Ingredients:
For the Ribeye & Garlic Butter:
2 bone-in ribeye steaks (1 to 1.5 inches thick)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
4 garlic cloves, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
For the Mashed Potatoes:
2 lbs Yukon Gold potatoes, peeled and cut into chunks
1/2 cup whole milk (warmed)
4 tablespoons unsalted butter
Salt and pepper to taste
Directions:
Prepare the Mashed Potatoes: In a large pot, boil potatoes in salted water until fork-tender (15–20 minutes). Drain well.
Add butter and warm milk to the potatoes, then mash until smooth. Season with salt and pepper. Keep warm.
Season the Steaks: Pat the ribeyes dry with paper towels. Generously season both sides with salt and pepper.
Heat olive oil in a cast-iron skillet over high heat until shimmering. Add the steaks and sear for 3–4 minutes per side for medium-rare (adjust to desired doneness).
During the last 2 minutes, add butter, garlic, rosemary, and thyme. Tilt the skillet and baste the steaks with the melted butter and herbs.
Remove steaks from the skillet and let rest for 5 minutes.
Plate each steak with a generous scoop of mashed potatoes. Drizzle remaining garlic herb butter from the skillet over the steak before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 685 kcal | Servings: 2 servings
