Steak with Mushroom Gravy on Creamy Mashed Potatoes

Treat yourself to the ultimate comfort meal with perfectly seared steak smothered in a rich, savory mushroom gravy and served over silky, buttery mashed potatoes. This restaurant-quality dinner is surprisingly easy to make at home and is perfect for family dinners, special occasions, or whenever you’re craving a hearty, satisfying meal.

Prep Time

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4

Ingredients

For the Steak

• 4 beef sirloin or ribeye steaks (6–8 oz each)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika

For the Creamy Mushroom Gravy

• 2 tbsp butter
• 8 oz (225 g) mushrooms, sliced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• ½ cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)
• ½ tsp dried thyme
• Salt and freshly ground black pepper to taste
• 1 tbsp chopped fresh parsley

For the Creamy Mashed Potatoes

• 2½ lbs (1.1 kg) Yukon Gold or Russet potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup warm milk
• ¼ cup heavy cream
• ½ cup sour cream (optional)
• 1 tsp garlic powder
• Salt and black pepper to taste

👩‍🍳 Instructions

Step 1: Prepare the Mashed Potatoes

1. Place the potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook for 15–20 minutes, or until fork tender.
3. Drain thoroughly and return the potatoes to the hot pot for 2 minutes to remove excess moisture.
4. Mash until smooth.
5. Stir in the butter, warm milk, heavy cream, sour cream (if using), garlic powder, salt, and pepper.
6. Cover to keep warm.

Step 2: Cook the Steaks

1. Pat the steaks dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika.
2. Heat olive oil in a large cast-iron skillet over medium-high heat.
3. Sear the steaks for 3–5 minutes per side, depending on thickness and your preferred doneness.
4. During the final 2 minutes, add the butter, smashed garlic, and rosemary or thyme. Spoon the melted butter over the steaks continuously.
5. Transfer the steaks to a plate and loosely cover with foil. Let them rest for 8–10 minutes.

Step 3: Make the Mushroom Gravy

1. Using the same skillet, melt the butter over medium heat.
2. Add the mushrooms and cook for 6–8 minutes until deeply browned.
3. Stir in the onion and cook until softened.
4. Add the garlic and cook for another 30 seconds.
5. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
6. Slowly whisk in the beef broth until smooth.
7. Add Worcestershire sauce, Dijon mustard, thyme, salt, and pepper.
8. Simmer for 5–7 minutes until slightly thickened.
9. Stir in the heavy cream and cook for another 2–3 minutes.
10. Finish with fresh parsley.

Step 4: Assemble

1. Spoon a generous portion of mashed potatoes onto each plate.
2. Place a steak on top or alongside the potatoes.
3. Ladle the creamy mushroom gravy over the steak and potatoes.
4. Garnish with additional parsley and serve immediately.

Serving Suggestions

• Garlic butter green beans
• Roasted asparagus
• Honey-glazed carrots
• Buttered corn
• Fresh dinner rolls
• Caesar or garden salad

Tips

• Let the steaks come to room temperature for 30 minutes before cooking for more even results.
• Use freshly grated black pepper for the best flavor.
• For an even richer gravy, add a splash of red wine before the beef broth and let it reduce for 2 minutes.
• Always let the steaks rest before slicing to keep them juicy.
• Yukon Gold potatoes produce extra creamy mashed potatoes without becoming gummy.

Storage

• Refrigerator: Store steak, gravy, and potatoes separately for up to 3 days.
• Freezer: Freeze the mashed potatoes and gravy for up to 2 months. Steak is best enjoyed fresh but can also be frozen.
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the gravy if needed.