Caramelized Ribeye Steak with Creamy Mashed Potatoes

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Ingredients

For the Ribeye Steak:

  • 2 ribeye steaks (about 1-inch thick)
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary or thyme
  • Salt and black pepper, to taste

For the Caramelized Glaze:

  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar

For the Creamy Mashed Potatoes:

  • 4 large potatoes, peeled and cut into chunks
  • 3 tbsp butter
  • ½ cup heavy cream (or milk for lighter version)
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Mashed Potatoes:
    • Place potatoes in a pot of salted water and bring to a boil.
    • Cook until fork-tender (about 15–20 minutes).
    • Drain and mash with butter and cream until smooth. Season with salt and pepper. Keep warm.
  2. Season the Ribeye:
    • Pat steaks dry with paper towels. Season generously with salt and black pepper on both sides.
  3. Cook the Ribeye:
    • Heat olive oil in a skillet over medium-high heat.
    • Add steaks and sear for about 3–4 minutes on each side (for medium-rare; adjust for your preference).
    • Reduce heat to medium, add butter, garlic, and rosemary. Spoon the melted butter over the steaks for extra flavor.
  4. Add Caramelized Glaze:
    • In the same skillet, sprinkle brown sugar over the steaks, then pour in soy sauce and balsamic vinegar.
    • Let it bubble and coat the steaks, turning them to glaze both sides (about 1–2 minutes).
  5. Serve:
    • Plate a generous scoop of creamy mashed potatoes.
    • Place the caramelized ribeye steak on the side (or over the potatoes for extra flavor).
    • Drizzle any remaining glaze from the pan over the top.

If you want, I can also give you a quick restaurant-style tip to make the glaze even richer and the mashed potatoes fluffier. Would you like me to add that?

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