Caramelized Ribeye Steak with Creamy Mashed Potatoes

Here’s a  recipe for Caramelized Ribeye Steak with Creamy Mashed Potatoes — a perfect combo of rich, flavorful steak with smooth, buttery potatoes. Let’s dive in!

Caramelized Ribeye Steak with Creamy Mashed Potatoes

Ingredients:

For the Ribeye Steak:

• 2 ribeye steaks (about 1 inch thick, 10-12 oz each)

• Salt (preferably kosher salt)

• Freshly ground black pepper

• 2 tbsp vegetable oil (high smoke point, like canola or grapeseed oil)

• 2 tbsp unsalted butter

• 3 cloves garlic, smashed

• 2 sprigs fresh thyme or rosemary

For the Creamy Mashed Potatoes:

• 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

• 4 tbsp unsalted butter

• 1/2 cup whole milk (warmed)

• 1/2 cup heavy cream (warmed)

• Salt and white pepper to taste

• Optional: 2 tbsp sour cream or cream cheese for extra creaminess

• Optional garnish: chopped chives or parsley

Instructions:

Step 1: Prepare the Mashed Potatoes

1. Boil Potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat and cook until tender when pierced with a fork, about 15-20 minutes.

2. Drain: Drain the potatoes well and return them to the hot pot to dry out for a minute or two (helps make them fluffy).

3. Mash: Using a potato masher or ricer, mash the potatoes until smooth.

4. Add Butter and Dairy: Mix in the butter until melted. Gradually stir in the warmed milk and cream until you reach your desired creamy consistency.

5. Season: Add salt and white pepper to taste. If using, fold in sour cream or cream cheese.

6. Keep Warm: Cover and set aside while you prepare the steak.

Step 2: Cook the Ribeye Steak

1. Bring Steaks to Room Temp: Take the steaks out of the fridge 30-45 minutes before cooking.

2. Season: Pat steaks dry with paper towels. Generously season both sides with salt and pepper.

3. Heat Pan: Heat a heavy-bottomed skillet (cast iron preferred) over high heat until very hot (about 5 minutes).

4. Add Oil: Add the vegetable oil and heat until shimmering but not smoking.

5. Sear Steaks: Place the steaks in the pan and let cook undisturbed for about 3-4 minutes until a deep brown crust forms.

6. Flip & Add Butter: Flip the steaks. Add butter, smashed garlic cloves, and herbs (thyme/rosemary) to the pan.

7. Baste: Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics repeatedly for another 3-4 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time based on thickness and desired doneness.

8. Rest: Transfer steaks to a cutting board and tent with foil. Let rest for 5-10 minutes.

Step 3: Serve

• Slice the ribeye steak against the grain.

• Plate with a generous scoop of creamy mashed potatoes.

• Spoon any remaining butter from the pan over the steak.

• Garnish the potatoes with chopped chives or parsley if desired.

Tips:

• Use a meat thermometer to ensure perfect doneness.

• Don’t skip resting the steak—it helps redistribute juices.

• For an extra flavor boost, add caramelized onions or mushrooms on the side.