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Cooking's always been my thing, and this dish gets my family excited every time. The Garlic Butter Steak with Smooth Mashed Potatoes brings together chunks of beef browned in garlic butter and super creamy potatoes that just melt when you taste them. I whip this up when friends come over or just when we need some comfort food on a weeknight. It's become a go-to favorite I'm always happy to share.
A crowd-pleasing meal that never disappoints
I'm always trying to get flavors and textures just right in my kitchen. The soft steak works so well with the gentle taste of homemade mashed potatoes. That garlic butter turns an ordinary meal into something special. I first made it one night when I wanted to treat my family without spending forever cooking, and now it's one of my signature dishes.
What makes this dish stand out
- Steak: 500 g beef (ribeye, tenderloin or sirloin work great), cut into 3-4 cm pieces for maximum tenderness.
- Butter: 50 g, unsalted, to make a smooth, rich sauce.
- Garlic: 2 cloves, chopped finely, giving a deep, fragrant taste.
- Herbs: 1 sprig of thyme or rosemary, adding gentle flavor to the sauce.
- Potatoes: 600 g potatoes (Yukon Gold or Russet are best), making the mash extra creamy.
- Cream: 100 ml, for silky smooth mashed potatoes.
- Olive oil: 1 tablespoon, to brown the steak pieces just right.
- Salt and Pepper: Add to your liking, to bring out all the flavors.
- Parsley: Optional, for a touch of freshness on top.
Simple step-by-step approach
- Getting the steak ready
- I cut the meat into even-sized cubes. I season with salt and pepper, then let them sit for 10 minutes on the counter.
- Nailing the cooking
- I get my cast iron pan really hot with a bit of olive oil. The steak pieces need about 2-3 minutes on each side until golden. Don't crowd the pan – that's key.
- My garlic butter trick
- I turn down the heat and throw in the butter, garlic and herbs. Everything melts together while I spoon the butter over the meat for 1-2 minutes.
- Mashed potatoes my way
- The potatoes cook in salted water for 15-20 minutes. After draining, I mash them with butter, cream, salt and pepper until they're completely smooth.
- Putting it all together
- I put a good amount of mash on the plate, arrange the steak pieces on top and drizzle with the garlic butter. A sprinkle of fresh parsley and it's ready to eat.
Tasty twists I love to try
When I want some heat, I add Espelette pepper. Sometimes I'll serve roasted seasonal veggies like asparagus or green beans alongside. My guilty pleasure is mixing grated parmesan into the mashed potatoes – it tastes amazing.
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Delicious pairings that enhance this meal
In my kitchen, I like to serve this with steamed or roasted green veggies, whatever's in season. A nice glass of Bordeaux or Pinot Noir really brings out the flavors. I often add a small crunchy salad with homemade dressing to bring some freshness to the meal.
Frequently Asked Questions
- → What kind of steak works best?
- Ribeye, sirloin, or strip loin are great options. These cuts stay tender and are perfect for quick pan-searing.
- → How can I get super smooth mashed potatoes?
- Use starchy potatoes and a potato masher. Gradually add warm butter and cream while mashing for the creamiest results.
- → What’s the best way to cook the steak bites?
- Sear them on high for 2-3 minutes per side. Cooking time varies by size and your doneness preference.
- → Can I prepare the garlic butter ahead of time?
- Absolutely! Keep it in the fridge and let it soften at room temperature before using.
- → What’s the best way to reheat leftovers?
- Gently warm the steak in a pan to avoid overcooking. Heat the mashed potatoes with a touch of milk or cream to refresh them.