Ingredients:
1 large ribeye steak (about 1 lb)
Salt and pepper, to taste
2 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
4 large potatoes, peeled and quartered
4 tablespoons butter
1/2 cup milk or cream
Salt and pepper to taste
Directions:
Prep the Ribeye: Season the ribeye steak with salt and pepper on both sides. Set aside.
Caramelize the Onions: Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until soft and golden brown, about 15-20 minutes. Add minced garlic and thyme, cooking for an additional 2 minutes. Set aside.
Cook the Steak: In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the ribeye steak for 3-5 minutes per side, depending on desired doneness. Remove from the skillet and let it rest for 5 minutes.
Prepare the Mashed Potatoes: While the steak is resting, bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain and mash, then stir in butter and milk until smooth and creamy. Season with salt and pepper.
Assemble and Serve: Slice the ribeye steak against the grain, top with caramelized onions, and serve alongside creamy mashed potatoes.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 720 kcal | Servings: 2 servings
