Pan-Seared Steak with Mashed Potatoes & Roasted Broccoli

Pan-Seared Steak & Mashed Potatoes with Roasted Broccoli: 3 Simple Steps

by

Introduction

Imagine a perfectly seared New York strip steak, its crust golden and its interior juicy and pink. Beside it sits a dollop of silky Yukon Gold mashed potatoes and a handful of broccoli florets baked until their edges just begin to char. Pan-Seared Steak with Mashed Potatoes & Roasted Broccoli delivers exactly that—an elegant, balanced meal that feels special yet comes together in about 40 minutes.

I first tested this recipe on a busy weeknight when I wanted a restaurant-quality dinner without hours in the kitchen. As the steak sizzled in a hot cast iron skillet, its aroma filled my apartment. Meanwhile, the potatoes boiled and the broccoli roasted, their simple seasonings turning into savory complements. By the time the steak rested, I had smooth, buttery mash and crisp, bright green broccoli ready to plate. A quick pan sauce—made by deglazing with beef broth and whisking in a pat of butter—tied everything together, creating a finishing touch that felt indulgent yet approachable.

Whether you’re cooking for one or scaling up for four, this trio of steak, potatoes, and broccoli covers all the comfort bases: protein, starch, and vegetables. It’s perfect for date night, family dinner, or anyone craving a satisfying meal with minimal fuss. Below, you’ll find everything you need—ingredients, step-by-step instructions, FAQs, serving suggestions, nutrition facts, and tips—to make this Pan-Seared Steak with Mashed Potatoes & Roasted Broccoli flawless every time. Let’s dive in.

Why You’ll Love This Recipe

  1. Balanced Plate in One Meal
    • Protein, starch, and vegetables come together seamlessly. The juicy steak pairs perfectly with creamy potatoes and crisp broccoli.
  2. Quick but Gourmet
    • In about 40 minutes, you’ll produce a meal that tastes like you spent hours cooking. The high-heat sear on the steak adds restaurant-quality flavor.
  3. One Pan for Steak & Sauce
    • After searing, that same skillet transforms into a pan sauce station—no extra pots required.
  4. Make-Ahead Flexibility
    • You can boil potatoes and roast broccoli while the steak finishes; everything comes together almost simultaneously.
  5. Customizable to Taste
    • Adjust steak doneness, add garlic and rosemary during searing, or swap Yukon Gold potatoes for Russets. Use whatever you have on hand.

Ingredients

(Serves 4; scale up or down as needed)

For the Steak

  • 1 (8–10 oz / 225–280 g) New York strip steak (about 1″ thick; or swap for ribeye, sirloin, or filet mignon)
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 sprig fresh rosemary (optional, imparts herbal aroma)
  • 2 cloves garlic, smashed (optional, adds depth)
  • Kosher salt & freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish

For the Mashed Potatoes

  • 2–3 small-medium Yukon Gold potatoes, peeled and quartered (about 1 lb / 450 g total)
  • 2–3 Tbsp whole milk or half-and-half (more if needed for creaminess)
  • 1–2 Tbsp unsalted butter
  • Kosher salt & white pepper, to taste

For the Roasted Broccoli

  • 1 cup (100 g) broccoli florets (about 1 large head cut into small pieces)
  • 1 tsp olive oil
  • Salt & freshly ground black pepper, to taste
  • A few small potato cubes (optional—use scraps from the mashed potatoes; adds variety)

For the Pan Sauce (Optional but Recommended)

  • ¼ cup (60 ml) beef broth (low-sodium is fine)
  • 1 Tbsp unsalted butter
  • ½ tsp Dijon mustard (optional, adds tang)
  • Pinch of salt & pepper

Step-by-Step Instructions

1. Prepare Vegetables First (10 minutes prep, 25–30 minutes cooking)

A. Mashed Potatoes (Boiling & Mashing)

  1. Boil Potatoes
    • Place quartered potatoes in a medium pot. Cover with cold water, about 1″ above the potatoes. Add a pinch of salt.
    • Bring to a rolling boil over medium-high heat.
    • Cook 15–20 minutes, or until a fork pierces through easily (no resistance).
  2. Drain & Mash
    • Drain potatoes in a colander.
    • Return them to the warm pot or a warm bowl. Add 1–2 Tbsp butter and a splash (2–3 Tbsp) of milk. Mash with a potato masher or fork until smooth and creamy.
    • Season with salt and white pepper to taste. Adjust butter and milk until you reach a velvety texture. Cover and keep warm while you cook the steak and broccoli.

Tip: Yukon Gold potatoes yield a naturally creamy texture. If you prefer rustic mash, leave a few small lumps.

