Caramelized Ribeye Steak with Creamy Mashed Potatoes Recipe
A Caramelized Ribeye Steak with Creamy Mashed Potatoes is the epitome of a luxurious, satisfying meal that combines the rich, savory flavors of a perfectly cooked steak with the smooth, velvety texture of mashed potatoes. The caramelization on the ribeye adds a beautiful depth of flavor, while the creamy mashed potatoes serve as the perfect complement to the steak. This dish is perfect for a special occasion, a romantic dinner, or simply when you want to treat yourself to a hearty, restaurant-quality meal at home.
In this recipe, we’ll cover how to prepare a beautifully caramelized ribeye steak, how to make mashed potatoes with the perfect creamy texture, and how to pair the two together for a delightful meal. The steps are simple yet packed with flavor, and the results will be nothing short of impressive.
Ingredients:
For the Caramelized Ribeye Steak:
2 ribeye steaks (about 1-1.5 inches thick)
2 tablespoons olive oil (or vegetable oil)
2 tablespoons unsalted butter
2 cloves garlic, smashed
1-2 sprigs fresh rosemary (optional, for added flavor)
1 tablespoon fresh thyme (optional)
Salt (to taste)
Freshly ground black pepper (to taste)
1 teaspoon smoked paprika (optional, for a smoky flavor)
1 tablespoon balsamic vinegar (for finishing touch, optional)
For the Creamy Mashed Potatoes:
4 large russet potatoes (peeled and cut into chunks)
4 tablespoons unsalted butter
1/2 cup heavy cream (or milk for a lighter version)
1/4 cup sour cream (optional, for extra creaminess)
Salt (to taste)
Freshly ground black pepper (to taste)
1/4 cup chives or parsley (optional, for garnish)
1/2 cup shredded cheddar cheese (optional, for extra flavor)
Instructions:
1. Prepare the Mashed Potatoes:
Cook the Potatoes: Start by peeling the russet potatoes and cutting them into roughly 1-inch chunks. This ensures they cook evenly. Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
Boil: Bring the pot to a boil over medium-high heat and cook the potatoes for about 12-15 minutes, or until they are fork-tender. To check, insert a fork or knife into one of the larger potato pieces—if it slides in easily, they are done.
Drain: Once cooked, drain the potatoes in a colander and return them to the pot. Allow them to sit for a minute or two to let any excess moisture evaporate.
Mash: Using a potato masher or a ricer, mash the potatoes until smooth and creamy. For even smoother mashed potatoes, you can use a hand mixer.
Add Cream and Butter: While the potatoes are still hot, add the butter and heavy cream. Stir until the butter is melted and everything is well-combined. If you prefer a richer, tangier flavor, stir in the sour cream. Season with salt and pepper to taste.
Optional Add-ins: For extra flavor, you can stir in shredded cheddar cheese, or top with chives or parsley for freshness. Keep the mashed potatoes warm while you cook the steak.
2. Prepare the Ribeye Steaks:
Bring to Room Temperature: Take the ribeye steaks out of the refrigerator about 30 minutes before cooking. Letting the steaks come to room temperature ensures they cook more evenly and helps achieve a perfect sear.
Season: Generously season both sides of the steaks with salt, pepper, and smoked paprika (optional). The seasoning creates a beautiful crust when the steak is seared.
Preheat the Skillet: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 5 minutes. You want the pan to be very hot to get a good sear on the steak.
Sear the Steaks: Add 2 tablespoons of olive oil to the hot skillet. Once the oil shimmers, add the steaks. Sear the steaks for about 3-4 minutes on each side for medium-rare, depending on the thickness of your steaks and your desired doneness. For a perfect medium-rare, the internal temperature should reach 130°F (54°C).
Add Butter and Aromatics: In the last minute of cooking, add 2 tablespoons of butter, the smashed garlic cloves, and the rosemary and thyme (optional) to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatic herbs. This adds extra flavor and helps the steaks caramelize.
Rest the Steaks: Once the steaks are done to your liking, remove them from the skillet and transfer them to a cutting board. Let them rest for about 5-10 minutes to allow the juices to redistribute. This ensures that the steaks remain juicy and tender.
3. Optional Balsamic Glaze Finish:
For an added layer of flavor, you can drizzle 1 tablespoon of balsamic vinegar over the steaks as they rest. This adds a sweet and tangy contrast to the rich meat.
4. Serve the Dish:
Slice the Steaks: Once the steaks have rested, slice them thinly against the grain. This will ensure the meat is tender and easy to eat.
Plate the Dish: Spoon a generous portion of the creamy mashed potatoes onto each plate. Place the sliced ribeye steak on top or beside the mashed potatoes. For an extra touch, you can drizzle any remaining pan juices or butter over the steak.
Garnish: Sprinkle the mashed potatoes with chopped chives or parsley for a burst of color and flavor.
5. Enjoy!
Serve your Caramelized Ribeye Steak with Creamy Mashed Potatoes with a side of roasted vegetables or a light salad for a complete and satisfying meal. Pair the dish with a full-bodied red wine, like a Cabernet Sauvignon or Merlot, to elevate the experience.
Tips for Perfecting the Dish:
Choosing the Right Steak: Ribeye steaks are marbled with fat, which makes them juicy and flavorful. If you’re looking for a leaner cut, you can substitute with a sirloin or New York strip, but ribeye will give you the best results for this recipe.
Resting the Steak: Allowing the steak to rest after cooking is crucial. It helps the juices redistribute, ensuring the meat stays moist and tender. Don’t skip this step!
Mashed Potato Variations: If you want to make your mashed potatoes even creamier, you can add a bit of cream cheese or garlic for extra flavor. Roasted garlic mashed potatoes are a delicious variation.
Cooking Temperature: The key to caramelization is cooking at the right temperature. Make sure your pan is hot enough before adding the steak to ensure a good sear without overcooking the interior.
Basting with Butter: Basting the steak with butter and herbs not only adds flavor but also helps achieve a beautiful caramelized crust. Be sure to spoon the melted butter over the steak as it cooks.
Nutritional Information (Approx. per serving):
Calories: 600-800 kcal (depending on portion size and steak thickness)
Protein: 40-50g (from the ribeye steak)
Carbohydrates: 30-40g (mostly from mashed potatoes)
Fat: 45-55g (from the steak, butter, and cream)
Fiber: 4-5g (from mashed potatoes and any vegetables)
Conclusion:
Caramelized Ribeye Steak with Creamy Mashed Potatoes is a perfect dish to impress your guests or enjoy a decadent meal at home. The combination of juicy, tender ribeye steak with crispy caramelization, paired with velvety mashed potatoes, creates a satisfying and comforting experience. The secret to success is the balance of flavors—rich, savory steak, buttery mashed potatoes, and aromatic herbs all coming together in one incredible dish. This recipe is bound to become a staple in your dinner repertoire! Enjoy!
