Gourmet Steak & Garlic Mashed Potatoes Recipe

Ash Tyrrell

Gourmet Steak & Garlic Mashed Potatoes Recipe

I still remember the first time I made this for my family on a random weeknight. I wasn't expecting much, just something warm and filling after a long day. But the second the steak hit the pan and that garlicky aroma filled my kitchen, I knew this one was a keeper

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Total Time 1 30

Servings: 4

Ingredients Method Notes

Ingredients

2 New York strip steaks cut into bite-sized cubes – strip steak stays tender and cooks fast, so it's perfect for quick bites
1 tablespoon kosher salt – helps season the meat evenly and pulls out extra moisture for a better sear
1 tablespoon black pepper – freshly cracked works best for a sharper more fragrant bite
1 tablespoon garlic powder – adds a savory backbone without burning the way fresh garlic can at high heat
Neutral oil as needed – something like avocado or canola oil handles high heat without smoking
5 to 6 golden potatoes peeled – Yukon Golds hold their shape and mash up naturally creamy
½ cup whole milk – gives the mash richness; skip low-fat versions if you want that velvety texture
½ cup sharp cheddar cheese freshly grated – pre-shredded bags contain anti-caking starch that keeps the mash from melting smoothly
4 tablespoons unsalted butter – lets you control the salt level in the final dish
½ cup beef broth – forms the base of the pan sauce and pulls up all the flavor stuck to the pan
1½ tablespoons steak sauce – adds depth and a slight tang to balance the richness
1½ tablespoons champagne vinegar – brightens the sauce without overpowering it like stronger vinegars can
½ tablespoon Dijon mustard – gives the sauce a subtle sharpness and helps it thicken
1 teaspoon Worcestershire sauce – rounds out the sauce with a savory slightly smoky note
1 teaspoon black pepper – for the sauce separate from the steak seasoning
Kosher salt to taste

Method

Start by filling a large pot with water and adding about 1.5 teaspoons of salt. While that heats up, peel your potatoes and cut them into even quarters. Drop them into the boiling water and let them cook for 25 to 30 minutes, until a fork slides through easily.
Once the potatoes are tender, drain out all the water completely. Add the potatoes to a mixing bowl along with the butter and milk, pouring the liquid in slowly while mashing. Finish by folding in the freshly grated cheddar until everything is smooth and creamy.
While the potatoes cook, cut your steak into bite-sized cubes using a sharp knife. Toss the cubes with a little neutral oil so the seasoning sticks evenly. Sprinkle on the kosher salt, black pepper, and garlic powder, coating every piece well.
Heat your cast iron skillet over high heat until it's very hot. Add the steak bites in a single layer and sear for about 3 to 3.5 minutes per side, until they reach an internal temperature of 120°F. Pull them off the heat and let them rest for a few minutes.
Using the same hot skillet, pour in the beef broth to deglaze the pan, scraping up all those flavorful browned bits. Add the steak sauce, champagne vinegar, Dijon mustard, Worcestershire sauce, and black pepper. Let it simmer for about 10 minutes until it thickens into a glossy sauce.
Spoon the warm garlic mashed potatoes onto each plate and arrange the seared steak bites right beside them. Drizzle the pan sauce generously over the top of both. Finish with a sprinkle of fresh parsley for a pop of color and freshness.

Notes

I always let my steak rest for at least 5 minutes after searing, since cutting into it too early lets all the juices run out
I never use an electric mixer on the potatoes, because it turns them gummy instead of fluffy
I warm my milk slightly before adding it to the potatoes so the mash doesn't cool down too fast
I grate my own cheese instead of buying pre-shredded, since it melts so much smoother
I taste the pan sauce before serving and adjust the salt, since the broth can vary in saltiness