Truffle Parmesan Steak & Mash
If you love rich, luxurious comfort food, this truffle parmesan steak and mash is the kind of dinner that makes any night feel special. It combines perfectly cooked ribeye, fluffy buttery mash and a fragrant truffle herb butter that pulls everything together. This dish is simple enough for a weeknight but impressive enough for date night or guests.
Equipment
- Large Pot
- frying pan
- Potato masher
Ingredients
For the steak
- 2 ribeye steaks
- 2 teaspoon olive oil
- 2 tablespoon butter
- Sea Salt and black pepper
- 2 sprigs fresh thyme
- 1 tablespoon fresh flat leaf parsley chopped
- 1 tablespoon chives chopped
- 2 cloves garlic
- 1 tablespoon truffle oil
For the potatoes
- 2 large potatoes or shop bought mash
- 1 tablespoon butter
- 100 ml milk
Instructions
- Remove the ribeye from the fridge and season generously with sea salt. Let the steaks sit so the salt can penetrate the meat. This gives a deeper flavour and a better crust later. Melt 1 tablespoon butter then stir in 1 clove minced garlic, chopped parsley and half of the truffle oil. This mixture becomes the finishing drizzle that defines the flavour of truffle parmesan steak and mash.2 ribeye steaks, 2 teaspoon olive oil, 2 tablespoon butter, Sea Salt and black pepper, 2 cloves garlic, 1 tablespoon truffle oil, 1 tablespoon fresh flat leaf parsley
- If making mash from scratch, peel and quarter the potatoes and place them into salted water. Bring the pot to a boil and cook for 20-25 mins or until tender. While they boil, rub the salted steaks with black pepper and a touch of olive oil. Heat a large pan until very hot. Add the steaks and sear for a few minutes on each side. Add the remaining butter, a smashed garlic clove and the thyme. Baste the steaks repeatedly to coat them in aromatic butter. Rest the steaks once cooked to keep them juicy.2 sprigs fresh thyme, 2 large potatoes
- Drain the potatoes and mash them with butter and milk until smooth and creamy. The mash is the foundation of your truffle parmesan steak and mash so make it as soft and velvety as possible. Cube the rested steak for topping the mash with.1 tablespoon butter, 100 ml milk
- Spread the mash onto plates and add the steak on top. Spoon over the warm truffle herb butter and finish with chopped chives. This final drizzle brings the whole truffle parmesan steak and mash together with maximum flavour. Top with optional salt and pepper to taste and enjoy!1 tablespoon chives
Notes
Salt the steak 30–60 minutes before cooking. This dry brine improves browning, seasoning, and tenderness. Pat it dry before searing for that deep crust that contrasts beautifully with the buttery mash. It’s a small step that makes a huge difference.
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