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Classic Steak with Creamy Mashed Potatoes

A comforting dish featuring juicy steak paired with creamy, buttery mashed potatoes that's perfect for family dinners or impressing a special someone.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye steaks (about 1-inch thick) Feel free to use your favorite cut.
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced Garlic adds great flavor.
For the Creamy Mashed Potatoes
  • 2 pounds potatoes (Yukon Gold works wonders)
  • ½ cup milk Add more if you prefer it extra creamy.
  • ¼ cup butter
  • to taste Salt and pepper
  • to taste Chives for garnish (optional) Adds a fancy touch.

Method
 

Preparation
  1. Start by peeling and chopping your potatoes into even chunks.
  2. Place the chopped potatoes in a large pot and cover with cold water. Season with salt and then bring to a boil. Cook until they’re fork-tender (about 15-20 minutes).
Mashing
  1. Drain the potatoes, then return them to the pot. Add the butter and milk, then mash until creamy. Season with salt and pepper to taste.
Cooking the Steak
  1. While the potatoes are boiling, season your steaks generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. When hot, add the steaks. Cook for 4-5 minutes on each side for medium-rare, adjusting the time based on your preference.
  3. In the last minute of cooking, add butter and garlic to the skillet. Baste the steaks for extra flavor.
  4. Remove the steaks from the skillet and let them rest for about 5 minutes.
Serving
  1. Serve hot, with a generous scoop of creamy mashed potatoes on the side. Top with a sprinkle of chives if desired.

Notes

Use a good fork or potato masher for the mashed potatoes. Don’t worry if they’re not perfectly smooth—the rustic texture adds character. For steaks, thin cuts like sirloin or filet mignon can also be used. Adjust the cooking time accordingly. Leftovers can be stored in an airtight container and will taste even better the next day; just add a splash of milk when reheating.