B. Roasted Broccoli (15–20 minutes)

  1. Preheat Oven
    • While potatoes boil, preheat oven to 400 °F (200 °C).
  2. Toss & Roast
    • On a baking sheet, toss 1 cup broccoli florets (and any small potato cubes, if using) with 1 tsp olive oil, salt, and pepper. Spread in a single layer.
    • Roast in the preheated oven for 15–20 minutes, until edges are lightly browned and florets are tender-crisp. Stir halfway through for even browning.
    • Remove from oven and set aside to keep warm.

Tip: If you like extra-charred edges, broil for the last 1–2 minutes, watching closely to avoid burning.

2. Cook the Steak (15 minutes)

  1. Prep Steak
    • Pat the steak dry on all sides with paper towels. This removes moisture, ensuring a better sear.
    • Generously season both sides with kosher salt and freshly ground black pepper. Let sit at room temperature for 5 minutes.
  2. Heat the Skillet
    • Place a heavy skillet (cast iron is ideal) over medium-high heat. Allow it to heat for 2–3 minutes until very hot.
    • Add 1 Tbsp olive oil and swirl to coat. When the oil shimmers, it’s ready.
  3. Sear the Steak
    • Carefully place the steak in the hot skillet. Let it sear 4 minutes without moving. This builds a rich crust.
    • Flip the steak and sear the other side 3–4 minutes for medium-rare (internal temperature 130–135 °F / 54–57 °C). Adjust cook time to your preferred doneness:
      • Rare: 2–3 minutes per side (120–125 °F)
      • Medium: 5–6 minutes per side (140–145 °F)
      • Well-done: 7–8 minutes per side (155–160 °F)
  4. Add Butter & Aromatics
    • In the last 1–2 minutes of searing, add 1 Tbsp unsalted butter, 1 sprig fresh rosemary, and 2 smashed garlic cloves (optional) to the skillet.
    • Tilt the pan slightly and spoon the melted butter over the top of the steak (“basting”) to infuse it with flavor.
  5. Rest the Steak
    • Transfer the steak to a cutting board. Tent loosely with foil and let rest 5–10 minutes. Resting allows juices to redistribute, ensuring a juicy interior.

Tip: Use an instant-read thermometer inserted into the thickest part of the steak—pull it when it reads 5 degrees below your target, as carryover cooking will raise the temperature by a few degrees.

3. Make the Pan Sauce (Optional, 5 minutes)

  1. Deglaze the Skillet
    • After you remove the steak, pour off any excess fat, leaving about 1 tsp of drippings for flavor.
    • Add ¼ cup beef broth to the hot skillet, scraping up browned bits (fond) with a wooden spoon. These bits are packed with flavor.
  2. Whisk in Butter & Mustard
    • Lower the heat to medium-low. Whisk in 1 Tbsp unsalted butter and ½ tsp Dijon mustard until melted and well-combined.
    • Simmer 1–2 minutes, stirring constantly until the sauce thickens slightly. Season with a pinch of salt and pepper to taste.

Tip: For extra richness, stir in a splash (1–2 Tbsp) of heavy cream at the end.

4. Assemble and Serve (5 minutes)

  1. Slice the Steak
    • Slice the rested steak against the grain into ½-inch slices for maximum tenderness.
  2. Plate Each Serving
    • On each plate, place a scoop of mashed potatoes.
    • Arrange a portion of roasted broccoli beside it.
    • Lay sliced steak on or next to the potatoes, leaning slightly.
  3. Drizzle with Pan Sauce
    • Spoon the pan sauce over the steak slices and a bit onto the potatoes.
  4. Garnish
    • Sprinkle chopped fresh parsley over the steak and vegetables for a pop of color and freshness.
  5. Enjoy!
    • Serve immediately. Encourage diners to scoop up potatoes, broccoli, and steak on the same fork for the perfect bite.

Serving Suggestions

  1. Simple Mixed Green Salad: Toss baby arugula or spinach with cherry tomatoes, cucumber, and a light lemon-olive oil vinaigrette. Its bright acidity cuts through the richness of the steak and potatoes.
  2. Garlic Bread or Dinner Rolls: Warm, buttery bread helps soak up any leftover pan sauce. Spread minced garlic and parsley on sliced baguette, then toast until golden.
  3. Red Wine Pairing: A medium-bodied red like Cabernet Sauvignon or Merlot complements the steak’s richness without overpowering the dish.
  4. Roasted Root Vegetables: If you want to add more variety, roast carrots, parsnips, or brussels sprouts alongside broccoli—same oven temperature, just increase roast time to 20–25 minutes.
  5. Creamed Spinach: For an ultra-decadent side, sauté baby spinach with garlic and finish with a splash of heavy cream.

