18 Delicious Steak and Mashed Potato Recipes Ultimate Comfort Food

Ready to dive into the ultimate comfort food experience? There’s nothing quite like the hearty duo of steak and mashed potatoes to warm your soul and satisfy your cravings. Whether you’re craving a quick weeknight dinner or a lavish weekend feast, our roundup of 18 delicious recipes promises to deliver. So, grab your apron, and let’s explore these mouthwatering dishes that are sure to become your new favorites!

Classic Ribeye Steak with Creamy Garlic Mashed Potatoes

Grilling a perfect ribeye steak is an art that combines simplicity with precision. Mastering the sear and rest ensures a juicy, flavorful center every time.

Ingredients

• 1 1.5-inch thick ribeye steak
• 2 tbsp clarified butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 large Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp sea salt

Instructions

1. Preheat a cast-iron skillet over medium-high heat for 5 minutes until smoking slightly.
2. Season the ribeye steak on both sides with kosher salt and black pepper.
3. Add clarified butter to the skillet, then place the steak in the center. Sear for 3 minutes without moving.
4. Flip the steak, reduce heat to medium, and cook for another 4 minutes for medium-rare (135°F internal temperature).
5. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes.
6. While the steak rests, boil the potatoes in salted water for 15 minutes until fork-tender.
7. Drain the potatoes and return them to the pot. Add minced garlic, heavy cream, unsalted butter, and sea salt.
8. Mash the potatoes until smooth and creamy, adjusting seasoning if necessary.

Mouthwatering and rich, the ribeye’s marbling melts into the steak, offering a buttery texture. Pair it with the creamy garlic mashed potatoes for a contrast in textures. Serve with a side of roasted vegetables for a complete meal.

Grilled Sirloin Steak with Cheesy Mashed Potatoes

Here’s how to master a grilled sirloin steak with cheesy mashed potatoes, a dish that balances richness and simplicity.

Ingredients

• 1.5 lbs sirloin steak, 1.5 inches thick
• 2 tbsp clarified butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 large russet potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, grated
• 1/4 tsp white pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat grill to high heat, aiming for 450°F.
2. Season steak evenly with kosher salt and black pepper.
3. Grill steak for 4 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. Rest steak on a wire rack for 5 minutes to redistribute juices.
5. Boil potatoes in salted water until fork-tender, about 15 minutes.
6. Drain potatoes and return to pot over low heat to evaporate excess moisture.
7. Mash potatoes with heavy cream, unsalted butter, white pepper, and garlic powder until smooth.
8. Fold in grated cheddar cheese until fully incorporated.
9. Slice steak against the grain and serve atop cheesy mashed potatoes.

With its juicy, charred exterior and creamy, cheesy potatoes, this dish is a textural delight. Try garnishing with chives for a pop of color and freshness.

Peppercorn Crusted Steak with Horseradish Mashed Potatoes

Bold flavors and simple techniques come together in this dish. Perfect for a weeknight dinner that feels special.

Ingredients

– 2 (8-oz) ribeye steaks, 1-inch thick – 2 tbsp whole black peppercorns, coarsely crushed – 1 tsp kosher salt – 2 tbsp clarified butter – 1 lb Yukon Gold potatoes, peeled and quartered – 1/4 cup heavy cream – 2 tbsp prepared horseradish – 1 tbsp unsalted butter – 1/2 tsp salt

Instructions

1. Preheat oven to 400°F. 2. Press crushed peppercorns and kosher salt onto both sides of the steaks. 3. Heat clarified butter in an oven-safe skillet over medium-high heat until shimmering. 4. Sear steaks for 2 minutes per side. 5. Transfer skillet to the oven. Cook for 6 minutes for medium-rare. 6. Remove steaks from skillet. Let rest for 5 minutes. 7. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. 8. Drain potatoes. Return to pot. 9. Add heavy cream, horseradish, unsalted butter, and salt. Mash until smooth. 10. Serve steaks atop horseradish mashed potatoes. Final thoughts: Firm texture of the steak contrasts with creamy potatoes. The horseradish adds a sharp kick. Try garnishing with fresh chives for color.

