Ribeye Steak with Caramelized Onions and Mashed Potatoes is a luxurious and comforting meal that combines a juicy, flavorful ribeye steak with sweet, rich caramelized onions and creamy mashed potatoes. This meal is perfect for a special dinner or a weekend treat. Here’s how to make it:
Ingredients:
For the Ribeye Steak:
- 2 ribeye steaks (about 1-inch thick)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, smashed
- Fresh rosemary or thyme (optional, for flavor)
For the Caramelized Onions:
- 2 large onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon sugar (to help with caramelization)
- 1/4 cup balsamic vinegar (optional, for added depth of flavor)
- Salt and pepper, to taste
For the Mashed Potatoes:
- 2 pounds potatoes (Yukon Gold or Russet are great options)
- 4 tablespoons butter
- 1/2 cup heavy cream (or milk for a lighter version)
- Salt and pepper, to taste
- Optional: Chopped chives or parsley for garnish
Instructions:
1. Prepare the Mashed Potatoes:
- Boil the potatoes: Peel the potatoes (if you prefer) and cut them into roughly equal chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Mash the potatoes: Drain the potatoes and return them to the pot. Add the butter, heavy cream (or milk), and mash until smooth and creamy. Season with salt and pepper to taste. Keep warm and set aside.
2. Caramelize the Onions:
- Cook the onions: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10-12 minutes, until they begin to soften.
- Caramelize: Add the sugar to the onions to help with caramelization, and reduce the heat to medium-low. Continue cooking for another 15-20 minutes, stirring frequently, until the onions are golden brown and sweetly caramelized.
- Optional balsamic glaze: For extra flavor, you can add balsamic vinegar to the onions, letting it cook down until it forms a rich glaze. Season with salt and pepper to taste. Remove from heat and set aside.
3. Cook the Ribeye Steaks:
- Prepare the steaks: Pat the ribeye steaks dry with paper towels and season both sides generously with salt and pepper.
- Sear the steaks: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the steaks. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time for your preferred doneness. For medium, cook for 5-6 minutes per side. Add the butter, smashed garlic, and herbs (like rosemary or thyme) during the last 2 minutes of cooking and spoon the melted butter over the steaks for extra flavor.
- Rest the steaks: Remove the steaks from the pan and let them rest for 5-10 minutes to retain their juices.
4. Assemble the Dish:
- Plate the mashed potatoes: Serve a generous portion of mashed potatoes on each plate.
- Top with caramelized onions: Spoon the caramelized onions over the mashed potatoes or serve them on the side.
- Add the steak: Place the rested ribeye steak on the plate, either whole or sliced against the grain, and serve with the caramelized onions and mashed potatoes.
5. Serve and Enjoy:
- Garnish with additional herbs or a drizzle of steak pan juices if desired. Pair with a glass of red wine for a complete experience.
Tips:
- Steak doneness: To check for doneness without a thermometer, use the finger test or refer to cooking charts for approximate times.
- Making ahead: You can caramelize the onions ahead of time and reheat them when serving. The mashed potatoes can also be made in advance and reheated with a splash of milk or cream to loosen them up.
- Vegetarian option: If you’d like a vegetarian option, you can swap the steak for a hearty portobello mushroom or a plant-based protein.
This meal is indulgent and packed with flavor, perfect for impressing guests or treating yourself to a cozy, gourmet dinner. Enjoy!