Caramelized Ribeye Steak with Creamy Mashed Potatoes

Description

This indulgent dish pairs a perfectly seared, caramelized ribeye steak with buttery, creamy mashed potatoes. The ribeye is seasoned generously, seared to lock in its juices, and glazed with a hint of butter and garlic for a rich finish. The mashed potatoes are velvety smooth, enhanced with cream, butter, and a touch of seasoning to complement the steak. Ideal for a romantic dinner, special occasion, or a weekend treat, this meal delivers both comfort and elegance on a plate.

Ingredients for Caramelized Ribeye Steak with Creamy Mashed Potatoes

• 2 ribeye steaks (about 1–1.5 inches thick, 10–12 oz each)

• 1 ½ tsp kosher salt

• 1 tsp black pepper

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 garlic cloves, smashed

• 2 sprigs fresh rosemary or thyme

• 1 tbsp brown sugar (for light caramelization, optional)

For the Creamy Mashed Potatoes:

• 2 lbs (about 900 g) russet or Yukon Gold potatoes, peeled and cut into chunks

• 4 tbsp unsalted butter

• ½ cup heavy cream (or milk for a lighter version)

• Salt and pepper, to taste

• 2 tbsp sour cream (optional, for extra creaminess)

Instructions

1. Prepare the Mashed Potatoes:

1. Add potatoes to a large pot of salted cold water. Bring to a boil and cook until fork-tender (about 15–20 minutes).

2. Drain the potatoes and return to the pot.

3. Add butter, heavy cream, sour cream (if using), salt, and pepper. Mash until smooth and creamy.

4. Keep warm on low heat, stirring occasionally.

2. Cook the Ribeye Steak:

1. Pat steaks dry with paper towels. Season generously with salt and pepper.

2. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.

3. Add steaks and sear for 3–4 minutes on each side (for medium-rare; adjust for desired doneness).

4. During the last 2 minutes of cooking, add butter, garlic, rosemary, and brown sugar (optional).

5. Spoon the melted butter mixture over the steaks repeatedly (basting) for a rich caramelized flavor.

6. Remove steaks from the skillet and let rest for 5–7 minutes before slicing.

3. Serve:

• Plate a generous serving of mashed potatoes. Slice the steak against the grain and arrange on the side. Drizzle with pan juices. Serve immediately.

Notes

• Resting the steak allows juices to redistribute, keeping the meat tender.

• Yukon Gold potatoes give a richer flavor and naturally creamy texture.

• Use a meat thermometer for precision: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Tips

• For extra flavor, marinate steaks in olive oil, garlic, and herbs for 30 minutes before cooking.

• Warm the cream before adding to potatoes to keep them fluffy.

• A cast iron skillet gives the best sear for ribeye.

• If cooking more than two steaks, sear in batches to avoid overcrowding the pan.

Servings

• Serves 2 generously.

Nutritional Information (per serving, approx.)

• Calories: 880 kcal

• Protein: 46 g

• Carbohydrates: 35 g

• Fat: 61 g

• Saturated Fat: 27 g

• Fiber: 3 g

• Sodium: 980 mg

• Sugar: 3 g

Benefits

• Protein-rich: Supports muscle repair and growth.

• Iron and zinc: Boost red blood cell production and immune health.

• Comfort food satisfaction: Combines hearty carbs and rich protein for a filling, satisfying meal.

• Good fats from butter and olive oil help with nutrient absorption.

Q&A

Q1: Can I use a different cut of steak?
A: Yes, sirloin, New York strip, or filet mignon can be used, but ribeye’s marbling gives the best caramelization and flavor.

Q2: How can I make this healthier?
A: Swap heavy cream for milk in the potatoes, reduce butter, and serve with a side of steamed vegetables.

Q3: Can I make the mashed potatoes ahead of time?
A: Yes, store in an airtight container in the fridge for up to 2 days. Reheat with a splash of milk or cream.

Q4: What wine pairs well with this dish?
A: A bold red wine like Cabernet Sauvignon or Malbec complements the richness of the steak.

Q5: Can I grill the ribeye instead of pan-searing?
A: Absolutely—grilling over high heat works well. Just finish with a butter baste for the caramelized touch.