Juicy steak, buttery mash, and sweet-savory onions — classic and irresistible.
Ingredients:
For the Ribeye Steak:
• 2 ribeye steaks (about 1-inch thick)
• Salt & freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, crushed
• 2 sprigs fresh rosemary or thyme
For the Caramelized Onions:
• 2 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 tsp sugar (optional, for faster caramelizing)
• Pinch of salt
For the Mashed Potatoes:
• 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
• 4 tbsp butter
• 1/2 cup milk or cream (adjust for creaminess)
• Salt & pepper to taste
Instructions:
1. Start the mashed potatoes
Boil potatoes in salted water until fork-tender (15–20 minutes). Drain, then mash with butter, warm milk/cream, salt, and pepper. Keep warm.
2. Caramelize the onions
In a skillet over medium-low heat, melt butter. Add onions and a pinch of salt. Stir occasionally for 20–25 minutes until deeply golden and sweet. Add sugar halfway through if desired.
3. Sear the ribeye
Pat steaks dry and season generously. Heat olive oil in a cast iron skillet over high heat. Sear steaks 3–4 minutes per side (or to desired doneness). During last minute, add butter, garlic, and herbs. Baste with melted butter.
4. Rest the steak
Remove steaks and let them rest for 5 minutes.
5. Plate and serve
Spoon mashed potatoes on plate, top with sliced steak and a mound of caramelized onions. Drizzle with steak juices.
