Garlic herb steak with mash is the dinner I make when I want a restaurant plate at the kitchen table. A thick steak gets a deep brown crust, a spoonful of garlic herb butter melts over the top and a pile of buttery mashed potatoes soaks up every drop. Roasted cherry tomatoes and broccoli keep it from being all beef and potatoes.
It sounds fancy, but it is mostly timing. The vegetables roast while the potatoes boil, and the steak takes about ten minutes in a hot pan. Everything lands on the plate at the same time, hot and ready to eat.
Below you will find the full recipe, how to get a good crust, how to cook the steak to the doneness you like and what to do with leftovers. If you cook a lot of beef, my BBQ beef brisket is a good slow cooked partner for a weekend, and these ground beef recipes cover the busy weeknights.
Why You Will Love This Garlic Herb Steak With Mash
- It is a whole dinner on one plate. Steak, mash and two vegetables, with no extra sauce to make.
- The herb butter does the work. Mix it ahead and it seasons the steak while it rests.
- It is quick. About 45 minutes from start to the table, and most of that is hands off.
- It scales. Cook two steaks for a date night or four for company, using the same pans.
What You Need for Garlic Herb Steak With Mash
The amounts are in the recipe card. Here is what each part does.
- Steak. Ribeye, New York strip or thick sirloin all work. Look for a steak about one inch thick so the outside browns before the middle overcooks.
- Garlic herb butter. Soft butter with minced garlic, parsley, thyme and a squeeze of lemon. It melts into a simple sauce.
- Potatoes. Yukon Gold potatoes make a creamy mash with very little effort. Russets work too and give a fluffier result.
- Butter and warm milk. Warm milk keeps the potatoes hot and smooth.
- Cherry tomatoes. They roast until they burst and become sweet and jammy.
- Broccoli or broccolini. Roasted on the same sheet pan as the tomatoes.
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How to Make Garlic Herb Steak With Mash
Read through the steps once before you start. The order matters, because the steak is the last thing to cook.
1. Make the Garlic Herb Butter
Mash the softened butter with the garlic, parsley, thyme and lemon juice in a small bowl. Spoon it onto a piece of parchment, roll it into a log and chill it while you cook. You can also just keep it in the bowl, but the log slices neatly.
2. Roast the Tomatoes and Broccoli
Heat the oven to 425°F. Put the tomatoes on a sheet pan and the broccoli on a second pan or the other half of the same pan. Drizzle with olive oil, add a pinch of salt and roast for 12 to 15 minutes, until the tomatoes burst and the broccoli edges are crisp.
3. Boil the Potatoes
Peel the potatoes if you like and cut them into even chunks about the size of a golf ball. Cover with cold salted water, bring to a boil and cook for 15 to 20 minutes, until a knife slides in with no resistance.
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4. Mash the Potatoes
Drain the potatoes well and let them steam dry in the pot for a minute. Add the butter and mash with a masher or a ricer. Stir in the warm milk a little at a time until the potatoes are as creamy as you like, then season with salt. Put the lid on to keep them hot.
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5. Season the Steak
Pat the steaks very dry with paper towels. A dry surface is what makes a crust. Season both sides generously with salt and pepper right before cooking.
6. Sear the Steak
Heat a heavy skillet over medium high heat until it is very hot, then add the oil. Lay the steaks in away from you and do not move them for 3 to 4 minutes, until the underside is deep brown. Flip and cook the second side for another 3 to 4 minutes.
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7. Add the Garlic Herb Butter
Turn the heat down to medium, add a few slices of the herb butter to the pan and tilt it so the butter pools. Spoon the foaming butter over the steaks for about a minute. That is what builds the flavor.
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8. Rest the Steak
Move the steaks to a plate and let them rest for 5 to 10 minutes. The juices settle back into the meat, so they run onto your plate instead of the cutting board.
9. Slice and Serve
Slice the steak against the grain. Pile the mash on the plate, add the tomatoes and broccoli and set the steak on top or alongside. Spoon any butter from the pan over everything and finish with another slice of herb butter.
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How to Get a Proper Steak Crust
A good crust comes from heat, a dry steak and patience. Take the steaks out of the fridge about 20 minutes before cooking so the chill is off the middle. Dry them well and use a heavy pan such as cast iron. Wait until the pan is smoking hot before the steak goes in, and leave it alone until it releases easily. If it sticks, it is not ready to turn.
Keeping the Middle Juicy
The best tool is a thermometer. Pull the steak out about five degrees before your target temperature, because it keeps rising while it rests.
- Medium rare. Take it off the heat at 125 to 130°F. The center is warm and pink.
- Medium. Take it off at 135°F, for a center with a little pink.
- Medium well. Take it off at 145°F or a little more.
For reference, the USDA recommends cooking whole cuts of beef to 145°F with a three minute rest. Cook to the level you are comfortable with and always rest the meat before cutting.
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The Garlic Herb Butter
Use real butter and fresh herbs for the best result. Softened butter blends in a minute with a fork. Fresh parsley and thyme give the cleanest flavor, but chives and rosemary work well in small amounts. Make a double batch and keep the extra in the freezer. A slice melted over a baked potato, a piece of toast or a plate of eggs is a very good use of a spare five minutes.
The Mashed Potatoes
Start the potatoes in cold water so they cook evenly. Salt the water like you would for pasta. Drain them well and let them steam for a minute, because wet potatoes make gummy mash. Use a masher or a ricer, not a food processor, which turns them gluey. Warm the milk first so it does not cool the potatoes.
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Roasting the Tomatoes and Broccoli
Do not crowd the pan. Vegetables that touch steam instead of roast. A hot oven and a little oil give you blistered tomatoes and crisp tips on the broccoli. If you have the burner space, you can roast the vegetables while the steak rests, and the oven stays free for a pan of garlic bread.
Easy Variations
- Steak bites. Cut the steak into one inch cubes, sear in a hot pan in batches and toss with the herb butter. Serve over the mash.
- Cheesy mash. Stir a handful of sharp cheddar or Parmesan into the potatoes.
- Garlic mash. Boil a few peeled garlic cloves with the potatoes and mash them in.
- Different vegetables. Green beans, asparagus or carrots roast the same way.
- Blue cheese butter. Replace half the herbs with crumbled blue cheese for a stronger flavor.
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Storage
Store the steak, mash and vegetables in separate airtight containers in the fridge for up to 3 days. Reheat the mash on the stove with a splash of milk. Warm the steak gently in a low oven or slice it and heat it in a skillet for a minute, so it does not turn gray. The herb butter keeps in the fridge for a week or in the freezer for up to three months.
Frequently Asked Questions
Here are the questions I hear most about this dinner.
What cut of steak works best?
Ribeye has the most flavor and stays juicy. New York strip and thick cut sirloin are leaner but cook well. Look for a steak at least one inch thick.
Can I use butter to sear the steak?
Butter burns at high heat, so sear with a neutral oil and add the butter near the end, with the heat turned down. You get the flavor without the smoke.
Can I make the herb butter ahead?
Yes. Roll it into a log and refrigerate it for up to a week, or freeze it. Slice off what you need.
Can I use dried herbs?
You can, but use about a third as much, since dried herbs are stronger. Fresh gives a brighter result.
How do I know when the steak is done?
A thermometer is the most reliable way. Without one, press the center with your finger. A medium rare steak feels like the soft pad at the base of your thumb.
Can I make the mash ahead?
Yes. Make it up to a day ahead, store it in the fridge and reheat it on the stove with a little warm milk and butter.
