Boil: Bring the pot to a boil over medium-high heat and cook the potatoes for about 12-15 minutes, or until they are fork-tender. To check, insert a fork or knife into one of the larger potato pieces—if it slides in easily, they are done.
Drain: Once cooked, drain the potatoes in a colander and return them to the pot. Allow them to sit for a minute or two to let any excess moisture evaporate.
Mash: Using a potato masher or a ricer, mash the potatoes until smooth and creamy. For even smoother mashed potatoes, you can use a hand mixer.
Add Cream and Butter: While the potatoes are still hot, add the butter and heavy cream. Stir until the butter is melted and everything is well-combined. If you prefer a richer, tangier flavor, stir in the sour cream. Season with salt and pepper to taste.
Optional Add-ins: For extra flavor, you can stir in shredded cheddar cheese, or top with chives or parsley for freshness. Keep the mashed potatoes warm while you cook the steak.
2. Prepare the Ribeye Steaks:
Bring to Room Temperature: Take the ribeye steaks out of the refrigerator about 30 minutes before cooking. Letting the steaks come to room temperature ensures they cook more evenly and helps achieve a perfect sear.
Season: Generously season both sides of the steaks with salt, pepper, and smoked paprika (optional). The seasoning creates a beautiful crust when the steak is seared.
Preheat the Skillet: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 5 minutes. You want the pan to be very hot to get a good sear on the steak.
Sear the Steaks: Add 2 tablespoons of olive oil to the hot skillet. Once the oil shimmers, add the steaks. Sear the steaks for about 3-4 minutes on each side for medium-rare, depending on the thickness of your steaks and your desired doneness. For a perfect medium-rare, the internal temperature should reach 130°F (54°C).
Add Butter and Aromatics: In the last minute of cooking, add 2 tablespoons of butter, the smashed garlic cloves, and the rosemary and thyme (optional) to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatic herbs. This adds extra flavor and helps the steaks caramelize.
Rest the Steaks: Once the steaks are done to your liking, remove them from the skillet and transfer them to a cutting board. Let them rest for about 5-10 minutes to allow the juices to redistribute. This ensures that the steaks remain juicy and tender.
3. Optional Balsamic Glaze Finish:
For an added layer of flavor, you can drizzle 1 tablespoon of balsamic vinegar over the steaks as they rest. This adds a sweet and tangy contrast to the rich meat.
4. Serve the Dish:
Slice the Steaks: Once the steaks have rested, slice them thinly against the grain. This will ensure the meat is tender and easy to eat.
Plate the Dish: Spoon a generous portion of the creamy mashed potatoes onto each plate. Place the sliced ribeye steak on top or beside the mashed potatoes. For an extra touch, you can drizzle any remaining pan juices or butter over the steak.
Garnish: Sprinkle the mashed potatoes with chopped chives or parsley for a burst of color and flavor.
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Caramelized Ribeye Steak with Creamy Mashed Potatoes delicious
