Ribeye Steak with Onions Mashed Potatoes

Ribeye Steak with Onions & Mashed Potatoes

Ingredients:

For the steak:

• 2 ribeye steaks (about 1-inch thick)
• 2 tbsp olive oil or butter
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary or thyme (optional)
• Salt & black pepper (to taste)

For the onions:

• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar (optional, helps caramelize)
• 1 tbsp balsamic vinegar (optional, for extra flavor)
• Salt & pepper

For the mashed potatoes:

• 2 lbs (900g) potatoes, peeled & cubed
• 4 tbsp butter
• ½ cup heavy cream (or warm milk)
• Salt & pepper
• Fresh parsley (for garnish)

Instructions:

1. Make the mashed potatoes

1. Boil potatoes in salted water until fork-tender (about 15–20 min).
2. Drain, mash with butter and cream.
3. Season with salt and pepper. Keep warm.

2. Caramelize the onions

1. Heat butter + olive oil in a skillet over medium-low heat.
2. Add onions, cook slowly for 20–25 minutes, stirring occasionally.
3. Add sugar + balsamic vinegar near the end (optional).
4. Season with salt & pepper.

3. Cook the steak

1. Pat steaks dry and season generously with salt and pepper.
2. Heat skillet (cast iron is best) until very hot.
3. Add oil, then steak. Sear 3–4 minutes per side (for medium-rare), basting with butter, garlic, and rosemary.
4. Let rest 5 minutes before slicing.

4. Serve

• Place steak on plate, top with caramelized onions.
• Add a big scoop of mashed potatoes.
• Garnish with parsley.