Ribeye Steak and Potatoes Recipe
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.
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.