Juicy, golden-crusted ribeye steaks basted in garlic-thyme butter, paired with rich and velvety mashed potatoes made with cream and milk — this is my go-to for the ultimate cozy dinner combo. It’s hearty, flavorful, and comes together in just over 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ribeye steaks (or your preferred cut), about 1 inch thick
Salt and pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 lbs potatoes (such as Yukon Gold), peeled and cut into chunks
1/2 cup milk (or more as needed)
1 cup heavy cream
Chopped fresh parsley, for garnish (optional)
Directions
For the Creamy Mashed Potatoes:
I start by placing peeled and chopped potatoes in a large pot, covering them with water and adding a generous pinch of salt. I bring it all to a boil over high heat, then reduce to medium-low and simmer for about 15–20 minutes until the potatoes are fork-tender.
After draining, I return them to the pot and mash until smooth. Then I stir in 2 tablespoons of butter, the cream, and milk gradually, adjusting the milk to get that perfect creamy texture. I season with salt and pepper and keep them warm until serving.
For the Pan-Seared Steak:
I pat the steaks dry with paper towels and season both sides generously with salt and pepper. I heat olive oil in a large skillet over medium-high until shimmering, then sear the steaks for 3–4 minutes per side for medium-rare (or longer for desired doneness).
In the final minute, I add 2 tablespoons of butter, garlic, and thyme, basting the steaks with the melted butter mixture. After cooking, I let the steaks rest for 5 minutes before slicing.
To Serve:
I slice the steaks and plate them with a generous serving of the creamy mashed potatoes. A sprinkle of fresh parsley on top adds a nice finishing touch.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: About 620 kcal per serving
Variations
I sometimes swap ribeye for sirloin or filet mignon when I want a leaner cut.
For extra richness, I add roasted garlic to the mashed potatoes.
A touch of parmesan stirred into the potatoes takes them to another level.
I like using rosemary instead of thyme for a different flavor profile.
For a complete meal, I often add steamed green beans or sautéed mushrooms on the side.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the steak in a skillet over low heat with a little butter to keep it moist. For mashed potatoes, I reheat them in the microwave or on the stove, adding a splash of milk or cream and stirring until smooth again.
FAQs
How do I know when the steak is done to my liking?
I use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Letting it rest helps it finish cooking and stay juicy.
Can I use a different kind of potato for mashing?
Yes, I’ve used Russets too, but I prefer Yukon Golds for their naturally creamy texture and buttery flavor.
What if I don’t have fresh thyme?
Dried thyme works fine. I just use about half the amount since dried herbs are more concentrated in flavor.
Can I make this meal ahead of time?
I make the mashed potatoes ahead and reheat them gently with extra milk. For steak, I cook it fresh, but I prep all ingredients in advance to save time.
Is a cast iron skillet necessary for searing?
Not required, but I find it gives the best crust. Any heavy-bottomed skillet that holds heat well will still give great results.
Conclusion
This pan-seared steak with creamy mashed potatoes is everything I want in a comforting, satisfying meal. It’s simple to prepare, deeply flavorful, and perfect for any night when I’m craving something hearty and indulgent. Whether it’s a special occasion or just a regular evening, this dish always impresses.
📖 Recipe:
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Pan-Seared Steak with Creamy Mashed Potatoes
- Total Time: 35 minutes
- Yield: 2 servings
- Diet: Halal
Description
Juicy, golden-crusted ribeye steaks basted in garlic-thyme butter, paired with rich and velvety mashed potatoes made with cream and milk — a hearty and comforting dinner that feels restaurant-quality but is easy to make at home.
Ingredients
2 ribeye steaks (or your preferred cut), about 1 inch thick
Salt and pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 lbs potatoes (such as Yukon Gold), peeled and cut into chunks
1/2 cup milk (or more as needed)
1 cup heavy cream
Chopped fresh parsley, for garnish (optional)
Instructions
- Place peeled and chopped potatoes in a large pot, cover with water, and add a generous pinch of salt.
- Bring to a boil over high heat, then reduce to medium-low and simmer for 15–20 minutes, until fork-tender.
- Drain the potatoes and return them to the pot. Mash until smooth.
- Stir in 2 tablespoons of butter, heavy cream, and milk gradually until the desired creamy texture is achieved. Season with salt and pepper. Keep warm.
- Pat steaks dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear steaks for 3–4 minutes per side for medium-rare, or longer to desired doneness.
- In the final minute of cooking, add 2 tablespoons of butter, garlic, and thyme to the skillet. Baste the steaks with the melted butter mixture.
- Remove steaks from skillet and let rest for 5 minutes before slicing.
- Plate the steaks with a generous serving of mashed potatoes. Garnish with fresh parsley if desired and serve warm.
Notes
You can substitute ribeye with sirloin or filet mignon for a leaner cut.
Roasted garlic can be added to mashed potatoes for deeper flavor.
Stir in grated parmesan for extra richness in the potatoes.
Rosemary can be used instead of thyme for a different herb profile.
Serve with green beans or sautéed mushrooms for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat steak gently in a skillet with butter, and mashed potatoes with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with mashed potatoes
- Calories: 620
- Sugar: 3g
- Sodium: 220mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