Garlic Butter Steak with Loaded Mashed Potatoes

Few dishes deliver comfort and elegance like a perfectly cooked steak paired with creamy mashed potatoes. This recipe combines rich flavors and textures for a memorable meal.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 4 tbsp unsalted butter, clarified
• 3 garlic cloves, minced
• 2 tbsp fresh thyme leaves
• 1.5 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream, warmed
• 4 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, grated
• 2 green onions, thinly sliced
• 4 strips bacon, cooked and crumbled
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Season steak generously with salt and pepper.
2. Heat a cast-iron skillet over high heat until smoking. Add steak, searing for 3 minutes per side for medium-rare.
3. Reduce heat to medium. Add clarified butter, garlic, and thyme. Baste steak for 1 minute. Transfer skillet to oven. Cook for 5 minutes.
4. Remove steak from skillet. Let rest on a cutting board for 10 minutes.
5. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain.
6. Mash potatoes with warm heavy cream and butter until smooth. Fold in cheddar, green onions, and bacon.
7. Slice steak against the grain. Serve atop mashed potatoes.

Delight in the contrast of the crispy, garlicky steak against the smooth, loaded potatoes. For an extra touch, drizzle the steak with the skillet juices before serving.

Balsamic Glazed Steak with Rosemary Mashed Potatoes

Fancy a dish that combines rich flavors with comforting textures? This balsamic glazed steak paired with rosemary mashed potatoes is a perfect match. It’s a hearty meal that’s sure to impress.

Ingredients

• 1.5 lbs ribeye steak, 1-inch thick
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1.5 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tbsp fresh rosemary, finely chopped
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 400°F.
2. Season steak generously with salt and pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
4. Sear steak for 3 minutes per side until a golden crust forms.
5. Transfer skillet to oven. Roast for 6 minutes for medium-rare, or until desired doneness.
6. Remove steak from skillet. Let rest on a cutting board for 5 minutes.
7. In the same skillet, combine balsamic vinegar, honey, Dijon mustard, and garlic. Simmer over medium heat for 3 minutes until thickened slightly.
8. Brush glaze over steak. Slice against the grain.
9. Boil potatoes in salted water for 15 minutes until fork-tender.
10. Drain potatoes. Return to pot over low heat to evaporate excess moisture.
11. Add heavy cream, butter, and rosemary. Mash until smooth. Season with salt and pepper.
12. Serve steak over mashed potatoes. Drizzle with remaining glaze.

Enjoy the contrast of the sticky, sweet glaze against the tender, juicy steak. The creamy, aromatic mashed potatoes complement the dish beautifully. For an extra touch, garnish with a sprig of fresh rosemary.

Blue Cheese Crusted Steak with Bacon Mashed Potatoes

Unleash a symphony of flavors with this decadent dish, combining the boldness of blue cheese and the comfort of bacon mashed potatoes.

Ingredients

• 2 (8 oz) ribeye steaks, 1.5 inches thick
• 1/2 cup crumbled blue cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp clarified butter
• 2 large russet potatoes, peeled and cubed
• 4 slices thick-cut bacon, diced
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F.
2. Season steaks with salt and pepper on both sides.
3. Heat clarified butter in an oven-safe skillet over medium-high heat until shimmering.
4. Sear steaks for 3 minutes per side for a medium-rare finish.
5. Combine blue cheese and panko in a small bowl.
6. Press the blue cheese mixture onto the top of each steak.
7. Transfer skillet to the oven and bake for 5 minutes to melt the cheese.
8. Meanwhile, boil potatoes in salted water until tender, about 15 minutes.
9. Cook bacon in a skillet over medium heat until crispy, then drain on paper towels.
10. Drain potatoes and return to the pot. Add heavy cream, unsalted butter, and bacon. Mash until smooth.
11. Remove steaks from the oven and let rest for 5 minutes before serving.

