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Flavorful Seared Steak Dinner with Creamy Mashed Potatoes

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A quick and easy dinner featuring a juicy seared steak paired with smooth, buttery mashed potatoes. This comforting meal is perfect for cozy weeknights and requires simple pantry staples.

Ingredients

Scale
  • 8–10 ounces ribeye or New York strip steak, room temperature
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil or canola oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, smashed
  • Fresh thyme or rosemary sprigs (optional)
  • 2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 1/2 cup heavy cream, warmed
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup sour cream
  • Salt and pepper to taste
  • Chopped chives or parsley for garnish (optional)

Instructions

  1. Place peeled and chunked Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes until potatoes are fork-tender. Drain well and set aside.
  2. While potatoes cook, pat the steak dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. Let it rest at room temperature for 10-15 minutes.
  3. Place your cast iron or heavy skillet over high heat. Add the vegetable oil and heat until it just starts to smoke (about 3-4 minutes).
  4. Carefully lay the steak in the pan away from you to avoid splatter. Sear for 3-4 minutes without moving it to build a golden-brown crust. Flip and add butter, garlic, and herbs to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for another 3-4 minutes for medium-rare. Use a meat thermometer aiming for 130°F (54°C) for medium-rare.
  5. Transfer steak to a plate and loosely cover with foil. Rest for at least 5 minutes.
  6. Return potatoes to the pot or a large bowl. Add softened butter, warmed heavy cream, and sour cream. Mash with a hand masher or mixer until smooth but still fluffy. Season with salt and pepper to taste. Garnish with chopped chives if desired.
  7. Slice the rested steak against the grain and serve alongside the creamy mashed potatoes. Spoon any pan juices over the steak for extra flavor.

Notes

Pat steak dry before seasoning to ensure a good crust. Use a meat thermometer to check doneness. Rest steak after cooking to keep it juicy. Warm cream and butter before adding to potatoes to keep mash light and fluffy. Avoid overmixing mashed potatoes to prevent gluey texture. Substitute almond or oat milk for cream for a lighter or dairy-free version.

Nutrition

Keywords: seared steak, mashed potatoes, easy dinner, comfort food, quick steak recipe, creamy mashed potatoes, weeknight meal

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