Caramelized Ribeye Steak with Creamy Mashed Potatoes

Here’s a restaurant-quality recipe for Caramelized Ribeye Steak with Creamy Mashed Potatoes — rich, buttery, and indulgent. The steak gets a beautiful crust and is basted with garlic butter, while the mashed potatoes are ultra-smooth and creamy. Perfect for a special dinner or when you want steakhouse vibes at home.

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🥩 Caramelized Ribeye Steak with Creamy Mashed Potatoes

🍽️ Serves: 2

⏱️ Total Time: ~45 minutes

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🧂 Ingredients:

For the Ribeye:

• 2 boneless ribeye steaks (1–1½ inches thick)

• Salt and freshly cracked black pepper

• 1 tbsp neutral oil (e.g., canola, grapeseed)

• 3 tbsp unsalted butter

• 3–4 garlic cloves, smashed

• 2 sprigs fresh rosemary or thyme

For the Caramelized Butter Finish:

• 1 tbsp balsamic vinegar or Worcestershire sauce (optional for extra caramelized depth)

• 1 tsp brown sugar (optional)

For the Creamy Mashed Potatoes:

• 2 lbs Yukon Gold or Russet potatoes, peeled and cubed

• 4 tbsp butter

• ½ cup heavy cream (or whole milk)

• ¼ cup sour cream or cream cheese (for extra creaminess)

• Salt and pepper to taste

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🔪 Instructions:

🥔 Make the Creamy Mashed Potatoes:

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

2. Return potatoes to pot and mash until smooth (use a ricer or masher).

3. Warm butter, cream, and sour cream together in a saucepan or microwave. Pour into mashed potatoes and stir until creamy. Season with salt and pepper to taste.

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🥩 Prepare the Ribeye Steaks:

1. Season steaks generously with salt and pepper on both sides. Let them sit at room temp for 30 minutes before cooking (for even cooking).

2. Heat a cast iron skillet over medium-high heat until hot. Add the oil.

3. Place the steaks in the pan and sear undisturbed for about 3–4 minutes, until a deep crust forms. Flip and sear the other side for another 3–4 minutes.

4. Reduce heat to medium. Add butter, garlic, and herbs to the pan. As butter melts, tilt the pan and spoon the melted butter over the steaks repeatedly to baste and enhance caramelization. Do this for about 1–2 minutes.

5. Optional: Add 1 tsp brown sugar and a splash of balsamic vinegar or Worcestershire for extra caramelized flavor. Baste for another 30 seconds.

6. Cook to desired doneness:

   • Rare: 120–125°F

   • Medium-rare: 130–135°F

   • Medium: 140–145°F

7. Rest the steaks on a cutting board for 5–10 minutes before slicing.

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🍽️ Plate and Serve:

• Scoop a generous mound of mashed potatoes onto each plate.

• Slice the ribeye and place over or beside the potatoes.

• Spoon any extra pan butter or caramelized bits over the top.

• Garnish with chopped parsley or a pinch of flaky sea salt.

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📝 Tips:

• For extra flavor, infuse your mashed potatoes with roasted garlic.

• For a fancier presentation, try plating with grilled asparagus or sautéed mushrooms.

• You can finish steaks in the oven after searing if very thick (375°F for 5–8 minutes).

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Let me know if you want a red wine reduction, a peppercorn sauce, or a reverse-sear method version of this recipe!