FAQs

  1. Can I use a different cut of steak?
    • Yes. Ribeye, strip, sirloin, or filet mignon all work well. Adjust cook time for thickness: thinner steaks (¾″) might only need 2–3 minutes per side.
  2. How do I check steak doneness without a thermometer?
    • Use the “finger test”:
      • Rare: feels like the fleshy area at the base of your thumb when your hand is relaxed.
      • Medium-rare: press your thumb to your middle finger; the base feels slightly firmer.
      • Medium: thumb to ring finger; firmer still.
      • Well-done: thumb to pinky; the base feels very firm.
  3. Can I make mashed potatoes ahead of time?
    • Yes. Make them fully, then cool and store in an airtight container in the refrigerator for up to 2 days. Reheat on low heat in a saucepan, stirring in extra milk or butter to restore creaminess.
  4. What if I don’t have Yukon Gold potatoes?
    • Russet potatoes also work but may need extra butter and milk for creaminess. Red potatoes yield a slightly chunkier texture—leave small lumps for a rustic feel.
  5. Can I roast the broccoli ahead?
    • Absolutely. Roast broccoli up to 2 hours before serving and keep on a warm tray, uncovered. Briefly reheat in a 350 °F (175 °C) oven for 5 minutes before serving to refresh.
  6. How do I store leftovers?
    • Refrigerate steak, potatoes, and broccoli separately in airtight containers for up to 3 days. Reheat steak and potatoes gently on the stovetop—add a splash of broth or cream to the potatoes if they’ve dried out. Reheat broccoli in a 350 °F oven for 5–7 minutes to regain crispness.
  7. Is this recipe gluten-free?
    • Yes, as written, it’s gluten-free, assuming you use gluten-free Dijon mustard. If you want a thicker sauce, use a cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water) instead of flour when making the pan sauce.

Nutrition Facts (per serving, serves 4)

  • Calories: 650 kcal
  • Protein: Forty g
  • Carbohydrates: 46 g
  • Fat: 32 g
  • Fiber: 6 g
  • Sugar: 3 g
  • Sodium: 480 mg

(Nutrition estimates include steak, mashed potatoes, broccoli, and pan sauce; no added sides.)

Recipe Tips

  1. Pat Dry for Better Sear
    • Dry chicken or steak thoroughly with paper towels before seasoning. Surface moisture prevents proper browning.
  2. Room Temperature Steak
    • Let steak sit out for 15–20 minutes before cooking. A room-temperature steak sears more evenly and consistently.
  3. Don’t Skip Resting
    • Allow steak to rest under foil for 5–10 minutes after cooking. This redistributes juices so they don’t all run out when you slice.
  4. Uniform Vegetable Sizes
    • Cut broccoli florets to roughly the same size so they roast evenly. If using potato cubes, keep them similar in size to broccoli so everything cooks at once.
  5. Season Layers for Depth
    • Season steak generously before searing. Season mashed potatoes with salt and white pepper after mashing. Season broccoli simply with salt and pepper so the natural green flavor shines.
  6. Use a Heavy-Bottomed Pan
    • Cast iron or thick stainless steel retains heat well, ensuring a good crust on steak and efficient deglazing for sauce.
  7. Deglaze Immediately
    • Right after you remove the steak, pour in the broth promptly to lift fond (browned bits). This forms the base of a rich, flavorful sauce.
  8. Adjust Potato Texture
    • For extra‐fluffy mashed potatoes, use a potato ricer. For a chunkier mash, mash by hand with a fork or masher, leaving small lumps.
  9. Herb Variations
    • If you don’t have fresh rosemary, substitute fresh thyme or a pinch of dried thyme in the skillet. Add chopped fresh parsley at the end for brightness.
  10. Don’t Overcrowd the Pan
    • Cook steak and roast broccoli in a single layer. Overcrowding traps steam and prevents browning. Roast broccoli on a baking sheet with space around each floret.

Conclusion

Pan-Seared Steak with Mashed Potatoes & Roasted Broccoli offers the perfect balance of flavors, textures, and ease. In just 40 minutes, you’ll serve a restaurant-quality meal: succulent, crusty steak; creamy, buttery Yukon Gold mash; and crisp, slightly charred broccoli. A simple pan sauce ties everything together, elevating this dish to special-occasion status while remaining straightforward enough for a weeknight dinner.

For more tips on perfect steak searing and side dish pairings, explore Serious Eats’ guide to steak cooking temperatures and Bon Appétit’s collection of classic mashed potato recipes. Whether making this for yourself, family, or guests, you’ll delight in every savory, comforting bite. Enjoy!

Leave a Comment