Ingredients:
For the Ribeye Steak:
2 ribeye steaks (about 10-12 oz each)
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, smashed
2 sprigs fresh thyme or rosemary
Salt and pepper to taste
For the Caramelized Onions:
2 large onions, thinly sliced
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon sugar
1 tablespoon balsamic vinegar
Pinch of salt
For the Mashed Potatoes:
4 large Yukon Gold potatoes, peeled and cubed
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 cup sour cream
Salt and pepper to taste
Directions:
Prepare the Caramelized Onions:
Heat olive oil and butter in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 10 minutes.
Sprinkle in the sugar and a pinch of salt, then continue cooking for another 15-20 minutes until the onions are golden and caramelized. Add balsamic vinegar, stir, and cook for 1-2 minutes. Remove from heat and set aside.
Cook the Mashed Potatoes:
Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain well.
Mash the potatoes, then mix in heavy cream, butter, and sour cream until smooth and creamy. Season with salt and pepper to taste. Keep warm.
Cook the Ribeye Steaks:
Heat olive oil in a large skillet over medium-high heat. Season both sides of the ribeye steaks generously with salt and pepper.
Sear the steaks for 3-4 minutes per side for medium-rare, or adjust time to your desired doneness. During the last minute of cooking, add butter, garlic, and thyme to the skillet, and baste the steaks with the melted butter. Remove from heat and let rest for 5 minutes.
Assemble and Serve:
Plate the mashed potatoes and top with caramelized onions. Serve the ribeye steak alongside, garnished with fresh thyme if desired. Enjoy this hearty, elegant meal!
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 720 kcal per serving | Servings: 2 servings
