Cooking Tips
Juicy Garlic Butter Steak with Creamy Mashed Potatoes
Pan-seared steak with a caramelized crust, melting garlic herb butter, and fluffy mashed potatoes drizzled with golden butter.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
A thick steak is pan-seared until it has a beautifully caramelized crust, then topped with rich, melting garlic herb butter. Served beside fluffy mashed potatoes drizzled with golden butter, this is steakhouse-style comfort food made at home.
Ingredients
Garlic butter steak:
2 large ribeye or sirloin steaks (about 300 to 350 g each)
2 tbsp olive oil
2 tbsp unsalted butter
4 garlic cloves, smashed
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
2 sprigs fresh thyme
Creamy mashed potatoes:
800 g potatoes, peeled and cubed
4 tbsp unsalted butter
1/2 cup warm whole milk
1/4 cup heavy cream
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp fresh parsley, chopped
Garlic herb compound butter:
4 tbsp unsalted butter, softened
2 garlic cloves, finely minced
1 tbsp fresh parsley, chopped
1/2 tsp fresh thyme leaves
1/4 tsp salt
1/4 tsp freshly ground black pepper
To serve:
2 tbsp fresh parsley, finely chopped
1 tbsp melted butter, for drizzling
1/4 tsp freshly ground black pepper
Method
1. Make the compound butter: mix the softened butter, minced garlic, parsley, thyme, salt and pepper, shape into a log, and chill.
2. Boil the potatoes in salted water until tender, about 15 to 18 minutes, then drain.
3. Mash the potatoes with the butter, warm milk, cream, garlic powder, salt and pepper until smooth and creamy. Stir in the parsley and keep warm.
4. Pat the steaks dry and season with garlic powder, onion powder, salt, pepper and smoked paprika.
5. Heat the olive oil in a heavy pan over high heat. Sear the steaks for 3 to 4 minutes per side, until a deep brown crust forms.
6. Reduce the heat, add the butter, smashed garlic and thyme, and baste the steaks with the foaming butter for 1 to 2 minutes, until a thermometer reads 145°F (63°C) for medium.
7. Rest the steaks for 5 minutes, top each with a slice of garlic herb butter, and serve with the mashed potatoes, melted butter and parsley.
Cooking tips
A dry steak surface and a very hot pan are what build a proper crust.
Resting lets the juices settle, so the first cut does not flood the plate.
Warm milk keeps mashed potatoes fluffy; cold milk makes them gluey.
Frequently asked questions
How do I get medium-rare instead of medium?
Pull the steak at 135°F (57°C) and rest it for 5 minutes; carryover heat brings it to about 145°F.
Can I make the compound butter ahead?
Yes. It keeps in the refrigerator for up to 2 weeks and also works on chicken, vegetables or bread.