If you’re craving something creamy and comforting, you’ve found it. This Pan-Seared Steak and Potatoes recipe brings the steakhouse home. It is simple enough for a Tuesday but feels like a Friday. You deserve a meal that actually satisfies your hunger.
Too tired to cook something complicated? This works perfectly for any busy evening. It delivers big flavor with very little stress in the kitchen. You will want to make this every single week.
Why You’ll Make This Again
This dish is the ultimate comfort food for a cold Winter night. It is hearty, rich, and surprisingly easy to pull off. You get perfectly seared meat and silky potatoes every time. It is a reliable meal that never fails to impress.
You only need 50 minutes to get this on the table. Most of that time is just waiting for the potatoes to boil. You will love how the rich mushroom gravy ties it all together. It is a restaurant-quality dinner without the high price tag.
How This Comes Together
You will start by boiling the potatoes until they are tender. While those cook, you will sear the steaks in a hot pan. The mushroom gravy comes together in the same skillet for easy cleanup. This keeps all that delicious steak flavor in the sauce. It is a straightforward process that even beginners can master.
What You’ll Need
Grab these simple ingredients from your local grocery store or pantry.
- 2 (12-ounce) Ribeye steaks, room temperature
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Neutral oil
- 7 tablespoons Unsalted butter, divided
- 3 cloves Garlic, smashed
- 2 sprigs Fresh rosemary
- 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 0.5 cup Heavy cream
- 8 ounces Cremini mushrooms, sliced
- 1 Shallot, finely minced
- 2 tablespoons All-purpose flour
- 1.5 cups Beef stock
- 1 teaspoon Fresh thyme leaves
Step-By-Step Directions
- Place potatoes in a large pot of salted water and bring to a boil.
- Simmer for 15-20 minutes until fork-tender.
- Pat steaks dry with paper towels and season generously with salt and pepper.
- Heat oil in a large cast-iron skillet over high heat until smoking.
- Sear steaks for 3-4 minutes per side for medium-rare.
- Reduce heat to medium and add 3 tablespoons butter, garlic, and rosemary.
- Baste steaks for 2 minutes then remove to a plate to rest.
- Drain potatoes and return to the warm pot.
- Mash with 4 tablespoons butter and heavy cream until smooth.
- In the same skillet, sauté mushrooms and shallots until browned.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in beef stock and thyme until the gravy thickens.
- Slice the steaks against the grain and serve over mashed potatoes.
- Top everything with the mushroom gravy.
How To Serve It
Serve the sliced steak right on top of the creamy potatoes. Pour a generous amount of gravy over every single bite. A side of roasted green beans adds a nice crunch. This meal is perfect for a cozy date night at home. It also works great for a small Sunday family dinner.
Leftovers & Storage
Store your leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat the steak gently so it does not overcook. The potatoes might need a splash of milk when reheating. This is a great meal prep option for hearty lunches. I do not recommend freezing the mashed potatoes.
Make It Even Better (Pro Tips)
- Don’t skip drying the steaks with paper towels for a better crust.
- Avoid over-mashing the potatoes or they will become gummy.
- Use a cast-iron skillet to get the best sear on your meat.
- Let the steaks rest for 5 minutes before slicing to keep them juicy.
- Add a splash of red wine to the gravy for extra depth.
- Keep your potatoes warm while you finish the gravy.
- Use room temperature steaks to ensure even cooking throughout.
Easy Ways To Change It Up
- Swap ribeye for New York strip if you prefer a leaner cut.
- Use sweet potatoes for a different seasonal flavor profile.
- Add roasted garlic to the mashed potatoes for a bold kick.
- Make it gluten-free by using a cornstarch slurry for the gravy.
Quick Questions
What is the best way to reheat the steak?
Reheat it in a pan over low heat with a little butter. This prevents the steak from getting tough or rubbery. You can also use a low-temperature oven for 10 minutes.
Can I use different mushrooms for the gravy?
Yes, button mushrooms or portobellos work very well here. Cremini mushrooms offer a deeper flavor than white button mushrooms. Use whatever you have on hand in your fridge.
I hope you enjoy this hearty meal as much as I do. It is the perfect way to end a busy day. Happy cooking!
— Ethan
Pan-Seared Steak with Creamy Mashed Potatoes & Mushroom Gravy
Ingredients
Method
- Place potatoes in a large pot of salted water and bring to a boil; simmer for 15-20 minutes until fork-tender.
- Pat steaks dry with paper towels and season generously with salt and pepper on all sides.
- Heat oil in a large cast-iron skillet over high heat until smoking; sear steaks for 3-4 minutes per side for medium-rare.
- Reduce heat to medium, add 3 tablespoons butter, garlic, and rosemary to the skillet; baste steaks for 2 minutes then remove to a plate to rest.
- Drain potatoes, return to the warm pot, and mash with 4 tablespoons butter and heavy cream until smooth.
- In the same skillet used for steaks, sauté mushrooms and shallots over medium-high heat until browned, about 5 minutes.
- Whisk in flour and cook for 1 minute; gradually whisk in beef stock and thyme, simmering until the gravy thickens.
- Slice the steaks against the grain and serve over mashed potatoes, topping with the mushroom gravy.
