Description
This Beef Steak with Mushroom Mash recipe features a tender, juicy steak paired with a creamy mushroom-infused mashed potato side, combining hearty flavors with a smooth texture. Perfect for a comforting dinner, the steak is pan-seared to perfection, and the mushroom mash brings an earthy richness that complements the beef beautifully.
Ingredients
For the Beef Steak
- 2 beef ribeye steaks, about 8 oz each
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- 2 tablespoons unsalted butter
For the Mushroom Mash
- 4 large russet potatoes, peeled and cubed
- 8 oz cremini mushrooms, cleaned and sliced
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the Potatoes: Place the peeled and cubed potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender, about 15-20 minutes. Drain well.
- Cook the Mushrooms: While the potatoes are cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the sliced mushrooms and minced garlic, and sauté until mushrooms are golden brown and softened, about 7-10 minutes. Season with salt and black pepper to taste.
- Mash the Potatoes with Mushrooms: Return the drained potatoes to the pot or a mixing bowl. Add the sautéed mushrooms along with their butter, heavy cream, and more salt and pepper if needed. Mash until smooth and creamy. Stir in chopped parsley for freshness if desired.
- Season the Steaks: Pat the beef steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Sear the Steaks: Heat 1 tablespoon olive oil in a heavy skillet (preferably cast iron) over medium-high heat until hot but not smoking. Add the steaks to the pan along with crushed garlic cloves and fresh thyme sprigs. Cook for about 4-5 minutes per side for medium-rare, adjusting time for your preferred doneness.
- Butter Baste the Steaks: In the last 2 minutes of cooking, add 2 tablespoons of butter to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly to baste and enhance flavor and juiciness.
- Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes before slicing. This allows the juices to redistribute for a tender bite.
- Serve: Plate the rested beef steaks alongside a generous serving of mushroom mash. Garnish with extra parsley if desired and enjoy your comforting, hearty meal.
Notes
- For best results, bring the steaks to room temperature before cooking.
- Adjust mash creaminess by varying heavy cream amount to your preference.
- You can substitute cremini mushrooms with button or shiitake mushrooms for different flavors.
- Resting the steak is crucial for juicy texture.
- Use a cast iron skillet for a better sear.
