Caramelized Ribeye Steak
Ingredients:
- 2 ribeye steaks (about 1-inch thick)
- 2 tbsp olive oil (or vegetable oil)
- 2 tbsp butter
- 3 garlic cloves (crushed)
- 2 sprigs fresh thyme or rosemary
- Salt & freshly ground black pepper
- 1 tbsp brown sugar or honey (for light caramelization, optional)
Instructions:
- Prepare the steak: Pat steaks dry with paper towels. Season generously with salt and pepper on both sides.
- Sear: Heat a cast iron skillet or heavy pan over high heat. Add oil. Once hot, place the steaks and sear 2–3 minutes per side until browned.
- Caramelize & baste: Reduce heat to medium. Add butter, garlic, herbs, and (optional) sugar/honey. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.
- Cook to doneness: Continue cooking to desired doneness (medium-rare: 130°F / 54°C, medium: 140°F / 60°C).
- Rest: Transfer steaks to a plate, cover loosely with foil, and rest 5 minutes before slicing.
🥔 Creamy Mashed Potatoes
Ingredients:
- 2 lbs (900 g) potatoes (Yukon Gold or Russet)
- 4 tbsp butter (room temperature)
- ½ cup heavy cream (warm)
- ¼ cup milk (warm)
- Salt & white pepper to taste
Instructions:
- Boil potatoes: Peel and cut into chunks. Place in salted cold water, bring to a boil, and cook until fork-tender (15–20 min).
- Mash: Drain well, then mash until smooth.
- Make it creamy: Add butter, then gradually mix in warm cream and milk until fluffy and smooth. Season with salt and white pepper.
🍷 Serving Suggestion
- Plate a bed of creamy mashed potatoes.
- Slice the ribeye and arrange on top or alongside.
- Spoon pan juices over the steak for extra flavor.
- Serve with sautéed green beans, asparagus, or a fresh salad.