Hello wonderful friends! Tonight, let’s whip up a truly comforting and delicious meal that’s surprisingly simple to make and utterly satisfying. This Juicy Medium-Rare Steak with Creamy Mashed Potatoes and Rich Gravy is a hug on a plate, perfect for a cozy evening in. No fancy ingredients or complicated steps, just pure deliciousness!
Here’s what you’ll need:
For the Steak:
2 good quality sirloin or ribeye steaks (about 6-8 oz each), about 1 inch thick
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 2 sprigs fresh rosemary or thyme (optional, but lovely!)
For the Creamy Mashed Potatoes:
1.5 pounds Yukon Gold potatoes, peeled and quartered - 1/2 cup milk (warm is best!)
- 4 tablespoons butter
- Salt and white pepper, to taste
For the Rich Gravy:
2 tablespoons butter - 2 tablespoons all-purpose flour
- 1.5 cups beef broth (low sodium is great!)
- 1 teaspoon Worcestershire sauce (check label for no alcohol, many are alcohol-free!)
* Salt and black pepper, to taste
Let’s get cooking!
1. Mash Time!
Place your peeled and quartered potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes really well. Return them to the warm pot.
- Add the warm milk and butter. Mash until smooth and creamy. Season with salt and white pepper. Keep warm.
2. Steak Perfection:
Pat your steaks completely dry with paper towels. This is key for a good sear! - Season both sides generously with salt and pepper.
- Heat the olive oil in a sturdy skillet (cast iron is wonderful if you have it!) over medium-high heat until it’s shimmering.
- Carefully place the steaks in the hot skillet. Sear for about 3-4 minutes per side for a beautiful crust.
- Reduce the heat to medium. Add the butter and herb sprigs (if using) to the pan.
- Baste the steaks by tilting the pan and spooning the melted butter over them. Cook for another 2-3 minutes per side, depending on your desired doneness. For medium-rare, an instant-read thermometer should register 130-135°F (54-57°C).
- Remove steaks from the pan and let them rest on a plate for at least 5-10 minutes. This lets the juices redistribute, making them extra juicy!
3. Glorious Gravy:
While the steaks are resting, wipe out any excess bits from the skillet (but leave the lovely brown bits!). - Melt the 2 tablespoons of butter over medium heat.
- Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a smooth paste (this is your “roux”).
- Gradually whisk in the beef broth, a little at a time, making sure to smooth out any lumps.
- Stir in the Worcestershire sauce. Bring to a simmer and cook, stirring often, until the gravy has thickened nicely, about 5-7 minutes.
- Season with salt and pepper to your liking.
To Serve:
Slice your rested steaks and serve them alongside a generous dollop of those creamy mashed potatoes. Spoon the rich gravy generously over everything.
Enjoy this hearty and comforting meal! Let me know if you try it! .