Caramelized Ribeye Steak with Creamy Mashed Potatoes

Here’s a restaurant-worthy recipe for Caramelized Ribeye Steak with Creamy Mashed Potatoes—perfect for a weekend indulgence or an impressive dinner.

🥩 Caramelized Ribeye Steak with Creamy Mashed Potatoes

🔥 Serves: 2

⏱️ Total Time: 45–60 minutes

🧂 Ingredients

For the Ribeye Steak:

• 2 ribeye steaks (1 to 1.5 inches thick, about 12–16 oz each)

• Salt and freshly ground black pepper

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• 3–4 cloves garlic, smashed

• 2–3 sprigs fresh rosemary or thyme

• 1 tsp brown sugar (for caramelization)

• Optional: splash of balsamic vinegar or Worcestershire sauce for extra depth

For the Creamy Mashed Potatoes:

• 1.5 lbs Yukon Gold or Russet potatoes (peeled and quartered)

• 4 tbsp unsalted butter

• ½ cup heavy cream (or whole milk for lighter option)

• Salt to taste

• Optional: 2 tbsp sour cream or cream cheese for extra creaminess

• Black pepper to taste

• Chopped chives or parsley (for garnish)

🔪 Instructions

1. Prepare the Mashed Potatoes:

1. Boil the potatoes in salted water until fork-tender (about 15–20 minutes).

2. Drain and return to the pot to steam off excess moisture.

3. Add butter, cream, and optional sour cream/cream cheese.

4. Mash until smooth and fluffy.

5. Season with salt and pepper to taste. Keep warm.

2. Caramelize the Ribeye:

1. Let steaks sit at room temperature for 20–30 minutes.

2. Pat dry with paper towels. Season generously with salt and pepper.

3. Heat olive oil in a cast iron skillet over high heat until just smoking.

4. Sear steaks for 2–3 minutes per side for a good crust.

5. Add butter, garlic, rosemary/thyme, and brown sugar.

6. Tilt the pan and spoon the melted butter over the steaks repeatedly (“basting”) for 1–2 minutes.

7. Optional: Add a splash of balsamic or Worcestershire at the end and let it bubble for 30 seconds.

8. Remove from heat and rest steaks for 5–10 minutes before slicing.

🥄 To Serve:

• Spoon mashed potatoes onto the plate.

• Slice steak against the grain and place beside or over potatoes.

• Drizzle any remaining pan juices over the steak.

• Garnish with herbs if desired.