Steak and Mashed Potatoes Recipe

Steak and mashed potatoes are an iconic and hearty meal combination. It’s the epitome of comfort food, providing rich flavors and satisfying textures. Whether you’re cooking for a special occasion or a simple weeknight dinner, this meal is sure to impress. This guide will take you through everything you need to know to create the perfect steak and mashed potatoes, including tips for choosing the best steak, perfecting mashed potatoes, and suggested sauces to accompany the meal.

Choosing the Right Steak

Types of Steak

Choosing the right cut of steak is essential for creating a delicious meal. Here’s a breakdown of some of the most popular cuts of steak:

1. Ribeye: Known for its rich marbling, a ribeye steak is juicy, flavorful, and tender. This cut is a great choice for anyone who enjoys a slightly fatty, melt-in-your-mouth texture.
2. New York Strip: A leaner cut than ribeye, New York strip steaks have great beefy flavor and a tender texture, especially when cooked to medium-rare.
3. Filet Mignon: The most tender cut of beef, filet mignon is buttery soft and has a mild flavor. It’s a great choice if you prefer a lean steak with minimal fat.
4. T-bone or Porterhouse: These cuts have a bone in the middle, with filet mignon on one side and New York strip on the other. These are perfect for sharing and give you the best of both worlds.
5. Sirloin: A more affordable option, sirloin steaks are still packed with flavor but are a bit leaner. They can be a great option for those on a budget.

How to Select Steak

When selecting steak, look for cuts with good marbling (the white streaks of fat running through the meat). These fats help keep the steak tender and juicy during cooking. Ensure the steak is fresh and has a bright red color (if it’s starting to turn brown, it may be past its prime). For an optimal eating experience, it’s also important to select steaks that are at least 1 inch thick.

Preparing the Steak

Seasoning the Steak

The simplest and most effective way to season a steak is with salt and pepper. This allows the natural flavors of the meat to shine. Here’s how to do it:

1. Salt: Salt helps to draw moisture to the surface of the steak, forming a crust when seared. Kosher salt is recommended because of its larger grain size, which makes it easy to control the amount you apply.
2. Pepper: Freshly ground black pepper is ideal for steaks. It adds a mild spiciness without overpowering the meat.

Optional Seasonings:

• Garlic Powder or Onion Powder for added flavor depth.
• Herbs: Fresh thyme, rosemary, or oregano can be added for a more aromatic taste.

Bringing the Steak to Room Temperature

Before cooking, let the steak sit at room temperature for about 30 minutes. This ensures the steak cooks more evenly, especially if you’re grilling or pan-searing it.

Cooking Methods

There are several ways to cook a steak, and the method you choose will depend on your preferences and the cut of steak. Here are the most common techniques:

1. Pan-Seared on Stovetop:
   • Heat a heavy skillet (preferably cast iron) over medium-high heat.
   • Add a high-smoke point oil like vegetable oil or grapeseed oil.
   • Once the oil is hot, add the steak and sear for about 3-4 minutes per side, depending on the thickness.
   • For extra flavor, you can add butter, garlic, and herbs (such as rosemary or thyme) toward the end of cooking. Tilt the pan and spoon the butter over the steak.
2. Grilling:
   • Preheat your grill to medium-high heat.
   • Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare.
   • Make sure to flip the steak only once to develop a beautiful crust.
3. Broiling:
   • Preheat your broiler and place the steak on a broiler pan.
   • Broil the steak for 3-4 minutes per side.
   • Broiling is especially useful when cooking thick steaks, as it helps to cook the steak evenly without overcooking.

Checking Steak Doneness

Steak doneness is usually determined by the internal temperature. Here are the guidelines:

• Rare: 120-130°F (49-54°C) – Cool red center.
• Medium-Rare: 130-135°F (54-57°C) – Warm red center.
• Medium: 135-145°F (57-63°C) – Warm pink center.
• Medium-Well: 145-155°F (63-68°C) – Slightly pink center.
• Well Done: 155°F (68°C) and above – No pink, dry texture.

Using a meat thermometer will help you achieve the perfect level of doneness.

Resting the Steak

Once cooked, let the steak rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender when you cut into it.

Mashed Potatoes – A Perfect Side Dish

Selecting the Right Potato

For the fluffiest mashed potatoes, the type of potato you choose matters. The best varieties are:

1. Russet Potatoes: These are starchy potatoes that create a fluffy texture. They absorb butter and cream easily and have a light, airy texture when mashed.
2. Yukon Gold Potatoes: These waxy potatoes are slightly buttery and offer a creamy texture when mashed.

Preparing the Potatoes

1. Peel the potatoes (if you prefer smooth mashed potatoes) or leave the skins on (for a rustic feel).
2. Cut them into uniform chunks (about 1-2 inches) to ensure even cooking.

Boiling the Potatoes

1. Place the potatoes in a large pot and cover them with cold water (about 1 inch above the potatoes).
2. Add a generous pinch of salt to the water to enhance the flavor.
3. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes, or until a fork easily slides into them.

