Ingredients:
For the Steak:
2 ribeye steaks (about 1-inch thick)
Salt and pepper, to taste
1-2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme
For the Caramelized Onions:
2 large onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
Salt, to taste
1 tsp sugar (optional, for extra sweetness)
For the Mashed Potatoes:
1.5 lbs Yukon gold potatoes, peeled and cubed
1/2 cup milk (or heavy cream for extra creaminess)
4 tbsp butter
Salt and pepper, to taste
Fresh chives or parsley, for garnish (optional)
Instructions:
Step 1: Prepare the Caramelized Onions
In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium-low heat.
Add the sliced onions, sprinkle with a pinch of salt and sugar, and cook for 20-25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Remove from skillet and set aside.
Step 2: Make the Mashed Potatoes
While the onions are caramelizing, boil the cubed potatoes in salted water for about 15-20 minutes, or until fork-tender.
Drain the potatoes, then add them back to the pot. Add milk and butter, then mash until smooth and creamy.
Season with salt and pepper to taste, and garnish with fresh chives or parsley, if desired. Cover and keep warm.
Step 3: Cook the Ribeye Steaks
Season both sides of the ribeye steaks generously with salt and pepper.
Heat a large skillet (preferably cast iron) over medium-high heat. Add 1-2 tbsp olive oil.
Once the oil is hot, add the ribeye steaks to the skillet. Sear for about 3-4 minutes on each side, or until a nice crust forms.
Add the butter, smashed garlic, and thyme to the skillet. Tilt the skillet and spoon the melted butter over the steaks for extra flavor.
Continue cooking for another 1-2 minutes for medium-rare (or adjust to your preferred doneness). Remove steaks from the skillet and let them rest for 5 minutes.
Step 4: Serve
Serve each ribeye steak topped with caramelized onions.
Enjoy every bite!