This Lemon Herb Butter Steak with Fluffy Mashed Potatoes is a classic comfort dish that’s simple to make yet incredibly satisfying. The rich, buttery herb sauce melts over juicy steaks, paired perfectly with creamy mashed potatoes for a meal that’s sure to impress!
INGREDIENTS
- Ribeye steaks: 2 steaks, about 1-inch thick, seasoned for a rich, juicy base.
- Salt and black pepper: to taste, brings out the natural flavors of the steak.
- Olive oil: 2 tablespoons, for searing the steak to a golden finish.
- Unsalted butter: 1/2 cup, softened for the herb butter.
- Lemon zest: zest of 1 lemon, adds a fresh, citrusy flavor to the butter.
- Fresh parsley: 2 tablespoons, chopped, for a hint of green and freshness.
- Fresh thyme: 1 tablespoon, chopped, brings an earthy, aromatic note.
- Garlic: 1 clove, minced, adds depth to the butter.
- Potatoes: 4 large, peeled and cubed, to create fluffy mashed potatoes.
- Milk: 1/2 cup, for creamy, smooth mashed potatoes.
- Additional unsalted butter: 1/4 cup, for extra richness in the potatoes.
- Salt and pepper: to taste, seasons the mashed potatoes to perfection.
INSTRUCTIONS
- Step 1: Prepare the Lemon Herb Butter
- In a small bowl, mix together the softened butter, lemon zest, parsley, thyme, minced garlic, and a pinch of salt. Set aside for later.
- Step 2: Season the Steaks
- Generously season both sides of the ribeye steaks with salt and freshly ground black pepper.
- Step 3: Sear the Steaks
- In a skillet over medium-high heat, heat the olive oil until shimmering. Add the steaks to the skillet and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness.
- Step 4: Add the Herb Butter
- Remove the skillet from heat and immediately top each steak with a dollop of the lemon herb butter. Let it melt over the steaks while they rest.
- Step 5: Cook the Potatoes
- In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for 15-20 minutes, or until tender. Drain well and return the potatoes to the pot.
- Step 6: Make the Mashed Potatoes
- Add milk and butter to the potatoes, then mash until smooth and fluffy. Season with salt and pepper to taste.
- Step 7: Serve
- Plate the steaks alongside a generous serving of mashed potatoes. Spoon any melted herb butter from the skillet over the steaks for added flavor.
Serving and Storage Tips
- Serve the steak hot with a side of mashed potatoes, drizzling extra herb butter over the top for added flavor.
- For a complete meal, add a side of roasted vegetables or a fresh green salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Helpful Notes
- Let the steaks rest for a few minutes after cooking to allow juices to redistribute, ensuring a more tender bite.
- For extra creaminess, use heavy cream instead of milk in the mashed potatoes.
- Adjust the amount of red pepper flakes in the butter for a bit of heat if desired.
Tips from Well-known Chefs
- Chef Gordon Ramsay recommends basting the steak with melted butter in the last minute of cooking for an extra layer of richness.
- Chef Bobby Flay suggests using a cast-iron skillet for a perfect sear and even cooking.
- Chef Julia Child advises warming the milk before adding it to the potatoes to keep them light and fluffy.