Garlic Butter Steak & Creamy Mash is one of those irresistible, heartwarming dinners that instantly fills your kitchen with mouthwatering aromas and transforms an average evening into something special. Imagine juicy, pan-seared steaks cloaked in silky, garlicky butter, paired with a mountain of rich, fluffy mashed potatoes—every bite is the definition of comfort. This is the meal I turn to when I want to wow friends or just treat myself to something spectacularly cozy (yet secretly simple!). Let’s dive into how easy it is to bring this showstopping dish to your table.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Garlic Butter Steak & Creamy Mash comes from quality ingredients that do all the heavy lifting flavor-wise. Every item on this list brings something special to heighten taste, texture, and that swoon-worthy golden color you want in a plate like this.
- Ribeye or sirloin steaks: Rich marbling means maximum juiciness and deep beefy flavor, so use your favorite cut (about 10 oz each) for the most indulgent results.
- Salt and freshly ground black pepper: Don’t underestimate good seasoning—it pulls out the best in steak and mash alike, making every bite pop.
- Olive oil: Essential for a golden, crusty sear on your steak without burning before it’s done.
- Unsalted butter (divided): Used for both the garlic butter basting and the creamy potatoes; always opt for unsalted to control overall flavors.
- Garlic cloves (smashed): Smashed instead of minced so they infuse the butter deeply without burning—hello, bold, sweet-savory aroma!
- Fresh rosemary or thyme (optional): A sprig or two added while basting infuses earthiness and a pop of green, making the dish extra special.
- Yukon gold potatoes: These potatoes mash up with an ultra-buttery texture and have a naturally golden hue for camera-ready plates.
- Heavy cream: For mash that’s lush and silky, a splash of cream is your secret weapon.
- Whole milk: Combines with cream to lighten the mash just enough for perfect, scoopable fluffiness.
- Salt and pepper (for mash): Well-seasoned potatoes are a must—taste as you go to hit that sweet spot!
How to Make Garlic Butter Steak & Creamy Mash
Step 1: Prep the Potatoes
Start by peeling and cubing your Yukon gold potatoes and bringing them to a gentle boil in salted water. This gives them an even cook and plenty of time to turn fork-tender. Prepping the potatoes first means your mash will be warm and creamy, ready to soak up all the buttery steak juices later on.
Step 2: Season & Sear the Steaks
While the potatoes are bubbling away, pat your steaks thoroughly dry (this is the not-so-secret trick to that gorgeous crust!) and give both sides a generous sprinkle of salt and black pepper. Heat olive oil in a large skillet until shimmering, then lay in your steaks. Sear each side for about 3–4 minutes for a perfect medium-rare, adjusting as needed for your ideal doneness.
Step 3: Garlic Butter Basting Magic
With your steaks nearly done, drop in the butter, smashed garlic cloves, and an optional sprig of rosemary or thyme. As the butter melts and bubbles, tilt the pan slightly and spoon that fragrant, garlicky goodness over the steaks. This step transforms them into truly unforgettable Garlic Butter Steak & Creamy Mash territory.
Step 4: Let the Steaks Rest
Take the steaks out and let them rest on a cutting board for at least five minutes while you finish the mash. Resting is crucial—it lets all those succulent juices redistribute, meaning steak that’s moist and tender with every bite.
Step 5: Make the Creamy Mash
Drain your cooked potatoes and return them to the pot. Add butter, heavy cream, and milk, then mash until totally smooth and cloud-like. Don’t forget to season well with salt and pepper—taste as you go until you can’t stop yourself from grabbing “just one more” spoonful.
Step 6: Plate and Serve
Heap a generous scoop of creamy mash on each plate, slice the steak (if desired), and let those slices nestle right on top. Drizzle every bit of leftover garlic butter from the skillet over everything. Garlic Butter Steak & Creamy Mash is best enjoyed straight away, when the butter’s still melting and the whole plate’s radiating savory warmth.
How to Serve Garlic Butter Steak & Creamy Mash
Garnishes
Finish your Garlic Butter Steak & Creamy Mash with a scatter of fresh chopped parsley, a sprinkle of flaky salt, or even a little extra fresh-cracked black pepper for some flair. If you used rosemary or thyme during cooking, place a fresh sprig on top—so simple, but it adds a restaurant-worthy touch.
Side Dishes
This dish is ultra-satisfying on its own, but I like to add steamed green beans, roasted asparagus, or even some sautéed spinach on the side. The greens balance the richness and make the colors pop on your plate. For a special meal, a crisp salad drizzled with lemon vinaigrette is always a winner.
