I recently made this ribeye steak and potatoes recipe, and I can confidently say it’s a showstopper. The rich, buttery potatoes paired with the perfectly seared and basted ribeye create a dinner that feels indulgent yet approachable.
What I love most is how straightforward the process is, even for someone like me who isn’t a professional chef. It’s the kind of recipe that impresses guests but doesn’t leave you frazzled in the kitchen. If you’re looking for a hearty, delicious meal, this might just become your new go-to.
Ingredients
Browned Butter Mashed Potatoes
- ¼ cup unsalted butter
- 2 large russet potatoes, peeled and chopped
- ½ cup heavy cream
- Salt and pepper to taste
Ribeye Steak
- 1 bone-in ribeye steak (1 pound)
- 3 ½ tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 garlic clove, lightly smashed
- 2 to 3 sprigs of thyme
- Salt and pepper to taste
Note: This recipe serves 2 people.
Variations
Want to put your own spin on this recipe? Here are a few ideas to make it fit your preferences or dietary needs.
- Dairy-Free: Swap the butter and cream with vegan alternatives like coconut cream and plant-based butter for the mashed potatoes.
- Low-Carb: Instead of traditional mashed potatoes, serve the steak with cauliflower mash or roasted veggies.
- Herbaceous Boost: Experiment with different herbs such as rosemary or parsley for added flavor.
- Garlic Lovers: Add mashed roasted garlic to the potatoes for an extra layer of richness.
Cooking Time
This recipe requires a bit of prep but comes together quickly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Equipment You Need
To make this recipe, you’ll need a few kitchen staples.
- Large pot: For boiling the potatoes.
- Small saucepan: To brown the butter and enhance its nutty flavor.
- Potato masher: To create that smooth, creamy mashed potato texture.
- Large skillet: Essential for searing and basting the ribeye steak.
- Tongs: To flip and handle the steak effortlessly.
- Cutting board and knife: For preparing ingredients and letting the steak rest before serving.
How to Make Ribeye Steak and Potatoes?
Cooking ribeye steak and potatoes is easier than you might think. Start with the mashed potatoes, then cook the steak so everything comes together perfectly.
Brown the Butter
Place the butter in a small saucepan over medium heat. Let it melt and sizzle, stirring occasionally. Once you see golden brown flecks at the bottom and smell a nutty aroma, immediately remove it from heat. This browned butter will add incredible depth to the potatoes.
Make the Mashed Potatoes
Peel and chop the potatoes into even chunks, then boil them in salted water until fork-tender. Drain them and return them to the pot. Pour the browned butter over the potatoes, making sure to scrape out all those flavorful brown bits. Season with salt and pepper, then mash until smooth. Add cream to achieve your desired consistency, and adjust seasoning if needed. Cover the pot to keep the potatoes warm.
Prepare the Steak
Take the steak out of the fridge about 20 minutes before cooking to bring it to room temperature. Generously season both sides with salt and pepper. Room temp steak sears better and more evenly.
Sear the Steak
Heat a large skillet on high. Melt the butter and olive oil together, then toss the garlic and thyme into the skillet to infuse the mix. Place the steak in the hot skillet and sear for about 3 minutes on each side until a crust forms.
Baste and Finish
Turn the heat down to medium-high and tilt the skillet slightly so the melted butter pools on one side. Use a spoon to baste the hot butter mixture over the steak repeatedly for 2-3 minutes. This enriches the steak with flavor while keeping it juicy.
Rest and Serve
Remove the steak from the skillet and transfer it to a cutting board. Allow it to rest for about 5 minutes to lock in its juices. Serve the mashed potatoes on a plate topped with the sliced steak. Drizzle some of the buttery juices from the skillet over the steak for added richness.
Why You’ll Love This Recipe?
This recipe checks all the boxes for a comforting, delicious meal.
- Packed with rich, indulgent flavors.
- Simple to prepare with minimal ingredients.
- Perfect for a date night or special occasion.
- Versatile and easily adaptable to suit dietary needs.
- Makes you feel like a chef in your own kitchen!
