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–+ servings

Ribeye Steak with Creamy Mushroom Sauce and Mashed Potatoes

This ribeye steak with creamy mushroom sauce and mashed potatoes is the ultimate comfort meal. Pan-seared ribeyes cooked to juicy perfection are topped with a rich mushroom cream sauce and served with buttery mashed Yukon Gold potatoes. It’s an easy yet elegant dinner that’s perfect for date nights, special occasions, or cozy nights in.
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Keyword: cast iron ribeye steak, creamy mushroom sauce, date night dinner recipe, easy steak dinner, garlic mashed potatoes, how to cook ribeye steak, mashed potatoes, mashed potatoes with garlic, mushroom cream sauce for steak, pan seared ribeye, ribeye steak recipe, steak and mashed potatoes, steak with sauce, steakhouse dinner at home, yukon gold mashed potatoes
Servings: 4

Ingredients

Mashed Potatoes

  • 2 lb yukon gold potatoes peeled and quartered
  • 3 cloves garlic
  • 1/4 cup butter
  • 1 cup heavy cream more or less based on personal preference
  • salt and pepper to taste

Steak

  • 2 ribeye steaks 1 to 1 1/2 inch thick
  • salt and pepper
  • 3 cloves garlic smashed
  • few sprigs of rosemary and thyme

Creamy Mushroom Sauce

  • 1 shallot diced
  • 1 tbsp garlic minced
  • 16 oz baby bella mushrooms more or less based on personal preference
  • 1 tbsp dijon
  • 2 tbsp butter only if needed
  • 1/2 cup chicken broth
  • 2 cup heavy cream
  • 1/4 tsp black pepper
  • grated parmesan cheese to taste

Instructions

Make the Mashed Potatoes

  • Add potatoes and garlic to a large pot of heavily salted water (it should taste like ocean water).
  • Bring to a boil and cook until potatoes are fork-tender, about 15–20 minutes.
  • Drain well, then mash using a ricer or regular masher.
  • Stir in butter and hot heavy cream until smooth and creamy.

Cook the Ribeye Steaks

  • Pat the ribeye steaks dry and season both sides generously with salt and pepper.
  • Heat a large skillet (cast iron preferred) over medium-high heat until hot.
  • Add a small amount of neutral oil (if needed), then add steaks.
  • Add smashed garlic, rosemary, and thyme to the pan.
  • Flip the steaks every 30–45 seconds for an even crust, spooning the flavorful oil over the top as they cook.
  • Cook until your preferred internal temperature is reached (125°F for medium-rare).
  • Remove steaks from the pan and let rest on a plate, loosely covered with foil.

Make the Creamy Mushroom Sauce

  • In the same pan (don’t wipe it out), add more butter if there's not enough and then add diced shallots and minced garlic. Sauté until softened, about 1–2 minutes.
  • Add mushrooms and cook until browned and most of the liquid has evaporated, about 6–8 minutes.
  • Stir in Dijon mustard, then pour in chicken broth and heavy cream.
  • Simmer until the sauce has thickened slightly, 5–7 minutes.
  • Add a sprinkle of grated Parmesan and cracked black pepper to finish. Taste and adjust seasoning if needed.

Serve

  • Plate the ribeye steaks alongside a generous scoop of mashed potatoes and spoon the creamy mushroom sauce over the steak (and the potatoes, if you're like me). Enjoy immediately!