Rich, creamy mashed potatoes contrast perfectly with the crispy, tangy steak crust. Serve with a side of roasted vegetables for a complete meal.

Herb Marinated Steak with Parmesan Mashed Potatoes

Just when you thought steak couldn’t get any better, this herb-marinated version paired with creamy Parmesan mashed potatoes proves otherwise.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. In a bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper to create the marinade.
2. Coat the ribeye steak evenly with the marinade. Let it sit at room temperature for 30 minutes.
3. Preheat a grill or cast-iron skillet to high heat, approximately 450°F.
4. Grill the steak for 4 minutes per side for medium-rare, or until internal temperature reaches 135°F. Tip: Let the steak rest for 5 minutes before slicing to retain juices.
5. Meanwhile, boil potatoes in salted water until tender, about 15 minutes.
6. Drain potatoes and return them to the pot. Add heavy cream, butter, and Parmesan cheese. Mash until smooth. Tip: For extra creaminess, warm the cream and butter before adding.
7. Season mashed potatoes with salt and pepper to taste.
8. Slice the steak against the grain. Serve alongside the Parmesan mashed potatoes. Tip: Garnish with additional fresh herbs for a vibrant presentation.

Unbelievably tender steak with a herbaceous crust meets the velvety, rich Parmesan mashed potatoes for a dish that’s both comforting and elegant. Try serving it with a side of roasted vegetables for a complete meal.

Spicy Cajun Steak with Jalapeno Mashed Potatoes

Absolutely nothing beats the fiery kick of a well-seasoned Cajun steak paired with the creamy, spicy twist of jalapeno mashed potatoes.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 2 tbsp Cajun seasoning
• 2 tbsp clarified butter
• 4 large russet potatoes, peeled and cubed
• 2 jalapenos, seeded and finely diced
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it reaches 400°F.
2. Rub the ribeye steak evenly with Cajun seasoning on all sides.
3. Add clarified butter to the skillet, then place the steak in the center. Sear for 3 minutes per side for medium-rare, adjusting time based on thickness.
4. Transfer the steak to a cutting board; let rest for 5 minutes before slicing against the grain.
5. While the steak rests, boil the potatoes in salted water until fork-tender, about 15 minutes.
6. Drain the potatoes, then return them to the pot over low heat to evaporate any remaining water.
7. Add heavy cream, unsalted butter, diced jalapenos, and salt to the potatoes. Mash until smooth and creamy.
8. Serve the sliced steak over a bed of jalapeno mashed potatoes.

Bold flavors dominate this dish, with the steak’s charred crust giving way to a juicy interior, while the potatoes offer a velvety texture with a spicy kick. For an extra layer of flavor, drizzle the steak with a bit of melted butter infused with additional Cajun seasoning before serving.

Mushroom Sauce Steak with Truffle Mashed Potatoes

Truffle-infused dishes elevate any meal to gourmet status, and this Mushroom Sauce Steak with Truffle Mashed Potatoes is no exception. Perfect for a special occasion or a luxurious weeknight dinner, it combines rich flavors and textures for an unforgettable dining experience.

Ingredients

• 2 ribeye steaks, 1.5 inches thick
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 lb Yukon Gold potatoes, peeled and quartered
• 1/4 cup white truffle oil
• 1 cup wild mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup beef stock
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Season steaks generously with salt and pepper.
2. Heat clarified butter in a cast-iron skillet over high heat until shimmering. Sear steaks for 3 minutes per side for medium-rare.
3. Transfer skillet to oven. Cook steaks for 5 minutes. Remove and let rest for 10 minutes.
4. Boil potatoes in salted water until tender, about 15 minutes. Drain and return to pot.
5. Mash potatoes with heavy cream and truffle oil until smooth. Season with salt and pepper.
6. In the same skillet, sauté mushrooms and garlic over medium heat until golden, about 5 minutes.
7. Add beef stock to mushrooms. Simmer until reduced by half, about 3 minutes.
8. Slice steaks against the grain. Serve over truffle mashed potatoes, topped with mushroom sauce.

