Description
A luxurious steakhouse-style meal featuring a juicy ribeye basted in herb butter, topped with sweet-tangy balsamic onions, and served alongside velvety mashed potatoes with fresh chives.
Ingredients
Scale
For the Crust:
- 2 ribeye steaks (1.5 inches thick, about 12 oz each)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 1 large yellow onion, thinly sliced
- 1 tbsp balsamic vinegar
- 1 tsp brown sugar
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1/4 cup chopped fresh chives
- Salt and white pepper to taste
Instructions
1. Prepare the Crust:
- Season the ribeye steaks generously with salt and pepper on both sides. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add steaks and sear for 4-5 minutes per side until a deep brown crust forms.
- Reduce heat to medium. Add 2 tbsp butter, garlic, and thyme to the skillet. Tilt the pan and spoon the melted butter over the steaks continuously for 2-3 minutes until internal temperature reaches 130°F for medium-rare. Remove steaks to a plate to rest.
- In the same skillet, add sliced onions and cook over medium heat for 10-12 minutes until soft and golden. Stir in balsamic vinegar and brown sugar; cook for 2 more minutes until caramelized. Set aside.
- Boil potatoes in salted water for 15-20 minutes until tender. Drain and return to pot. Mash with heavy cream, 4 tbsp butter, chives, salt, and white pepper until smooth and creamy.
- Slice rested steaks against the grain. Serve over mashed potatoes, topped with balsamic caramelized onions. Spoon any remaining pan juices over the steak.
Notes
You can customize the seasonings to taste.