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If you are searching for the perfect Memorial Day dinner idea, look no further. This Bold Steak and Mashed Potatoes recipe brings together juicy, perfectly seared ribeye steaks and silky, buttery mashed potatoes in one showstopping plate. Whether you are hosting a Memorial Day cookout, planning Memorial Day party food for a crowd, or simply want a hearty, satisfying meal, this recipe delivers bold flavors with every single bite. It is the kind of dish that turns a backyard gathering into an unforgettable celebration.
Table of Contents
Why You Will Love This Recipe
- Bold, restaurant-quality flavor using simple, accessible ingredients
- Perfect for Memorial Day cookout ideas, Fourth of July food BBQ spreads, and holiday dinners
- Ready in under an hour with minimal prep
- The creamy mashed potatoes pair flawlessly with the pan-basted steak
- Crowd-friendly easily scalable for large gatherings
Equipment You Will Need
Having the right tools makes cooking steak and mashed potatoes effortless. Here is what you will need for this recipe:
- Pots for boiling the potatoes
- Frying pans / Cast-iron skillet for searing the steaks to perfection
- Chef’s knives for slicing the steaks cleanly
- Cutting board for resting and slicing your steak
- Kitchen utensils including a potato masher or spatula
- Measuring cups and spoons set for precise seasoning and cream
- Mixing bowls for prepping and holding ingredients
- Colander strainer basket for draining the boiled potatoes
- Weight kitchen scale to portion your potatoes accurately
Ingredients
For the Steak
| Ingredient | Quantity |
|---|---|
| Bone-in ribeye or NY strip steaks | 4 (12 oz each) |
| Weber Bold Steakhouse Reserve Seasoning | 3 Tbsp |
| Olive oil | 1 Tbsp |
| Unsalted butter | 2 Tbsp |
| Garlic cloves, smashed | 3 cloves |
| Fresh rosemary sprigs | 2 sprigs |
For the Mashed Potatoes
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoes, peeled and cubed | 2 lbs |
| Unsalted butter | 4 Tbsp |
| Heavy cream, warmed | 1/2 cup |
| Weber Bold Steakhouse Reserve Seasoning | 1 Tbsp |
| Fresh parsley, chopped | 1 Tbsp |
Step-by-Step Instructions
- Season the Steak: Pat your steaks dry with paper towels and coat them evenly with olive oil. Generously season both sides with Weber Bold Steakhouse Reserve Seasoning. Let the steaks rest at room temperature for 15 minutes to ensure even cooking.
- Preheat the Grill: Preheat your grill to medium heat between 350 degrees F and 400 degrees F. Place a cast-iron skillet directly over the heat source and allow it to get hot.
- Prepare the Mashed Potatoes: Add the peeled and cubed Yukon Gold potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain using a colander strainer basket and mash with butter, warm heavy cream, and Weber Bold Steakhouse Reserve Seasoning using your kitchen utensils until smooth and creamy. Keep warm.
- Cook the Steak: Sear the steaks in the hot skillet for 4 to 5 minutes per side for medium-rare, adjusting time based on your preferred doneness. During the last minute of cooking, add butter, smashed garlic, and rosemary sprigs to the pan. Continuously baste the steaks with the melted, aromatic butter using a spoon. Remove steaks from heat and let them rest for 5 minutes before slicing with your chef’s knife on a cutting board.
- Assemble and Serve: Spoon a generous portion of creamy mashed potatoes onto each plate and top with sliced steak. Drizzle the savory pan drippings over the steak for extra depth of flavor. Garnish with freshly chopped parsley and serve immediately.
Pro Tips for the Best Results
- Rest your steak: Always let your steak rest for at least 5 minutes after cooking. This allows the juices to redistribute throughout the meat for a juicier, more flavorful bite.
- Use a meat thermometer: For medium-rare, aim for an internal temperature of 130 degrees F to 135 degrees F. Measure it accurately using a kitchen thermometer tool.
- Warm your cream: Adding warm heavy cream to your mashed potatoes instead of cold keeps them fluffy and prevents the butter from seizing.