Mashing the Potatoes

1. Drain the cooked potatoes and return them to the pot. Let them sit for a minute to evaporate any excess moisture.
2. Use a potato masher, potato ricer, or even an electric hand mixer to mash the potatoes to your desired consistency.

Adding Flavor

To make your mashed potatoes rich and flavorful, incorporate:

• Butter: About 1/2 cup per pound of potatoes will give them a rich, creamy flavor.
• Cream or Milk: Warmed heavy cream or whole milk is ideal for creating a silky texture.
• Garlic: Roasted or sautéed garlic can be mashed in for extra flavor.
• Cheese: Grated Parmesan or cream cheese can be mixed in for an extra layer of richness.

Seasoning

Once your potatoes are mashed, season them with salt and pepper to taste. Fresh herbs, like chives or parsley, can also be added for a burst of color and flavor.

Putting It All Together

Serving Suggestions

• Plating the Steak and Mashed Potatoes:
  • Arrange the mashed potatoes as a base on the plate, then place the steak on top or to the side, depending on your preference.
  • Garnish with fresh herbs like rosemary or thyme for a touch of color.
• Sauces to Accompany the Steak:
  • Creamy Peppercorn Sauce: A rich, creamy sauce with a peppery kick.
  • Red Wine Sauce: A reduction of red wine, beef broth, and aromatics, perfect for adding depth of flavor.
  • Garlic Butter Sauce: Melted butter with minced garlic, a simple yet decadent choice.

Pairing Wine

A well-cooked steak pairs wonderfully with red wines such as Cabernet Sauvignon, Merlot, or a full-bodied Zinfandel. These wines have the tannins needed to cut through the richness of the steak.

Variations and Tips

Steak Variations

• Steak Au Poivre: Coat the steak in cracked black pepper before searing it for an added punch of flavor.
• Grilled Steak with Chimichurri: For a fresh twist, top your grilled steak with chimichurri sauce, a tangy herb sauce from Argentina.

Mashed Potato Variations

• Loaded Mashed Potatoes: Add cooked bacon, cheddar cheese, and sour cream for a fully loaded version.
• Truffle Mashed Potatoes: Add a drizzle of truffle oil for a luxurious twist.

Conclusion

Steak and mashed potatoes is a classic combination that, when prepared correctly, can turn a simple meal into a memorable experience. Whether you prefer a juicy ribeye or a tender filet mignon, and whether you enjoy mashed potatoes rich with butter or light and fluffy, this recipe provides the foundation for creating a dish that can be enjoyed by anyone, at any time. With the tips and techniques outlined in this guide, you can confidently master this meal and experiment with different variations to suit your taste. Enjoy your delicious steak and mashed potatoes!

Yield: 2-4

Steak and Mashed Potatoes Recipe

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Steak and mashed potatoes are an iconic and hearty meal combination. It’s the epitome of comfort food, providing rich flavors and satisfying textures. Whether you're cooking for a special occasion or a simple weeknight dinner, this meal is sure to impress. This guide will take you through everything you need to know to create the perfect steak and mashed potatoes, including tips for choosing the best steak, perfecting mashed potatoes, and suggested sauces to accompany the meal.

Prep Time 20 minutes

Cook Time 20 minutes

Ingredients

• For the Steak:
• 2 boneless ribeye steaks (or your preferred cut)
• Salt and pepper (to taste)
• 2 tablespoons olive oil or butter
• 2 cloves garlic (crushed)
• Fresh herbs (e.g., thyme, rosemary)
• For the Mashed Potatoes:
• 2 pounds potatoes (Yukon Gold or Russet are great choices)
• 4 tablespoons butter
• 1/2 cup milk (more for creamier texture)
• Salt and pepper (to taste)
• Optional: 1/4 cup sour cream or cream cheese for extra richness

Instructions

1. Steak:

1. Preheat a skillet (cast iron works great) over medium-high heat. Add the olive oil or butter and let it heat up.
2. Season the steaks generously with salt and pepper on both sides.
3. Sear the steaks: Add the steaks to the pan and sear for about 4-5 minutes per side, depending on your preferred doneness (adjust based on thickness). You can also add crushed garlic and fresh herbs to the pan for extra flavor.
4. Rest: Remove the steaks from the pan and let them rest for about 5 minutes before serving.

2. Mashed Potatoes:

1. Peel and chop the potatoes into chunks. Place them in a pot and cover with cold water.
2. Boil the potatoes over medium-high heat until they’re fork-tender, about 12-15 minutes.
3. Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth. For extra creamy mashed potatoes, add sour cream or cream cheese.
4. Taste and adjust seasoning if necessary.

Notes

• For Steak Doneness: You can check the internal temperature with a meat thermometer (Medium-rare: 130°F, Medium: 140°F, Medium-well: 150°F).
• Resting the Steak: Allowing the steak to rest after cooking helps redistribute the juices, ensuring a tender and juicy result.
• Potato Variations: You can leave the skins on if you like rustic mashed potatoes or opt for creamy ones by peeling.
• Sauce: If you like, make a quick pan sauce with the drippings from the steak. Add a splash of wine or broth and let it reduce.