Caramelized Ribeye Steak with Creamy Mashed Potatoes

🥩 Caramelized Ribeye Steak

Ingredients:

• 2 ribeye steaks (1 to 1.5 inches thick)

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 cloves garlic (smashed)

• 2 sprigs fresh thyme (or rosemary)

• 1 small shallot (sliced)

• 1 tbsp brown sugar (for caramelization)

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

Instructions:

1. Bring to Room Temp: Take steaks out 30–45 minutes before cooking to let them come to room temperature. Pat dry with paper towels.

2. Season: Season both sides liberally with salt and pepper.

3. Sear: Heat olive oil in a cast iron skillet over medium-high heat. Once very hot (but not smoking), add the steaks. Sear 3–4 minutes per side for medium-rare (adjust for thickness and desired doneness).

4. Caramelize: Reduce heat to medium-low. Add butter, garlic, shallots, thyme, and brown sugar to the pan. As butter melts, baste the steaks repeatedly with the buttery mixture for 1–2 minutes.

5. Optional Finish: Add a splash of balsamic or Worcestershire toward the end for extra flavor.

6. Rest: Remove steaks from pan and let rest for 5–10 minutes before slicing.

🥔 Creamy Mashed Potatoes

Ingredients:

• 2 lbs Yukon gold potatoes (or Russets), peeled and cubed

• 4 tbsp unsalted butter

• ½ cup heavy cream (or whole milk)

• ¼ cup sour cream or cream cheese (optional for extra richness)

• Salt and pepper to taste

• Optional: roasted garlic, chives, or grated parmesan

Instructions:

1. Boil: Add potatoes to a pot of salted water and bring to a boil. Cook until fork-tender (about 15–20 min).

2. Drain & Mash: Drain and return to pot. Mash using a ricer or masher until smooth.

3. Mix: Warm butter and cream together, then mix into the mashed potatoes. Add sour cream if using. Season with salt and pepper to taste.

4. Optional: Fold in extras like roasted garlic, chives, or parmesan.

🍷 Serving Suggestion:

• Plate the mashed potatoes first, top with slices of caramelized ribeye, and spoon pan juices over the top.

• Pair with a bold red wine (like Cabernet Sauvignon or Syrah) and roasted greens or asparagus.