Instructions:
Prepare the Mashed Potatoes:
Boil the potatoes in a large pot of salted water until they are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot.
Add the milk and butter to the potatoes and mash until smooth and creamy.
Stir in the sour cream, half of the cheddar cheese, salt, and pepper. Mix until well combined.
Fold in half of the bacon and green onions. Adjust seasoning if necessary.
Cook the Ribeye Steak:
Let the steaks sit at room temperature for about 30 minutes before cooking. Season generously with salt and pepper on both sides.
Heat olive oil in a cast iron skillet over medium-high heat until very hot.
Place the steaks in the skillet and cook for about 4-5 minutes on one side, until a golden crust forms.
Flip the steaks, add butter, garlic, and fresh herbs to the skillet. Spoon the melted butter over the steaks as they cook for another 3-4 minutes for medium-rare.
Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.
Finish the Mashed Potatoes:
Transfer the mashed potatoes to a serving dish. Top with the remaining cheddar cheese, bacon, and green onions.
Serve:
Slice the ribeye steak against the grain.
Serve the steak alongside the loaded mashed potatoes, ensuring to drizzle any remaining butter from the pan over the steak.