Creative Ways to Present
To make Garlic Butter Steak & Creamy Mash feel extra-celebratory, slice the steak and fan it over the mash. Or, serve everything family-style on a big platter with plenty of garlic butter drizzled over the top for everyone to help themselves. For date nights, try using mini cast iron skillets so each person gets their own personal “steakhouse” experience.
Make Ahead and Storage
Storing Leftovers
Tuck any leftover steak and mash into airtight containers as soon as possible; the flavors actually deepen a little as they sit! Store separately if you can, so reheating is easy and nothing gets soggy. Aim to enjoy your Garlic Butter Steak & Creamy Mash within 2–3 days for best texture and taste.
Freezing
While the mashed potatoes freeze beautifully (thanks to the cream and butter), steak is best eaten fresh. If you must freeze, wrap sliced steak tightly in foil and place in a freezer bag, and freeze your mash in a separate airtight container. Thaw overnight in the fridge and use within a month for potatoes, and up to three months for steak.
Reheating
To reheat, gently warm the steak (covered) in a low oven or zap in short bursts in the microwave, being careful not to overcook. For the mash, a splash of milk or cream and a good stir as you reheat in a saucepan brings back the original silkiness. A quick drizzle of fresh melted butter right before serving brings everything back to its prime.
FAQs
Can I use a different cut of steak for Garlic Butter Steak & Creamy Mash?
Absolutely! While ribeye and sirloin are classic choices for their tenderness and rich flavor, you can use strip steak, filet mignon, or even flank steak. Just adjust the cook time to suit the thickness and marbling of your chosen cut.
What’s the best way to get creamy mashed potatoes without lumps?
Start with Yukon gold potatoes, simmer them until fork-tender, and mash while still hot. Add warm cream and butter, and use a potato masher or (for extra decadence) a potato ricer. Don’t overmix, or the potatoes might get gluey!
How do I tell when the steak is perfectly cooked?
If you have a meat thermometer, aim for an internal temp of 130-135°F for medium-rare. If not, gently press the meat—a medium-rare steak feels slightly firm but bouncy, not hard or too soft. Practice makes perfect!
Can I make Garlic Butter Steak & Creamy Mash ahead for a dinner party?
Yes! The mashed potatoes can be made a few hours ahead and gently rewarmed with a splash of cream. Steaks are best cooked last-minute, but you can pre-season and prep everything else so it comes together fast when guests arrive.
Is there a dairy-free version of this recipe?
You can absolutely use olive oil or dairy-free butter alternatives and substitute the cream and milk in the mash with unsweetened plant-based versions. The final dish will still feel decadent and inviting, just with a different twist!
Final Thoughts
There’s something deeply satisfying about serving up Garlic Butter Steak & Creamy Mash—the just-cooked steak, velvety potatoes, and plenty of golden, garlicky butter. Whether it’s a cozy family dinner or you’re celebrating something special, this dish always feels like a treat. Give it a try, have fun with your favorite garnishes, and get ready for applause (and requests for seconds!). You’ll soon see why it’s my go-to for making any meal unforgettable.
Print
Garlic Butter Steak & Creamy Mash Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a decadent meal with this recipe for Garlic Butter Steak & Creamy Mash. Perfectly seared ribeye or sirloin steaks drizzled with a rich garlic butter sauce, served alongside velvety Yukon gold mashed potatoes.
Ingredients
For the Steaks:
- 2 ribeye or sirloin steaks (about 10 oz each)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves (smashed)
- 1 tablespoon fresh rosemary or thyme (optional)
For the Creamy Mash:
- 2 lbs Yukon gold potatoes (peeled and cubed)
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 3 tablespoons unsalted butter (for mash)
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Boil cubed potatoes until fork-tender.
- Sear the Steaks: Season and sear steaks in olive oil, adding butter, garlic, and herbs.
- Make the Mash: Mash cooked potatoes with butter, cream, and milk until smooth.
- Serve: Rest steaks, then serve with creamy mashed potatoes, drizzling with garlic butter.
Notes
- Let steaks come to room temperature before cooking for an even sear.
- Swap heavy cream for sour cream in the mash for a tangy twist.
- This dish pairs well with sautéed greens or roasted vegetables.
Nutrition
- Serving Size: 1 steak with mashed potatoes
- Calories: 780
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 50 g
- Saturated Fat: 26 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 165 mg
