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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.

Ingredients

Scale
  • 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

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

Keywords: steak, mashed potatoes, brown gravy, comfort food, dinner

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