- Do not overcrowd the pan: Sear steaks one or two at a time so the skillet stays hot and you get a proper, deep sear crust.
- Yukon Gold potatoes are key: Their naturally buttery, creamy texture makes them the best choice for silky mashed potatoes every time.
Variations and Serving Ideas
- Swap ribeye for a boneless sirloin or T-bone for a leaner cut
- Add roasted garlic to your mashed potatoes for a deeper, sweeter flavor profile
- Serve alongside grilled corn or a simple green salad for a complete Memorial Day picnic food spread
- Top the steak with a compound herb butter for an elevated steakhouse finish
- Make it a Fourth of July food BBQ centerpiece by doubling the recipe for a crowd
Frequently Asked Questions
What is the best steak cut for Bold Steak and Mashed Potatoes?
Bone-in ribeye is the top choice for maximum flavor due to its rich marbling, but NY strip steaks are an excellent alternative for a slightly leaner, firm-textured result. Both cuts sear beautifully in a cast-iron skillet.
Can I make Bold Steak and Mashed Potatoes ahead of time?
You can prepare the mashed potatoes up to two hours in advance and keep them warm in a covered pot on low heat, stirring occasionally. It is best to cook the steak fresh just before serving for optimal texture and juiciness.
How do I know when my steak is done?
The most accurate method is using an instant-read thermometer. For medium-rare, pull the steak at 130 degrees F; for medium, at 140 degrees F. Let it rest for 5 minutes after removing from heat as the temperature will rise slightly.
Can I cook the steak indoors instead of on a grill?
Absolutely. A preheated cast-iron frying pan on your stovetop over high heat works perfectly and delivers an excellent sear with great crust formation.
What makes this recipe ideal for Memorial Day dinner ideas?
This recipe is bold, hearty, and deeply satisfying exactly what guests expect at a holiday cookout. It scales easily for large groups, uses simple ingredients, and the combination of grilled steak and creamy mashed potatoes is universally loved by all ages.
How should I store leftovers?
Store leftover steak and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat the mashed potatoes with a splash of warm cream and reheat the steak gently in a skillet over low heat to preserve its texture.
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PrintBold Steak and Mashed Potatoes : The Ultimate Memorial Day Dinner
Juicy seared ribeye steaks seasoned with Weber Bold Steakhouse Reserve and served over ultra-creamy Yukon Gold mashed potatoes. The ultimate Memorial Day dinner for a crowd.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: American
Ingredients
4 (12 oz) bone-in ribeye or NY strip steaks
3 Tbsp Weber Bold Steakhouse Reserve Seasoning
1 Tbsp olive oil
2 Tbsp unsalted butter
3 cloves garlic, smashed
2 sprigs fresh rosemary
2 lbs Yukon Gold potatoes, peeled and cubed
4 Tbsp unsalted butter
1/2 cup heavy cream, warmed
1 Tbsp Weber Bold Steakhouse Reserve Seasoning
1 Tbsp chopped fresh parsley
Instructions
1. Pat steaks dry and coat with olive oil. Generously season both sides with Weber Bold Steakhouse Reserve Seasoning. Let rest at room temperature for 15 minutes.
2. Preheat grill to medium heat 350F-400F with a cast-iron skillet over direct heat.
3. Boil potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and mash with butter, warm cream, and Weber Bold Steakhouse Reserve Seasoning until smooth and creamy. Keep warm.
4. Sear steaks in the skillet for 4-5 minutes per side for medium-rare. In the last minute, add butter, garlic, and rosemary. Baste steaks with melted butter. Remove from heat and let rest for 5 minutes.
5. Plate mashed potatoes and top with sliced steak. Drizzle pan drippings over steak. Garnish with parsley and serve.
Notes
For medium-rare, aim for an internal temperature of 130F-135F.
Always let the steak rest for at least 5 minutes before slicing.
Use warm heavy cream in the mashed potatoes to keep them fluffy.
Yukon Gold potatoes give the creamiest, most buttery result.
Scale up the recipe easily for Memorial Day cookouts and large crowds.