Here’s a delicious way to make Ribeye Steak with Caramelized Onions and Mashed Potatoes—rich, hearty, and perfect for a special dinner.
Ingredients (Serves 2)
For the Ribeye Steak:
- 2 ribeye steaks (~250–300g each)
- Salt and black pepper
- 1–2 tablespoons olive oil or butter
- 1 teaspoon garlic powder (optional)
For the Caramelized Onions:
- 2 medium onions, thinly sliced
- 1 tablespoon butter
- 1 teaspoon sugar (optional, enhances caramelization)
- Pinch of salt
For the Mashed Potatoes:
- 4 medium potatoes, peeled and cubed
- 2 tablespoons butter
- ¼ cup milk (or cream for richer mash)
- Salt and pepper to taste
Instructions
1. Prepare the Mashed Potatoes
- Boil potatoes in salted water until tender (about 15–20 minutes).
- Drain and mash with butter and milk until smooth.
- Season with salt and pepper. Keep warm.
2. Caramelize the Onions
- Heat butter in a pan over medium heat.
- Add sliced onions and a pinch of salt.
- Cook slowly, stirring occasionally, until golden brown and soft (15–20 minutes).
- Add sugar toward the end if you want extra sweetness.
3. Cook the Ribeye Steak
- Bring steaks to room temperature and season generously with salt and pepper (and garlic powder if using).
- Heat a skillet or grill pan over high heat with olive oil.
- Sear steaks for 3–4 minutes per side (for medium-rare; adjust time for desired doneness).
- Let steaks rest for 5 minutes before serving to retain juices.
To Serve
- Place a scoop of mashed potatoes on the plate.
- Top with caramelized onions.
- Place the ribeye steak alongside and drizzle with any pan juices.
Chef Tips
- Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- For extra flavor, finish steaks with a knob of butter and a sprig of thyme while resting.
- Mashed potatoes can be enriched with roasted garlic for more depth.
If you want, I can also suggest a red wine sauce that pairs beautifully with this ribeye and onions—it makes it restaurant-level delicious. Do you want me to include that?