Caramelized Ribeye Steak with Creamy Mashed Potatoes

Caramelized Ribeye Steak with Creamy Mashed Potatoes Total Time:40–50 minutes  Servings:2 (easily scalable)  Caramelized Ribeye Steak.

NIngredients:

2 boneless ribeye steaks (about 1″ thick, ~12 oz each) Salt & freshly ground black pepper 2 tbsp high-heat oil (e.g., canola, avocado) 2 tbsp butter 4 garlic cloves, smashed 2–3 sprigs fresh thyme or rosemary Optional: 1 tsp brown sugar (for extra caramelization)

Instructions:Bring Steaks to Room Temp Pat steaks dry with paper towels. Let sit at room temp for 30 minutes for even cooking. Season Generously Season both sides with salt and black pepper. Press seasoning into the meat. Sear the Steak Heat a heavy skillet (cast iron is ideal) over high heat. Add oil. When shimmering, add steaks. Sear 2–3 minutes per side for a crust. Add butter, garlic, and herbs. Tilt the pan and baste steaks with the melted butter for 1–2 minutes per side. (Optional) Sprinkle a pinch of brown sugar over the steak while basting for caramelized flavor. Finish Cooking Continue cooking to desired doneness: Rare: 120°F (48°C) Medium Rare: 130°F (54°C) Medium: 140°F (60°C) Medium Well: 150°F (65°C) Use a meat thermometer for accuracy. Rest the Steak Remove from heat, tent loosely with foil, and rest for 5–10 minutes before slicing.

Creamy Mashed Potatoes.

 Ingredients:2 lbs (900g) Yukon gold or russet potatoes, peeled & chopped 4 tbsp butter 1/2 to 3/4 cup warm whole milk or heavy cream Salt & pepper to taste Optional: 1/2 cup sour cream or cream cheese for extra creaminess Optional: garlic cloves (boiled with potatoes for garlic mash) 

 Instructions:Boil the Potatoes In salted water, boil potatoes until fork-tender (12–15 minutes). Drain & Mash Drain well. Mash using a potato masher or ricer. Mix in Butter & Milk Stir in butter until melted, then add warm milk/cream gradually until creamy and smooth. Season & Finish Add salt and pepper to taste. Fold in sour cream or cream cheese if using.  Assembly:Spoon a generous scoop of mashed potatoes onto each plate. Slice the rested ribeye and lay over the potatoes or alongside. Drizzle pan juices (and garlic/herbs) over the steak for extra richness. ???? Optional Add-Ons:Caramelized onions or sautéed mushrooms on top of the steak Steamed asparagus or green beans as a side A splash of balsamic glaze or red wine reduction for elegance