Garlic Herb Steak with Mash

Why You’ll Love This Recipe

• The steak gets a deep brown crust while staying juicy inside.
• Garlic herb butter gives the beef loads of flavour without needing a heavy sauce.
• The mash is creamy, buttery and simple.
• Roasted tomatoes bring sweetness and a little acidity.
• Tenderstem broccoli keeps the plate fresh and gives you some char.
• It looks like a restaurant dinner but the actual cooking is very straightforward.
• Most of the components can be prepared at the same time.

 

 

Ingredients

This serves about 4 people.

For the steak

• 4 sirloin or ribeye steaks, about 180 to 220g each
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon garlic powder

For the garlic herb butter

• 60g unsalted butter, softened
• 3 garlic cloves, finely grated or minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper

For the mashed potatoes

• 1kg floury potatoes, peeled and cut into chunks
• 60g butter
• 100ml double cream or whole milk
• 1/2 teaspoon salt
• Cracked black pepper, to taste

For the roasted cherry tomatoes

• 300g cherry tomatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the tenderstem broccoli

• 300g tenderstem broccoli
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Before You Start

Take the steak out of the fridge around 30 minutes before cooking.

Cold steak straight into a hot pan tends to cook unevenly.

Pat it dry really well too.

That matters more than people think.

A dry surface gives you a much better sear.

For the mash, I like using a floury potato because it gives you that soft, fluffy texture without needing loads of cream.

And with the broccoli, do not overcook it.

You want it tender, yes, but still green and with a bit of structure left.

Instructions

1. Make the garlic herb butter

• Add the softened butter to a small bowl.
• Mix in the garlic, parsley, rosemary, thyme, salt and black pepper.
• Stir until everything is evenly combined.
• Set aside at room temperature.

You can make this ahead and keep it in the fridge.

Just bring it back to room temperature before using so it melts quickly over the hot steak.

2. Roast the tomatoes

• Preheat the oven to 220°C, or 200°C fan.
• Add the cherry tomatoes to a roasting tray.
• Drizzle with olive oil.
• Season with salt and black pepper.
• Roast for about 18 to 20 minutes.

You want them soft, wrinkled and slightly blistered.

A few darker patches are good.

That is where the sweetness really comes out.

3. Roast the tenderstem broccoli

• Add the tenderstem broccoli to another tray.
• Drizzle with olive oil.
• Season with salt and black pepper.
• Roast for 15 to 18 minutes.

Turn once halfway through.

The tips should get some dark, charred edges while the stalks stay tender.

4. Boil the potatoes

• Add the potatoes to a large saucepan.
• Cover with cold salted water.
• Bring to the boil.
• Cook for around 15 to 18 minutes, until completely tender.
• Drain well.

Leave them in the colander for a minute or two.

Letting the steam escape gives you better mash.

5. Make the mash

• Return the drained potatoes to the warm saucepan.
• Add the butter.
• Mash until smooth.
• Pour in the cream or milk gradually.
• Season with salt and black pepper.
• Mash again until soft and creamy.

Do not pour all the liquid in at once.

You can always add more.

You cannot exactly take it back out.

I like this mash thick enough to hold its shape on the plate, but still soft enough for the garlic butter to melt into it.

6. Season the steak

• Pat the steaks dry again if needed.
• Rub them lightly with olive oil.
• Season both sides with salt, cracked black pepper and garlic powder.

Keep it simple.

The herb butter is bringing plenty of flavour later.

7. Sear the steak

• Heat a heavy frying pan or cast-iron skillet over high heat.
• Add the steaks once the pan is properly hot.
• Cook for about 2 to 3 minutes on the first side without moving them.
• Turn and cook the other side for another 2 to 3 minutes.
• Sear the edges briefly with tongs if the steaks are thick.

For medium steak, you are looking for a deep brown crust outside and a juicy pink centre.

Cooking time will depend on thickness.

A thermometer is useful if you want to be precise.

For medium, aim for around 60 to 63°C after resting.

8. Add the garlic herb butter

• Lower the heat.
• Add a spoonful of the garlic herb butter to the pan.
• Let it melt around the steak.
• Tilt the pan slightly and spoon the melted butter over the meat for about 30 seconds.

Do not keep going forever.

The garlic can burn if the pan is screaming hot.

You are just giving the steak a quick buttery finish.

9. Rest the steak

• Transfer the steaks to a board.
• Spoon a little more garlic herb butter over the top.
• Rest for 8 to 10 minutes.

This is the part everyone wants to skip.

Do not.

Resting keeps the steak juicy when you slice it.

10. Slice and serve

• Slice the steak across the grain.
• Spoon a generous amount of mashed potato onto each plate.
• Add the sliced steak.
• Arrange the roasted cherry tomatoes and tenderstem broccoli alongside.
• Spoon over more garlic herb butter.
• Finish with a little extra cracked black pepper and chopped parsley if you like.

The butter should melt over the steak and run slightly into the mash.

That is exactly what you want.

How to Get a Proper Steak Crust

The pan needs to be hot.

Very hot.

If you put steak into a warm pan, it will start releasing moisture before it has a chance to brown.

That is how you end up with grey beef instead of those dark seared edges.

Also, once the steak hits the pan, leave it alone.

Do not keep lifting it every twenty seconds to check.

Give it time to form a crust.

It will release more easily once the surface has browned properly.

Keeping the Middle Juicy

The easiest mistake here is cooking the steak until it looks perfect in the pan and then forgetting it continues cooking while it rests.

Pull it slightly earlier than you think.

For medium, the centre should still look pink and juicy once sliced.

The steak in this dish should not be dry or grey all the way through.

That contrast between the dark crust and pink centre is a big part of what makes it good.

The Garlic Herb Butter

I keep the herb butter fairly chunky and fresh.

Parsley, rosemary and thyme all work well with beef.

The garlic melts into the butter and softens over the hot steak.

If you want it even more garlicky, add another clove.

If you want it milder, use roasted garlic instead.

The main thing is adding the butter at the end rather than frying the steak in it from the beginning.

Butter burns fast at high heat.

Olive oil handles the searing better, then the butter comes in for flavour.

The Mashed Potatoes

This mash is meant to be buttery and soft, but not soupy.

Drain the potatoes really well.

Then mash with butter first.

Add the cream gradually until the texture feels right.

I also do not overwork them.

Too much mixing can make mashed potatoes gluey.

A potato masher is plenty.

No need to attack them with a food processor.

Roasting the Tomatoes and Broccoli

The vegetables need a bit of colour.

Pale broccoli and barely-warm tomatoes would feel flat next to the steak.

Let the broccoli tips catch and darken.

Let the tomatoes wrinkle and blister.

You want that roasted flavour.

The vegetables also help balance the plate.

The tomatoes are sweet and juicy.

The broccoli has some bitterness and char.

Both work really well with the rich beef and mash.

Easy Variations

You can change a few things without losing the whole feel of the dish.

Try:

• Ribeye instead of sirloin
• Regular broccoli instead of tenderstem
• Green beans instead of broccoli
• Roasted garlic in the butter
• Chives instead of parsley
• Sweet potato mash instead of regular mash
• A little Dijon mustard stirred into the herb butter

I would keep the rest fairly simple.

The steak does not need much competition.

Storage

Store leftover steak, mash and vegetables separately if possible.

The steak will keep in the fridge for up to 2 days.

The mash will keep for around 3 days.

Reheat the mash gently with a splash of milk or cream.

For the steak, I prefer warming it briefly in a frying pan over medium heat.

Do not cook it for ages or you will lose that pink centre.

The broccoli and tomatoes can go back into a hot oven for a few minutes.

Q&A

What cut of steak works best?

Sirloin and ribeye both work really well.

Ribeye is richer.

Sirloin is slightly leaner but still tender and easy to slice.

Can I use butter to sear the steak?

I would not use butter from the beginning.

It burns too easily at the heat needed for a good crust.

Use oil first, then add butter near the end.

Can I make the herb butter ahead?

Yes.

It keeps well in the fridge for several days.

Bring it to room temperature before using.

Can I use dried herbs?

You can, but fresh herbs are much better in the finishing butter.

If using dried herbs, use less because the flavour is stronger.

How do I know when the steak is medium?

A thermometer is the easiest way.

Aim for about 60 to 63°C after resting.

Can I use another vegetable?

Absolutely.

Green beans, asparagus or roasted Brussels sprouts would all work.

Can I make the mash ahead?

Yes.

Reheat gently with a splash of milk or cream and a little extra butter.

Final Thoughts

The best bite on this plate is the one with a piece of steak, a little mash and some of that melted garlic herb butter all together.

The steak has the dark crust.

The middle stays juicy.

The mash catches the butter.

Then you get a roasted tomato or bit of charred broccoli on the side and suddenly the whole plate makes sense.

It is a simple dinner, but it feels properly generous.

And if there is any garlic butter left in the bowl, spoon it over the steak.

I would not waste a drop.