Classic Seared Ribeye Steak with Creamy Mashed Potatoes and Gravy Tips, FAQ & printable recipe

Tips for success

For the most consistent results, always pat the surface of the steak completely dry before it hits the skillet. Any excess moisture on the surface of the meat will create steam, which prevents the development of a dark, flavorful crust. Additionally, seasoning the steak with salt just before cooking helps draw out moisture, but salting too early can affect the texture of the meat.

When mashing the potatoes, avoid over-working them with a heavy-duty mixer, as this can make them gummy. Use a hand masher to gently incorporate the butter, which results in a lighter, more pleasant texture.

If you want to add extra depth to the potatoes, consider adding a pinch of garlic powder or fresh chives during the mashing process, which complements the richness of the steak and the savory notes of the pan gravy.

Variations

• Garlic Butter Steak: Add two cloves of minced garlic and a sprig of fresh rosemary to the skillet during the last minute of searing the steak for a fragrant, aromatic finish.
• Cheesy Mashed Potatoes: Stir in a half cup of grated sharp cheddar or parmesan cheese into the mashed potatoes after adding the butter for an extra layer of savory flavor.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Not recommended for best quality.

Reheat

Gently reheat on the stovetop over low heat, adding a splash of water to the gravy to prevent it from drying out.

If you have leftovers, store the steak, potatoes, and gravy in separate airtight containers in the refrigerator. The steak should be consumed within 3 days for the best quality. The mashed potatoes can also be refrigerated for up to 3 days. Ensure the food has cooled to room temperature for no more than 2 hours before moving it into the refrigerator to maintain freshness and safety.

You can prepare the mashed potatoes ahead of time and gently reheat them on the stovetop with a little extra butter or milk to restore their creamy consistency.

The gravy can also be made in advance and kept in the refrigerator, though it is often best made fresh in the pan immediately after the steak is cooked. The steak itself is best cooked just before serving to maintain its texture and temperature.

Serving ideas

Serve the steak sliced against the grain to ensure maximum tenderness in every bite. Arrange the slices fanned out over the mashed potatoes, allowing the gravy to pool around the base of the dish.

This presentation not only looks professional but also ensures that each component is perfectly balanced on the plate. If desired, serve with a side of steamed vegetables to add color and freshness to the meal.

Ensure that the gravy is served warm, as it helps to keep the steak and potatoes at an enjoyable temperature while dining. You may want to warm your serving plates in the oven on a low setting before plating the food.

This simple step helps the meal stay hot longer, providing a more comfortable and enjoyable eating experience, especially when serving multiple people at the same time.

Frequently asked questions

Recipe card

Classic Seared Ribeye Steak with Creamy Mashed Potatoes and Gravy

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 2

Ingredients

• 2 ribeye steaks, about 1 inch thick
• 1.5 lb russet potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1 cup pan drippings and water

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain the potatoes well and return them to the pot. Add the butter and mash until smooth and fluffy. Keep warm until serving.
2. Heat a heavy-duty cast iron skillet over high heat. Pat the steaks dry with paper towels and season with salt and pepper. Place the steaks into the hot skillet. Sear until a deep brown crust forms, about 4 to 5 minutes per side for medium-rare. Ensure the internal temperature reaches 145°F (63°C). Remove the steaks from the pan and let them rest on a board for at least 5 minutes before slicing.
3. In the same skillet used for the steak, pour in the pan drippings and water. Scrape the bottom of the pan with a whisk to release the flavorful browned bits. Simmer the liquid over medium heat until it reduces slightly and thickens into a glossy sauce. Pour the warm gravy over the sliced steak and mashed potatoes just before serving.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

35 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.