Would you eat this Ribeye Steak
Ingredients:
For the Ribeye Steak:
2 ribeye steaks about 12 oz each
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
Salt and freshly ground black pepper to taste
For the Caramelized Onions:
2 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons balsamic vinegar
For the Mashed Potatoes:
4 large Yukon gold potatoes, peeled and cubed
1/4 cup heavy cream
1/4 cup unsalted butter
1/4 cup milk more as needed
Salt and pepper to taste
Directions:
Prepare the Caramelized Onions:
Heat butter and olive oil in a large skillet over medium heat.
Add sliced onions, sprinkle with sugar and salt, and cook for 25-30 minutes, stirring occasionally, until golden brown and caramelized.
Stir in balsamic vinegar and cook for another 2 minutes. Remove from heat and set aside.
Cook the Mashed Potatoes:
Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes.
Drain and mash the potatoes with heavy cream, butter, and milk. Season with salt and pepper. Adjust the consistency by adding more milk if needed. Keep warm.
Cook the Ribeye Steaks:
Pat the steaks dry with paper towels and season both sides generously with salt and pepper.
Heat olive oil in a cast-iron skillet over high heat until shimmering. Add the steaks and sear for 3-4 minutes per side for medium-rare, or to your desired doneness.
During the last 2 minutes of cooking, add butter, garlic, and rosemary to the skillet. Tilt the pan and spoon the melted butter over the steaks.
Remove the steaks from the skillet and let them rest for 5 minutes.
Assemble the Dish:
Serve the ribeye steaks with caramelized onions spooned on top and creamy mashed potatoes on the side.
Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes
Kcal: 680 kcal per serving Servings: 2 servings
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