Classic Seared Steak with Creamy Mashed Potatoes and Herb Gravy Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready. Peel and quarter the potatoes, and place them in a pot of cold, salted water. Bring the steak to room temperature by removing it from the refrigerator at least 20 minutes before cooking.

Ensure the skillet is clean and dry. Have a thermometer ready to check the internal temperature of the steak to guarantee it reaches the safe temperature for a whole cut of meat.

Instructions

Boiling and Mashing Potatoes

1. 1Prepare the Potatoes
   Place the peeled and quartered potatoes into a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain the water thoroughly and return the potatoes to the pot. Add the heavy cream and mash until smooth and creamy. Keep warm until ready to serve.
   Look for Potatoes should be tender enough to pierce easily with a fork.
   Tip Ensure the potatoes are completely dry after draining to prevent a watery mash.

The potatoes are ready when they are soft enough to break apart with a fork. Once mashed with the heavy cream, the mixture should be smooth, creamy, and hold its shape. The consistency should be thick and consistent, with no large lumps remaining. The potatoes should be kept warm but not boiling to ensure they are ready for plating alongside the freshly seared steak.

Searing the Steak

2. 2Sear the Steaks
   Heat a heavy cast iron skillet over medium-high heat. Once hot, add the butter. Carefully place the steaks into the skillet. Sear the steaks, turning once, until a deep golden-brown crust forms on both sides. Continue cooking until the internal temperature reaches 145°F (63°C) for medium-rare. Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes before slicing.
   Look for A deep, dark brown crust should form on the exterior of the steak.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan to ensure a proper sear rather than steaming the meat.

The steak is ready when it has achieved a dark, mahogany-colored crust on both sides. The butter should be bubbling and slightly browned, smelling nutty and fragrant.

When checked with a thermometer, the internal temperature must reach 145°F (63°C). The meat should be removed from the pan immediately once this temperature is reached to prevent overcooking and to ensure the center remains tender and juicy.

Final Assembly

3. 3Assemble and Serve
   Slice the rested steak against the grain into thin strips. Arrange a generous scoop of mashed potatoes on each plate. Lay the steak slices alongside the potatoes. Warm the herb gravy and pour it generously over both the steak and the mashed potatoes just before serving.
   Look for The gravy should be hot and glossy when poured over the dish.
   Tip Pouring the gravy just before serving maintains the texture of the steak crust.

The final plate should feature neatly sliced steak arranged next to a generous mound of mashed potatoes. The herb gravy should be poured over the top, coating the meat and seeping into the potatoes. Everything should be steaming hot. The presentation should be clean and appetizing, with the glossy gravy highlighting the textures of the perfectly seared meat and the smooth, fluffy potatoes.

Common mistakes

Avoid overcrowding the skillet, as this lowers the temperature and prevents the steak from developing a crust. Do not slice the steak immediately after removing it from the heat, as the juices will run out, leaving the meat dry.

Ensure the potatoes are drained well before mashing; excess water will prevent the potatoes from absorbing the cream properly, resulting in a thin and unappealing texture that lacks the necessary body for a classic mash.

How to tell it’s done

The steak is done when the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer inserted into the thickest part of the steak to verify. The meat should feel firm yet springy to the touch.

Let the steak rest for at least 5 minutes before slicing, as this allows the juices to redistribute, ensuring every bite remains tender, succulent, and perfectly seasoned throughout.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest