Date Night Steak and Mashed Potatoes

date night steak and mashed potatoes on plate with broccoli and herbed butter.

There is nothing quite like a great steak. Sear steak to perfection. Whether on the grill or on the stove top this date night steak and mashed potatoes recipe is sure to please. We call it date night steak, but you don’t have to wait for special occasions to make this steak dinner.

The secret to a juicy steak is to get your pan or grill sizzling hot before adding the steaks to it.

This creates what is known as the Maillard reaction, where the sugars and amino acids in the meat start to brown, giving the steak a nice crust and its irresistible savory flavor.

Most people overcook the steak, leading to a chewy, bland, and woeful shade of gray–and no one enjoys that.

It’s the perfect menu for a romantic dinner, such as Valentine’s Day, or a family meal.

Serve with green beans or broccoli; maybe a glass of red wine.

Serves: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

date night steak and mashed potatoes on plate with broccoli and herbed butter.

Ingredients Checklist:

5 or 6 Yukon Gold or red potatoes (about 1 pound) peeled and quartered

1/4 cup dairy, nut, or soy milk

2 teaspoons garlic powder, divided

2 Tablespoons Unsalted Butter

Pinch of Salt

Freshly ground pepper

2 (8 ounce) sirloin steaks

1 Tablespoon vegetable oil

How to Make Date Night Steak and Mashed Potatoes:

  1. Potato Recipe: Place the potatoes in a medium saucepan, cover them with water, and bring to a boil over high heat. Reduce the heat to medium and cook the potatoes for 15 minutes until tender when pierced with a fork. Drain the pot of water and return the potatoes to the pot.
  2. Using a potato masher or a large fork, slightly mash the potatoes. Add the milk, 1½ teaspoons of garlic powder, and the butter, mashing and mixing to combine. Season steak with salt and pepper, to taste. Cover to keep warm and set aside.
  3. Heat a skillet over medium-high heat.
  4. Pat the steaks dry with a paper towel and season both sides with salt and pepper, to taste, and the remaining ½ teaspoon of garlic powder.
  5. Add the vegetable oil to the skillet. If the skillet is hot enough the oil should sizzle a little. If it doesn’t sizzle, it’s a sign the skillet isn’t hot enough. Wait 30 seconds to 1 minute, watching the oil until its surface starts to shimmer, then add the steaks to the hot pan. Cook the steaks, without moving them, for 4 to 5 minutes. Using a spatula, flip the steaks and cook for 2 to 3 minutes more until the edges turn brown. To test for doneness for a medium steak*, press the meat with a pair of tongs—it should be as tender as pressing your finger to your chin. Transfer the steaks to a cutting board to let the steak rest for a few minutes.
  6. Place each steak on a plate and add a spoonful of mashed potatoes on the side.

Smart Shopping Tips:

Look for steaks with good red color. The steak should be firm but not hard; moist but not wet.

Steak Tips:

In order for the meat to cook properly, it’s essential that the steak come to room temperature before it hits the grill. (About a half-hour to 45 minutes before cooking, place the packaged steak on the counter.) This ensures that the entire steak is the same temperature throughout, so it will cook evenly, avoiding a burnt exterior while the interior is still cold.

*The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes.

Remix Tips:

Herbed Butter requires a little prep time (one hour in the refrigerator), but it is worth the effort and can be used on both steaks and mashed potatoes for extra flavor.Here is the easy recipe for Herbed Butter:

¼ cup softened butter

¾ teaspoon lemon juice

¼ teaspoon salt or to taste

½ clove garlic minced

1 ½ Tablespoons fresh parsley chopped

¾ Tablespoon fresh basil

¾ Tablespoon fresh oregano

¾ Tablespoon rosemary

1/8 teaspoon black pepper

How to Make Herbed Butter for Steak:

In a small bowl, mix all ingredients until combined.

Press into silicone molds, or spray a nonstick Tablespoon measuring spoon with non-stick cooking spray, and press butter mixture into the spoon and tap out onto plastic wrap. A tablespoon of the butter is a perfect portion. Cover with plastic wrap and refrigerate for 1 hour. Add to top of the steak and/or mashed potatoes.

Serving suggestion: Key Lime Pie with Raspberry sauce and homemade whipped cream for dessert!

date night steak and mashed potatoes on plate with broccoli and herbed butter.

Date-Night Steak and Mashed Potatoes

Yield: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

There is nothing quite like a great steak. Sear steak to perfection. Whether on the grill or on the stove top this date night steak and mashed potatoes recipe is sure to please. We call it date night steak, but you don’t have to wait for special occasions to make this steak dinner.

Ingredients

  • 5 or 6 Yukon Gold or red potatoes (about 1 pound) peeled and quartered
  • 1/4 cup dairy, nut, or soy milk
  • 2 teaspoons garlic powder, divided
  • 2 Tablespoons Unsalted Butter
  • Pinch of Salt
  • Freshly ground pepper
  • 2 (8 ounce) sirloin steaks
  • 1 Tablespoon vegetable oil

Instructions

Potato Recipe: Place the potatoes in a medium saucepan, cover them with water, and bring to a boil over high heat. Reduce the heat to medium and cook the potatoes for 15 minutes until tender when pierced with a fork. Drain the pot of water and return the potatoes to the pot.

Using a potato masher or a large fork, slightly mash the potatoes. Add the milk, 1½ teaspoons of garlic powder, and the butter, mashing and mixing to combine. Season steak with salt and pepper, to taste. Cover to keep warm and set aside.

Heat a skillet over medium-high heat.

Pat the steaks dry with a paper towel and season both sides with salt and pepper, to taste, and the remaining ½ teaspoon of garlic powder.

Add the vegetable oil to the skillet. If the skillet is hot enough the oil should sizzle a little. If it doesn’t sizzle, it’s a sign the skillet isn’t hot enough. Wait 30 seconds to 1 minute, watching the oil until its surface starts to shimmer, then add the steaks to the hot pan. Cook the steaks, without moving them, for 4 to 5 minutes. Using a spatula, flip the steaks and cook for 2 to 3 minutes more until the edges turn brown. To test for doneness for a medium steak*, press the meat with a pair of tongs—it should be as tender as pressing your finger to your chin. Transfer the steaks to a cutting board to let the steak rest for a few minutes.

Place each steak on a plate and add a spoonful of mashed potatoes on the side.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1019Total Fat: 50gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 138mgSodium: 274mgCarbohydrates: 98gFiber: 11gSugar: 9gProtein: 47g

Nutritional Information may not be accurate.

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This recipe appears in Complete College Cookbook.

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