Caramelized Ribeye Steak with Creamy Mashed Potatoes delicious

That sounds absolutely mouthwatering! Caramelized ribeye steak with creamy mashed potatoes is a classic comfort meal, with the perfect balance of richness and tenderness. Here’s a great recipe to get that perfect sear on your steak and a smooth, buttery mash to go with it.

Caramelized Ribeye Steak with Creamy Mashed Potatoes

For the Ribeye Steak:

Ingredients:

• 2 ribeye steaks (about 1-inch thick)
• Salt and pepper, to taste
• 2 tbsp olive oil or vegetable oil
• 2 tbsp butter
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme (optional)
• 1 tbsp balsamic vinegar (optional, for a touch of sweetness)

Instructions:

1. Prep the Steak:

   • Let the ribeye steaks come to room temperature (about 30 minutes) before cooking. This ensures even cooking.
   • Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.

2. Cook the Steak:

   • Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, add the olive oil.
   • When the oil shimmers, add the steaks and sear them for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached (use a meat thermometer to check if you’re unsure: 130°F for medium-rare, 140°F for medium).
   • During the last minute of cooking, add the butter, smashed garlic, and thyme (if using) to the pan. Spoon the melted butter over the steaks to add extra flavor and richness.
   • Once done, remove the steaks from the skillet and let them rest for 5 minutes before slicing to allow the juices to redistribute.

3. Optional Balsamic Glaze:
   If you’d like a bit of a sweet contrast to the savory steak, deglaze the pan with a tablespoon of balsamic vinegar after removing the steak. Scrape up any browned bits from the bottom of the pan, then pour the sauce over the steaks when serving.

For the Creamy Mashed Potatoes:

Ingredients:

• 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter (or more, if you want extra creamy)
• 1/2 cup heavy cream (or milk, if you prefer)
• 2-3 garlic cloves, minced (optional for extra flavor)
• Salt and pepper, to taste
• Chives or parsley, chopped (optional, for garnish)

Instructions:

1. Cook the Potatoes:

   • Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, or until the potatoes are fork-tender.

2. Mash the Potatoes:

   • Drain the potatoes and return them to the pot. You can also use a potato ricer or masher for a smoother texture.
   • In a small saucepan, warm the heavy cream and butter over low heat. You can add minced garlic to the cream if you want a garlic-infused flavor.
   • Pour the warm cream and butter mixture over the potatoes. Mash them to your desired consistency. For extra creaminess, add more butter or cream as needed.
   • Season generously with salt and pepper, and garnish with chives or parsley.

Putting it All Together:

1. Serve the caramelized ribeye steaks with a generous scoop of mashed potatoes on the side.
2. You can drizzle the balsamic glaze over the steak and potatoes for a sweet, savory combo or enjoy them as is.

Tips for Perfection:

• Let the steak rest after cooking to keep it juicy.
• Make the mashed potatoes extra creamy by using more butter and cream (you can even use sour cream for a tangy kick).
• For crispy edges on the potatoes, you can place them under the broiler for a couple of minutes before serving (just be sure to keep an eye on them!).

Now, you’re ready to enjoy a luxurious, restaurant-quality meal! Let me know if you have any tweaks you want to make or need more tips!