🥩 Caramelized Ribeye Steak with Creamy Mashed Potatoes

A tender, juicy ribeye seared in butter until caramelized, served with silky mashed potatoes infused with garlic and cream. Pure comfort food.

🧾 Ingredients (Serves 2)

For the Ribeye Steak

• 2 ribeye steaks (1–1.5 inches thick)

• 1 tbsp olive oil

• 2 tbsp butter

• 3–4 garlic cloves (smashed)

• 2–3 sprigs fresh thyme or rosemary

• Salt & black pepper, to taste

• Optional: 1 tsp steak seasoning (paprika, garlic, onion, pepper blend)

For the Creamy Mashed Potatoes

• 3 large potatoes (Yukon Gold or Russet)

• 3 tbsp butter

• ½–¾ cup heavy cream or milk (warm)

• 2–3 garlic cloves (optional, roasted or boiled with potatoes)

• Salt & pepper, to taste

• Optional: ¼ cup sour cream or cream cheese (for extra creaminess)

🍳 Instructions

STEP 1 — Prepare the Mashed Potatoes

1. Peel and cut potatoes into chunks.

2. Place in a pot with cold salted water and bring to a boil.

3. Cook 12–15 minutes until fork-tender.

4. Drain and return to the pot (let steam for 1 minute to remove moisture).

5. Mash with:

   • Butter

   • Warm cream/milk

   • Garlic

   • Salt & pepper

6. For ultra-creamy potatoes, stir in sour cream or cream cheese.

Set aside and keep warm.

STEP 2 — Season the Ribeye

• Generously season both sides with salt and black pepper.

• Let sit at room temperature for 20–30 minutes before cooking.

STEP 3 — Sear the Steak

1. Heat a cast iron skillet over high heat until smoking hot.

2. Add olive oil.

3. Place steaks in the pan and sear 2–3 minutes per side, until a deep crust forms.

4. Reduce heat to medium and add:

   • Butter

   • Garlic

   • Thyme/rosemary

5. Baste the steaks by tilting the pan and spooning hot butter over them for 1–2 minutes.

STEP 4 — Check Doneness

Use an instant thermometer:

• Rare: 125°F (52°C)

• Medium Rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

• Well Done: 155°F+ (69°C+)

Remove steaks 5°F before desired temperature (they continue cooking).

Let rest 5–10 minutes.

STEP 5 — Serve

Plate mashed potatoes, place sliced or whole ribeye on top, and spoon extra garlic-herb butter over everything.

Garnish with:

• Fresh parsley

• Black pepper

• Crispy garlic chips (optional)

🍽️ Optional Extras

• Caramelized onions

• Sautéed mushrooms

• Roasted asparagus

• Red wine reduction

• Truffle oil mash

🔥 Tips for a Perfect Caramelized Crust

• Ensure steak is DRY before searing

• Use a cast iron skillet

• High heat first, then butter later

• Don’t crowd the pan

• Don’t flip too early — let the crust form

❓ Q/A – Frequently Asked Questions

Q1: Can I use a different cut of steak?

Yes! Good substitutes:

• New York strip

• Filet mignon

• Sirloin (budget-friendly)

Q2: Can I make mashed potatoes without cream?

Absolutely:

• Use milk or half-and-half

• Or use chicken broth + 1 tbsp butter for a lighter version

Q3: How do I make the potatoes extra smooth?

• Use a potato ricer or food mill

• Warm the cream before adding

• Add butter before liquids

Q4: Can I cook the steak in the oven?

Yes — sear first, then bake at 400°F (200°C) for:

• 5–6 mins (medium rare)

• 8–10 mins (medium)

Q5: Can I prepare this for meal prep?

Steak is best fresh, but mashed potatoes keep well.
Store separately and reheat with a splash of milk.

Q6: How do I make it healthier?

• Use leaner cuts like sirloin

• Replace cream with Greek yogurt + milk

• Serve with cauliflower mash

Q7: What should I serve on the side?

Great options:

• Garlic butter green beans

• Roasted vegetables

• Caesar salad

• Sweet corn