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Steakhouse Dinner Recipe

American · Main course · 40 min total

A classic steakhouse dinner featuring a perfectly seared ribeye steak, creamy mashed potatoes, and sautéed mushrooms, all made at home for a restaurant-quality meal.

Ingredients

• 2 (12 oz) ribeye steaks, about 1 inch thick
• 1 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary
• Kosher salt and black pepper to taste
• 1 lb Yukon Gold potatoes, peeled and quartered
• 1/4 cup heavy cream
• 2 tbsp unsalted butter (for potatoes)
• 8 oz cremini mushrooms, sliced
• 1 tbsp olive oil
• 1 tbsp unsalted butter (for mushrooms)
• 1 shallot, minced
• 1 tbsp fresh thyme leaves

Instructions

1. Place potatoes in a pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook until tender, about 15 minutes. Drain and return to pot.
2. While potatoes cook, season steaks generously with salt and pepper on both sides. Heat vegetable oil in a cast-iron skillet over high heat until smoking. Add steaks and sear for 4 minutes without moving. Flip, add butter, garlic, and rosemary, and cook for 4 minutes more for medium-rare, basting with butter. Remove steaks to a plate, tent with foil, and let rest.
3. Drain potatoes and mash with heavy cream and 2 tbsp butter until smooth. Season with salt and pepper. Keep warm.
4. In the same skillet (wipe out excess fat), add olive oil and 1 tbsp butter over medium-high heat. Add mushrooms and cook until golden, about 5 minutes. Add shallot and thyme, cook 1 minute more. Season with salt and pepper.
5. Serve steaks with mashed potatoes and sautéed mushrooms. Spoon any resting juices over the steak.

Tips

• For perfect medium-rare, use an instant-read thermometer: 130°F.
• Let steak rest at least 5 minutes before slicing to retain juices.
• Add a splash of red wine to the mushroom pan for extra flavor.

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