

This classic steak dinner is packed with protein to keep you full and satisfied. Serve it for a special occasion or just a well deserved treat.

What makes it so special? The perfect sear and unbelievably creamy potatoes. Honestly, it's easy steak and potatoes perfection. It feels like Jamie Oliver meets a cozy pub meal.

Ready to cook? First, let's get into the ingredients.

Ingredients & Equipment: Let's Get This Sorted!

Okay, right then! Let's get this sorted! We're making steak and mashed potatoes , a proper classic. It's comfort food but we're making it special .

Forget beans on toast, this is Steak Night sorted! Honestly, it's easier than you think.

Main Ingredients for Your Steakhouse Experience

Here's what you need for amazing pan seared steak recipe and creamy mashed potatoes :

For the Steaks:

• Two 8-10 oz (225-280g) ribeye steak recipe or New York strip steaks, about 1 inch (2.5cm) thick. Look for good marbling for flavour.
• 1 tablespoon (15ml) olive oil.
• 1 tablespoon (15g) unsalted butter.
• Two cloves garlic, minced. Fresh is best, right?
• One sprig fresh rosemary (or 1/2 teaspoon dried).
• Kosher salt and freshly ground black pepper. To taste, naturally.

For the Mashed Potatoes:

• 1.5 lbs (approx. 680g) Yukon Gold potatoes, peeled and quartered. Yukon Golds make the best mashed potatoes recipe , trust me!
• 1/2 cup (120ml) heavy cream.
• 4 tablespoons (57g) unsalted butter, cut into pieces.
• 1/4 cup (60ml) milk.
• Kosher salt and freshly ground white pepper. White pepper gives a cleaner flavour for steakhouse mashed potatoes , but black pepper works fine .
• Optional: 2 tablespoons (30g) sour cream or cream cheese. This is for extra tang, like you'd get in a proper comfort food recipes !

Honestly, the steak quality is key. Find a butcher you trust!

Seasoning Notes: Flavor Power Ups

Essential Spice Combinations: Salt and pepper are your foundation. Don't skimp!

Flavor Enhancers and Aromatics: Garlic and rosemary elevate the steak. This makes the garlic butter steak so good!

Quick Substitution Options: Dried herbs work in a pinch. Garlic powder? Only if you're really stuck.

Equipment Needed: Keeping It Simple

You really don't need loads of fancy gear for easy steak and potatoes .

• Large cast iron skillet (preferred) or heavy bottomed stainless steel skillet.
• Large pot.
• Potato ricer or masher (ricer makes smoother potatoes).
• Meat thermometer.
• Tongs.
• Cutting board.
• Chef's knife.

Honestly, if you don't have a ricer, a masher will do. I remember my first "fancy" steak dinner ideas . I tried using a fork to mash the potatoes.

Disaster! Learn from my mistakes.

So, that is how to do a classic steak dinner . Simple, right?

The Perfect Pan-Seared Steak with Dreamy Creamy Mashed Potatoes

Honestly, who doesn't love steak and mashed potatoes ? It's the ultimate comfort food. Considering we're aiming for a proper "Steak Night" vibe, the goal is to capture the essence of comfort food elevated to something a bit special, think Jamie Oliver meets a cozy pub meal.

This recipe elevates this simple dish to restaurant quality. It's surprisingly easy to make. So, okay, right then! Let's get this sorted .

Prep Steps

• Essential mise en place: Peel those spuds! Quarter your 1.5 lbs (approx. 680g) Yukon Gold potatoes , mince those 2 cloves of garlic , and grab your steak (2 steaks with 8-10 oz; approx. 225-280g each). Make sure it's about 1 inch thick (2.5cm). Get your ingredients ready to go.
• Time saving organization tips: Pat your steaks dry now . Season them generously with salt and pepper. Then, let them sit at room temperature. Do this for at least 30 minutes . Believe me, it makes a difference.
• Safety Reminders: Be careful when searing the steak . That oil gets HOT! Use tongs to handle the steak . This avoids any nasty splashes.

step-by-step Process

1. Boil the potatoes until fork tender. Drain them really well.
2. While the potatoes are boiling, prep your steaks . Pat them dry. Season them generously with salt and pepper. Let them sit.
3. Mash the potatoes. Return the drained potatoes to the pot. Add 4 tablespoons (57g) unsalted butter, 1/2 cup (120ml) heavy cream , and 1/4 cup (60ml) milk . Mash until smooth. Season with salt and pepper. Optional: stir in 2 tablespoons (30g) sour cream .
4. Heat 1 tablespoon (15ml) olive oil in a cast iron skillet over high heat. Get it smoking hot! Add the steaks .
5. Sear for 3- 4 minutes per side. Aim for a golden brown crust.
6. Reduce heat to medium. Add 1 tablespoon (15g) unsalted butter, garlic, and 1 sprig fresh rosemary to the pan. Tilt the pan and baste the steak with the melted butter. Do this for 1- 2 minutes .
7. Check the internal temperature. Use a meat thermometer. Medium rare is 130° F ( 54° C) . Medium is 140° F ( 60° C) .
8. Rest the steak for 5- 10 minutes before slicing. Slice against the grain. Serve with the creamy mashed potatoes.

Pro Tips

• For a garlic butter steak , add more garlic and herbs to the pan when basting. This makes the steak extra flavourful!
• Don't overcrowd the pan! This lowers the temperature. If needed, cook the steaks in batches.
• Want to get ahead? Make the mashed potatoes earlier. Keep them warm in a slow cooker. This frees up time later!

