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From the Bachelor’s Kitchen: steak & mashed potatoes

By Samuel Cheng

Published 12:07 PDT, Thu March 28, 2024

Last Updated: 12:08 PDT, Thu March 28, 2024

The subject of food and drinks have been a universal language across cultures and nations around the world. The Richmond Sentinel shares delicious food and drink recipes that anyone can make in the convenience of their own home through the experience of a young bachelor, who is searching and trying recipes that are achievable for the inexperienced chef before sharing with you.

Today, we share the recipe of steak and mashed potatoes.


• a knife

• a cutting board

• a large bowl

• 2 large pots

• 1 large frying pan

• a large serving dish

• a pair of tongs

• a spoon

• a colander

• a potato ricer (optional)

Ingredients (steak):

• sirloin steak: 2 pieces

• olive oil

• garlic: 6 cloves

• thyme: 10 stems

• unsalted butter: 3 slices

• salt and pepper

Ingredients (mashed potatoes, serves 4):

• Yukon Gold potatoes: 1 kilogram

• unsalted butter: 75 grams

• whole milk: 100 cc

• whipping cream: 100 cc

• garlic: 2 cloves

• woody herbs: 2 tablespoons (ex. Rosemary, thyme, sage etc.)

• soft herbs: 2 tablespoons (ex. Parsley, chives, dill etc.)

• salt and pepper

Steps (steak):

1. Leave your steak out at room temperature 20 minutes before cooking. Frozen steaks will be cooked unevenly as it will be overcooked on the outside and still frozen in the middle.

2. Lay the steaks down on a cutting board and sprinkle generous amount of salt and pepper on both sides of the steak to season it. Pick up the steak and really rub in the salt and pepper on both sides.

3. In a hot pan, drizzle adequate amount of olive oil and lightly swirl evenly around the base of the pan.

4. Lay the steaks down in the pan. (Note: The steak should be sizzling when you place them in the pan)

5. After 30 seconds, use the pair of tongs and flip the steaks over.

6. After another 30 seconds, tilt the pan at an angle and use the pair of tongs to pick up the steaks letting the fatty-side of the steaks rest on the frying pan allowing the fatty strip to render out the fat with the oil.

7. Return the steak to its side and add in 6 crushed cloves of garlic. The amount of garlic can be adjusted to personal preference. (Note: The garlic can be cooked with peel on)  

8. Flip the steak every minute to ensure it’s got a nice and even sear.

9. Add 10 stems of thyme. The amount of thyme can be adjusted to personal preference. Thyme adds a nice fragrant smell to the steak.

10. Add a bit more olive oil to the pan.

11. Cut up 3 slices of unsalted butter and add it into the pan. The melted butter will create a nice, thin crispy crust on the steak.

12. Tilt the pan at an angle and use a spoon to scoop and drizzle the melted butter onto the steak.

13. Use the pair of tongs to pick up the pieces of garlic and thyme and rub them against the steak.

14. Take the steak out and rest them on a clean cutting board. (Note: The instructions above are for cooking a medium-rare steak. Feel free to cook the steak longer to achieve your desired texture)

15. Cut the steak into slices and serve.

Steps (mashed potatoes):

1. Peel and cut the potatoes into 1 cm cubes.

2. Bring a pot of water to a boil and add salt. 

3. Add in the cubed potatoes and cook for 15 minutes with the lid on.

4. While the potatoes are cooking, in a separate sauce pan, melt 75 grams of unsalted butter.

5.Peel and crush 2 cloves of garlic and add garlic and woody herbs to the melted butter and cook for 2 to 3 minutes.

6. Add in 100 cc of whole milk and 100 cc of whipping cream and bring it to a simmer.

7. Add the soft herbs and cook for another 2 to 3 minutes.

8. Check with a fork if potatoes are tender, then drain the potatoes in a colander.

9. Put the cooked potatoes through a potato ricer and add them to a clean pot. (Note: A fork can be substituted to mash the potatoes if a potato ricer is not available).

10. Pour the cream sauce slowly on the mashed potatoes and stir well.

11. Season with salt and pepper and serve.

Voila! A delicious plate of steak and mashed potatoes is ready for you to share with family and friends.

The iconic steak and mashed potatoes duo are one that can withstand the test of time. It is the perfect meal for family and friends’ gatherings or a candlelight date night. 

The two recipes shared in this story are both from the world-famous chef Gordon Ramsay. It may sound terrifying or difficult at first to the thought of recreating Ramsay’s iconic dishes. However, through practice and trial and error, it is possible to assemble the classic dishes with a touch of your own.

The beauty of the recipes lies within the flexibility of the flavors. The amount of garlic, thyme, butter, salt and pepper etc. can be personalized based on your tastes. It is the defining factor that distinguishes Ramsay’s dish from your very own creation.

If you’re not a fan of steak, it can be easily substituted for chicken or seafood. Likewise, if potatoes are not your thing, it can be swapped with other side dishes like roasted asparagus or French fries. The combinations are truly endless.

For the full steak recipe, please visit

For the full mashed potatoes recipe, please visit

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