Steak with Mashed Potatoes and Gravy

Tender grilled or pan‑seared steak served over creamy mashed potatoes with rich pan gravy.

Why You’ll Love This Recipe

This dish combines perfectly cooked steak with fluffy mashed potatoes and savoury gravy. It is comforting yet elegant, making it suitable for both family dinners and special occasions.

ingredients

steak (your choice of cut)
potatoes, peeled and diced
butter
milk or cream
olive oil
salt
black pepper
beef stock or pan drippings
fresh thyme or parsley (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Cook potatoes until tender and mash with butter, milk, salt, and pepper.
2. Season the steak and sear or grill to your preferred doneness; rest before slicing.
3. Using the pan drippings, add stock and simmer to make gravy.
4. Serve steak atop mashed potatoes and drizzle with gravy.
5. Garnish with fresh herbs if desired.

Servings and timing

Serves: 4
Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes

Variations

• Add roasted garlic to mashed potatoes.
• Use herb‑butter on the steak.
• Add sautéed mushrooms to the gravy.

storage/reheating

Store leftovers in the refrigerator up to 3 days. Reheat steak and potatoes gently in the oven with a splash of stock or milk. Gravy can be reheated on the stove.

FAQs

What cut of steak is best?

Ribeye, sirloin, or strip steak offer good flavour and texture.

Should steak rest before slicing?

Yes, resting retains juices.

How do I prevent lumpy mashed potatoes?

Use warm milk and mash thoroughly.

Can I prepare gravy ahead?

Yes, prepare and cool; reheat before serving.

Is this dish gluten‑free?

Yes, if stock is gluten‑free.

What sides pair well?

Steamed vegetables or a simple salad.

Should potatoes be boiled whole?

Smaller pieces cook more evenly.

How do I make the gravy thicker?

Simmer longer or add a small flour slurry.

Can I grill instead of pan‑sear?

Yes, both techniques work well.

How rare should the steak be?

Cook to preferred doneness, medium‑rare is common.

Conclusion

This steak with mashed potatoes and gravy is a classic, satisfying meal that brings comfort and richness to the table.

Steak with Mashed Potatoes and Gravy

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A classic comfort meal featuring a juicy, pan-seared steak served with creamy mashed potatoes and rich brown gravy.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Pan-Seared
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

• 2 ribeye or sirloin steaks (about 1 inch thick)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 4 large russet potatoes, peeled and cubed
• 1/2 cup whole milk (or more as needed)
• 1/4 cup unsalted butter
• Salt, to taste (for potatoes)
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon butter (for gravy)
• Optional: fresh parsley, chopped for garnish

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Instructions

1. Season steaks generously with salt and black pepper on both sides. Let rest at room temperature for 20 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15-20 minutes. Drain and return to the pot.
3. Add butter and milk to the potatoes and mash until smooth and creamy. Season with salt to taste. Cover to keep warm.
4. Heat olive oil in a skillet over medium-high heat. Sear steaks for 3-4 minutes on each side (depending on desired doneness). Remove steaks and let rest for 5 minutes.
5. In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Whisk in flour and cook for 1 minute to form a roux.
6. Gradually add beef broth while whisking to avoid lumps. Add Worcestershire sauce and continue to whisk until thickened, about 5-7 minutes. Season to taste.
7. Serve steaks with a scoop of mashed potatoes and drizzle with brown gravy. Garnish with chopped parsley if desired.

Notes

• Let the steak rest after cooking to retain juices.
• Use a meat thermometer for perfect doneness: 130°F for medium-rare, 140°F for medium.
• You can use heavy cream instead of milk for richer mashed potatoes.
• Make gravy ahead and reheat gently if needed.

Nutrition

• Serving Size: 1 steak with 1 cup mashed potatoes and 1/4 cup gravy
• Calories: 720
• Sugar: 3g
• Sodium: 890mg
• Fat: 42g
• Saturated Fat: 18g
• Unsaturated Fat: 20g
• Trans Fat: 1g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 45g
• Cholesterol: 160mg