🥩 Caramelized Ribeye Steak with Creamy Mashed Potatoes
(Serves 2–3)
Ingredients
For the Steak:
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2 ribeye steaks (10–12 oz each), about 1-inch thick
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Salt and freshly ground black pepper
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2 tbsp olive oil
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2 tbsp unsalted butter
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3 cloves garlic, smashed
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2 sprigs fresh thyme (optional)
For the Mashed Potatoes:
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2 lbs Yukon Gold or russet potatoes, peeled and chopped
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½ cup unsalted butter
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½ cup heavy cream (or milk for lighter version)
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Salt and pepper, to taste
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Optional: 2 tbsp sour cream for extra creaminess
Instructions
1. Prepare the mashed potatoes
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Place potatoes in a large pot and cover with cold water.
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Bring to a boil, then reduce heat and simmer until tender, about 15–20 minutes.
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Drain and return to the pot.
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Add butter, cream, salt, and pepper (and sour cream if using).
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Mash until smooth and creamy. Keep warm.
2. Prepare the ribeye steaks
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Pat steaks dry with paper towels — this is key for a perfect sear.
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Season generously with salt and black pepper on both sides.
3. Caramelize the steaks
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Heat a heavy skillet (cast iron works best) over high heat until very hot.
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Add olive oil and swirl to coat.
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Place steaks in the pan and sear for 3–4 minutes per side (for medium-rare; adjust for thickness).
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During the last 1–2 minutes, add butter, garlic, and thyme.
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Spoon the melted butter over the steaks constantly — this is called basting, and it makes them rich and flavorful.
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Remove steaks and let them rest for 5–10 minutes before slicing.
4. Serve
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Plate the creamy mashed potatoes and place the sliced ribeye on top.
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Spoon any pan juices over the steak for extra flavor.
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Optional: garnish with fresh thyme or parsley.
💡 Tips
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For extra richness, add a splash of beef stock or cream to the pan while basting to create a simple pan sauce.
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Letting the steaks rest is crucial — it keeps them juicy.
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Yukon Gold potatoes yield creamier mashed potatoes, while russets are fluffier.
This is the ultimate comfort-meets-fancy dinner — tender steak, sweet caramelized edges, and melt-in-your-mouth mashed potatoes.
If you want, I can also give you a garlic herb butter variation that takes this dish over the top. Do you want me to do that?
