Ingredients:
For the Ribeye Steak:
2 ribeye steaks (10-12 oz each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs of fresh thyme
For the Caramelized Onions:.
2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons balsamic vinegar
For the Mashed Potatoes:
2 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup heavy cream, warmed
4 tablespoons unsalted butter
Salt and pepper, to taste
Directions:
Prepare the Caramelized Onions:
Heat butter and olive oil in a skillet over medium heat. Add the sliced onions and cook for 5 minutes.
Sprinkle with sugar and salt. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until onions are golden and caramelized.
Stir in balsamic vinegar and cook for 2 more minutes. Remove from heat and set aside.
Prepare the Mashed Potatoes:
Bring a large pot of salted water to a boil. Add potatoes and cook for 15-20 minutes, or until fork-tender.
Drain potatoes and mash with a potato masher or ricer. Stir in warm heavy cream, butter, salt, and pepper. Adjust seasonings as needed and keep warm.
Cook the Ribeye Steaks:
Season both sides of the steaks generously with salt and pepper.
Heat olive oil in a large cast-iron skillet over high heat. Add the steaks and sear for 2-3 minutes per side for medium-rare.
Reduce heat to medium and add butter, garlic, and thyme. Spoon the melted butter over the steaks as they cook for an additional 1-2 minutes. Remove steaks and let rest for 5 minutes.
Assemble and Serve:
Plate the mashed potatoes, top with the ribeye steak, and add a generous serving of caramelized onions on top. Garnish with fresh thyme if desired. Serve immediately and enjoy!
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 650 kcal per serving | Servings: 2 servings
