{"id":5728,"date":"2025-08-28T12:45:59","date_gmt":"2025-08-28T12:45:59","guid":{"rendered":"https:\/\/breckas.com\/?p=5728"},"modified":"2025-08-28T12:45:59","modified_gmt":"2025-08-28T12:45:59","slug":"caramelized-ribeye-steak-with-creamy-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/08\/28\/caramelized-ribeye-steak-with-creamy-mashed-potatoes\/","title":{"rendered":"Caramelized Ribeye Steak with Creamy Mashed Potatoes"},"content":{"rendered":"<p>Caramelized Ribeye Steak<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 ribeye steaks (about 1-inch thick)<\/li>\n<li>2 tbsp olive oil (or vegetable oil)<\/li>\n<li>2 tbsp butter<\/li>\n<li>3 garlic cloves (crushed)<\/li>\n<li>2 sprigs fresh thyme or rosemary<\/li>\n<li>Salt &amp; freshly ground black pepper<\/li>\n<li>1 tbsp brown sugar or honey (for light caramelization, optional)<\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ol>\n<li>Prepare the steak: Pat steaks dry with paper towels. Season generously with salt and pepper on both sides.<\/li>\n<li>Sear: Heat a cast iron skillet or heavy pan over high heat. Add oil. Once hot, place the steaks and sear 2\u20133 minutes per side until browned.<\/li>\n<li>Caramelize &amp; 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\u20132 minutes.<\/li>\n<li>Cook to doneness: Continue cooking to desired doneness (medium-rare: 130\u00b0F \/ 54\u00b0C, medium: 140\u00b0F \/ 60\u00b0C).<\/li>\n<li>Rest: Transfer steaks to a plate, cover loosely with foil, and rest 5 minutes before slicing.<\/li>\n<\/ol>\n<p>\ud83e\udd54 Creamy Mashed Potatoes<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 lbs (900 g) potatoes (Yukon Gold or Russet)<\/li>\n<li>4 tbsp butter (room temperature)<\/li>\n<li>\u00bd cup heavy cream (warm)<\/li>\n<li>\u00bc cup milk (warm)<\/li>\n<li>Salt &amp; white pepper to taste<\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ol>\n<li>Boil potatoes: Peel and cut into chunks. Place in salted cold water, bring to a boil, and cook until fork-tender (15\u201320 min).<\/li>\n<li>Mash: Drain well, then mash until smooth.<\/li>\n<li>Make it creamy: Add butter, then gradually mix in warm cream and milk until fluffy and smooth. Season with salt and white pepper.<\/li>\n<\/ol>\n<p>\ud83c\udf77 Serving Suggestion<\/p>\n<ul>\n<li>Plate a bed of creamy mashed potatoes.<\/li>\n<li>Slice the ribeye and arrange on top or alongside.<\/li>\n<li>Spoon pan juices over the steak for extra flavor.<\/li>\n<li>Serve with saut\u00e9ed green beans, asparagus, or a fresh salad.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Caramelized Ribeye Steak Ingredients: 2 ribeye steaks (about 1-inch thick) 2 tbsp olive oil (or vegetable oil) 2 tbsp butter&hellip;<\/p>\n","protected":false},"author":1,"featured_media":5729,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Caramelized Ribeye Steak with Creamy Mashed Potatoes - Grandma Baking Recipes","description":"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"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=5728"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5728\/revisions"}],"predecessor-version":[{"id":5730,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5728\/revisions\/5730"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/5729"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=5728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=5728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=5728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}