Why make this recipe

Grilled Steak with Savory Mushroom Sauce and Smooth Mashed Potatoes is a classic meal that everyone loves. This dish brings together the juicy flavor of grilled steaks, and the deliciousness of a creamy mushroom sauce, all paired with fluffy mashed potatoes. It’s perfect for family dinners or impressing friends at a weekend gathering. Plus, it’s relatively easy to make!

How to make Grilled Steak with Savory Mushroom Sauce and Smooth Mashed Potatoes

Ingredients:

• 2 ribeye steaks
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp butter
• 1 cup mushrooms, sliced
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tsp thyme, fresh or dried
• 2 large potatoes, peeled and chopped
• 1/4 cup butter
• 1/2 cup milk

Directions:

1. For the mashed potatoes: Boil the potatoes in salted water for 15 minutes until they are tender. Mash them with butter, milk, salt, and pepper to your taste.

2. For the steak: Season the steaks with salt and pepper. Heat olive oil in a pan over medium-high heat. Cook the steaks for 4-5 minutes on each side for medium-rare. Once cooked, remove the steaks and set them aside.

3. For the sauce: In the same pan, melt butter and sauté the mushrooms until they are soft, which takes about 3-4 minutes. Add the beef broth, heavy cream, and thyme. Let the mixture simmer until it thickens. Add salt and pepper for flavor.

4. Serve: Plate the steaks with the mushroom sauce drizzled on top, and serve the smooth mashed potatoes on the side.

How to serve Grilled Steak with Savory Mushroom Sauce and Smooth Mashed Potatoes

Serve the grilled steak hot, topped with the savory mushroom sauce. Place a generous scoop of smooth mashed potatoes next to the steak on each plate. You can also add a side of vegetables, such as steamed green beans or a simple salad, to complete the meal.

How to store Grilled Steak with Savory Mushroom Sauce and Smooth Mashed Potatoes

To store leftovers, let the steak and sauce cool completely. Place them in airtight containers and keep them in the refrigerator for up to 3 days. For the mashed potatoes, store them in a separate container. When ready to eat, reheat everything on the stove or in the microwave until hot.

Tips to make Grilled Steak with Savory Mushroom Sauce and Smooth Mashed Potatoes

• Make sure not to overcrowd the pan while cooking the steak to ensure a good sear.
• Let the steaks rest for a few minutes after cooking. This helps keep them juicy.
• Use fresh mushrooms for the best flavor in the sauce.
• You can adjust the thickness of the mushroom sauce by cooking it longer or adding more cream.

Variation

You can experiment with different cuts of steak, like sirloin or filet mignon, if ribeye is not available. For a twist on the mashed potatoes, try adding garlic or cheese for extra flavor.

FAQs

Q1: Can I use frozen mushrooms for the sauce?
A1: Yes, but fresh mushrooms will typically have a better texture and flavor.

Q2: How do I know when the steak is medium-rare?
A2: A meat thermometer should read 130-135°F (54-57°C). If you don’t have a thermometer, a medium-rare steak will feel firm yet still slightly springy to the touch.

Q3: What can I use instead of heavy cream?
A3: You can use half-and-half for a lighter option, or substitute with a plant-based cream if desired.