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Juicy pan-seared ribeye steak sliced over creamy mashed potatoes with mushroom gravy

Pan-Seared Steak with Creamy Mashed Potatoes & Mushroom Gravy

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 920
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Place potatoes in a large pot of salted water and bring to a boil; simmer for 15-20 minutes until fork-tender.
  2. Pat steaks dry with paper towels and season generously with salt and pepper on all sides.
  3. Heat oil in a large cast-iron skillet over high heat until smoking; sear steaks for 3-4 minutes per side for medium-rare.
  4. 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.
  5. Drain potatoes, return to the warm pot, and mash with 4 tablespoons butter and heavy cream until smooth.
  6. In the same skillet used for steaks, sauté mushrooms and shallots over medium-high heat until browned, about 5 minutes.
  7. Whisk in flour and cook for 1 minute; gradually whisk in beef stock and thyme, simmering until the gravy thickens.
  8. Slice the steaks against the grain and serve over mashed potatoes, topping with the mushroom gravy.