This recipe offers a classic, comforting, and deeply satisfying meal that centers around a perfectly cooked pan-seared ribeye steak. The rich, marbled steak is cooked to your desired doneness, creating a beautiful crust on the outside while remaining tender and juicy within. The steak is then topped with a generous pile of sweet and savory caramelized onions, which are cooked slowly to bring out their natural sugars and a deep, golden-brown color. The onions are cooked in the same pan as the steak, allowing them to absorb all the delicious pan drippings, which creates a rich, flavorful sauce. The entire dish is served alongside a generous portion of incredibly creamy, buttery mashed potatoes. This recipe is a celebration of simple, high-quality ingredients, prepared with care to create a meal that is both elegant enough for a special occasion and hearty enough for a weeknight indulgence. The combination of the succulent steak, the sweet onions, and the fluffy potatoes is a timeless pairing that is sure to please any palate.
This recipe prioritizes technique and timing to ensure each component is cooked to perfection. The key to a great steak is a hot pan and a short cooking time, allowing a beautiful crust to form. The caramelized onions require patience, but the payoff is a deep, complex flavor that elevates the entire dish. The mashed potatoes are all about achieving a smooth, lump-free texture and a rich, creamy consistency. By following the detailed instructions, you can recreate a restaurant-quality meal in your own kitchen. This dish is perfect for a cozy dinner for two or a celebratory family feast. It’s a meal that feels both decadent and comforting, a true classic that never goes out of style.
Ingredients: For the Ribeye Steak:
- 2 (10-12 ounce) ribeye steaks, about 1 to 1.5 inches thick
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
- Coarse sea salt and freshly ground black pepper, to taste
For the Caramelized Onions:
- 3 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar (optional, to speed up caramelization)
- Salt and black pepper, to taste
- A splash of beef or chicken broth (optional, for deglazing)
For the Creamy Mashed Potatoes:
- 2 pounds russet or Yukon gold potatoes, peeled and quartered
- 1 cup whole milk, warmed
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, softened
- Salt and white pepper, to taste
- A pinch of nutmeg (optional)
- Fresh chives or parsley, chopped, for garnish
Instruction: Step 1: Prepare the Mashed Potatoes
- Place the peeled and quartered potatoes in a large pot. Cover them with cold, salted water. The water should be about an inch or two above the potatoes.
- Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes, or until they are fork-tender. Do not overcook them, as they will become waterlogged.
- While the potatoes are cooking, warm the milk and heavy cream in a small saucepan over low heat. You can also do this in the microwave. Do not boil.
- Once the potatoes are cooked, drain them thoroughly in a colander. Allow them to sit for a minute or two to let any excess steam escape. This is crucial for a non-watery texture.
- Return the drained potatoes to the pot. Mash them with a potato masher or a ricer until no lumps remain. A ricer will give you the smoothest results.
- Add the softened butter to the hot potatoes and stir until it’s fully melted and incorporated.
- Slowly pour in the warm milk and heavy cream mixture, a little at a time, while stirring vigorously with a spatula or wooden spoon. Continue adding the liquid until you reach your desired consistency. You may not need all of it.
- Season the mashed potatoes generously with salt and white pepper. Add a pinch of nutmeg if using. Stir well. Set the pot aside, covered, to keep the potatoes warm while you prepare the other components.
Step 2: Caramelize the Onions
- Heat the butter and olive oil in a large, heavy-bottomed skillet or pan over medium heat.
- Add the thinly sliced onions and a pinch of salt. Stir to coat the onions in the fat.
- Reduce the heat to medium-low and cook the onions slowly, stirring occasionally. This process can take anywhere from 30 to 45 minutes, so be patient. The goal is a deep, rich brown color, not a quick fry.
- As the onions cook, they will soften and release their moisture, then begin to turn translucent, and finally a beautiful golden brown. If they start to brown too quickly, reduce the heat further.
- About halfway through the process, you can add the optional teaspoon of sugar to help with browning and sweetness.
- Once the onions are a deep golden-brown and have a sweet, jam-like consistency, they are ready. If there are any browned bits on the bottom of the pan, you can deglaze with a splash of beef or chicken broth, scraping up the flavorful bits. Remove the onions from the pan and set them aside.
Step 3: Cook the Ribeye Steak
- Pat the ribeye steaks completely dry with paper towels. This is the most important step for achieving a good sear.
- Season both sides of the steaks generously with coarse salt and freshly ground black pepper.
- Heat the same skillet you used for the onions (or a separate heavy skillet, like cast iron) over high heat until it’s very hot. Add the olive or vegetable oil. The oil should shimmer and smoke lightly.
- Carefully place the steaks in the hot pan. Do not crowd the pan; cook one steak at a time if necessary.
- Sear for 3-4 minutes on the first side without moving the steak. This allows a golden-brown crust to form.
- Flip the steaks. Add the butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the pan.
- Tilt the pan and, using a large spoon, baste the steak with the melted butter and aromatics for the remainder of the cooking time.
- Cook for an additional 3-4 minutes for medium-rare (130-135°F), or longer for your desired doneness. Use a meat thermometer for accuracy.
- Rare: 125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F+
- Once the steaks have reached the desired temperature, remove them from the pan and place them on a cutting board.
- Tent the steaks loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak. Do not skip this step!
Step 4: Assemble and Serve
- Re-warm the mashed potatoes if needed.
- Place a generous scoop of the creamy mashed potatoes on each plate.
- Slice the rested steak against the grain (optional, but recommended for tenderness).
- Place the sliced or whole ribeye steak next to the mashed potatoes.
- Spoon a generous amount of the caramelized onions over the top of the steak.
- Garnish the mashed potatoes with fresh chopped chives or parsley.
- Serve immediately and enjoy this classic and deeply satisfying meal.