Ingredients:
For the Steak and Onions:
1 large ribeye steak (about 1 lb)
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
2 tablespoons olive oil, divided
Salt and black pepper, to taste
For the Mashed Potatoes:
4 large potatoes, peeled and quartered
4 tablespoons butter
1/2 cup milk or cream
Salt and black pepper, to taste
Directions:
Season both sides of the ribeye steak generously with salt and black pepper. Let it rest at room temperature while preparing the onions.
Caramelize the Onions:Heat 1 tablespoon of olive oil in a skillet over medium-low heat.
Add the sliced onions and cook, stirring occasionally, until they turn soft and golden brown (about 15–20 minutes).
Stir in the minced garlic and thyme, cooking for an additional 2 minutes. Remove from heat and set aside.
Cook the Steak:Heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat.
Sear the ribeye steak for 3–5 minutes per side, adjusting for your preferred level of doneness (3 minutes for medium-rare, 5 for medium-well).
Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to retain its juices.
Make the Mashed Potatoes:While the steak rests, bring a large pot of salted water to a boil. Add the peeled and quartered potatoes and cook until tender (about 15–20 minutes).
Drain and mash the potatoes, then stir in the butter and milk until the texture is smooth and creamy.
Season with salt and black pepper to taste.
Assemble and Serve:Slice the ribeye steak thinly against the grain to ensure tenderness.
Top the slices with the caramelized onions for an extra burst of flavor.
Plate the steak alongside the creamy mashed potatoes and enjoy this comforting and elegant dish!
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: ~720 kcal
Servings: 2 servings
