Ingredients:
For the Ribeye Steak:
2 ribeye steaks (about 10 oz each)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary
Salt and black pepper to taste
For the Caramelized Onions:
2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Pinch of salt
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/4 cup unsalted butter
1/2 cup heavy cream (or milk)
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional)
Directions:
Prepare the Mashed Potatoes:
Bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 15 minutes.
Drain and return the potatoes to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Stir in Parmesan cheese if desired. Keep warm.
Caramelize the Onions:
Heat butter and olive oil in a large skillet over medium heat.
Add sliced onions and a pinch of salt. Cook, stirring occasionally, until golden brown and caramelized, about 25-30 minutes.
Stir in brown sugar and balsamic vinegar. Cook for another 2-3 minutes. Remove from heat and set aside.
Cook the Ribeye Steaks:
Pat the steaks dry with paper towels and season generously with salt and pepper.
Heat olive oil in a cast-iron skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare.
During the last minute of cooking, add butter, garlic, and rosemary. Spoon the melted butter over the steaks to baste. Remove the steaks and let them rest for 5 minutes.
Assemble and Serve:
Plate the mashed potatoes and top with a generous scoop of caramelized onions.
Place the ribeye steak beside the potatoes and garnish with fresh rosemary if desired. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 650 kcal | Servings: 2 servings
