Creamy Mushroom Steak with Mashed Potatoes
Juicy pan-seared steak topped with a rich garlic mushroom cream sauce and served over fluffy mashed potatoes. All the comfort of a steakhouse dinner made simply in one skillet at home.
Equipment
- 1 | Cast-iron skillet | for searing and sauce
- 1 | Tongs | for flipping steaks
- 1 | Wooden spoon | for stirring mushrooms
- 1 | Potato masher or fork |
- 1 | Medium saucepan | for potatoes
Ingredients
- 2 | | thick steaks | about 8 oz each
- 1 | tsp | salt | plus more to taste
- 1/2 | tsp | black pepper |
- 3 | tbsp | butter | for basting
- 4 | | garlic cloves | smashed
- 2 | sprigs | fresh thyme |
- 12 | oz | sliced mushrooms | button or cremini
- 1 | cup | heavy cream |
- 1/4 | cup | grated Parmesan |
- 2 | tbsp | chopped parsley | plus extra for garnish
- 2 | lbs | potatoes | peeled and cubed
- 4 | tbsp | butter | for mashing
- 1/2 | cup | milk | or more as needed
Instructions
- Pat steaks dry and season both sides with salt and pepper.
- Heat a cast-iron skillet over medium-high until very hot.
- Sear steaks 3–4 minutes per side until a deep crust forms.
- Add butter, smashed garlic, and thyme; baste steaks repeatedly.
- Transfer steaks to a plate and tent with foil to rest.
- Add sliced mushrooms to the same pan and cook until golden.
- Pour in heavy cream, simmer, then stir in Parmesan and parsley.
- Boil potatoes until tender, drain, and mash with butter, milk, and salt.
- Slice steak, plate over mashed potatoes, and spoon sauce on top.
Notes
Rest the steak at least 5 minutes before slicing for juicier results.
Reheat leftover sauce gently with a splash of cream if needed.
Store components separately in the refrigerator up to 2 days.
Use a meat thermometer for preferred doneness.
Reheat leftover sauce gently with a splash of cream if needed.
Store components separately in the refrigerator up to 2 days.
Use a meat thermometer for preferred doneness.