Recipe Notes for The Perfect Pan-Seared Steak and Mashed Potatoes

Okay, right then! Let's get this sorted. This ain't just any old steak and mashed potatoes recipe. We're levelling up! Let's dive into some notes to make this proper steak dinner ideas a smashing success.

Considering we're aiming for a proper "Steak Night" vibe, the goal is to capture the essence of comfort food elevated to something a bit special.

Plating Like a Pro: Serving Suggestions

Right, presentation matters, yeah? For a restaurant vibe, swirl those dreamy creamy mashed potatoes on the plate. Then, fan the sliced steak over the top.

Drizzle with any pan juices. A sprig of rosemary looks fancy. Or, go full pub-grub: steak stacked high on a generous pile of mash, proper gravy, job done.

As for sides, roasted asparagus is a winner. A simple green salad with a vinaigrette cuts through the richness. And to drink? A nice pint of Guinness, or a Cabernet Sauvignon.

Sorted. This is your classic steak dinner .

Storing Leftovers Like a Boss: Storage Tips

Refrigeration is key for safety, obviously. Any leftover pan seared steak recipe will keep in the fridge for 3 days. Mash? Same deal. Store them separately.

Freezing the mash is fine. But the texture changes a bit, yeah? It might be a bit grainy when you reheat it.

The steak is best eaten fresh. Reheat gently in a pan with a bit of butter or oil. Don't overcook it!

Remixing the Classics: Variations

Want to shake things up? For a dairy-free version, swap the cream and butter in the mash for olive oil and plant based milk. Boom! Vegan friendly.

Seasonal swap? In summer, grilled corn on the cob makes a banging side. Autumn? Butternut squash mash is lush. Try these comfort food recipes .

Nutrition Nuggets: Nutrition Basics

This is where I tell you it's not exactly health food, is it? But it's good for the soul. This easy steak and potatoes meal is packed with protein.

You'll get about 50-60g. The potatoes are a good source of carbs. And the fat? Well, let's just say it's what makes it taste so good.

Calories are about 700-800 per serving. Roughly.

Remember, this recipe is all about enjoying yourself. Don't stress too much about the numbers. Treat yourself to some garlic butter steak !

Honestly, you've got this. Don't be intimidated by cooking. Just have a go, and don't worry if it's not perfect first time.

Every mistake is a lesson, and soon you will cook perfect steakhouse mashed potatoes . You'll be whipping up restaurant quality ribeye steak recipe in no time!

Frequently Asked Questions

Help! My steak isn't searing properly. What am I doing wrong?

A proper sear is key for a delicious steak. First, ensure your steak is patted completely dry with paper towels; moisture is the enemy! Second, your pan (preferably cast iron) needs to be screaming hot before the steak even thinks about going in.

Don't overcrowd the pan either, or you'll drop the temperature and end up steaming the steak instead of searing it. Think of it like trying to make a fry up - you want that sizzle!

Can I make the mashed potatoes ahead of time for my steak and mashed potatoes dinner?

Absolutely! Mashed potatoes are surprisingly make-ahead friendly. Prepare them as directed, then store them in the fridge. When you're ready to serve, gently reheat them on the stovetop over low heat, stirring frequently, or in the microwave in short bursts.

You might need to add a splash of milk or cream to loosen them up, but they'll be just as dreamy and creamy as the moment you made them a proper time saver!

What's the best way to store leftover steak and mashed potatoes?

To keep your leftovers tasting their best, store the steak and mashed potatoes separately in airtight containers in the fridge. The steak is best enjoyed within 2-3 days, while the mashed potatoes can last up to 3-4 days. Reheat the steak gently in a pan or oven to avoid drying it out.

Microwaving is fine, but be sure not to overcook it; a little gravy can help add moisture. Reheat the mashed potatoes in the microwave or on the stove, adding a splash of milk if needed, like a reheated shepherd's pie!

I'm trying to watch my waistline, but I still crave steak and mashed potatoes. Are there any lighter options?

You can still enjoy this classic dish while being mindful of calories! Opt for a leaner cut of steak like sirloin or flank steak and trim off any excess fat. For the mashed potatoes, use cauliflower mash instead of potatoes, or substitute half the potatoes with cauliflower.

Using low-fat milk or Greek yogurt instead of heavy cream also reduces the fat content without sacrificing too much flavor. It's about making smart swaps, not deprivation - just like slimming down your Sunday roast!

What's the secret to really creamy, restaurant quality mashed potatoes for steak and mashed potatoes?

The secret is all in the technique and the ingredients! Start with Yukon Gold potatoes their naturally buttery flavor is unbeatable. Use a potato ricer instead of a masher for the smoothest texture. Don't skimp on the butter and cream, and be sure to warm them slightly before adding to the potatoes.

A touch of sour cream or cream cheese adds a lovely tang and richness, making them taste like they came straight from a Michelin starred restaurant, even if they're "Bangers and Mash" style!

What kind of steak is best for steak and mashed potatoes?

While personal preference plays a role, ribeye and New York strip steaks are popular choices because they are flavorful and tender. Ribeye, with its rich marbling, is known for its juicy flavor. New York strip offers a firmer texture with a good balance of flavor.

Ultimately, the best steak is the one you enjoy the most, so experiment and find your perfect match for your ultimate steak and mashed potatoes experience!