Ingredients
For the Steak
2 large thick-cut ribeye or sirloin steaks
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
6–8 garlic cloves, lightly crushed
4 tablespoons unsalted butter
5–6 fresh thyme sprigs
1 teaspoon Worcestershire sauce
For the Creamy Mashed Potatoes
2 pounds Yukon Gold or russet potatoes
4 tablespoons unsalted butter
½ cup warm heavy cream or whole milk
½ teaspoon salt, or to taste
¼ teaspoon black pepper
2 roasted garlic cloves, optional
For the Pan Sauce
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 teaspoon Dijon mustard
½ teaspoon black pepper
2–3 fresh thyme sprigs
4–6 garlic cloves
1 teaspoon cornstarch mixed with 1 tablespoon cold water, optional for thickening
Instructions
- Prepare the Potatoes
Peel the potatoes and cut them into evenly sized pieces. Place them in a large pot and cover them completely with cold, salted water.
Bring the water to a boil and cook the potatoes for about 15–20 minutes, or until they are completely tender when pierced with a fork.
Drain the potatoes thoroughly and return them to the warm pot. Add the butter and begin mashing until smooth. Slowly add the warm cream or milk while mixing until the potatoes become rich, creamy, and fluffy.
Season with salt and freshly ground black pepper. For an extra layer of flavor, mix in a couple of roasted garlic cloves.
Keep the mashed potatoes warm while preparing the steak. - Prepare the Steaks
Take the steaks out of the refrigerator about 20–30 minutes before cooking so they can come closer to room temperature.
Pat them very dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika.
Heat a heavy skillet, preferably cast iron, over high heat. Add the olive oil and allow it to become very hot.
Carefully place the steaks into the skillet. Do not move them for the first few minutes. Sear until a deep golden-brown crust develops.
Flip the steaks and continue cooking until the other side is beautifully browned. - Add the Garlic Butter
Reduce the heat to medium-low and add the butter, crushed garlic cloves, and fresh thyme to the skillet.
As the butter melts, tilt the pan slightly and repeatedly spoon the hot garlic-thyme butter over the steaks.
Continue basting for several minutes. The butter will become infused with the roasted garlic and thyme, giving the steak an incredibly rich aroma and flavor.
Cook the steak to your preferred doneness. For the most reliable result, use an instant-read thermometer rather than relying only on cooking time. - Rest the Steak
Transfer the steaks to a plate or cutting board and allow them to rest for 5–10 minutes.
Do not skip this step. Resting allows the juices to redistribute throughout the meat, keeping the steak juicy when sliced. - Make the Pan Sauce
Keep the same skillet over medium heat. Add the beef broth, Worcestershire sauce, Dijon mustard, and fresh thyme.
Use a wooden spoon to scrape the browned bits from the bottom of the pan. Those caramelized pieces contain a huge amount of flavor.
Add several of the cooked garlic cloves and simmer the sauce for approximately 3–5 minutes, allowing it to reduce and become richer.
For a thicker sauce, stir in the cornstarch slurry and simmer for another minute or two. Finish with a tablespoon of butter for extra richness.
Taste and adjust the seasoning. - Assemble the Dish
Spoon a generous portion of creamy mashed potatoes onto a large plate.
Place the rested steak directly on top of the potatoes or slightly to the side. Spoon the rich garlic-thyme pan sauce over the steak and around the mashed potatoes.
Add the caramelized garlic cloves generously over the top.
Finish with several fresh thyme sprigs and a light sprinkle of freshly cracked black pepper.
Serving
Serve the steak immediately while it is hot and the sauce is still glossy and rich. The combination of juicy seared steak, sweet roasted garlic, aromatic thyme, buttery pan sauce, and creamy mashed potatoes makes this a perfect restaurant-style dinner that can be prepared at home.
Pro tip: For the most beautiful presentation, slice the steak only after it has rested, arrange the slices slightly overlapping over the mashed potatoes, and spoon the garlic butter sauce over the top just before serving.