Description

This hearty recipe for steak with mushroom gravy and creamy mashed potatoes is perfect for a special dinner or indulgent comfort meal. The combination of tender steak, rich mushroom gravy, and velvety mashed potatoes creates a balanced dish that’s packed with flavor and satisfaction.

Ingredients

Scale

For the steak:

2 sirloin or ribeye steaks (1-inch thick)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil

The mushroom gravy:

1 tablespoon butter
2 cups mushrooms, sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup beef stock
1 teaspoon soy sauce
Salt and pepper to taste

The mashed potatoes:

4 medium potatoes, peeled and cubed
1/2 cup milk
2 tablespoons butter
Salt and pepper to taste
Chopped chives for garnish

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Instructions

1: Season the Steaks

Begin by patting the steaks dry with a paper towel to remove excess moisture, ensuring a good sear.
Season both sides evenly with salt, black pepper, and garlic powder.
Let the steaks rest at room temperature for about 15 minutes. This step helps them cook more evenly.

2: Cook the Steaks

Heat olive oil in a cast iron skillet or heavy-duty pan over medium-high heat.
Once the oil is shimmering, place the steaks in the skillet. Avoid overcrowding to allow proper browning.
Cook for about 3–4 minutes per side for medium-rare, or adjust the time based on your preferred doneness:
- Medium: 4–5 minutes per side
- Well-done: 6–7 minutes per side
Transfer the steaks to a plate and cover loosely with foil to keep warm. Allow them to rest while you prepare the gravy.

3: Prepare the Mushroom Gravy

In the same skillet, reduce the heat to medium and add the butter. Let it melt completely before adding the mushrooms.
Sauté the mushrooms for 5 minutes, stirring occasionally, until they become soft and release their moisture.
Add the minced garlic and cook for an additional minute, letting the aroma infuse the dish.
Sprinkle the flour evenly over the mushrooms, stirring constantly for 1–2 minutes. This forms the base of the gravy.
Gradually pour in the beef stock while whisking to avoid lumps.
Add soy sauce, along with salt and pepper to taste. Let the gravy simmer for 3–4 minutes until thickened to your desired consistency.

4: Make the Creamy Mashed Potatoes

While the steaks and gravy are in progress, bring a medium saucepan of salted water to a boil.
Add the cubed potatoes and cook for about 15 minutes, or until fork-tender.
Drain the potatoes and return them to the saucepan.
Add milk, butter, salt, and pepper, mashing with a potato masher or using a hand mixer until smooth and creamy. Adjust the milk for your preferred texture.

5: Plate and Serve

Scoop a generous serving of mashed potatoes onto each plate.
Place a steak on top or beside the potatoes, depending on presentation preference.
Spoon the mushroom gravy generously over the steak and mashed potatoes.
Garnish with freshly chopped chives for a burst of color and flavor. Serve immediately and enjoy!

Notes

Let the Steaks Rest
- Allow the steaks to rest at room temperature before cooking and again after cooking to ensure even cooking and juicy, tender results.
Use High Heat for Searing
- A hot pan is essential for achieving a flavorful crust on the steaks. Make sure the pan is properly preheated before adding the meat.
Slice Mushrooms Evenly
- Uniform slices ensure even cooking and a consistent texture in the gravy.
Start Potatoes in Cold Water
- Begin boiling the potatoes in cold water to ensure they cook evenly throughout and avoid an inconsistent texture.
Taste as You Go
- Gradually add salt and pepper to the gravy while tasting frequently to get the seasoning just right without overdoing it.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Pan-Seared and Stovetop Cooking
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1 steak with gravy and 1 portion of mashed potatoes
Calories: ~650 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 38 mg
Cholesterol: 130 mg