Caramelized Ribeye Steak with Creamy Mashed Potatoes
Ingredients
For the Steak & Onions
1 ribeye steak (about 1 lb)
1 yellow onion, thinly sliced
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2 garlic cloves, minced
1 tsp thyme leaves (fresh or dried)
2 tbsp butter
1 tbsp olive oil
Salt & freshly cracked black pepper (to taste)
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For the Creamy Mashed Potatoes
2 lbs russet or Yukon gold potatoes, peeled & cut into chunks
4 tbsp butter
½ cup heavy cream (warm)
¼ cup milk (warm)
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Salt & pepper to taste
Instructions
1. Prepare the Mashed Potatoes
1. Place potatoes in a large pot of salted water. Bring to a boil and cook until tender (about 15–20 minutes).
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2. Drain well and return to the pot.
3. Add butter, heavy cream, and milk. Mash until smooth and creamy.
4. Season with salt and pepper. Cover to keep warm.
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2. Cook the Steak
1. Pat steak dry with paper towels. Season generously on both sides with salt, pepper, and thyme.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
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3. Add the steak and sear for 3–4 minutes per side for medium-rare (adjust time to preferred doneness).
4. In the last 2 minutes, add butter and garlic to the skillet, spooning the melted butter over the steak as it cooks.
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5. Transfer steak to a plate, tent with foil, and let it rest for 5 minutes.
3. Caramelize the Onions
1. In the same skillet (with the steak juices), add sliced onions.
2. Lower heat to medium and cook, stirring occasionally, until golden and caramelized (about 10 minutes).
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4. Serve
1. Slice the ribeye against the grain.
2. Spoon creamy mashed potatoes onto a plate, top with steak slices, and pile caramelized onions on top.
3. Drizzle with any pan juices and serve hot.
Chef’s Tip: For extra flavor, you can add a splash of balsamic vinegar to the onions while