RIBEYE STEAK WITH CARAMELIZED ONIONS AND MASHED POTATOES
Indulge in the rich and savory flavors of a perfectly seared ribeye steak topped with sweet caramelized onions, served alongside creamy mashed potatoes. This classic dish is perfect for a special dinner.
Ingredients:
For the Ribeye Steak:
2 large ribeye steaks (1.5-2 inches thick)
2 tbsp olive oil
Salt and black pepper to taste
2 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
2 tbsp butter
For the Caramelized Onions:
2 large onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
1 tbsp brown sugar
1/4 cup balsamic vinegar
Salt and pepper to taste
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
1/4 cup butter
1/2 cup milk
Salt and pepper to taste
Fresh chives, chopped (for garnish)
Directions:
Step 1: Caramelize the Onions
Heat the butter and olive oil in a large skillet over medium heat.
Add the sliced onions and cook, stirring occasionally, until they begin to soften, about 10 minutes.
Stir in the brown sugar and balsamic vinegar. Continue to cook, stirring occasionally, until the onions are deeply caramelized and jam-like, about 20-25 minutes.
Season with salt and pepper to taste. Remove from heat and set aside.
Step 2: Prepare the Mashed Potatoes
Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.
Add the butter and milk to the potatoes and mash until smooth and creamy.
Season with salt and pepper to taste.
Keep warm until ready to serve. Garnish with fresh chives if desired.
Step 3: Cook the Ribeye Steaks
Heat olive oil in a heavy skillet or cast-iron pan over high heat until very hot.
Season the ribeye steaks generously with salt and black pepper.
Add the steaks to the hot skillet and sear for 3-4 minutes on each side for medium-rare, or adjust the time based on your desired level of doneness.
In the last minute of cooking, add the minced garlic and thyme to the skillet. Spoon the melted