Luxuriously creamy mashed potatoes and a rich mushroom sauce complement the perfectly cooked steak. For an extra touch, garnish with fresh thyme or a drizzle of truffle oil before serving.

Red Wine Reduction Steak with Gouda Mashed Potatoes

Outstanding for a hearty dinner, this dish combines rich flavors with creamy textures. Perfect for impressing guests or treating yourself.

Ingredients

• 2 ribeye steaks, 1.5 inches thick
• 1 cup dry red wine
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 4 large Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 oz aged Gouda cheese, grated
• 2 tbsp clarified butter
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Season steaks generously with salt and pepper.
2. Heat olive oil in a cast-iron skillet over high heat until smoking. Sear steaks for 3 minutes per side.
3. Transfer skillet to oven. Cook steaks to 130°F for medium-rare, about 6 minutes. Remove and let rest.
4. In the same skillet, melt unsalted butter over medium heat. Add garlic and rosemary, sauté until fragrant, about 1 minute.
5. Pour in red wine, scraping up browned bits. Reduce by half, about 5 minutes. Strain and keep warm.
6. Boil potatoes in salted water until tender, about 15 minutes. Drain.
7. Mash potatoes with heavy cream, clarified butter, and Gouda until smooth. Season with salt and pepper.
8. Slice steaks against the grain. Serve over mashed potatoes, drizzled with red wine reduction.

Silky mashed potatoes contrast the steak’s crisp exterior. The reduction adds a deep, aromatic finish. Try garnishing with fresh rosemary for an elegant touch.

Asian Inspired Steak with Wasabi Mashed Potatoes

Kickstart your culinary adventure with this bold fusion dish that marries the richness of steak with the fiery kick of wasabi.

Ingredients

• 1.5 lbs ribeye steak, 1-inch thick
• 2 tbsp clarified butter
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 large Yukon Gold potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp wasabi paste
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a cast-iron skillet over medium-high heat for 5 minutes until smoking hot.
2. Season the ribeye steak evenly with sea salt and freshly ground black pepper on both sides.
3. Add clarified butter to the skillet, then place the steak in the center. Sear for 3 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. Remove steak from skillet, drizzle with soy sauce and sesame oil, then let rest for 5 minutes.
5. Meanwhile, boil Yukon Gold potatoes in salted water for 15 minutes until fork-tender.
6. Drain potatoes, return to pot, and mash with heavy cream, unsalted butter, and wasabi paste until smooth.
7. Slice the rested steak against the grain into 1/2-inch thick pieces.
8. Serve steak slices atop a mound of wasabi mashed potatoes.

Unleash a symphony of flavors with each bite, where the creamy heat of the potatoes perfectly complements the umami-rich steak. For an extra touch, garnish with thinly sliced green onions or a sprinkle of sesame seeds.

BBQ Steak with Sweet Potato Mash

Unleash the flavors of summer with this BBQ steak paired with creamy sweet potato mash, a dish that balances smoky and sweet perfectly.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup clarified butter
• 1/2 cup heavy cream
• 1 tbsp smoked paprika
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your grill to 450°F, aiming for direct heat.
2. Season the ribeye steak evenly with 1 tsp sea salt and 1/2 tsp black pepper.
3. Place the steak on the grill. Sear for 4 minutes per side for medium-rare, adjusting time based on thickness.
4. While the steak cooks, boil sweet potatoes in salted water until fork-tender, about 15 minutes.
5. Drain the potatoes. Mash with clarified butter, heavy cream, remaining salt, and pepper until smooth.
6. Remove the steak from the grill. Let it rest for 5 minutes before slicing against the grain.
7. Whisk together olive oil, apple cider vinegar, and smoked paprika. Drizzle over the sliced steak.

