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Grilled steak paired with creamy garlic mashed potatoes is the perfect combination for a satisfying weeknight dinner. The juicy, perfectly grilled steak hits all the right notes, while the velvety mashed potatoes infused with garlic bring a rich, comforting element to the plate. This dish is not just a meal; it’s an experience that will leave you and your family craving more.
Why You’ll Love This Recipe
This recipe brings together bold flavors and satisfying textures in a way that’s sure to please everyone at the dinner table. It’s simple enough for a weeknight yet impressive enough for guests.
- Flavor-packed: The savory steak and creamy potatoes create a delicious harmony.
- Quick and easy: Ready in about 30 minutes, perfect for busy nights.
- Customizable: Adjust seasonings and sides to suit your taste.
- Comfort food: A classic combination that feels like a warm hug.
Ingredients
- 2 boneless ribeye steaks (about 1 inch thick)
- 1 pound Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter, divided
- 1/4 cup heavy cream
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Olive oil, for grilling
How to Make Grilled Steak with Creamy Garlic Mashed Potatoes
- Start by boiling the potatoes. Place the cubed Yukon Gold potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- While the potatoes are boiling, prepare the steaks. Pat the ribeye steaks dry with paper towels, then rub both sides with olive oil, salt, and pepper. Let them sit at room temperature for about 10 minutes.
- Preheat your grill to medium-high heat. Once hot, place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for accuracy; 135°F is medium-rare.
- When the potatoes are done, drain them and return to the pot. Add 2 tablespoons of butter, heavy cream, minced garlic, and salt and pepper to taste. Mash until smooth and creamy.
- Once the steaks are grilled to perfection, let them rest for about 5 minutes before slicing. This helps retain the juices.
- To serve, plate the creamy garlic mashed potatoes next to the sliced steak and garnish with fresh parsley.
Tips for the Best Results
- For a deeper flavor, marinate the steaks in your favorite marinade for a few hours before grilling.
- Use a potato masher or ricer for the smoothest mashed potatoes.
- Let the steaks rest after grilling to keep them juicy and tender.
- Adjust the garlic in the mashed potatoes according to your taste preference.
Easy Variations
- Swap ribeye for flank or sirloin steak for a leaner option.
- Add cheese to the mashed potatoes for an extra creamy twist.
- Incorporate roasted garlic instead of minced for a milder garlic flavor.
- Top the mashed potatoes with crispy bacon bits for added crunch.
What to Serve With It
- A simple green salad with vinaigrette
- Grilled vegetables like asparagus or bell peppers
- Garlic bread for an extra touch of comfort
- A glass of red wine to elevate the meal
Storage and Reheating
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Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to retain moisture. Mashed potatoes can also be stored in the fridge for 3 days; reheat with a splash of cream or milk to restore creaminess.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
- 2 boneless ribeye steaks (about 1 inch thick)
- 1 pound Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter, divided
- 1/4 cup heavy cream
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Olive oil, for grilling
Instructions:
1. Start by boiling the potatoes. Place the cubed Yukon Gold potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
2. While the potatoes are boiling, prepare the steaks. Pat the ribeye steaks dry with paper towels, then rub both sides with olive oil, salt, and pepper. Let them sit at room temperature for about 10 minutes.
3. Preheat your grill to medium-high heat. Once hot, place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for accuracy; 135°F is medium-rare.
4. When the potatoes are done, drain them and return to the pot. Add 2 tablespoons of butter, heavy cream, minced garlic, and salt and pepper to taste. Mash until smooth and creamy.
5. Once the steaks are grilled to perfection, let them rest for about 5 minutes before slicing. This helps retain the juices.
6. To serve, plate the creamy garlic mashed potatoes next to the sliced steak and garnish with fresh parsley.
Notes: For a deeper flavor, marinate the steaks in your favorite marinade for a few hours before grilling.
