Garlic Butter Steak with Creamy Mashed Potatoes

This is the kind of meal that feels like a big, warm hug. Garlic butter steak—juicy, seared, and rich.

Mashed potatoes—creamy, buttery, smooth. Put them together, and you’ve got a classic comfort dinner that never misses.

I’ve made this on weeknights, date nights, and lazy Sundays. It’s easy, filling, and honestly just really satisfying. You don’t need fancy tools or skills. Just solid ingredients and a little love.

this recipe!

Why I Love This Recipe

I grew up eating meat and potatoes every Sunday. This combo feels like home—no matter where I make it.

• The garlic butter sauce adds a flavor boost that makes the steak taste restaurant-quality
• The mashed potatoes are so smooth, you won’t want gravy
• It’s simple enough to cook for yourself, but impressive enough for guests
• It uses ingredients you probably already have

Servings: 4
Total Time: About 40 minutes

What You’ll Need

For the steak:

• 2 ribeye steaks (1 to 1½ inch thick)
• 1½ tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 5 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme

For the mashed potatoes:

• 2 lbs russet potatoes, peeled and cut into chunks
• 1 tsp salt (for boiling water)
• 4 tbsp unsalted butter
• ½ cup whole milk (warm)
• ½ tsp salt (to taste)
• ¼ tsp black pepper

Pro Tips

• Let the steak sit at room temp for 30 minutes before cooking for an even sear
• Smash your garlic, don’t mince it—it flavors the butter without burning
• Heat your milk before adding to the potatoes so they stay hot and fluffy
• Don’t overcrowd the pan when searing steak—cook in batches if needed
• For extra creamy potatoes, use a potato ricer or hand mixer

Tools You’ll Need

• Large skillet (preferably cast iron)
• Pot for boiling potatoes
• Strainer
• Potato masher or ricer
• Tongs
• Knife and cutting board
• Small saucepan or microwave-safe bowl (for warming milk)

Substitutions and Variations

• Swap ribeye for sirloin or NY strip
• Use garlic powder if you’re out of fresh garlic (½ tsp)
• Use half-and-half or heavy cream instead of milk for richer mashed potatoes
• Try adding cheddar or roasted garlic to the mash

Make Ahead Tips

• You can make mashed potatoes a day ahead. Reheat gently with a splash of milk.
• Garlic butter can be made in advance and kept in the fridge for up to 3 days.

Let’s Make It!

Step 1: Season the Steaks

Pat 2 ribeye steaks dry. Sprinkle both sides with 1½ tsp salt and 1 tsp black pepper. Let sit for 30 minutes.

Step 2: Boil the Potatoes

Place 2 lbs peeled and chunked russet potatoes in a pot of cold water with 1 tsp salt. Bring to a boil and cook for 15–20 minutes until fork tender.

Step 3: Sear the Steaks

Heat 1 tbsp olive oil in a skillet over high heat. Sear steaks 3–4 minutes per side until crust forms.

Step 4: Baste with Garlic Butter

Add 3 tbsp butter, 5 smashed garlic cloves, and 2 sprigs rosemary to the skillet. Tilt the pan and spoon the melted butter over steaks for 1–2 minutes.

Step 5: Rest the Steak

Remove steaks from skillet and let them rest on a plate for 10 minutes.

Step 6: Mash the Potatoes

Drain potatoes. Add 4 tbsp butter, ½ cup warm whole milk, ½ tsp salt, and ¼ tsp black pepper. Mash until smooth.

Step 7: Serve It Up

Plate steak and mashed potatoes. Spoon extra garlic butter from skillet over steak.

Leftovers and Storage

• Store steak and mashed potatoes separately in airtight containers
• Steak: refrigerate up to 3 days, reheat gently to avoid overcooking
• Potatoes: refrigerate up to 4 days, add a splash of milk when reheating

Macros (Per Serving)

Approximate values. Based on 1 steak + mashed potatoes portion

• Calories: 650
• Protein: 40g
• Carbs: 30g
• Fat: 42g
• Fiber: 3g
• Sugar: 2g

Why This Recipe Works (Quick Science)

Searing steak over high heat creates the Maillard reaction—a fancy name for the flavor-packed crust that forms when proteins and sugars react. Garlic butter adds flavor and keeps the steak juicy. Mashing potatoes while hot makes them smoother and prevents gumminess.

Common Mistakes

• Skipping rest time: Resting lets the juices stay in the steak—not all over your plate
• Cold milk in potatoes: It cools them down and makes them gluey
• Overcrowding the pan: You’ll steam the steak instead of searing it
• Over-mashing potatoes: They can turn gummy if worked too much

What to Serve With

• Steamed green beans or broccoli
• A simple side salad with lemon vinaigrette
• Dinner rolls or crusty bread to soak up the garlic butter

FAQ

Can I use a different cut of steak?
Yes! Sirloin, NY strip, or filet all work.

Can I make this without fresh herbs?
Totally. Use a pinch of dried rosemary or thyme if needed.

What kind of pan is best?
A cast iron skillet gives the best crust, but any heavy pan will work.

Can I double this recipe?
Yes—just cook the steaks in batches so they sear properly.

Final Thoughts

Garlic butter steak with mashed potatoes is one of those meals that never gets old. It’s comforting, easy to make, and always hits the spot. If you try it, leave a comment and let me know how it turned out or ask any questions you have. I’m always happy to help!