Caramelized Ribeye Steak with Creamy Mashed Potatoes delicious

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Skill Level: Intermediate
Cost to Make: $$$ (Expensive)

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Ingredients

For the Caramelized Ribeye Steak:

• 2 Ribeye Steaks, 1.5 inches thick (about 12 oz / 340g each)

• 2 tablespoons high-smoke-point oil (grapeseed, avocado, or canola)

• 4 tablespoons unsalted butter

• 4 cloves garlic, lightly smashed

• 3-4 fresh thyme sprigs

• 1 large rosemary sprig

• Kosher salt and freshly cracked black pepper

For the Creamy Mashed Potatoes:

• 1.5 lbs (700g) Yukon Gold potatoes, peeled and quartered

• 1/2 cup heavy cream

• 1/4 cup whole milk

• 4 tablespoons unsalted butter

• 1/2 cup sour cream

• Kosher salt and white pepper, to taste

For the Optional Pan Sauce (Highly Recommended):

• 1/2 cup beef stock or broth

• 1/4 cup red wine (like Cabernet Sauvignon)

• 2 tablespoons unsalted butter, cold

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Instructions

Step 1: Prepare the Steak (Time: 5 minutes + 30 minutes resting)

This first step is non-negotiable for a perfect steak. Intensity: Low.

1. About 45 minutes before you plan to cook, remove the steaks from the refrigerator.

2. Pat them completely dry with paper towels. Moisture is the enemy of a good sear.

3. Generously season both sides and the edges of the steaks with kosher salt and a heavy amount of freshly cracked black pepper. Let them sit on a wire rack at room temperature. This allows the seasoning to penetrate and the steak to cook more evenly.

Step 2: Cook the Mashed Potatoes (Time: 25 minutes)

Intensity: Low (passive cooking).

1. While the steak is coming to temperature, place the peeled and quartered potatoes in a large pot and cover with cold, heavily salted water by about an inch.

2. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

3. While the potatoes cook, gently warm the cream, milk, and 4 tablespoons of butter in a small saucepan over low heat until the butter is melted. Do not let it boil. Keep warm.

4. Drain the potatoes thoroughly in a colander. Return them to the hot, dry pot and let them steam for a minute to evaporate any residual moisture. This is key to avoiding watery mashed potatoes.

Step 3: Sear and Baste the Steak (Time: 12 minutes)

Intensity: High (active, attention-critical cooking).

1. Place a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Let it get screaming hot for 3-4 minutes.

2. Add the high-smoke-point oil to the pan. It should shimmer immediately.

3. Carefully place the steaks in the pan. You should hear a fierce, confident sizzle. Do not move them for 2-3 minutes to develop a deep brown crust.

4. Using tongs, flip the steaks. Immediately add the 4 tablespoons of butter, smashed garlic, thyme, and rosemary to the pan. The herbs will sizzle and pop.

5. As the butter melts, tilt the pan slightly and, using a spoon, continuously baste the steaks with the foaming butter and aromatics for the next 4-6 minutes. For a perfect medium-rare, aim for an internal temperature of 125-130°F (52-54°C). Use an instant-read thermometer for accuracy.

6. In the last minute, you can sear the fatty edge of the steak by holding it with tongs against the hot pan.

7. Transfer the steaks to a clean wire rack to rest. Do not skip resting! Let them rest for at least 10 minutes. This allows the juices to redistribute throughout the meat.

Step 4: Finish the Mashed Potatoes (Time: 5 minutes)

Intensity: Low.

1. Pass the steamed potatoes through a ricer or food mill back into the pot for the ultimate smooth texture. If you don’t have one, a potato masher will work fine.

2. Gradually pour in the warm cream and butter mixture, folding gently with a rubber spatula until just combined.

3. Fold in the sour cream. Season to taste with kosher salt and white pepper (which provides a sharp flavor without the visual distraction of black pepper). Keep covered and warm.

Step 5: Make the Quick Pan Sauce (Time: 5 minutes)

Intensity: Medium.

1. Pour off about 90% of the fat from the steak pan, leaving the browned bits (the “fond”) behind.

2. Return the pan to medium heat. Add the red wine to deglaze, scraping the bottom of the pan with a wooden spoon to release all the flavorful bits.

3. Let the wine reduce by half, about 1-2 minutes. Add the beef stock and simmer for another 2-3 minutes until slightly thickened.

4. Remove from heat and swirl in the 2 tablespoons of cold butter until the sauce becomes glossy and emulsified. Season with a pinch of salt if needed.

Step 6: Plate and Serve

Intensity: Low.

Slice the rested steak against the grain. Spoon a generous portion of the creamy mashed potatoes onto the center of warm plates. Arrange the sliced steak over or beside the potatoes. Drizzle everything with the rich red wine pan sauce. Serve immediately and receive your well-deserved applause.

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Nutrition Information (Per Serving – Estimated)

Calories: 1245
Total Fat: 92g

• Saturated Fat: 48g

• Trans Fat: 0g
  Cholesterol: 315mg
  Sodium: 580mg
  Total Carbohydrates: 48g

• Dietary Fiber: 4g

• Sugars: 5g
  Protein: 55g

Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes. The pan sauce is included in this estimate.

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Chef’s Notes & Tips for Success

• The Steak Thermometer is Your Best Friend: For perfectly cooked steak every time, an instant-read thermometer is the most valuable tool in your kitchen. Medium-rare is 130-135°F (54-57°C) after resting.

• Don’t Crowd the Pan: Cooking two steaks at once is fine, but ensure they aren’t touching. This ensures proper evaporation and searing, not steaming.

• Potato Varieties: Yukon Golds are the perfect balance of starchy and waxy, leading to a creamy, flavorful mash. Russets can also be used but may result in a fluffier, less creamy texture.

• Resting is Crucial: Slicing the steak immediately after cooking will cause the precious juices to spill out onto the cutting board, leaving you with a drier steak. Patience is a virtue here.

Enjoy creating this restaurant-quality masterpiece in your own home. The contrast of the crisp, caramelized steak with the velvety, cloud-like potatoes is a symphony of comfort and elegance that is absolutely worth the effort