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

Tips for success

To achieve an even better flavor, you can add a clove of crushed garlic or a sprig of fresh thyme to the skillet while searing the steak. The fat from the butter will infuse these aromatics into the crust of the meat. Simply remove the garlic and herbs before serving to keep the presentation clean and focused on the steak and gravy.

If you prefer a thicker gravy, you can whisk in a small amount of cornstarch slurry to the warm gravy before pouring it over the steak. Heat the mixture gently until it reaches the desired consistency.

This simple adjustment allows you to customize the mouthfeel of the sauce to perfectly complement the density of the mashed potatoes, creating a more cohesive and professional-looking final dish.

Variations

• Garlic Butter Steak: Add two cloves of minced garlic to the butter during the last minute of searing. The garlic will toast in the hot butter, creating a fragrant, intense flavor that coats the steak beautifully without requiring any additional ingredients or changes to the cooking process.
• Cheesy Mashed Potatoes: Fold in a half cup of shredded cheddar or parmesan cheese into the mashed potatoes after they have been mashed with the cream. The cheese will melt into the potatoes, providing an extra layer of savory richness that pairs perfectly with the herb-infused gravy.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the food has cooled for no more than 2 hours before refrigerating.

Reheat

Reheat the steak gently in a skillet over low heat with a drop of water. Warm the potatoes and gravy in a saucepan, stirring occasionally until heated through.

Store any leftovers in an airtight container to maintain freshness. Keep the steak, potatoes, and gravy in separate containers if possible to prevent the potatoes from becoming overly saturated by the gravy.

The steak should be consumed within two days for the best quality, while the mashed potatoes can last up to three days in the refrigerator. Cool leftovers for no more than 2 hours before refrigerating.

The mashed potatoes can be prepared ahead of time and reheated gently on the stove with a splash of extra cream to restore their texture.

The herb gravy can also be made in advance and kept in the refrigerator, then warmed up in a small saucepan just before serving. The steak is best when cooked fresh, as reheating can easily lead to overcooking and a loss of moisture.

Serving ideas

Serve this meal immediately while the steak is still warm and the gravy is hot. The contrast between the hot, savory steak and the creamy potatoes is the highlight of the dish. Plate the steak slices so they overlap slightly for an elegant look, and use a large spoon to create a well in the center of the mashed potatoes to hold the extra herb gravy.

Consider serving this dish with a side of steamed green vegetables or a simple garden salad to add freshness and color to the plate.

The acidity from a light vinaigrette on a side salad can help cut through the richness of the steak and creamy potatoes, providing a balanced dining experience. Keep the table setting simple to allow the quality of the meal to take center stage.

Frequently asked questions

Recipe card

Classic Seared Steak with Creamy Mashed Potatoes and Herb Gravy

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 2

Ingredients

• 2 pieces steak, ribeye or strip
• 2 tbsp butter
• 1 lb potatoes, peeled and quartered
• 1/4 cup heavy cream
• 1/2 cup herb gravy, made ahead or store-bought

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

40 g

Fat

38 g

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