Key to this dish is the contrast between the charred, juicy steak and the velvety sweet potato mash. Serve atop a warm plate for an inviting presentation.

Chimichurri Steak with Cilantro Lime Mashed Potatoes

Bold flavors meet in this dish, combining herbaceous chimichurri with creamy, tangy mashed potatoes. Perfect for a summer dinner.

Ingredients

• 1.5 lbs ribeye steak, 1-inch thick
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp salt

Instructions

1. Preheat grill to high heat, 450°F.
2. Combine parsley, cilantro, garlic, vinegar, olive oil, salt, and red pepper flakes in a bowl. Set aside.
3. Season steak with salt. Grill for 4 minutes per side for medium-rare. Rest for 5 minutes.
4. Boil potatoes in salted water until tender, 15 minutes. Drain.
5. Mash potatoes with butter, cream, lime juice, zest, and salt until smooth.
6. Slice steak against the grain. Serve with chimichurri and mashed potatoes.

Zesty chimichurri brightens the rich steak, while the mashed potatoes offer a creamy contrast. Try topping with extra lime zest for a vibrant finish.

Coffee Rubbed Steak with Smoky Mashed Potatoes

Rustle up a dinner that’s bold in flavor and simple in execution. This coffee-rubbed steak paired with smoky mashed potatoes is a game-changer for weeknight meals.

Ingredients

• 1 lb grass-fed ribeye steak, 1 inch thick
• 2 tbsp finely ground dark roast coffee
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 large Yukon Gold potatoes, peeled and quartered
• 1/4 cup heavy cream, warmed
• 2 tbsp unsalted butter
• 1/2 tsp liquid smoke
• 1/4 tsp garlic powder

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it begins to smoke lightly, about 5 minutes.
2. Combine coffee, smoked paprika, salt, and black pepper in a small bowl. Press the mixture evenly onto both sides of the steak.
3. Place the steak in the skillet. Cook for 4 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Transfer the steak to a cutting board. Let it rest for 5 minutes before slicing against the grain.
5. Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.
6. Mash potatoes with warmed heavy cream, butter, liquid smoke, and garlic powder until smooth and creamy.
7. Season the mashed potatoes with additional salt if needed, stirring to combine.

Generously slice the steak and serve atop a mound of smoky mashed potatoes. The coffee rub creates a crusty, aromatic exterior, while the potatoes offer a velvety, subtly smoky contrast. For an extra touch, drizzle with a reduced balsamic glaze.

Mustard Glazed Steak with Dijon Mashed Potatoes

Elevate your dinner game with this savory duo that combines the bold flavors of mustard-glazed steak with creamy Dijon mashed potatoes.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1.5 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (204°C).
2. Season the ribeye steak generously with salt and freshly ground black pepper on both sides.
3. Heat olive oil in an oven-safe skillet over high heat until shimmering.
4. Sear the steak for 3 minutes per side until a deep brown crust forms.
5. Mix whole grain mustard, Dijon mustard, and honey in a small bowl. Brush half of the mixture over the steak.
6. Transfer the skillet to the oven and roast for 6 minutes for medium-rare, or until desired doneness.
7. Remove the steak from the oven and brush with the remaining mustard glaze. Let rest for 5 minutes.
8. While the steak cooks, boil potatoes in salted water until fork-tender, about 15 minutes.
9. Drain potatoes and return to the pot. Add butter, heavy cream, and Dijon mustard. Mash until smooth. Season with salt and pepper.
10. Slice the steak against the grain. Serve with Dijon mashed potatoes.

The steak’s crust gives way to a juicy interior, perfectly complemented by the smooth, tangy potatoes. Try garnishing with fresh thyme for an aromatic touch.

Soy Ginger Steak with Scallion Mashed Potatoes

Nothing beats the combination of savory soy-ginger marinated steak paired with creamy scallion mashed potatoes for a hearty meal.

Ingredients

• 1.5 lbs ribeye steak, 1-inch thick
• 1/4 cup soy sauce
• 2 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/4 cup scallions, thinly sliced
• Salt, to season

Instructions

1. In a bowl, whisk together soy sauce, ginger, garlic, honey, and sesame oil. Place steak in a resealable bag, add marinade, and refrigerate for 2 hours.
2. Preheat grill to high heat, 450°F. Remove steak from marinade, letting excess drip off. Grill for 4 minutes per side for medium-rare, or until internal temperature reaches 135°F. Tip: Let steak rest for 5 minutes before slicing to retain juices.
3. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and return to pot.
4. Heat cream and butter in a small saucepan until butter melts. Mash potatoes, gradually adding cream mixture until smooth. Fold in scallions. Tip: For extra creaminess, warm the cream before adding.
5. Season mashed potatoes with salt to taste. Tip: Use a potato ricer for the smoothest texture.

Yield tender, flavorful steak with a hint of sweetness from the honey, alongside velvety mashed potatoes brightened by scallions. Serve with a drizzle of the reduced marinade for an extra flavor boost.

Honey Glazed Steak with Cinnamon Mashed Potatoes

Nothing beats the combination of sweet and savory, especially when it comes to a perfectly cooked steak paired with subtly spiced mashed potatoes.

Ingredients

• 1.5 lbs ribeye steak, 1-inch thick
• 3 tbsp raw honey
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream, warmed
• 4 tbsp unsalted butter
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt

Instructions

1. Preheat a cast-iron skillet over medium-high heat until smoking, about 5 minutes.
2. Season the ribeye steak on both sides with sea salt and freshly ground black pepper.
3. Add clarified butter to the skillet, then place the steak in the center. Sear for 3 minutes per side for medium-rare, adjusting time for desired doneness.
4. Drizzle raw honey over the steak during the last minute of cooking, allowing it to glaze. Remove steak from skillet and let rest for 5 minutes.
5. While the steak rests, boil Yukon Gold potatoes in salted water until fork-tender, about 15 minutes.
6. Drain potatoes and return to the pot. Add warmed heavy cream, unsalted butter, ground cinnamon, and fine sea salt. Mash until smooth and creamy.
7. Slice the rested steak against the grain. Serve immediately with cinnamon mashed potatoes.

Every bite offers a harmonious blend of the honey’s sweetness with the steak’s richness, complemented by the warm spice of the mashed potatoes. For an extra touch, garnish with a sprinkle of cinnamon or a drizzle of honey.

Pesto Crusted Steak with Basil Mashed Potatoes

Dive into a dish that marries robust flavors with elegant simplicity. Pesto crusted steak paired with basil mashed potatoes offers a gourmet experience at home.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 1/2 cup homemade basil pesto
• 1/4 cup panko breadcrumbs
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/4 cup fresh basil leaves, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 400°F. Season steak generously with salt and pepper on both sides.
2. Heat a cast-iron skillet over high heat until smoking. Sear steak for 3 minutes per side for a medium-rare finish.
3. Remove skillet from heat. Spread pesto evenly over the steak, then sprinkle panko breadcrumbs on top.
4. Transfer skillet to the oven. Bake for 5 minutes until the crust is golden and crispy.
5. While steak cooks, boil potatoes in salted water until fork-tender, about 15 minutes.
6. Drain potatoes. Return to pot over low heat. Add heavy cream, butter, and chopped basil. Mash until smooth. Season with salt and pepper.
7. Let steak rest for 5 minutes before slicing against the grain.

Layers of crispy pesto crust give way to juicy, flavorful steak, while the basil-infused mashed potatoes add a creamy contrast. Serve with a side of roasted cherry tomatoes for a burst of color and acidity.

Conclusion

Whether you’re craving classic comfort or a twist on tradition, our roundup of 18 Delicious Steak and Mashed Potato Recipes offers something for every palate. Dive into these hearty dishes that promise to warm your soul and satisfy your hunger. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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