Description

Savor the ultimate comfort food with this Ribeye Steak with Caramelized Onions and Mashed Potatoes recipe. Juicy steak, sweet caramelized onions, and creamy mashed potatoes come together for a hearty and satisfying meal.

Ingredients

Units Scale

For the Steak:

2 ribeye steaks (10–12 oz each)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
3 sprigs fresh thyme
2 garlic cloves, smashed

For the Caramelized Onions:

2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt

For the Mashed Potatoes:

2 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup heavy cream (warm)
1/4 cup butter (softened)
Salt and pepper to taste

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Instructions

1. Prepare the Caramelized Onions:

Heat butter and olive oil in a large skillet over medium heat.
Add sliced onions, sugar, and salt, stirring to coat.
Cook slowly, stirring occasionally, for 25–30 minutes until golden and caramelized. Set aside.

2. Cook the Steak:

Season both sides of the ribeye steaks with salt and pepper.
Heat olive oil in a cast-iron skillet over high heat until shimmering.
Sear the steaks for 3–4 minutes per side, then reduce heat to medium.
Add butter, thyme, and smashed garlic to the skillet.
Baste the steaks with melted butter for 2–3 minutes, spooning the butter mixture over the steaks.
Remove steaks from the skillet and let rest for 5 minutes before serving.

3. Make the Mashed Potatoes:

Boil cubed potatoes in salted water for 15–20 minutes, or until fork-tender.
Drain and mash the potatoes until smooth.
Stir in warm heavy cream, softened butter, salt, and pepper. Adjust consistency with more cream if needed.

4. Assemble and Serve:

Plate the mashed potatoes, place the ribeye steak alongside, and top with caramelized onions. Garnish with fresh thyme if desired.

Notes

For a medium-rare steak, aim for an internal temperature of 130–135°F (54–57°C).
Yukon Gold potatoes yield a creamier mash, but russets are a good alternative.
Leftover caramelized onions can be stored in the fridge for up to a week.