How to Serve Ribeye Steak and Potatoes?
For the best presentation, serve the mashed potatoes piled high on a plate or platter and top them with slices of rested ribeye steak. Drizzle the basting butter over the steak to keep it juicy and flavorful. Add a garnish of fresh thyme or parsley for a pop of color. Need more on the side? Consider roasted asparagus, a crisp green salad, or crusty bread to soak up the buttery juices.
Nutritional Information
Here’s a quick snapshot of the nutritional breakdown for this dish (per serving).
- Calories: ~850
- Protein: ~42g
- Carbohydrates: ~26g
- Fat: ~62g
Make Ahead and Storage
If you want to get ahead on your prep, you can make parts of this dish in advance. The mashed potatoes can be made up to a day ahead and stored in an airtight container in the fridge. Reheat them gently on the stove with a splash of cream to restore their creamy texture.
For leftovers, store the potatoes and steak separately in airtight containers. Refrigerate for up to 3 days. To freeze, wrap the steak tightly and place it in a freezer-safe bag. Frozen steak will last up to 2 months, though it’s best enjoyed fresh!
Tips for Making the Recipe
After making this dish, here are my top tips to guarantee success and flavor every time!
- Always rest your steak after cooking to keep it juicy.
- Don’t skip browning the butter; it’s the secret to heavenly mashed potatoes.
- Use a meat thermometer to check for your preferred doneness (medium-rare is about 130°F).
- Be generous with the seasoning; simple salt and pepper go a long way!
- Keep an eye on your skillet’s heat. Too hot will burn the butter, and too low won’t sear the meat properly.
This ribeye steak and potatoes recipe is straightforward yet irresistible, combining comfort and elegance in every bite. Whether you’re a seasoned cook or trying something new, you’re sure to enjoy the process as much as the taste. Happy cooking!
Ribeye Steak and Potatoes Recipe
Ingredients
- ¼ cup unsalted butter
- 2 large russet potatoes peeled and chopped
- ½ cup heavy cream
- Salt and pepper to taste
- 1 bone-in ribeye steak 1 pound
- 3 ½ tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 garlic clove lightly smashed
- 2 to 3 sprigs of thyme
- Salt and pepper to taste
Instructions
- Place the butter in a small saucepan over medium heat. Let it melt and sizzle, stirring occasionally. Once you see golden brown flecks at the bottom and smell a nutty aroma, immediately remove it from heat. This browned butter will add incredible depth to the potatoes.
- Peel and chop the potatoes into even chunks, then boil them in salted water until fork-tender. Drain them and return them to the pot. Pour the browned butter over the potatoes, making sure to scrape out all those flavorful brown bits. Season with salt and pepper, then mash until smooth. Add cream to achieve your desired consistency, and adjust seasoning if needed. Cover the pot to keep the potatoes warm.
- Take the steak out of the fridge about 20 minutes before cooking to bring it to room temperature. Generously season both sides with salt and pepper. Room temp steak sears better and more evenly.
- Heat a large skillet on high. Melt the butter and olive oil together, then toss the garlic and thyme into the skillet to infuse the mix. Place the steak in the hot skillet and sear for about 3 minutes on each side until a crust forms.
- Turn the heat down to medium-high and tilt the skillet slightly so the melted butter pools on one side. Use a spoon to baste the hot butter mixture over the steak repeatedly for 2-3 minutes. This enriches the steak with flavor while keeping it juicy.
- Remove the steak from the skillet and transfer it to a cutting board. Allow it to rest for about 5 minutes to lock in its juices. Serve the mashed potatoes on a plate topped with the sliced steak. Drizzle some of the buttery juices from the skillet over the steak for added richness.
Notes
- Always rest your steak after cooking to keep it juicy.
- Don’t skip browning the butter; it’s the secret to heavenly mashed potatoes.
- Use a meat thermometer to check for your preferred doneness (medium-rare is about 130°F).
- Be generous with the seasoning; simple salt and pepper go a long way!
- Keep an eye on your skillet’s heat. Too hot will burn the butter, and too low won’t sear the meat properly.
